Caffeine Levels from Various Types of Coffee Drink Packaging Circulated in the Medan City Market Were Examined Using a UV Spectrophotometry Method

Abstract

Coffee drinks are drinks that come from the processing and extraction of coffee beans. One of which is caffeine. Coffee contains approximately 24 of the most important substances. The purpose of this study was to determine the level of caffeine in coffee drinks from various types of packaging. The research stages include sample collection and preparation; identification of caffeine content; and examination of caffeine levels using UV spectrophotometry. The results showed that the three samples of coffee drinks sold at the minimarket in Jermal, Medan contained caffeine, and the levels of caffeine in coffee drinks were 26,352±0,292 mg/100mL (Sample A), 15,179±0,286 mg/100mL (Sample B), and 7,965±0,98 mg/100mL (Sample C). The caffeine content obtained meets the requirements of SNI, where the maximum amount of caffeine that can be consumed by the public in a day based on SNI is 50 mg–150 mg.

Penentuan Kadar Alkaloid Total Ektstrak Akar Bajakah (Spatholobus Littoralis Hassk) dengan Metode Spektofotometri Uv-Vis

“…Spektrofotometer terdiri atas spektrometer dan fotometer. Spektrofotometer menghasilkan sinar dari spektrum dengan panjang gelombang tertentu dan fotometer adalah alat pengukur intensitas cahaya yang ditransmisikan atau yang diabsorpsi (Dalimunthe et al, 2022). Spektrofotometer tersusun atas sumber spektrum tampak yang kontinyu, monokromator, sel pengabsorbsi untuk larutan sampel atau blangko dan suatu alat untuk mengukur perbedaan absorbsi antara sampel dan blangko ataupun pembanding.Pelarut yang biasa digunakan dalam daerah-daerah ultraviolet dan terlihat ialah: aseton, benzena, karbon tetraklorida, kloroform, dioksan, diklorometan, etanol Pelarut-pelarut yang digunakan dalam spektrofotometri harus melarutkan cuplikan dan meneruskan radiasi dalam panjang gelombang yang sedang dipelajari (Noviyanto, 2020).…”

Comparative Analysis of Caffeine Content in Cold and Hot Brewed Robusta Coffee Using High-Performance Liquid Chromatography (HPLC)

“…This technique revealed that the cold and hot brew coffee samples exhibited a green color change, consistent with the caffeine standard. In using the Parry method, a positive shift to green was observed, indicative of the formation of a cobalt-caffeine complex compound (Figure 1) [30] [31]. The cobalt ion in the Parry reagent is positively charged, enabling it to bond with the nitrogen group found in the caffeine molecule [32].…”