Analysis of Caffeine Levels in the Beverages of Roasted Arabica Coffee Balango in Bukik Apik with the Method of Spectroscopic

被引：0

作者：

Fadri, R. A. ^{[1
]}

Sayuti, K. ^{[2
]}

Nazir, N. ^{[2
]}

Suliansyah, I ^{[3
]}

机构：

[1] Andalas Univ, Agr Sci Doctoral Program, Padang, Indonesia

[2] Andalas Univ, Agr Technol Fac, Padang, Indonesia

[3] Andalas Univ, Agr Fac, Padang, Indonesia

来源：

INTERNATIONAL CONFERENCE OF SUSTAINABILITY AGRICULTURE AND BIOSYSTEM | 2020年 / 515卷

关键词：

Coffee; Balango; Caffeine;

D O I：

10.1088/1755-1315/515/1/012071

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Research has been conducted on the analysis of caffeine levels in the beverages of roasted arabica coffee balango using spectroscopic method. The research was conducted in Research and Testing Laboratories (RTL) Gajah Mada University in November 2019. Samples of arabica coffee were taken from Balingka Agam Regency which was processed using the process of fully washed and roasted using a soil cauldron or Balango in Bukik Apik of Bukittinggi city. This successfully proved that the surface area of the coffee powder determined the amount of dissolved caffeine level in boiling water. The concentration of caffeine in original coffee powders, fine, medium, and coarse in a row are : 35.03%; 17.67%; 1.31%; and 0.69%.

引用

页数：5