Optimisation Catechin Extract on Black Tea Waste (BTW) using Microwave Assisted Extraction (MAE) (Time Extraction and Ethanol Concentration as Parameters)

Food and Technology Department, Cenderawasih University, 99358 Jayapura -Papua, Indonesia

^* Corresponding author: tartilbaiq@gmail.com

Abstract

Remaining catechins from Black Tea processing can be found in significant amounts in tea waste. When using a 60% methanol organic solvent in the Microwave Assisted Extraction (MAE) method, as opposed to other methods, the extraction of black tea waste (BTW) results in a high polyphenol concentration. With a focus on yield extraction, antioxidant content, and catechin levels, the goal of this study is to identify the ideal alcohol solvent concentration and the impact of microwave heating duration on the extraction of BTW. The research uses a 2-factor Central Composite Design (CCD), which was created using Design Expert 9 Free Trial software. Factor I represents the microwave heating duration (4–8 minutes), while factor II represents the concentration of the alcohol solvent (60–80%). According to the results, the ideal conditions—a 62.74% alcohol solvent concentration and an 8-minute heating period—got a desirability of 74.20%. The expected yield was 54.8399% under these ideal circumstances, the antioxidant content (IC50) was 7.50516 ppm, and the catechin level was 92.0558%. The yield, antioxidant content (IC50), and catechin level of the verification results were 54.62%, 14.38847, and 94.74%, respectively, with response variations of 0.403%, 47.43%, and 2.833%.