Ef ect of Feed to Solvent Variation in Tea Leaf (Camellia sinensis)On Caf eine Extraction

Abstract

Tea is a drink that is well known and liked by people all over the world. Aside from that, these drinks are frequently consumed in everyday life. Tea contains caffeine compounds, which can be beneficial for the body. In general, caffeine is a compound in crystal form. Caffeine has impacts on health, one of which is increasing the risk of heart disease and hypertension if consumed excessively. This shows that caffeine is not good for health if consumed in excess. This research aims to determine the caffeine content in brewed tea. The research was carried out using the solid liquid extraction method using a variation of Feed to Solvent (F/S) of 0.01; 0.03; 0.05; and 0.1 g/mL with 100 mL aqueous solvent. Extraction time is 5 and 10 minutes with temperature is 100oC. The extraction results are then filtered and concentrated to form crystals and then analyzed with a UV-Vis spectrophotometer. The best yield result was 0.96% with F/S=0.01 g/mL in 10 minutes with the equation y=0.045x and R2 = 0.9782. Besides, the research results showed that the best caffeine level obtained was 5.56 mg/g tea in 10 minutes.