Analysis of Caffeine, Ash, Water and Coffee Extract Levels On Commercial Ground Coffee Samples

Authors

  • M. Bintang Anugrah Universitas Jambi, Indonesia
  • Jhonatan Johan Parulian University of Jambi, Indonesia
  • Delviani Delviani University of Jambi, Indonesia
  • Nelson Nelson University of Jambi, Indonesia
  • Rahmi Rahmi University of Jambi, Indonesia

DOI:

https://doi.org/10.19109/alkimia.v6i2.14517

Keywords:

HPLC, Coffee Powder, Caffeine Content, Isoratic Elution.

Abstract

Caffeine is a secondary metabolite compound derived from the alkaloid group with its characteristic bitter taste. This study aims to analyze the water content, ash content, coffee extract and caffeine test using the High-Performance Liquid Chromatography (HPLC) method on ground coffee with six different types of ground coffee. The method used for ground coffee analysis refers to SNI 01-3542-2004. In the caffeine content test, the method used refers to SNI 2983:2014 concerning instant coffee. Caffeine was extracted from the sample with water at 90ºC in the presence of magnesium oxide after filtering, the caffeine content in the extract was determined using the HPLC method on the RP-18 column using isoratic elution with UV light detection at a wavelength of 272 nm. Caffeine levels in ground coffee are 1.71%, 2.43%, 0.23%, 2.10%, 2.58% and 6.02%. The maximum amount of caffeine content that is allowed for public consumption per day based on SNI is 0.9-2%.

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Published

2023-03-15

Issue

Vol. 6 No. 2 (2022): ALKIMIA

Section

Articles

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How to Cite

Analysis of Caffeine, Ash, Water and Coffee Extract Levels On Commercial Ground Coffee Samples. (2023). ALKIMIA : Jurnal Ilmu Kimia Dan Terapan, 6(2), 276-284. https://doi.org/10.19109/alkimia.v6i2.14517