PENGARUH PERENDAMAN TERHADAP KADAR KAFEIN PADA BIJI KOPI DI KOTA SURAKARTA SECARA SPEKTROFOTOMETRI UV-VIS

Authors

  • Iswandi Iswandi

DOI:

https://doi.org/10.35799/pha.11.2022.41744

Abstract

ABSTRACT

Coffee is a type of plantation plant that has been cultivated for a long time and has a fairly high economic value. This study aims to determine the effect of soaking time on caffeine levels in Robusta and Arabica coffee beans using the maceration method. The coffee beans were ground, then the powder was sieved and extracted using 70% alcohol using the 3, 5 and 7 day maceration immersion method. The extract obtained was extracted with chloroform and determined using UV-Vis Spectrophotometry. The results showed that the caffeine content of Robusta coffee for 3, 5 and 7 days was 4.82±0.04; 5.59±0.04 and 6.55±0.06. Arabica type caffeine content obtained 3.83±0.02; 5.04±0.02; and 6.45±0.03. It was concluded that there were differences in the levels of caffeine contained in Robusta and Arabica coffee beans by varying the duration of immersion for 3 days, 5 days, 7 days, but for both Robusta and Arabica coffee types, there was no difference in the extracted caffeine content.

 

Keywords: Caffeine, Robusta, Arabica, Spectrophotometry UV-Vis


 

ABSTRAK

Kopi merupakan salah satu jenis tanaman perkebunan yang sudah lama dibudidayakan dan memiliki nilai ekonomis yang cukup tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman terhadap kadar kafein dalam biji kopi Robusta dan Arabika dengan menggunakan metode maserasi. Biji kopi dihaluskan kemudian serbuk diayak dan diesktraksi menggunakan alkohol 70 % dengan menggunakan metode maserasi perendaman 3, 5 dan 7 hari. Ekstrak didapat diekstraksi dengan dengan kloroform dan ditetapkan kadarnya menggunakan Spektrofotometri UV-Vis. Hasil penelitian menunjukkan kadar kafein kopi jenis Robusta untuk 3, 5 dan 7 hari diperoleh 4,82±0,04; 5,59±0,04 dan 6,55±0,06. kadar kafein jenis Arabika diperoleh 3,83±0,02; 5,04±0,02; dan 6,45±0,03. Disimpulkan bahwa adanya perbedaan kadar kafein yang terkandung pada biji kopi robusta dan arabica dengan divariasikan lamanya perendaman 3 hari, 5 hari, 7 hari, tetapi untuk jenis kopi baik Robusta dan Arabika tidak terdapat perbedaan kadar kafein yang terekstraksi.

 

Kata kunci: Kafein, Robusta, Arabica, Spektrofotometri UV-Vis

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Published

2022-07-02

How to Cite

Iswandi, I. (2022). PENGARUH PERENDAMAN TERHADAP KADAR KAFEIN PADA BIJI KOPI DI KOTA SURAKARTA SECARA SPEKTROFOTOMETRI UV-VIS. PHARMACON, 11(2), 1512–1516. https://doi.org/10.35799/pha.11.2022.41744

Issue

Vol. 11 No. 2 (2022): PHARMACON

Section

Articles

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