Reduction on The Levels of Tannins from Stevia Rebaudiana Extract Using Activated Carbon

Abstract

Extraction of tannins from leaves of Stevia rebaudiana using ethanol 30% with a temperature variation of 30, 50, 70 and 100^oC for 3 hours was performed. Reduction on the levels of tannins in stevia extract is done by using activated carbon.
              The results showed the greatest weight of the extract at 70^oC is 1.008 g and extract relatively alkaline pH. Reduction on the levels of tannins on stevia extracts done by passing the extract of stevia in the burette containing activated carbon as much as 4 times the cycle. Tannin concentration was reduced by 39.74%.