PENGARUH LAMA VARIASI PERENDAMAN TERHADAP KADAR TANNIN ACIDS DAN CHLORINE PADA TEH CELUP

Abstract

Tea is one of the drink processed and made from the plant Camellia sinesis leaves. As one of the most favorable drink, tea has the advantage that turned out to provide many health benefits, only in connection with above various benefits of tea, tea is recommended not to consume too much redundant because it can affect the adsobrption of non-heme iron in the body. The factors that inhibit adsobrption of iron is the tannins in tea. For people who always follow the changing times and technology, consumers prefer something that is easy and practical as well as consumption patterns of tea. Consumers preferred than tea brewed teabag because it takes time to brew. Behind practicality presented, the use of tea bags to be a bit dangerous because it turns out the bag of tea bags contain chlorine. The results showed that both the results of the analysis of tannins and chlorine levels with a variety of immersion (1 minute, 2 minutes, 3 minutes, 4 minutes, and 5 minutes) From these results it is known that the average levels of tannins and chlorine has increased in each treatment, this can be seen from the results of each test, which according to the Kruskal-Wallis test indicating that there are significant variations in the immersion of the old levels of tannins in tea bag brand X, it can be seen from the significant value of 0.002, which if based on the value of ASMP. sig <α (0.05) then H0 is rejected or there are significant. And One way ANOVA test results showed that the significance value (Sig. = 0.000), this means that there are significant variations in the immersion of the old chlorine levels in tea bags, because the significance value <α (0.05) is equal to 0.000 then H0 is rejected.