scholarly journals Pengaruh Perbedaan Spesies Luwak Terhadap Kadar Kofein Dari Kopi Luwak Jenis Robusta

2019 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Rahma Yulia ◽  
Adek Zamrud Adnan ◽  
Deddi Prima Putra
Keyword(s):  
Quantitative Analysis ◽  
Thin Layer ◽  
Filter Paper ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Rotary Evaporator ◽  
Coffee Beans ◽  
Coffea Robusta

<p><span>The influence of different species of civet on caffeine content of Robusta civet coffee ( Coffea Robusta) had been done. The Civet species used are </span><em>Paradoxurus Hermophroditus </em><span>(Pandan civet) and </span><em>Arctictis Binturong</em><span> ( Bulan civet). The Coffee used is Robusta varieties ( Coffea Robusta). Caffeine’s level of robusta civet coffee has been given to two species of civet and after that they are analyzed using TLC Scanner Method quantitatively. The process of robusta civet coffee extraction was done by using Dichloromethane solvent and sonicated for 15 minutes on  themperature 40 º C, then the filtrate obtained was filtered with whatmant filter paper, then concentrated by using rotary evaporator. The quantitative analysis measured from the caffeine was measured using Thin Layer Chromatograpy ( TLC ) then Scanned by Densitometry ( TLC Scanner ) to obtain the content of caffeine from the civet coffee. Robusta coffee beans given to the civet Bulan (</span><em>Arctictis Binturong)</em><span> species have 1,91 % caffeine content where the caffeine content is higher when compared to robusta  coffee given to Pandan civet (</span><em>Paradoxurus Hermophroditus)</em><span> which has only 1,30 % caffeine. Based on the SPSS 21 anne-ment using anava Three Roads, it is known that differences in civet species affect the levels of robusta civet coffee caffeine.</span></p><p>Telah dilakukan Penelitian Pengaruh Perbedaan Spesies Luwak Terhadap Kadar Kofein dari Kopi Luwak Jenis Robusta (<em>Coffea Robusta</em>). Spesies Luwak yang digunakan adalah <em>Paradoxurus Hermophroditus</em> ( Luwak Pandan) dan <em>Arctictis Binturong</em> ( Luwak Bulan). Kopi yang dipakai adalah spesies Robusta ( <em>Coffea Robusta</em>). Kadar kofein kopi luwak robusta yang diberikan kepada dua spesies luwak tersebut kemudian dianalisis menggunakan metode TLC Scanner secara kuantitatif. Proses Ekstraksi Kopi luwak robusta dilakukan dengan  menggunakan pelarut diklorometan dan disonikasi selama 15 menit kemudian filtrate yang diperoleh disaring dengan kertas saring Whatman kemudian dipekatkan dengan rotary evaporator. Analisis kuantitatif dari kofein di ukur dengan menggunakan Kromatografi Lapis Tipis ( KLT ) kemudian di Scanning dengan alat  Densitometri (TLC Scanner) sehingga diperoleh kadar kofein dari kopi luwak tersebut. Biji Kopi Robusta yang diberikan pada Spesies luwak Bulan ( Arctictis Binturong ) mempunyai kadar kofein 1, 91 % dimana kadar kofein ini lebih tinggi jika dibandingkan dengan kopi robusta yang diberikan kepada luwak pandan (<em>Paradoxurus Hermophroditus)</em> yang hanya memiliki kadar kofein 1, 30 %. Berdasarkan analisis SPSS 21 menggunakan Anava tiga Jalan diketahui bahwa perbedaan spesies luwak mempengaruhi kadar kofein kopi luwak robusta.</p>

scholarly journals Decaffeination process characteristic of Robusta coffee in single column reactor using ethyl acetate solvent

