Optimalisasi ekstraksi polifenol teh hijau berdasarkan ukuran butir, nisbah bahan baku pelarut, dan waktu

Abstract

Green tea is a tea which is produced without fermentation. The merit of green tea in healing numerous diseases is mainly caused by polyphenol compounds which consist of epigallocatechin, epigallocatechin-gallate, epicatechin, and epicatechin-gallate. Several treatments were carried out to optimize the extraction of polyphenol in green tea.