PENGEMBANGAN DAN VALIDASI METODE PENENTUAN KADAR AKRILAMIDA PADA MINUMAN KOPI CAIR MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI (KCKT)

• Main Author: Putri Damai Ria Manurung, Margareth
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/40439
• Institution: Institut Teknologi Bandung

Acrylamide is a chemical contaminant can be formed due to heating process of common foods such as roasting process of coffee bean. The aim of this research was to obtain a valid analytical method for determination of acrylamide in caffee-containing beverages by means of HPLC. An isocratic HPLC system consists of mobile phase of 30 mM phosphate buffer pH 2.5 (contains 5% of acetonitrile) - acetonitrile mixture (97.5:2.5), UV/VIS detector at 210 nm and flow rate 0.5 mL/minute, was applied. System suitability test resulted in capacity factor of 3.05, relative standard deviation (RSD) of area under the curve (AUC) and retention time (RT) of respectively, 0.8 and 0.2 %, resolution factor (Rs) of 4.86, peak tailing factor of 1.30, as well as theoretical plate number (N) of 10,671. A calibration curve in the range of 0.5 to 3.5 ppm was linear with the reqresion equation of y = 239058x + 700.33 and the correlation coefficient (r) of 0,999 as well as the relative procedural standard deviation (VX0) of 0.74%. Prior the determination, the matrix was removed by addition of anhydrous CuSO4 followed by centrifugation and extraction with n-hexane to remove the fat and oil. The limit of quantification (LOQ) and limit of detection (LOD) of this method were 0.11 and 0.04 ppm, respectively, while its percent of recoveries were in the range of 86.85 –125.49 %. The RSD of within- and inter-day determinations were in the range of 3.85 - 12.62% and 9.21 - 11.83%, respectively. The five commercial samples contain acrylamide in the range of 9.02 to 31.05 ppm. Based on overall results, it was concluded that the HPLC method was successfully developed and validated and can be applied for determination acrylamide in commercial coffee-containing beverages