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Kadar Trigonelin Dalam Biji Kopi Arabika (Coffea Arabica) Asal Wamena, Kabupaten Jayawijaya, Papua

SAINS: Jurnal MIPA dan Pengajarannya · Vol. 16 No. 1 (2018)

DOI
10.31957/sains.v16i1.132
ISSN
1412-1093
Published
2018-05-14
Publisher
Fakultas MIPA - Universitas Cenderwasih
Language
eng

Abstract

Trigonelline is a one of chemical compound that have activity as antioxidant, anti cancer, anti diabetes, and estrogenic. The study of determination trigonelline in Arabica coffee beans from Wamena, Jayawijaya regency, Papua have been performed by HPLC method using C-18 column (150 mm length; 4,6 mm in diameter) as the stationary phase while mobile phase consist of metanol: buffer fosfat 10 mM pH 2,6 (30: 70, v/v) and detector waveleght was set at 265 nm. Trigonelline content was determined in unroasted and roasted (75, 150, 2250C) coffee beans. Extraction was performed by soxhletation method using metanol as solvent during five hours. The linearity for concentrations between 100 – 200 ppm trigonelline with correlation coefisien (R­2 = 0,9761). The results showed that trigonelline content of Arabica coffee beans was different for each of temperature roasting, that is 4,70 % for unroasted; 3,76; 4, 90; dan 3,86 %, for roasted at 75, 150 dan 2250C, respectively. The highest trigonelline content at 1500C. Keywords: Trigonelline, Arabica coffee beans, temperature roasting, HPLC.

Collaboration network of the authors

40 authors · 177 co-authorship links · showing the 40 most connected

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Co-authorOrganisationJoint articles
Agnes Eri MaryuniAffiliation unknown5
Diana M. AbulaisAffiliation unknown4
Frans A. AsmurufAffiliation unknown2
Qonita A. NisaAffiliation unknown2
Oktafani PatiungAffiliation unknown1
Diana AbulaisAffiliation unknown1
Eva SimaremareAffiliation unknown1
Anna RumabarAffiliation unknown1
Ilham SalimAffiliation unknown1
Supeno SupenoAffiliation unknown1
Himawan HimawanAffiliation unknown1
Lodwyk N. KrimadiAffiliation unknown1
Fernandes J.P. BonayAffiliation unknown1
Johnson SiallanganAffiliation unknown1
Alowisya FutwenbunAffiliation unknown1
Khoirul HudaAffiliation unknown1
Elsye GunawanAffiliation unknown1
Tatang SutarmanAffiliation unknown1
Andre M. WorabaiAffiliation unknown1
Dimas A. SyafrudinAffiliation unknown1
Fadil M. Al RidhaAffiliation unknown1
Karlin MansumberAffiliation unknown1
Kristina I. RahailAffiliation unknown1
Marselina E. KotenAffiliation unknown1
Muhammad M. KhalilAffiliation unknown1
Ota M. RumainumAffiliation unknown1
Pitera WendaAffiliation unknown1
Sarhana R.A. SaidAffiliation unknown1
Elizabeth HolleAffiliation unknown1
Yanti RisalAffiliation unknown1
Yuliana Ruth YabansabraAffiliation unknown1
Andrea Kristianto KissyaAffiliation unknown1
Suwito SuwitoAffiliation unknown1
Rahmawati RahmawatiAffiliation unknown1
Emiliana Yunita LauAffiliation unknown1
Agnes Eri MaryuniAffiliation unknown1
Oktafani R PatiungAffiliation unknown1
Devi AnggreiniAffiliation 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/SAINS/oai, first harvested 1 Nov 2026, last seen 1 Nov 2026.
Original metadata (oai_dc)
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	<dc:title xml:lang="en-US">Kadar Trigonelin Dalam Biji Kopi Arabika (Coffea Arabica) Asal Wamena, Kabupaten Jayawijaya , Papua</dc:title>
	<dc:creator>Mangiwa, Septiani</dc:creator>
	<dc:creator>Yabansabra, Yuliana R.</dc:creator>
	<dc:description xml:lang="en-US">Trigonelline is a one of chemical compound that have activity as antioxidant, anti cancer, anti diabetes, and estrogenic. The study of determination trigonelline in Arabica coffee beans from Wamena, Jayawijaya regency, Papua have been performed by HPLC method using C-18 column (150 mm length; 4,6 mm in diameter) as the stationary phase while mobile phase consist of metanol : buffer fosfat 10 mM pH 2,6 (30 : 70, v/v) and detector waveleght was set at 265 nm. Trigonelline content was determined in unroasted and roasted (75, 150, 2250C) coffee beans. Extraction was performed by soxhletation method using metanol as solvent during five hours. The linearity for concentrations between 100 – 200 ppm trigonelline with correlation coefisien (R­2 = 0,9761). The results showed that trigonelline content of Arabica coffee beans was different for each of temperature roasting, that is  4,70 %  for unroasted; 3,76 ; 4, 90 ; dan 3,86 %,  for roasted at 75, 150 dan 2250C, respectively. The highest trigonelline content  at 1500C. Keywords : Trigonelline, Arabica coffee beans, temperature roasting, HPLC.</dc:description>
	<dc:publisher xml:lang="en-US">Fakultas MIPA - Universitas Cenderwasih</dc:publisher>
	<dc:date>2018-05-14</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.uncen.ac.id/index.php/SAINS/article/view/132</dc:identifier>
	<dc:identifier>10.31957/sains.v16i1.132</dc:identifier>
	<dc:source xml:lang="en-US">SAINS: Jurnal MIPA dan Pengajarannya; Vol. 16 No. 1 (2016)</dc:source>
	<dc:source xml:lang="id-ID">SAINS: Jurnal MIPA dan Pengajarannya; Vol 16 No 1 (2016)</dc:source>
	<dc:source>1412-1093</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.uncen.ac.id/index.php/SAINS/article/view/132/126</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 SAINS: Jurnal MIPA dan Pengajarannya</dc:rights>
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