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

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.