Kadar Akrilamida dalam Kopi Robusta Lampung pada Berbagai Tingkat Penyangraian Dengan Metode Liquid Chromatography – Mass Spectrometry (LC-MS)

Adinda, Adinda (2024) Kadar Akrilamida dalam Kopi Robusta Lampung pada Berbagai Tingkat Penyangraian Dengan Metode Liquid Chromatography – Mass Spectrometry (LC-MS). Tugas Akhir (S1) - thesis, UNIVERSITAS BAKRIE.

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Abstract

The roasting process is an important factor in coffee processing because the roasting process is related to the development of taste and aroma in coffee. The coffee that is widely used for drinks is robusta coffee. The high consumption of robusta coffee in Indonesia and the potential for the formation of acrylamide compounds during the roasting process are reasons why it is important to carry out research to determine the effect of roasting temperature on acrylamide levels at different roasting levels. This research aims to determine the amount of acrylamide compounds in coffee with different roasting levels. This research was carried out by extracting coffee grounds using an SPE C-18 and SPE MCX column and continued with testing with liquid chromatography - mass spectrometry (LC-MS). Based on research averages for different roasting temperature levels, Moderately Light Roast, Medium Roast, and Dark Roast have significantly different acrylamide levels. Based on the analysis results, the Moderately Light Roast roasting level contains acrylamide levels of 104.67 ng/g, and the Medium Roast has acrylamide levels of 76.67 ng/g. The range of acrylamide values based on the Codex Alimentarius Commission is 45–975 μg/kg. Meanwhile, according to WHO (2011), acrylamide has a maximum exposure amount of 1–4 μg/kg body weight/day. Increasing the degree of roasting reduces acrylamide levels in coffee due to the Maillard reaction process. The acrylamide content also increased at the optimum temperature at the light roast level.

Item Type:	Thesis (Tugas Akhir (S1) - )
Uncontrolled Keywords:	acrylamide, Lampung robusta coffee, roasting temperature
Subjects:	Food Science and Technology > Food Chemistry Thesis > Thesis (S1)
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Adinda Adinda
Date Deposited:	04 Sep 2024 07:33
Last Modified:	04 Sep 2024 07:33
URI:	https://repository.bakrie.ac.id/id/eprint/10490

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