Determination of Caffeine Content at the Difference in Arabica and Robusta Coffee Roast Levels Using HPLC

¹ Directorate of Laboratory Management Research Facilities and Science Technology Areas
² Center Research of Appropriate Technology, National Research and Innovation Agency
³ Center Research of Medicinal Raw Materials and Traditional Medicine, National Research and Innovation Agency

^* Corresponding author: farikha2605@gmail.com

Abstract

Coffee is one of the refreshing plants that can provide a stimulating effect for consumption. Two types of coffee that are popular among the public are Arabica and Robusta. Coffee contains caffeine. Consumption of large amounts of caffeine can have an impact on human health. The development of research so that development is carried out by determining caffeine from different roasting levels which are Light, medium and Dark. This study aims to determine the caffeine content in Arabica and Robusta coffee at different roasting levels using the HPLC (High-Performance Liquid Chromatography) method. The samples used as much as 5 grams. The method used is the determination of caffeine using HPLC (High-Performance Liquid Chromatography). Then taken to be injected into a 1.5 ml vial and ready to be injected into the HPLC device using HPLC Agilent 1260 Infinity II, C18 and UV Vis detector with a wavelength of 275 nm. The mobile phase used was distilled water and methanol with a flow rate of 1 ml/min. The results of this study determined caffeine levels in Arabica with roasting levels of light 0.0779, medium 0.0893, and dark 0.0909 mg/g. While Robusta Coffee contains caffeine at a roasting light level of 0.1399, medium 0.1432 and dark of 0.2115 mg/g.