Extraction and Determination of Caffeine Concentrations in Coffee, Tea and Chocolate Milk Available in Saudi Markets

In this work a study was performed using UV/Vis spectrophotometer to determine the concentrations of caffeine in coffee, tea and chocolate milk available in local market in Riyadh, Saudi Arabia. Quantitative analysis was carried using dichloromethane as extracting solvent. Results showed that the minimum caffeine level was observed in the chocolate milk (16.38 ppm) and the highest caffeine content observes in coffee (32 ppm).

TINGKAT KEMATANGAN BIJI KOPI ARABICA (Coffea arabica L.) DALAM MENGHASILKAN KADAR KAFEIN

Levels of Arabica (Coffea Arabica L.) Coffee Materials in Producing Caffein Coffee is a plantation crop that has long been cultivated in Indonesia. One type of coffee grown in Indonesia, namely arabica coffee. Arabica coffee is coffee that has superior quality compared to other types of coffee. Testing of caffeine content in Sukamakmur village arabica coffee is differentiated into three types of coffee berries based on the maturity level of the coffee fruit. The level of maturity of coffee fruit is marked by the color of coffee fruit skin. The collection of young coffee fruit is characterized by green fruit rind, half-aged coffee, orange rind and old coffee, dark red rind. Arabica coffee fruit is processed from drying, drying, and roasting and grinding into arabica ground coffee. Powder coffee samples are used for water content testing, phytochemical identification, and caffeine level testing. Caffeine content testing using UV-Vis spectrophotometry. The results of water content testing showed that the highest water content was found in coffee with a maturity level of half old, the lowest moisture content found in old coffee. Phytochemical identification testing performed showed powdered coffee samples containing active compounds of saponins, flavonoids, and alkaloids, as well as tannins. The highest caffeine content is found in ground coffee with the maturity level of coffee half old at 1.56% and the lowest caffeine level in ground coffee with a young coffee level of 0.93%.Keywords : Coffea arabica L., Level of maturity, Level of caffeine. ABSTRAKKopi adalah tanaman perkebunan yang sudah lama dibudidayakan di Indonesia. Salah satu jenis kopi yang ditanam di Indonesia, yaitu kopi arabika. Kopi arabika merupakan kopi yang memiliki kualitas superior dibanding jenis kopi lainnya. Pengujian kadar kafein pada kopi arabika desa Sukamakmur dibedakan menjadi tiga jenis pengambilan buah kopi berdasarkan tingkat kematangan buah kopi. Tingkat kematangan buah kopi ditandai dengan warna kulit buah kopi. Pengambilan buah kopi muda ditandai dengan kulit buah berwarna hijau, kopi setengah tua, kulit buah berwarna jingga dan kopi tua, kulit buah berwarna merah tua. Buah kopi arabika diolah dari penjemuran, pengeringan, dan penyangraian serta penggilingan menjadi kopi bubuk arabika. Sampel kopi bubuk digunakan untuk bahan pengujian kadar air, identifikasi fitokimia dan pengujian kadar kafein. Pengujian kadar kafein menggunakan metode spektrofometri UV-Vis. Hasil pegujian kadar air menunjukkan bahwa kadar air tertinggi terdapat pada kopi dengan tingkat kematangan setengah tua, kadar air terendah terdapat pada kopi tua. Pengujian identifikasi fitokimia yang dilakukan menunjukan sampel kopi bubuk mengandung senyawa aktif saponin, flavonoid, dan alkaloid, serta tanin. Kadar kafein tertinggi terdapat pada kopi bubuk dengan tingkat kematangan kopi setengah tua sebesar 1,56% dan kadar kafein terendah pada kopi bubuk dengan tingkat kopi muda sebesar 0,93%.Kata kunci: Coffea arabica L., Tingkat kematangan, Kadar kafein.

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

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%.

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

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.

Analisis Kadar Kafein Dari Serbuk Teh Hitam, Teh Hijau dan Teh Putih (Camellia sinensis L.)

ABSTRAKTeh diklasifikasikan menjadi 3 jenis yaitu teh hitam, teh hijau dan teh putih. Teh mengandung senyawa kafein yang dapat bermanfaat dan merugikan bagi tubuh. Senyawa kafein dalam teh dapat dipisahkan dengan metode ekstraksi cair-cair menggunakan kloroform dan penambahan CaCO3. Penentuan kadar kafein menggunakan metode spektrofotometri UV diukur pada panjang gelombang 275 nm. Kadar kafein dipengaruhi oleh suhu dan waktu penyeduhan. Semakin tinggi suhu dan lama waktu penyeduhan, kadar kafein dalam teh semakin meningkat. Kadar kafein dari berbagai jenis teh dari kadar yang tinggi ke rendah berturut-turut yaitu serbuk teh hitam, teh putih dan teh hijau dengan suhu penyeduhan 95ᵒC selama 10 menit.Kata Kunci: Teh hitam, teh hijau, teh putih, kafein, spektrofotometri UVABSTRACTTea is classified into three type, which are black tea, green tea and white tea. Tea contains caffeine compound that can be beneficial and harmful for the body. Caffeine compound in tea can be separated by liquid extraction method using chloroform and addition of CaCO3. The determination of the caffeine content measured by UV spectrophotometry at 275 nm. Caffeine level is influenced by temperature and brewing time. The highertemperature and the longer brewing time, the level of caffeine in tea increase. The caffeine content of various types of tea from high to low level respectively are black tea powder, white tea and green tea with temperature of 95ᵒC and 10 minutes brewing time.Keywords: Black tea, green tea, white tea, caffeine, UV spectrophotometry