PRASASTY, VONY INTAN (2019) ANALISIS KADAR KAFEIN PADA COKLAT BATANG DAN COKLAT PERMEN HASIL PRODUKSI INDUSTRI RUMAHAN KAMPUNG COKLAT DENGAN METODE KROMATOGRAFI CAIR KINERJA TINGGI (KCKT). Undergraduate thesis, Stikes Karya Putra Bangsa Tulungagung.
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Abstract
Indonesia is the third largest cocoa exporter in the world. Cocoa beans are considered a very important ingredient in various food industries, one of which is chocolate. Chocolate is one of the products that are liked by teenagers in the form of drinks or in the form of sweets, besides chocolate is also one type of food that contains caffeine. Consumption of food containing caffeine can cause several health problems, one of which is that it can lead to an increase in adrenal hormones. The use of caffeine in processed products is also limited by the government, the use of caffeine according to SNI 150 mg / day or 50 mg / serving or equal to 800 mg / 100 g of chocolate according to the United States Department of Agricultur (USDA). This study to determine the caffeine levels in chocolate bars and candy chocolate and determine whether there are differences in caffeine levels in the chocolate sample. The sample was extracted using 20 ml chlorophome repeated 2 times, and the analysis was carried out using the HPLC method with the condition of the mobile phase instrument in this test using 100 ml of methanol and aquadestilata mixture (1: 3 v / v) carried out isocratically with a flow rate of 1, 5 mL / minute, with a wavelength of 274 nm and to find the difference by the method of independent sample t test. The sample used in this study is chocolate bar and candy chocolate. The results of this analysis obtained levels of 12.25 mg / 5g for chocolate bars and 13.10 mg / 5g for candy chocolate. Based on the analysis using the Independent Sample T test there were significant differences in caffeine levels in chocolate bars and candy chocolate. Keywords: Chocolate, Caffeine, HPLC, independent sample t test.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | Chocolate, Caffeine, HPLC, independent sample t test. |
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
| Divisions: | Program Studi > S1 Farmasi |
| Depositing User: | Surya Hadi Prasetyo |
| Date Deposited: | 16 Mar 2022 04:19 |
| Last Modified: | 16 Mar 2022 04:19 |
| URI: | http://repository.stikes-kartrasa.ac.id/id/eprint/54 |
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