PROFIL TANIN PADA TEH SEDUH DENGAN PAPARAN SUHU PENYEDUHAN YANG BERBEDA

Diah Ariana, Nastiti Kartikorini, Siti Mardiyah
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Abstract

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. Password: Tea, Infusion Temperature, Tannin
茶中单宁的资料与不同的热辐射暴露
茶是一种被社会各阶层广泛消费的饮料,除了经济、容易获得外,茶还被认为具有保健作用。茶中对人体健康起抗氧化和抗菌作用的化合物之一是单宁。人体接受的单宁含量的大小取决于茶在饮用前的加工方式。茶泡茶的冲泡温度越高,会使饮料中的单宁含量越高。因此,本研究的问题陈述是:泡茶温度对茶中单宁含量是否有影响。本研究旨在探讨泡茶温度对茶中单宁含量的影响。类型是实验研究。样品是冲泡茶,主要是人们消费的,在泗水帕卡尔克林市场销售。本研究中使用的样品总数为40克泡茶包,分为两(2)个处理,每个处理重复8次。变量为自变量即浸渍温度,因变量为单宁含量。根据冲泡温度对单宁含量的检测可知,在700C和1000C的冲泡温度下,每克单位或100克冲泡水中单宁含量的平均值分别为42.84%和43.41%。配对t检验结果显示,冲泡温度对茶中单宁含量无显著影响,其显著值均大于0.05或5%。温度不影响单宁含量的可能因素是冲泡时间不宜过长,一般在3-5分钟左右。密码:茶,冲泡温度,单宁
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