ANALISIS KADAR ASAM KLOROGENAT PADA BIJI KOPI ROBUSTA (Coffea canephora L.) HASIL FERMENTASI MOSSTO DENGAN METODE KUANTITATIF LC-MS

Coffee beans contain high amounts of phenolic compounds such as caffeine, and antioxidant compounds, namely chlorogenic acid. This study aimed to determine the chlorogenic acid content in robusta coffee with the mossto fermentation method where the coffee beans used came from Gombengsari Kalipuro village, Banyuwangi district. The research samples used were three robusta coffee powders A (24-hour Mossto), B (72-hour Mossto), and C (Full wash). The method used to determine the content of chlorogenic acid compounds is by using LC-MS (Modification of SNI 01-3542-2004). The research results showed that the chlorogenic acid content of sample A was 6.885% (pH 5.16), sample B was 6.524% (pH 5.10), and sample C was 6.015% (5.18). Based on the research results, it can be concluded that the best content of chlorogenic acid compounds in robusta coffee fermented using the Mossto method is sample A (Mossto 24 hours), with a pH of 5.16. The fermentation method greatly influences the content of chlorogenic compounds in coffee beans.