2009 ◽  
Vol 25 (2) ◽  
Author(s):  
Sukrisno Widyotomo ◽  
Sri Mulato ◽  
Hadi K. Purwadaria ◽  
A.M Syarief
Keyword(s):  
Ethyl Acetate ◽  
Product Diversification ◽  
Column Reactor ◽  
Market Expansion ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Coffee Beans ◽  
Single Column ◽  
Process Characteristic ◽  
Bean Size

Consumers drink coffee not as nutrition source, but as refreshment drink. For coffee consumers who have high tolerance for caffeine, coffee may warm up and refresh their bodies. High caffeine content in coffee beans may cause several complaints to consumers who are susceptible to caffeine. One of the efforts, for coffee market expansion is product diversification to decaffeinated coffee. Decaffeination process is one of process to reduce caffeine content from agricultural products. Indonesian Coffee and Cocoa Research Institute in collaboration with Bogor Agricultural University has developed a single column reactor for coffee beans decaffeination. The aim of this research is to study process characteristic of coffee decaffeination in single column reactor using ethyl acetate (C4H8O2) solvent. Treatments applicated in the research were time and temperature process. Temperature treatment were 50—60OC, 60—70OC, 70—80OC, 80—90OC and 90—100OC. Time treatment were 2 h, 4 h, 6 h, 8 h, 10 h, and 12 h Size of Robusta coffee beans used were less than 5.5 mm (A4), between 5.5 mm and 6.5 mm (A3), between 6.5 mm and 7.5 mm (A2), and more than 7.5 mm (A1). The result showed that decaffeination process with ethyl acetate solvent will be faster when its temperature was higher and smaller bean size. For bean size less than 5,5 mm, decaffeination process by 10% ethyl acetat can be done 8—10 hours in 90—100OC solvent temperature or 12 hours in 60—70OC solvent temperature for 0.3% caffein content. Organoleptic test showed that 90—100OC temperature solvent treatment decreased coffee flavor, which aroma, bitterness and body values were 1.9 each . Key words : Coffee, caffeine, decaffeination, quality, single column.

scholarly journals Determining the Efficiency and Yield of Caffeine Extraction for Robusta and Arabica Coffee Beans

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Zeyu Yu ◽  
Akshay Jakkidi Reddy ◽  
Himanshu Wagh
Keyword(s):  
Coffee Bean ◽  
Caffeine Consumption ◽  
Vacuum Filtration ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Coffee Beans ◽  
The Difference ◽  
Solid Form ◽  
Source Of Error

The objective of this review is to determine the difference in caffeine content in the coffee beans from different brands that are available in Costco. Two different popular coffee bean brands were bought and tested to determine which brand would have the highest caffeine content and their relative popularity among consumers. The extraction DMC method was conducted by using chemicals such as calcium carbonate, water, and DMC. The same amount of coffee beans were boiled with water until highly concentrated solutions were formed. Extraction funnel was utilized to wash out caffeine. Then, the recrystallization and vacuum filtration was utilized to obtain caffeine in solid form. The identity of the product along with the purity of the product was determined using melting temp, IR-spectroscopy, UV-vis spectrum, and TLC plating. The mass of caffeine produced from individual coffee brands were measured and compared. It was hypothesized that robusta coffee beans would yield more caffeine than arabica coffee beans. The expected results verify those claims as the data demonstrates that the amount of caffeine extracted from 10 grams of robusta coffee would be around .8021 grams, while the amount of caffeine extracted from 10 grams of arabica coffee would be around .4321 grams. The IR graph, UV-vis graph, and TLC plate were conducted to verify the identity of the product. The predicted IR graph, UV-vis graph, and TLC plate closely matched with the literature values, which indicates that the product produced is pure caffeine. One source of error that could skew the data could be the presence of impurities from the coffee beans that react in solution while we are trying to extract the caffeine. The broader impact of this review is that by understanding the caffeine content in different products, the medical and scientific field can further determine the difference in health effects between excess and optimal caffeine consumption to the human body. Additionally, scientists can research various medical usages of caffeine to help different patients with sleep disorders.

