DEVELOPMENT OF INQUIRY BASED EXPERIMENT METHOD IN THE EXTRACTION OF WEST JAVA'S ROBUSTA COFFEE SEEDS ON UNDERGRADUATE STUDENTSOFFOODTECHNOLOGYPASUNDAN UNIVERSITY

• Main Author: Marthia, Nabila
• Format: Theses
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/46326
• Institution: Institut Teknologi Bandung

Experimentallearnmg method is an Tlnportanl method m the process of learning chem1stry. The experimental activil!es carried out m the Analytical Chemistry practical course with extraction material in the undergraduate program m Food Technology Pasundan Umversity experienced problems. more than 50% of students' understandmg was sill! considered to be poor based on daily quc::es. and wntten exam. One of the factors is the problem of students in linking theoretical knowledge with the experiments that they have done. One of the experimental learning method·\that support sc1ence skills is based on gwded inquiry. In th1s study, caffeine was separated from Robusta coffee beans from Malabar, Mount Puntang, Mount Halu and ( 'iwidey. Whereas m the process of learning chemistry in inquiry for undegraduate students oj the Food Technology in Pasundan Univer.wy zs earned out the extraction process and comparison of the results of measurements of extract caffeine levels hetween the volumetric method and UV-Visibel spectrophotometry. Solvent extraction was carried out using a domestic microwave device. In the first step, ground coffee is rmxed with water and stirred for 90 minutes. Then the tmxture TS heated for 2 minutes at a temperature of 8(JOC. After that 1he coffee filtrate wa5 extracted separately with dichloromethane and chloroform. The extractiOn result s are then dned and charac/eri::ed by melting point tests, Thin Layer ( 'hromatography, and Gas Chromatography-Mass Spectrometric (GC-MS), and caffeine content tested usmg the UV-V1sibel Spectrophotometry method The results showed that the highest yield hased on the dry weight of caffeme was extracted with dichloromethane solvent of 0.../ 8-0.86%. The caffeine isolation process was conszdered succes ful from the results of 'l'L(· and GC-MS test. The results of caffeine content test showed the highest content owned by Robusta Ciwidey and Malahar coffee beans by 0.09% by extractron usmg d1chloromethane. Based on student learning outcomes, caffeine levels were obtained by the \•olumetric rnethod of3.99%, while the UV-Visible spectrophotometric method was 2.-16%. The gwded inquzry-based practical module was declared valid enough to he used with a validlly score of75%. While the results ofst udent re.\ponses to the practical module produced an average value of85%, which means that the st udent· response was quite positive towards learnmg process