TY  - THES
M1  - Skripsi
Y1  - 2024/08/01/
AV  - public
TI  - ANALISIS KANDUNGAN ASAM KLOROGENAT PADA EKSTRAK CAIR 
DAUN TEH HIJAU (Camellia sinensis L.) DI PASARAN MENGGUNAKAN 
SPEKTROFOTOMETRI UV-Vis
A1  - Afianti, Rizka
A1  - Wardatun, Sri
A1  - Sofihidayati, Trirakhma
PB  - Universitas Pakuan
UR  - http://eprints.unpak.ac.id/8265/
ID  - eprintsunpak8265
EP  - 17
N2  - ANALISIS KANDUNGAN ASAM KLOROGENAT PADA EKSTRAK CAIR 
DAUN TEH HIJAU (Camellia sinensis L.) DI PASARAN MENGGUNAKAN 
SPEKTROFOTOMETRI UV-Vis
Analysis of Chlorogenic Acid Content in Liquid Extract of Green Tea Leaf (Camellia 
sinensis L.) on The Market Using UV-Vis Spectrophotometry
Rizka Annisa Afianti1
, Sri Wardatun2
, Trirakhma Sofihidayati3
123Program Studi Farmasi, FMIPA, Universitas Pakuan, Bogor, Indonesia Jalan Pakuan PO BOX 
452, Bogor 16143
Abstract
Tea leaves are a part of the plant that contains high antioxidants. The content of chemical 
compounds as antioxidants in tea leaves is phenolic compounds. The main compound content 
of tea leaves includes galic acid and chlorogenic acid. Chlorogenic acid is one of the 
hydrocinnamic acid groups that are widely found in coffee, tea drinks and also fruits such as 
apples, pears, peaches and cherries. Tea leaves on the market are available in various dosage 
forms including simplisia tea leaves, tea bags, beverage tea or instant granule powder liquid. 
This study aims to determine the level of chlorogenic acid in liquid extract of tea leaves 
circulating on the market with a soaking time of 15 minutes at a temperature of 90°C. Analysis 
of chlorogenic acid levels in liquid extract of tea leaves using the Uv-Vis spectrophotometry 
method. The phytochemical results obtained showed that the liquid extract of tea leaves had a 
positive result in containing flavonoid compounds, alkaloids. The determination of chlorogenic 
acid levels on 3 green tea leaf samples circulating in the Bogor regional market, showed that 
sample A contained 129.120 mg/g, C of 92.560 mg/g and T of 59.013 mg/g. It can be concluded 
that sample A contains the highest levels of chlorogenic acid.
Keywords: Green Tea Leaf, Chlorogenic Acid, UV-VIS Spectrophotometry
ER  -