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Tea is one of kind drink that most be preferred and consumed the tea community around the world, even most common of the community utilized tea as a healthy drink because it contains antioxidants. Antioxidants can protect cells from damage that caused by the unstable molecules. The determination of tea temperature and optimum time were aimed to know how the influence of the caffeine content of antioxidants, tannin and chatecine. In a flood expected to contain low caffeine levels with high polyphenols.The method in this research was an extraction method that analyzed by using UV-Vis a spectrophotometer. The results showed that the lowest caffeine level was at a temperature 70°C for 15 minutes of 0.51 %, the highest levels of tannin was at the brewing temperature 70°C for 5 minutes of 4.783 %, the highest cetacean levels were at the brewing temperature 85°C for 5 minutes of 1.14 %. So that, the optimum condition was obtained at the brewing temperature70°C for 5 minutes, which have antioxidant activity about 56.75%. PENDAHULUANIndonesia adalah Negara yang terkenal dengan hasil pertaniannya, karena Indonesia memiliki wilayah daratan dan perairan yang sangat luas yang sebagian besar wilayah daratnya merupakan tanah yang subur, sehingga sangat baik untuk pertanian. Salah satu hasil pertanian yang dapat memberikan pengaruh besar dalam era perdagangan ialah produksi teh. Teh merupakan salah satu minuman yang banyak disukai dan dikonsumsi oleh masyarakat di seluruh dunia setelah air putih, bahkan sebagian besar masyarakat memanfaatkan teh sebagai minuman yang menyehatkan.Teh diolah dengan cara yang berbeda. Pengolahan yang berbeda akan menghasilkan jenis teh yang berbeda pula (Suryaningrum, 2017). Secara umum, teh diklasifikasikan menjadi empat jenis, yaitu teh putih, teh hijau, teh oolong dan teh hitam. Teh putih dan teh hijau dibuat dengan cara menginaktifasi enzim oksidase yang ada pada pucuk teh segar melalui pemanasan atau penguapan. Teh hitam dibuat dengan cara memanfaatkan terjadinya oksidasi enzimatis

Egg shell is a household waste which can be used to produce a composite paste, as it contains around 90% calsium carbonate (CaCO3) as the main composition. This research aims to determine the optimum weight of egg shell powder in composite paste production. This research is conducted by determining the calsium carbonate content beforehand by EDTA titration and the determination of the contain of calsium by using atomic absorption spectroscopy (AAS), then the determination of the optimum weight of shell powder by varying the shell powder and baking soda. The results of the research that has been done that the content of calsium carbonate in the shell of eggs was 92,57% and calsium at 28%. While the optimum weight for the shell powder manufacture composite paste which is 3 grams with a ratio of 3,0 (Ca) : 7,0 (BS), in which the pH obtained is 9. This is in a accordance by SNI that the pH value of the composite paste is 4,5-10,5 and is semisolid form.

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