ANALISIS KADAR KAFEIN DALAM MINUMAN KOPI KHOP ACEH DENGAN METODE SPEKTROSKOPIK

Abstract

In addition to being dubbed as the city of Serambi Mekkah , Aceh is also famous for the city A Thousand Coffee Shops . Almost all corners can be found the coffee shops, ranging from simple forms to modern-style coffee shops. One of the coffee offerings that attracts consumers because it is served with upside down glassware is Kopi Khop. Kopi Khop or coffee upside down, a Meulaboh typical coffee drink in West Aceh Regency, is served by turning the glass that already contains coarse coffee powder on top of the pan. Therefore, it is deemed necessary to conduct special research on the analysis of unique flavor-determining compounds in Aceh Kopi khop to raise the local wisdom of the Acehnese people to the scientific region. This study aims to determine the concentration of caffeine compounds dissolved in the presentation of kopi khop \xa0due to modification of the diameter size of coffee powder using the TLC method and UV-Vis spectrophotometry. This study used four types of samples as coffee beans with varying diameters. The four coffee samples are: original, fine, medium, and coarse. The four samples were extracted with boiling hot water according to the same situation when the bartender presented it (temperature 90 oC) followed by liquid-liquid extraction with chloroform solvent. The dry extract was analyzed using thin layer chromatography (TLC) followed by UV-Vis spectrometer. The results showed that the concentrations of original, fine, medium, and coarse coffee powder were respectively 57.85%; 17.61%; 1.29%; and 0.83%.