Kadar Asam Klorogenat (CGA) Dalam Biji Kopi Arabika (Coffea Arabica) Asal Wamena, Papua

Authors

  • Septiani Mangiwa Universitas Cenderawasih, Indonesia
  • Alowisya Futwembun Universitas Cenderawasih, Indonesia
  • Puteri M. Awak Universitas Cenderawasih, Indonesia

DOI:

https://doi.org/10.33394/hjkk.v3i2.690

Keywords:

Biji kopi Arabika, asam klorogenat (CGA), suhu penyangraian, HPLC.

Abstract

Chlorogenic acid (CGA) is one of chemical compound in coffee and class of polyphenolic compounds that have activity as antioxidant.  This study aims to determine the CGA contain in Arabica coffee beans from Wamena regency of Jayawijaya, Papua.  Coffee beans  were roasted by three roasting temperature i.e. 75, 150 and 2250 C while unroasted one was used as controls. Extraction was performed by soxhletation using metanol as  a solvent for 5 hours. Separation and  CGAcontent were determined using HPLC uses C-18 column, 150 mm length, 4,6 mm in diameter, with metanol-fosfat buffer 10 mM pH 2,6(30:70) as eluent, flow rate of 1 mL/minutes, injection volume of 20 µL and measured by spectrophotometer UV-Vis in 329 nm. The result of the study shows the CGAcontent  in treated beans with temperature roasting of 75, 150 and 2250C  respectively were 6,93 ; 9,33 and 7,12 % while the unroasted one was  7,73 %. The lowest CGA content was found in coffee beans roasted in 750C while the highest in 1500 C.

Author Biographies

Septiani Mangiwa, Universitas Cenderawasih

Jurusan Kimia Fakultas MIPA

Alowisya Futwembun, Universitas Cenderawasih

Jurusan Kimia Fakultas MIPA

Puteri M. Awak, Universitas Cenderawasih

Jurusan Kimia Fakultas MIPA

References

Belay A, Gholap A.V. 2009. Characterization and determination of chlorogenic acid (CGA) in coffee beans by UV-Vis spectroscopy. African Journal of Pure and Applied Chemistry Vol. 3 (11), pp 234-240.

Belitz HD,Grosch W, Schieberle P. 2009. Coffee, Tea, Cocoa. Food Chemistry., Springer, P. 938-950.

Cämmer Bettina, Lothar W., Kroh. 2006. Antioxidant Activity of Coffee Brews., Eur Food Res Technol. 223 : 469-474.

Fujioka K, Shibamoto T . 2008. Chlorogenic acid and caffeine contents in various commercial brewed coffee. Food Chem.106 : 217-221.

Mussato, S.K, Maschado, E.M.S. 2011. Production, Composition, and Apllication of Coffee and Its Industrial Residues. Food Bioprocess Technol. 661-672

Naidu MM, Sulochanamma G, Sampathu SR, Srinivas P. 2008. Studies on extraction and antioxidant potential of green coffee. Food Chemistry. 107 : 337-384.

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Published

2015-12-05

How to Cite

Mangiwa, S., Futwembun, A., & Awak, P. M. (2015). Kadar Asam Klorogenat (CGA) Dalam Biji Kopi Arabika (Coffea Arabica) Asal Wamena, Papua. Hydrogen: Jurnal Kependidikan Kimia, 3(2), 313–317. https://doi.org/10.33394/hjkk.v3i2.690

Issue

Vol. 3 No. 2 (2015): Hydrogen: Jurnal Kependidikan Kimia

Section

Articles

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