Optical Properties and Relative Determination of Caffeine in Black Tea Liquor

Authors

  • Monika Rahardjo Program Studi Teknologi Pangan, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana
  • Ferry Fredy Karwur Program Studi Gizi, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana
  • Ferdy Semuel Rondonuwu Program Studi Fisika, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana

DOI:

https://doi.org/10.21831/jsd.v8i2.20781

Keywords:

altitude, black tea, caffeine, spectrophotometer UV-Vis

Abstract

Caffeine is one of main quality parameter for teas, known for its ability to increase alertness, and has a slightly bitter flavor. As quality parameter, caffeine content will later determine flavor and aroma profile for teas that affect the price in global market. There were many factors that affected chemical compounds in tea, one of it was growth altitude. This research aimed to characterize caffeine spectra from tea liquor using UV-Vis visible which later can be used to relate caffeine content with the altitude of tea sample plantation. The optical transition of caffeine from brewed tea leaves liquor was measured from a variety of black tea products produced according to quality standards for global market. A total of 63 tea samples from four different grades (FANN, PekoFANN, FANN2, and Dust) and from 12 different tea estates in Indonesia have been replicated in their optical transitions and classified on the basis of caffeine content. It was found that caffeine content in tea products may vary depending on the grade and origin of the tea plantation. FANN grade has higher caffeine content that other grades while products from highland tea plantation generally have more caffeine content for all tea grades.

Author Biographies

Monika Rahardjo, Program Studi Teknologi Pangan, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana

Program Studi Teknologi Pangan

Fakultas Kedokteran dan Ilmu Kesehatan

Ferry Fredy Karwur, Program Studi Gizi, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana

Program Studi Gizi

Fakultas Kedokteran dan Ilmu Kesehatan

Ferdy Semuel Rondonuwu, Program Studi Fisika, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana

Program Studi Fisika

Fakultas Sains dan Matematika

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Published

2019-10-15

How to Cite

[1]
Rahardjo, M. et al. 2019. Optical Properties and Relative Determination of Caffeine in Black Tea Liquor. Jurnal Sains Dasar. 8, 2 (Oct. 2019), 45–49. DOI:https://doi.org/10.21831/jsd.v8i2.20781.

Issue

Vol. 8 No. 2 (2019): October 2019

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Articles

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