scholarly journals Relationship between caffeine content and flavor with light intensity of several coffee Robusta clones

2012 ◽  
Vol 28 (1) ◽  
pp. 14-22 ◽  
Author(s):  
Novie Pranata Erdiansyah ◽  
Yusianto Yusianto
Keyword(s):  
Light Intensity ◽  
Coffea Canephora ◽  
Melia Azedarach ◽  
Coffee Bean ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Coffee Beans ◽  
Medium Level ◽  
Coffee Farm ◽  
Sunlight Intensity

Coffee is a refreshing beverage product and its price is determined by physical quality and flavor. An excellent coffee flavor is resulted only from qualified coffee beans, produced by well managed plantation. The objective of this experiment was to study the effect of sunlight intensity entering coffee farm on flavor profiles and caffeine content of Robusta coffee. The experiment was conducted at the field experimental Kaliwining Estate of Indonesian Coffee and Cocoa Research Institute (ICCRI) during 2009–2011. Treatments were Robusta coffee clones and sunlight intensity. Experimental design was split plot design with three replications. Robusta clones used were BP 409, BP 534, BP 936 and BP 939, planted in 2002. The sunligt intensity treatments were 100% (without shade tree), 50—60% (Leucaena leucocephala shade), and 20—30% (Hibiscus macrophyllus and Melia azedarach L. shades). Only red coffee cherries were harvested for flavor and caffeine analysis. Coffee cherries were washed, depulped and sundried until moisture content of less than 12%. The green coffee bean samples were roasted at medium level (Agtron Scale at 65#) for cupping test which involved five expert panelists by using ICCRI protocol. Caffeine content was determined by spectrophotometric method. The experiment result indicated that high sunlight intensity resulted in strong aroma of Robusta coffee, while good flavor coffee need medium light intensity. Cafein content had positive correlation with light intensity entering the coffee farm, whereas cafein content had no direct effect on Robusta coffee flavor.Key words: Coffea canephora, clone, sunlight intensity, flavor, caffeine. 

scholarly journals Analisis Kadar Kafein dalam Kopi Bubuk Lokal yang Beredar di Kota Palu

2018 ◽  
Vol 7 (4) ◽  
pp. 189
Author(s):  
I Nyoman Suwiyarsa ◽  
Siti Nuryanti ◽  
Baharuddin Hamzah
Keyword(s):  
Quantitative Analysis ◽  
Qualitative Analysis ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Percent Level ◽  
Caffeine Content ◽  
Coffee Powder ◽  
The City ◽  
Layer Chromatography ◽  
Caffeine Level

Analysis of caffeine level in local coffee powder that circulates in Palu city have been done. The purpose of this study was to determine the level of caffeine in local coffee powder, which is engaged in several markets in the city of Palu. Levels of caffeine in the study will be compared with the standard caffeine content according to the SNI 01-3542-2004, i.e. 0.45-2% w/w. The method used for qualitative analysis was the thin layer chromatography and for quantitative analysis was using UV-Vis spectrophotometry. The results of qualitative analysis of six local coffee powders A, B, C, D, E, and F showed each a Rf value between 0.32 to 0.40. Levels of caffeine (per 1 g of coffee powder) quantitatively ranging from brand samples A to F were 0.83, 2.06, 1.60, 2.63, 1.29, and 1.72%, respectively, percent level of caffeine of six samples of local powdered coffee, samples A, C, E and F in terms of SNI 01-3542-2004 were between 0.45-2.00% (w/w), while sample B and sample D exceeds 2% were 2.06% and 2.63%.

scholarly journals PENGARUH FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT YOGHURT TERHADAP CITARASA KOPI ROBUSTA (COFFEA ROBUSTA)

2018 ◽  
pp. 90-97 ◽  
Author(s):  
Abu Bakar Tawali ◽  
Nurlailah Abdullah ◽  
Benny Suhardi Wiranata
Keyword(s):  
Lactic Acid ◽  
Color Parameter ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
The Past ◽  
Coffee Plants ◽  
Ph Level ◽  
Coffea Robusta ◽  
Caffeine Level

