Analisa Senyawa Volatil Kopi Robusta Menggunakan Gas Chromatography (GC) dengan Metode Preparasi Sampel Destilasi Uap-Ekstraksi Pelarut

Abstract

This research was conducted to determine the profile of volatile compounds, separation performance using Gas Chromatography-Flame Ionization Detector (GC-FID), and to determine the aromatic components of robusta coffee. Sample preparation methods use steam distillation and liquid-liquid extraction with dichloromethane solvent. The robusta coffee of Sidomulyo, Garahan, and Gumitir was distilled with temperature variations of 55°C, 65°C, and 75°C for 4 hours. Distillate results are extracted to obtain coffee extract. The GC analysis uses a Tr-1MS column with a temperature of an injector and detector of 250°C, the initial temperature of oven 60°C is maintained for 2 minutes and then gradually increased by 5°C/min to 200°C. The number of components and intensity of each component identified in robusta coffee chromatogram profile is comparable to the increase in distillation temperature. The higher the distillation temperature will increase the amount of essential oil, so that more volatile compounds are detected. Separation of components in GC by observing resolution values and column efficiency. The separation perfomance of components within GC provides good separation based on the result of the >1,5 resolution value and >2000 theoretical plate value. The aromatic component of volatile compounds is identified with the Gas Chromatography-Mass Spectrometer (GC-MS). The volatile compounds identified in robusta coffee are 29 components from aldehyde, phenol, alcohol, acid, furan, benzene, and hydrocarbons groups.