Uji Parameter Spesifik dan Non Spesifik p ada Kopi Robusta ( Coffea  canephora )

Azmi Prasasti Prasasti; Stephanie Devi Artemesia; Firda Ihza Firgilia; Wulan Dari Nur Wahyu Liana

doi:10.54832/phj.v5i1sp.464

Azmi Prasasti Prasasti D3 Farmasi STIKES Banyuwangi
Stephanie Devi Artemesia Stikes Banyuwangi
Firda Ihza Firgilia Stikes Banyuwangi
Wulan Dari Nur Wahyu Liana Stikes Banyuwangi

DOI: https://doi.org/10.54832/phj.v5i1sp.464

Keywords: Caffeine Content, Extract Standaritation, Gravimetric Metod, Robusta Coffee

Abstract

Robusta coffee is the most widely cultivated type of coffee in Indonesia. Caffeine in coffee determines the taste and aroma of coffee. Extract standardization determines the quality of the extract. Therefore, this study aims to standardize the extract including organoleptic extract, calculating the yield weight, moisture content and ash content, as well as testing the caffeine content of Robusta coffee using the gravimetic method. The solvent used was ethyl acetate 99% with refluks extraction method. The results showed that the yield weight was 9,712%, the moisture content was 4,83% and the as content was 0,43%. The water content and ash content values meet the standards set by Farmakope Herbal Indonesia. Meanwhile, the value of caffeine levels shows 7,91 ± 0,01 %

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