Pengaruh Konsentrasi Etanol dan Waktu Ekstraksi Terhadap Kafein dalam Kopi Tubruk Menggunakan Metode Sokletasi

Abstract

Coffee is one type of pharmacologically active beverage that contains bioactive compounds such as caffeine, chlorogenic acid, trigonelline and others. This study was conducted to determine the effect of solvents and extraction time on the levels of caffeine extract in commercial robusta coffee. The commercial coffee used is Singa, Weinko and Excelso which were extracted using the soxhletation method by varying the ethanol concentration of 50%, 70% and 90% and the extraction time of 6, 9 and 12 cycles. The optimization design in the extraction process was carried out using a factorial design with 9 experiments for each type of coffee with three repetitions. Measurement of caffeine absorbance was then carried out using UV spectrophotometry at wavelength of 272 nm. The trend of results in the optimization obtained is shown in the variation of 70% ethanol concentration with 9 extraction cycles where the optimal conditions apply to all types of coffee used. The highest caffeine extract content was found in the Singa coffee with an average of 14.02 mg/g, then Excelso coffee with an average of 12.65 mg/g and finally Weinko coffee with an average of 12.05 mg/g. In addition to the optimization result trend, the analysis of the effect of ethanol concentration and extraction time had a significantly different effect with the Fhitung value bigger than Ftable both in single variables and the interaction of both.