Open AccessAnalysis of Caffeine Levels in the Beverages of Roasted Arabica Coffee Balango in Bukik Apik with the Method of Spectroscopic
Author(s) -
Rince Alfia Fadri,
Kesuma Sayuti,
Novizar Nazir,
Irfan Suliansyah
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/515/1/012071
Subject(s) - caffeine , arabica coffee , coffea arabica , roasting , boiling , food science , coffee grounds , chemistry , green coffee , chromatography , horticulture , psychology , organic chemistry , biology , psychiatry
Research has been conducted on the analysis of caffeine levels in the beverages of roasted arabica coffee balango using spectroscopic method. The research was conducted in Research and Testing Laboratories (RTL) Gajah Mada University in November 2019. Samples of arabica coffee were taken from Balingka Agam Regency which was processed using the process of fully washed and roasted using a soil cauldron or Balango in Bukik Apik of Bukittinggi city. This successfully proved that the surface area of the coffee powder determined the amount of dissolved caffeine level in boiling water. The concentration of caffeine in original coffee powders, fine, medium, and coarse in a row are : 35.03%; 17.67%; 1.31%; and 0.69%.