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Identifikasi Senyawa Kimia Dalam Ekstrak Kopi Arabika Sangrai Tiom Dengan Metode Gas Chromatography - Mass Spectrometry (GC-MS)

AVOGADRO · Vol. 7 No. 2 (2025) · pp. 20–29

ISSN
2579-9630
Published
2025-05-01
Publisher
Universitas Cenderawasih
Language
ind
License
creativecommons.org/licenses/by/4.0

Abstract

Kopi Tiom is a type of Arabica coffee from Papua that has unique sensory characteristics. Sensory characteristics are related to the chemical compounds contained within it. Chemical compounds are influenced by various factors, including post-harvest processing and roasting. In this study, the Tiom coffee sample used was processed using the natural method, while the roasting was done at a medium level. Extraction was prepared using the soxhlet method, and the identification of chemical compounds was carried out using the GC-MS method. A total of 31 chemical compounds were successfully identified, including 11 aldehydes, 2 fatty acids, 5 esters, 2 furanones, 7 hydrocarbons, 2 ketones, 1 pyranone, and 1 sterol. Aldehydes are the most dominant group of compounds found in Tiom coffee samples. The three aldehyde compounds detected in the highest amounts in the samples are (E)-2-decenal (47,62%), (Z)-2-heptenal (13,43%), and (E)-2-nonenal (5,05%). The group of aldehyde compounds is crucial in generating a distinctive aroma characterized by a sharp quality and a consistent, unique flavor in Tiom coffee.

Collaboration network of the authors

35 authors · 96 co-authorship links

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Co-authorOrganisationJoint articles
Agnes Eri MaryuniAffiliation unknown5
Lodwyk N. KrimadiAffiliation unknown5
Martha K. SefaAffiliation unknown2
Himawan HimawanAffiliation unknown2
Oktafani R PatiungAffiliation unknown2
Nurhairi NurhairiAffiliation unknown2
Oktafani PatiungAffiliation unknown2
Qonita A. NisaAffiliation unknown2
Suwito SuwitoAffiliation unknown2
Yuliana R. YabansabraAffiliation unknown2
Nurlita DianingsihAffiliation unknown1
Yulindra M. NumberiAffiliation unknown1
Eunike M. PanjaitanAffiliation unknown1
Ilham SalimAffiliation unknown1
Lodwyk Nomenzen KrimadiAffiliation unknown1
Juniati A. BokinAffiliation unknown1
Johnson SiallaganAffiliation unknown1
Demas R. YaamAffiliation unknown1
Yuliana Ruth YabansabraAffiliation unknown1
Andrea Kristianto KissyaAffiliation unknown1
darwanta darwantaAffiliation unknown1
Himawan Himawan3Affiliation unknown1
Rahmawati RahmawatiAffiliation unknown1
Emiliana Yunita LauAffiliation unknown1
Agnes Eri MaryuniAffiliation unknown1
Dikson TokoroAffiliation unknown1
Agustinus LangowuyoAffiliation unknown1
Fideles KeiyaAffiliation unknown1
Nason SiringonAffiliation unknown1
Alowisya FutwenbunAffiliation unknown1
Yurliana TangsiAffiliation unknown1
Novalina Putri IstiqomahAffiliation unknown1
Caecilia Bintang Girik AlloAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ejournal.uncen.ac.id/index.php/JA/oai, first harvested 1 Nov 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="id-ID">Identifikasi Senyawa Kimia Dalam Ekstrak Kopi Arabika Sangrai Tiom Dengan Metode Gas Chromatography - Mass Spectrometry (GC-MS)</dc:title>
	<dc:creator>Mangiwa, Septiani</dc:creator>
	<dc:creator>Abulais, Diana M</dc:creator>
	<dc:description xml:lang="id-ID">Kopi Tiom is a type of Arabica coffee from Papua that has unique sensory characteristics. Sensory characteristics are related to the chemical compounds contained within it. Chemical compounds are influenced by various factors, including post-harvest processing and roasting. In this study, the Tiom coffee sample used was processed using the natural method, while the roasting was done at a medium level. Extraction was prepared using the soxhlet method, and the identification of chemical compounds was carried out using the GC-MS method. A total of 31 chemical compounds were successfully identified, including 11 aldehydes, 2 fatty acids, 5 esters, 2 furanones, 7 hydrocarbons, 2 ketones, 1 pyranone, and 1 sterol. Aldehydes are the most dominant group of compounds found in Tiom coffee samples. The three aldehyde compounds detected in the highest amounts in the samples are (E)-2-decenal (47,62%), (Z)-2-heptenal (13,43%), and (E)-2-nonenal (5,05%). The group of aldehyde compounds is crucial in generating a distinctive aroma characterized by a sharp quality and a consistent, unique flavor in Tiom coffee.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Cenderawasih</dc:publisher>
	<dc:date>2025-05-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.uncen.ac.id/index.php/JA/article/view/4702</dc:identifier>
	<dc:source xml:lang="en-US">AVOGADRO; Vol. 7 No. 2 (2023): AVOGADRO Jurnal Kimia ; 20-29</dc:source>
	<dc:source xml:lang="id-ID">JURNAL AVOGADRO; Vol 7 No 2 (2023): AVOGADRO Jurnal Kimia ; 20-29</dc:source>
	<dc:source>2579-9630</dc:source>
	<dc:language>ind</dc:language>
	<dc:relation>https://ejournal.uncen.ac.id/index.php/JA/article/view/4702/3171</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2025 Septiani Mangiwa, Diana M Abulais</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>