Analisa kadar kafein pada kopi robusta (Coffee canephora) yang diolah secara tradisional dan modern

Abstract

Robusta coffee has a distinct flavor caused by the content of complex chemical compounds including caffeine compounds. To get the taste, quality and aroma of coffee, the process of roasting coffee beans is carried out. Roasting can be done in 2 ways, namely traditional and modern. Traditional coffee making is done openly, while modern coffee making is done closed. Therefore, we want to know the caffeine content in Robusta coffee processed traditionally and modernly. The method used in this research is descriptive method, with samples in the form of Robusta coffee. The population in this study is Robusta coffee (Coffee canephora) which is processed traditionally and modern as much as 1 gram. After determining the caffeine content in Robusta coffee using the Spectrophotometer method, the traditionally processed caffeine level is 0.7825 mg/L and the modern processed caffeine level is 0.9164 mg/L. Thus it can be concluded that traditional and modern coffee processing has different caffeine levels.