Coffee plants ( coffea sp ) is one type of biodiversity in Indonesia.Coffee is one of the most popular drink in the world.The high caffeine content in coffee has bad effect for health.One kind of coffee used in this research was Robusta, because caffeine content in robusta coffee is higher than arabica coffee, otherwise the type of arabica contain more sugar and volatile oil.To improve the quality of coffee then one of the process that need attention is on the process in the past harvest.One technology in the post harvested to fix tastes coffee is by fermentation using lactic acid bacteria ( BAL ).This research aimed to produce coffee with the caffeine levels lower by fermentation using BAL on yoghurt. Parameter this research include caffeine level, ph level, the water level, the ashes level and testing the like parameter of organolepticflavor, aroma, and colour of the coffee. The best experiment resulting from research coffee fermented with isolate yogurt for 48 hours, it had caffeine content of 1,09 % ,Ph of 4.73, water contentof 2.34, ashes content of 3.16, flavor parameter scored of 3.08, aroma parameter scored of 3, and color parameter scored of 2.09.

scholarly journals Uji Antiangiogenesis Secara In Vivo Ekstrak Etanol Biji Kopi Robusta (Coffea Robusta) dengan Metode Chorio Allantoic Membrane (CAM)

2020 ◽  
Vol 6 (1) ◽  
pp. 63-69
Author(s):  
Muhammad Yusuf ◽  
Rugayyah Alyidrus
Keyword(s):  
Cancer Cells ◽  
Blood Vessels ◽  
Ethanol Extract ◽  
Coffee Bean ◽  
Anova Test ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
The One ◽  
Coffea Robusta ◽  
One Way Anova

Angiogenesis is a process of forming new capillaries found in the blood vessel system. Angiogenesis plays an important role in tumor growth and metastasis which includes several biological processes. Cancer cells require a supply of nutrients through the blood vessels to grow and develop so that the cancer cells secrete growth substances to stimulate the formation of new blood vessels to meet their nutritional supply. Robusta coffee beans (C.robusta) contain compounds that function as strong antioxidants namely Chlorogenic acid which is a polyphenol group compound that is thought to have antiangiogenesis effects. This study aims to look at the antiangiogenesis potential of robusta coffee bean ethanol extract (C.robusta) with the Chorio Allantoic Membrane (CAM) method and determine the concentration of robusta coffee bean extract (C.robusta) which has the potential as an antiangiogenesis. Antiangiogenesis test using the Chorio Allantoic Membrane (CAM) method using 9-day-old chicken eggs. In this study eggs were divided into 4 groups, group I was the untreated group, groups II, III, IV were groups that were given ethanol extract of robusta coffee beans (C.robusta) with concentrations of 6000 μg/ml, 5500 µg/ml respectively. and 5000 µg/ml. The eggs are re-incubated for 72 hours. In this study, a macroscopic semi-quantitative score was observed. The score data obtained were analyzed statistically by the One Way Anova test. Based on the Saphiro Wilk normality test results, the results of observations of antiangiogenesis in ethanol extracts of Robusta (Coffea robusta) concentrations of 6000 μg/ml, 5500 μg/ml, and 5000 μg/ml obtained a significance value of 0.248 (p>0.05). Continuing the One Way Anova test in the antiangiogenesis test obtained a significance value of 0.007 (p<0.05). Then proceed with the Post Hoc Test. In the test group the concentration of 6000 µg/ml, 5500 µg/ml, and 5000 µg/ml had a value of p>0.05 which means that there were no differences between groups in inhibiting angiogenesis. Based on the results of the study it can be concluded that the ethanol extract of robusta coffee beans (C. robusta) 6000 μg/ml, 5500 μg/ml, and 5000 μg/ml has antiangiogenesis effect on Chorio Allantoic Membrane (CAM) of chicken embryo.

