| dc.description.abstract | Coffee is one of Indonesian’s commodity that widely consumed by the public.
There are many types of coffee, the most known use is robusta coffee. it has
volatile compound components that play an important role on determining the
quality of aroma and flavor. Volatile compounds in coffee were analyzed to
determine the peak profile on the chromatogram, separation performance, and
confirmation volatile compound by Gas Chromatography-Mass Spectrometry
(GC-MS). Analysis of volatile compounds begin with the ultrasonic extraction
method using distilled water and dichloromethane solvents. The type of coffee
used were Sidomulyo, Garahan, and Gumitir. Ultrasonic extraction was carried
out for 30 minutes at 30ᵒC with a sample and solvent ratio of 1:9 (w/v). GC
analysis results extracted with distilled water solvent in Sidomulyo coffee
obtained 30 compounds, Garahan coffee 27 compounds, and Gumitir coffee 25
compounds. Coffee extracted with dichloromethane solvent on Sidomulyo coffee
obtained 25 compounds, Garahan coffee 18 compounds and Gumitir coffee 24
compounds. The best separation performance or resolution (Rs) was obtained by
Gumitir coffee extracted using distilled water (5.93 ± 1.09). GC-Flame
Ionization Detector (FID) results were confirmed using GC-MS to determine the
components in each compound. GC-MS confirmation showed 30 compounds
identified in 12 groups, namely hydrocarbon, alcohol, furan, esther, phenol,
pyrazine, pyrrole, aldehyde, and ketone groups. The most common compound
found was caffeine. The results obtained from the three types of coffee showed
that coffee extracted using distilled water solvent obtained a better number of
compounds, intensity, and separation performance, compared to coffee extracted
using dichlorormethane solvent. | en_US |
