Profil Tanin Pada Teh Seduh Dengan Paparan Suhu Penyeduhan Yang Berbeda

ABSTRACT
Tea is a beverage widely consumed by all levels of
society as in addition to economic and easy to get, tea is also
deemed to provide health benefits. One of the compounds that
plays a role as antioxidant and antimicrobial in the tea for body
health is tannin. The size of tannin content received by body
depends on the way of processing tea before drinking. The
higher the infusion temperature of tea infusion, it will make the
content of tannin in the drinks is increasing.
So the statement of problem in this research is whether
there is any effect of infusion temperature on tannin content in
tea infusion. This research aims to find out the effect of infusion
temperature on tannin content in tea infusion.
The type is experimental research. The sample is infused
tea mostly consumed by people which is sold in market of Pacar
Keling Surabaya. Total of samples used in this research is 40
grams of infused tea packages divided into two (2) treatments
with 8 repetitions in each treatment. The variables are
independent variable namely infusion temperature while the
dependent variable is tannin content.
From the examination of tannin content based on
infusion temperature, it is known that the average of tannin
content with infusion temperature of 700C and 1000C is 42.84%
and 43.41% in a gram unit or 100 grams of infused water. The
result of paired t test shows there is no effect of infusion
temperature on tannin content in infusion tea with significant
value more than 0.05 or 5%. Possible factor of no influence of
temperature on tannin content is the length of infusion used
which shall be not too long around 3-5 minutes.
Keyword: Tea, Infusion Temperature, Tannin