scholarly journals Influence of Various Factors on Caffeine Content in Coffee Brews

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1208
Author(s):  
Ewa Olechno ◽  
Anna Puścion-Jakubik ◽  
Małgorzata Elżbieta Zujko ◽  
Katarzyna Socha
Keyword(s):  
Literature Review ◽  
Water Temperature ◽  
Geographical Origin ◽  
Cold Water ◽  
Water Type ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Type Water ◽  
Brewing Time ◽  
Coffee Brews

Coffee brews are one of the most popular drinks. They are consumed for caffeine and its stimulant properties. The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. The study was carried out using a literature review from 2010–2020. PubMed and Google Scholar databases were searched. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 °C and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 °C) and boiled.

Analisis Skrining Fitokimia dan Aktivitas Antioksidan Ekstrakk Biji Sangrai Kopi Robusta (Coffea canephora) dari Tanaman Hasil Pemupukan Organik dan Anorganik

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Farah Aida Qotrun Nada ◽  
Tintrim Rahayu ◽  
Ari Hayati
Keyword(s):  
Statistical Tests ◽  
Linear Regression Analysis ◽  
Coffea Canephora ◽  
Coffee Bean ◽  
Phytochemical Screening ◽  
Robusta Coffee ◽  
A Value ◽  
Coffee Beans ◽  
Ic50 Value ◽  
The Difference

Ground coffee is coffee beans that have been roasted, ground or ground so that they have a smooth shape. The purpose of this study was to determine the content of compounds in robusta coffee roasted seed extract (Coffea canephora) from plants produced by organic and inorganic fertilization, and to know the difference in compounds between the results of organic and inorganic fertilization. The characteristics of phytochemical screening were carried out qualitatively on alkaloids, flavonoids, tannins, terpenoids and saponins and the antioxidant activity was carried out by the DPPH (1,1-dipenyl-2-picrihidrazil) method. Phytochemical screening characteristic test results show that robusta coffee bean extract extract from the results of organic and inorganic fertilization both contain flavonoids, alkaloids, tannins, and saponins, while the antioxidant test activity of robusta coffee beans extracts shows differences based on the results of statistical tests of linear regression analysis with the IC50 value the highest antioxidant content was inorganic coffee roasted bean extract only 14.0629 ppm compared to the organic roasted extract with a value of 30.6159 ppmKeywords: Robusta Coffee (Coffea canophora), Phytochemical Screening, DPPH MethodABSTRAKKopi bubuk adalah biji kopi yang telah disangrai digiling atau ditumbuk sehingga mempunyai bentuk halus. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa dalam ekstrak biji sangrai kopi robusta (Coffe canephora) dari tanaman hasil pemupukan organik dan anorganik, dan mengetahui perbedaan senyawa antara hasil pemupukan organik dan anorganik. Karakteristik skrining fitokimia dilakukan secara kualitatif yang dilakukan terhadap alkaloid, flavonoid, tanin, terpenoid dan saponin dan aktivitas antioksidan dilakukan dengan metode DPPH (1,1-difenil-2-pikrihidrazil). Hasil uji karakteristik skrining fitokimia menunjukkan bahwa ekstrak biji sangrai kopi robusta dari hasil pemupukan oganik dan anorganik keduanya sama mengandung senyawa flavonoid, alkaloid, tanin, dan saponin,  sedangkan pada aktifitas uji antioksidan ekstrak biji sangrai kopi robusta menunjukan perbedaan berdasarkan hasil uji statistik analisis regresi linear dengan nilai IC50 kadar antioksidan paling tinggi adalah ekstrak biji sangrai kopi anorganik hanya 14,0629 ppm dibandingkan dengan ekstrak sangrai dari organik dengan nilai 30,6159 ppm.Kata kunci : Kopi Robusta (Coffea canophera), Skrining Fitokimia, Metode DPPH

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