Identifikasi Dan Analisis Akrilamida Dalam Kopi Serbuk (Tubruk) Dan Kopi Instan Dengan Metode Kromatografi Cair Kinerja Tinggi

Acrylamide is a substance that can cause cancer on human and is neurotoxic. Acrylamide is formed due to high temperature heating of foods that contains carbohydrates and amino acids. Carbohydrates and amino acids are the major compounds that contained in coffee beans. This study aims to determine the levels of acrylamide in ground coffee and instant coffee that have different process of manufacture. Method of analyze of acrylamide were perfomed by HPLC (High Performance of Liquid Chromatography) method using mobile phase that consists of phosphoric acid : acetonitrile : aquabides (1:5:94 v/v/v), the stationary phase was Sunfire C18 column (150 x 4.6 mm, 5μm), and the flow rate was 0-15 mL/minute and the detection using UV 202 nm. The result of the study was validation of method that provide the linearity 0.999 (range 2-20 μg/mL), LOD of 0.94 μg/mL and LOQ of 2.86 μg/mL, the precision with RSD of 0.47%, and accuracy for ground coffee of 91-94% and instant coffee of 99-102%. The study found acrylamide levels in ground coffee and instant coffee were 7.03 ±0.01 μg/g dan 5.71 ± 0.03 μg/g respectively. These levels were considered safe for up to 16 g for consume of coffee