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Ariza Budi Tunjung Sari
Indonesian Coffee and Cocoa Research Institute
Agriculture, Biological Sciences & Forestry

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Analysis of Pyrazine and Volatile Compounds in Cocoa Beans Using Solid Phase Microextraction Misnawi Jati; Ariza Budi Tunjung Sari
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 27 No 1 (2011)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v27i1.143

Abstract

Analisis pirazin dan senyawa volatil pada biji kakao dilakukan dengan perangkat mikroekstraksi fase padat (solid phase micro extraction, SPME), untuk mengembangkan metode ekstraksi tanpa pelarut yang efisien. Perangkat SPME dilengkapi fiber stableflex dengan polimer DVB/Carboxen/PDMS yang menjerap senyawa volatil di area headspace. Biji kakao terfermentasi disangrai dan diambil lemaknya untuk ditempatkan dalam botol bertutup septa. Sampel dipanaskan pada suhu 70OC dan serat SPME ditusukkan menembus septa untuk mengekstrak senyawa volatil dari lemak kakao selama 30 menit. Senyawa volatil lemak kakao akan dijerap oleh serat SPME dan dilepaskan kembali untuk analisis kromatografi gas. Penelitian menunjukkan pirazin dan senyawa volatil yang diekstrak oleh serat SPME dapat terdeteksi dengan baik oleh kromatografi gas. Area puncak yang dihasilkan SPME meliputi 2,83–5,35% dari area puncak yang dihasilkan syringe, kendati demikian kemampuan ekstraksi SPME dapat disetarakan dengan syringe. Lima jenis pirazin yang sering terdapat di biji kakao telah diidentifikasi, meliputi metil pirazin (2MP); 2,3 dan 2,5-dimetilpirazin (DMP); dan 2,3,5 trimetilpirazin (TrMP) dan tetrametil pirazin (TMP). Senyawa lainnya juga terdeteksi meliputi alkohol, asam karboksilat, aldehida, keton, ester, pirazin, amin dan senyawa volatil lainnya, dan diketahui erat kaitannya dengan aroma khas cokelat. Keberhasilan SPME dalam ekstraksi pirazin dan senyawa volatilsemi volatil yang berperan penting dalam pembentukan aroma cokelat menandakan SPME dapat digunakan lebih lanjut untuk analisis citarasa.
Analysis of luwak coffee volatile by using solid phase microextraction and gas chromatography (Analisa senyawa volatil kopi luwak dengan menggunakan mikroekstrasi fase padat dan kromatolgi gas). Ariza Budi Tunjung Sari; Teguh Wahyudi; Amrita Sulihkanti
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 28 No 2 (2012)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v28i2.204

Abstract

The approach to authenticate Luwak coffee is made through analysis of volatile compounds of luwak coffee. Luwak coffee bean from type of arabica obtained from Andungsari Plantation in Bondowoso district, East Java Province Indonesia, was wet processed and sundried prior to roasting step. As many as 120 g green bean was roasted at 170-220°C for 8-12 minutes until reached light brown colour (Agtron scale 65) and was ground prior to extraction. Volatile compounds of roasted Luwak arabica coffee bean were extracted by using solid phase microextraction (SPME) at 60°C for 30 minutes. The extracted analyte was subsequently transferred into GC-FID system by splitless injection at 260°C with five minutes sampling time, continued with separation through 50% phenyl 50% dimethylpolysiloxane capillary column and oven temperature programmed from 60°C to 180°C with rate of 5°C/min. Resulted chromatogram shows major peaks mainly in Rt 8.360-9.981, and Rt 9.705-14.778, and minor peaks identified before Rt 10 and after Rt 24. Varied sample quantity ranged within 0.5-2.5 g produced chromatograms which were not significantly different (p=0.08). This research also observed the use of γ-picoline (4-methylpyridine) as internal standard. It was showed that γ-picoline appeared at Rt 8.6~ without overlaying other peaks originated from sample. Concentration of γ-picoline at 0.05 μL/g, resulted separable peaks. These findings showed that the use of solid phase microextraction and GC-FID is capable to be apply for identification and quantification of Luwak coffee
Serum lipid profiles of ovariectomized rats following short-term administration of cocoa powder and ethanolic extract. Ariza Budi Tunjung Sari; Misnawi Misnawi; Pratiwi Pudjiastuti; Afaf Baktir
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 2 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i2.380

Abstract

Estrogen depletion increases the risk of dyslipidemia by triggering higher levels of total cholesterol (TC), triglyceride (TG), and low density lipoprotein (LDL) besides depressed level of high density lipoprotein (HDL). This study was conducted to investigate the potential of cocoa products to affect serum lipid profile in the estrogen-deficient rats. Thirty adult female wistar rats were divided into five groups i.e. four groups contained ovariectomized rats, and one group consisted of intact rats. The test articles were all dissolved in olive oil and administered orally, comprising of 1 g/kg body weight (BW) cocoa powder, 1 g/kg BW cocoa extract, 1 mg/kg BW estradiol valerate, 10 ml/kg BW olive oil as carrier. Intact group was given drinking water. After three-day administration, the rats were terminated and serum lipid profile was observed. The trial obtained ethical approval from the Animal Care and Use Committee, Veterinary Faculty, Airlangga University (Certificate No. 620-KE). The result showed that carrier group developed higher LDL and lower HDL levels, as well as greater LDL/HDL ratio compared to that of intact group. Estradiol valerate group had significantly elevated TG level. Cocoa powder and cocoa extract groups showed small and non-significant changes in TC, TG and HDL. Surprisingly, consumption of cocoa extract that is rich in polyphenols had resulted highest mean of LDL levels among other groups. It was hypothesized that polyphenol in cocoa extract had affected expression of LDL receptors (LDLR) due to an antagonistic activity against estrogen receptor alpha (ERá). To conclude, neither cocoa powder nor cocoa extract exhibits significant estrogenic effect on the serum lipid profile of estrogen-deficient rats.
Co-Authors AFAF BAKTIR Amrita Sulihkanti Misnawi Jati Misnawi Misnawi Pratiwi Pudjiastuti Teguh Wahyudi