PENGARUH KANDUNGAN KLORIN PADA AIR TEH CELUP BERDASARKAN WAKTU DAN METODE PENCELUPAN DI KOTA MAKASSAR TAHUN 2014

Satriani¹, Irviani A. Ibrahim2, Dwi Santy Damayati.2

¹Bagian Gizi Jurusan Kesehatan Masyarakat Fakultas Ilmu Kesehatan UIN Alauddin Makassar

²Dosen Gizi Jurusan Kesehatan Masyarakat Fakultas Ilmu Kesehatan UIN Alauddin Makassar

 

Abstract

Background: Tea is one of processed agricultural commodities made from the leaves of Camellia sinensis plant shoots. With different processes will produce different types of tea, among which are green tea (without being fermented) and black tea (processed with full fermentation). As one of the much-loved beverage, tea apparently has the advantage of providing many health benefits.

Objectives: The purpose of this study was to determine the levels of chlorine in the tea bag from the water teabag in Makassar society.

Methods: The type of this research is analytic quasi-experiment  to determine the levels of chlorine in the water teabag based on the time and method of dyeing with quantitative laboratory examination. The object of the research is the water coming from the tea bag mixing with drinking water found in the community. Laboratory testing was conducted in Makassar Health Directorate of Health Efforts Ministry of Health, Independence Pioneer Road Tamalanrea Km. 11 Makassar.

Results: The results of this study showed that chlorine content decreased on immersion method soaked in line with the length of immersion time. However, the chlorine content increased in the immersion method dipped repeatedly – again in line with the duration of immersion. Based on the statistical test, it showed that there are significant levels of chlorine on the method of dyeing, dyeing time, the type of tea, tea kind of  interaction and immersion influence on the method, but there is no influence on the interaction effect between different types of tea and immersion time.

Conclusions: The implications of this research are: 1) It is expected to society who frequently consumed tea using tea should be brewed in tea drinking although a bit troublesome but avoid chlorine consumption. 2) It is expected that the results of this study should serve as a basis for similar research and development of this study are expected in the future, both in terms of treatment and test parameters.

Keywords: Tea, Chlorine, Time, Dying.

*) UNDUH FULL TEXT : 7-satriani-uin