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

AVOGADRO · Vol. 8 No. 1 (2024) · pp. 8–12

ISSN
2579-9630
Published
2024-06-20
Publisher
Universitas Cenderawasih
Language
ind
License
creativecommons.org/licenses/by/4.0

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.

Collaboration network of the authors

14 authors · 33 co-authorship links

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Co-authorOrganisationJoint articles
Lodwyk N. KrimadiAffiliation unknown2
Nurhairi NurhairiAffiliation unknown2
Agustinus LangowuyoAffiliation unknown1
Septiani MangiwaAffiliation unknown1
Himawan HimawanAffiliation unknown1
Fideles KeiyaAffiliation unknown1
Suwito SuwitoAffiliation unknown1
Nason SiringonAffiliation unknown1
Alowisya FutwenbunAffiliation unknown1
Yurliana TangsiAffiliation unknown1
Novalina Putri IstiqomahAffiliation unknown1
Caecilia Bintang Girik AlloAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ejournal.uncen.ac.id/index.php/JA/oai, first harvested 1 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Penentuan Kadar Kafein Dari Teh Seduhan Cascara Menggunakan Metode Spektrofotometri UV-Vis</dc:title>
	<dc:creator>Abulais, Diana M.</dc:creator>
	<dc:creator>Patiung , Oktafani R.</dc:creator>
	<dc:description xml:lang="en-US">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.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Cenderawasih</dc:publisher>
	<dc:date>2024-06-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.uncen.ac.id/index.php/JA/article/view/4007</dc:identifier>
	<dc:source xml:lang="en-US">AVOGADRO; Vol. 8 No. 1 (2024): AVOGADRO Jurnal Kimia ; 8-12</dc:source>
	<dc:source xml:lang="id-ID">JURNAL AVOGADRO; Vol 8 No 1 (2024): AVOGADRO Jurnal Kimia ; 8-12</dc:source>
	<dc:source>2579-9630</dc:source>
	<dc:language>ind</dc:language>
	<dc:relation>https://ejournal.uncen.ac.id/index.php/JA/article/view/4007/2820</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2024 Diana M. Abulais, Oktafani R. Patiung </dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>