Study of Green Tea Catechin Dipped with Moringa Leaves

Abstract

Green tea has been widely consumed by people in Asian countries since centuries ago. Green tea is a second drink that is often consumed by people in Japan and China after water. However, in Indonesia this green tea has just evolved a while ago. The development of green tea in Indonesia is also associated with health benefits. Green tea contains polyphenols components especially catechins. Most catechine content is found in green tea compared to black tea or oolong tea. The efficacy of green tea is thought to be nicer if there is the addition of kelor leaves. But until now there has been no assessment of the problem. The purpose of this research is to know the content of green tea catechins on drying and the addition of different kelor leaves. The research was conducted in laboratory instrumentation Faculty of Agricultural Technology of Andalas University in May-June 2019. The study was conducted using exploratory methods comparing the content of catechins to green tea on drying and percentage of of different kelor leaves. Drying is done at room temperature and sun temperature. Percentage of the addition of the leaves are 5, 10, 15, 20 and 25 percent. The raw materials of tea leaves are purchased at PT Mitra Kerinci Solok Selatan and Kelor leaves obtained in Padang city. The results showed the content of catechins in green tea bags by drying the room temperature on the addition of the kelor leaves as much as 10% showed the highest catechin rate of 22.85% while on drying the sun with the addition of kelor leaves Shows the content of catechins 16.33%.