Caffeine analysis from Luwak Coffee in different types of Coffees, Luwak Species and Processed by using TLC Scanner Method
Article Sidebar
Main Article Content
Abstract
Caffeine analysis from Luwak coffee in different types of coffees, Luwak species and processed by using TLC Scanner method had been done. 8 samples of Luwak coffee, that is R.Ab.K ; R.Ab.B ; R.Ph.K ; R.Ph.B ; A.Ab.K ; A.Ab.B ; A.Ph.K ; A.Ph.B which were extracted by dichloromethane (DCM). TLC separation had been done through stationary phase with silica gel GF254 and mobile phase are solute of dichloromethane (DCM) : methanol (9,5 : 0,5). Caffeine content had been counted by using regression equality y = 2715,112 + 4,389x and giving percentage in succession 1,91 ; 2,04 ; 1,30 ; 1,89 ; 1,29 ; 1,45 ; 1,25 ; 1,42 %. The highest of caffeine had been given by Robusta coffee which has been given before to A. binturong luwak and processed wetly 2,04 %. The lowest of caffeine content had been given to Arabica coffee which has been given before to P. hermophroditus luwak 1,25 %. Three way – Anova statistic SPSS 21 tabulation had showed the result that the kind of coffee, variety of Luwak and the way of processing gave significant value toward caffeine content in p < 0,05.
Article Details
The authors retain the copyright and grant the journal the right of first publication simultaneously under the Creative Commons Attribution License. This license allows others to share the work with proper acknowledgment of authorship and initial publication in this journal. Authors are permitted and encouraged to deposit their articles in institutional repositories, on their personal websites, or in other online repositories after the article has been published in JSFK.
References
Radydjencole. (2011). Indonesia Penghasil Kopi terbesar ke – 3 Dunia. diakses pada tanggal 6 Desember 2013 dari https://forum.detik.com/indonesia-penghasil-kopi-terbesar-ke-3-dunia-t292411.html
Badan Standarisasi Nasional. (2008). Biji Kopi (SNI No. 01 – 2907 – 2008). Badan Standarisasi Nasional.
Nurmayanti. (2013). Kopi-kopi Termahal di Dunia Luwak No 1. diakses pada tanggal 5 Januari 2014 dari https://bisnis.liputan6.com/read/644214/kopi-kopi-termahal-di-dunia-luwak-no-1.
Asosiasi Eksportir Kopi Indonesia. (2014). Statistik Kopi Asosiasi Eksportir dan Industri Kopi Indonesia 2007-2013. Jakarta.
Nurhayat, W. (2013). Kopi Luwak RI Paling Laku di Dunia. diakses tanggal 16 Desember 2013 dari https://finance.detik.com/47023/kopi-luwak-ri-paling-laku-di-dunia.
Mahendratta, M., Zainal., Israyanti., Tawali, A.B. (2013). Perbandingan Karakteristik Kimia Dan Nilai Sensori Antara Kopi Luwak Dan Kopi Biasa Dari Varietas Arabica (Coffea Arabica.L) Dan Robusta (Coffea canephora.L). Universitas Hasanuddin.
Ruosi, M. R., Cordero, C., Cagliero, C., Rubiolo, P., Bicchi, C., Sgorbini, B., Liberto, E., (2012). A further tool to monitor the coffee roasting process: aroma composition and chemical indices., J Agric Food Chem. 60(45):11283-91.
Rahardjo, P. Cet 2. (2013). Panduan Budi Daya dan Pengolahan Kopi Arabika dan Robusta., Penebar Swadaya. Jakarta.
Sudjana. (2002). Metode Statistik. Edisi ke IV. Bandung: Tarsiti.
Farah A. (2008). Coffee constituens. John Wiley & Sons Ltd
Fisk et al. (2012). Discrimination of Roast and ground coffee aroma. flavour journal. 1 : 14.