Penentuan Kadar Kafein Dari Teh Seduhan Cascara Menggunakan Metode Spektrofotometri UV-Vis

Abstract

In this study, caffeine levels were determined. The initial stage was isolating caffeine from cascara brewed tea using extraction. A calibration curve was created, and the final stage was to determine the caffeine content using the UV-Vis spectroscopy method. The test results produced different levels of caffeine in each cascara brewed tea sample, namely sample I at 1.37%, II at 1.35%, and III at 1.36%. This research shows that the lower the caffeine content in tea, the better the quality.