PENGGUNAAN SPEKTROFOTOMETER UV DAN HPLC PADA ANALISIS KANDUNGAN KAFEIN KOPI ARABIKA DAN ROBUSTA

  • Dedy Prasetyo Department of Chemistry, Faculty of Mathematics and Natural Sciences, Mulawarman University
  • Saibun Sitorus Department of Chemistry, Faculty of Mathematics and Natural Sciences, Mulawarman University
  • Rahmat Gunawan Department of Chemistry, Faculty of Mathematics and Natural Sciences, Mulawarman University

Abstract

Analysis of caffeine content in Arabica coffee and Robusta coffee using Ultra Violet (UV) spectrophotometers and High Performance Liquid Chromatography (HPLC) was carried out. Coffee samples were soxhleted with 96% ethanol with the rotation variation used, namely 4, 6, 8, 10 and 12. The extract was dissolved in 96% ethanol and tested with a UV spectrophotometer. The results obtained  caffeine content in arabica coffee for 4, 6, 8, 10 and 12 rotations are 1.347 mg/L, 1.631 mg/L, 1.953 mg/L, 2.868 mg/L and 3.764 mg/L respectively. While the caffeine content obtained by Robusta coffee for 4, 6, 8, 10 and 12 turns are 1.820 mg/L, 2.258 mg/L, 2.741 mg/L, 3.814 mg/L and 4.781 mg/L, respectively. Caffeine content in Arabica and Robusta coffee were analyzed by HPLC. The results obtained in Arabica coffee are retention time of 5.079 minutes, area of 1265348 and height of 56539 and in Robusta coffee the retention time is 5,083 minutes, the area is 1249273 and the height is 55700.

Keyword
Arabica Coffee, Robusta Coffee, 96% ethanol, Soxhletation, Caffeine, UV Spectrophotometer

Downloads

Download data is not yet available.

References

[1] Gustomo R. 2018. Perbedaan rasa kopi Arabika vs kopi Robusta: Gordi Blog Resources.
[2] Sairdama. 2013. Analisis pendapatan petani kopi Arabika (Coffea Arabica) dan margin pemasaran di Distrik Kamu Kabupaten Dogiyai. Skripsi. Universitas Satya Wiyata Mandala, Papua.
[3] Prastowo B., E. Karmawati, Rubijo, Siswanto, C. Indrawanto, dan Munarso, S. J. 2010. Budidaya dan pasca panen kopi. Pusat Penelitian dan Pengembangan Perkebunan.
[4] Yusianto. 2014. Mutu fisik dan citarasa kopi arabika yang disimpan buahnya sebelum di-pulping. Bogor: Bumi Aksara.
[5] Sofiana N. 2011. 1001 Fakta tentang kopi. Yogyakarta: Cahaya Atma Pustaka
[6] Rahardjo P. 2012. Panduan budidaya dan pengolahan kopi Arabika dan Robusta. Jakarta: Penebar Swadaya.
[7] Istiqomah. 2013. Perbandingan metode ekstraksi maserasi dan sokletasi terhadap kadar piperin buah cabe Jawa (Piperis retrofracti fructus). UIN Syarif Hidayatullah Jakarta.
[8] Standar Nasional Indonesia. SNI 01-7152-2006: Bahan tambahan pangan – persyaratan perisa dan penggunaan dalam produk pangan. Badan Standarisasi Nasional. Jakarta.
[9] Maramis R. K., G. Citraningtyas dan Wehantouw, F. 2013. Analisis kafein dalam kopi bubuk di kota Manado menggunakan spektrofotometri UV-VIS. Pharmacon Jurnal Ilmiah Farmasi-UNSRAT 2(04):122.
[10] Nadhirah, A. 2015. Analisis Kandungan Kafein dalam Kopi Sumatera dan Kopi Flores dengan Variasi Siklus Menggunakan Spektrofotometer UV-VIS.
Published
2020-08-30
How to Cite
PRASETYO, Dedy; SITORUS, Saibun; GUNAWAN, Rahmat. PENGGUNAAN SPEKTROFOTOMETER UV DAN HPLC PADA ANALISIS KANDUNGAN KAFEIN KOPI ARABIKA DAN ROBUSTA. JURNAL ATOMIK, [S.l.], v. 5, n. 2, p. 76-80, aug. 2020. ISSN 2549-0052. Available at: <http://jurnal.kimia.fmipa.unmul.ac.id/index.php/JA/article/view/734>. Date accessed: 29 mar. 2024.
Section
Artikel