Abstract
The process of separating tea leaves caffeine, as well as the enzymes inactivating the polyphenol oxidase and hydro peroxidase were carried out through a dipping process. This study aimed to de-caffeine green tea extracts and focus on maximizing the catechin content and minimizing the caffeine and phenolic contents during the dipping stage. The result showed that the provided variable was 75.25 C, 0.072 leave-to-water ratio, and 9.13 min of dipping time. The response of total phenolic, catechin and caffeine contents are 406.02 mg/g, 27.05 mg/ml, and 0.028 mg/ml, respectively. The highest catechin indicated the minimum polyphenol oxidase performed.
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