ORGANIC CHEMISTRY PRACTICUM

ISOLATION OF CAFFEINE IN COFFEE

NI PUTU YUNIKA SARI

(1113031085)
CHEMISTRY DEPARTMENT OF EDUCATION
FACULTY OF MATHEMATICS AND NATURAL SCIENCES
GANESHA UNIVERSITY OF EDUCATION
SINGARAJA
2013

Assessment Rubric of Practicum Report

Organic S1
Name
ID
Date
Name of practicum

No.

: Ni Putu Yunika Sari

: 1113031085
: 16th of December 2013
: Isolation of Caffeine in Coffee

Evaluated aspects

Weight

Score

(%)

(0-100)

Format

Abstract

10

3.

Introduction

20

4.

Materials and Methods

10

5.

Result and discussion

30

6.

Conclusion

10

7.

Acknowledgment

8.

References

9.-

Clear

Total score

100

Singaraja,

Lecturer,

Dr. I Nyoman Tika, M.Si.

WxS

ISOLATION OF CAFFEINE IN COFFEE

By
Ni Putu Yunika Sari
Department of Chemistry Education, Faculty of Mathematics and Natural Sciences,
Ganesha University of Education
Jalan Udayana No. 11 Singaraja-Bali
Email: Yunika21.sparkyu@yahoo.co.id
Abstract
The aim of this explorative research was to (1) isolate starch from rice and (2) to identify
its properties through several test, namely (a) Iodine test; (b) Molisch test ; (c) Fehling test; (d)
Hydrolyzed by acid; (e) Hydrolyzed by enzymes ; (f) Osazone test and (g) observation of crystal
form. It was observed that the form of crystal from rice starch is spherical (granule) which is
positive through iodine test and Molish test. It can be hydrolyzed by acid and enzyme which was
proved by Fehling and Iodine test. Data were analyzed descriptively. The data show that it was
resulted isolated starch as much as 45.3025 gram. So, the level of starch per 100 gram of rice
used is 45.3025 % with percentage yield in this experiment is 64.72 %.
Key words: Isolation, identification, starch, rice.

INTRODUCTION
Coffee is one kind of plant that contain chemical compound namely caffeine which is one
of the alkaloid organic compound. Alkaloid can be classified based on the functional groups
contained. According to Hegnauer, there are real alkaloid, protoalkaloid dan psudoalkaloid
(Chairil, 1994).
Generally, alkaloid has properties such as in the form of colorless crystal, cannot easily
vapor, insoluble in water, soluble in the organic solvent. It has alkaline properties, taste bitter,
toxic, has phycology aspect as well as optically active (Muderawan, 2002).
Caffeine is an organic compound which has another name 1,3,7-trimetilxantin where
caffeine is one class of xanthine alkaloid which is a chemical compound 2,6-or 2,6-purinadion
dioksipurin. Caffeine-shaped crystals of compound needles luminous silk in water and bitter
taste that works as a psychoactive stimulant drug and mild diuretic. Caffeine can be melted at a
temperature of 2340C to 2390C if it does not contain water, and sublimes at a lower temperature
of 1780C. Caffeine is soluble in hot water and in chloroform, but sparingly soluble in cold water,
alcohol and some other organic solvents (Frieda & Suja, 2004).
Caffeine contained in coffee ore (0.5%),which has a physiology as a stimulant. Double
bond of caffeine can form addition of ions. To determine the level or concentration of caffeine ,
so solution that contain caffeine is added by iodine solution which already known its volume and
concentration. Excess of iodine after the addition reaction is titrated with sodium thiosulfate
(Na2S2O3) (Guenther, 1987).
Caffeine was discovered by a German chemist, Friedrich Ferdinand in 1819. He coined the
term to refer to the caffeine in coffee chemical compounds. Caffeine in the body's function is to
improve psychomotor work that gives a sense of fresh and can boost energy. Caffeine is a
xanthine alkaloid compound crystalline and bitter taste that works as a psychoactive stimulant
drug and mild diuretic. Caffeine can be found in many types of plants such as coffee (Coffee
genus), or Cha Tea (Camellia sinensis), Kola, Cocoa, kola nuts, Yerba mate (Ilex paraguariensis),
Guarana berries (Paullinia Cupana), Guayusa (Ilex guayusa) and Yaupon Holly (Ilexvomitoria).
In plants, caffeine acts as a natural pesticide lethal can damage certain insects that eat these
plants can even kill the canine or dog. Caffeine is a central nervous system stimulant drugs in
humans and can ward off drowsiness temporarily. Caffeine works in the body by taking control
of adenosine receptors in cells main nerve. The role of caffeine in the body to intensify work to
stay awake therefore psychomotor and physiological effects includes increased energy. In
medical world, a lot of caffeine contained in drinks nearly every day this is known as
trimethylxantine with chemical formula of C8H10N4O2.

Figure 1. Caffeine strructure.

If it is viewed from the content of caffeine , the amount of caffeine will in various
composition depends on the kinds of the coffee bean, processing, and the way of presenting.
Then, the ratio of percentage of caffeine in some coffees can be seen as follows:
Table 1. Composition Contained in Various Kinds of Coffee
Product
Caffeine contained
A cup of coffee
85 mg
A cup of tea
35 mg
a bottle of Coco Cola
35 mg
Energytic drink
50 mg
Instant coffee
2.8 5.0%
Mocca coffee (raw)
1.08%
Mocca coffee (roasted)
0.82%
Robusta coffee
1.48%
Arabican coffee
1.16%
Liberica coffee (raw)
1.59%
Liberica coffee (roasted)
2.19%
(Sources: Chem-Is-Try.Org,2010)
Extract of caffeine can be achieved maximally from coffee by using chloroform in the reflux
equipment and its residue added by Pb-acetate. By doing this way , caffeine contained in the
coffee ore will not be mixed with the other (Freiser, 1957).

MATERIALS, EQUIPMENT AND METHODS

This experiment was conducted at Organic Chemistry Laboratory of Chemistry
Education Department, Faculty of Mathematics and Natural Sciences, Ganesha Education
University on 23nd of December 2013.
Materials:
In doing this experiment , it was used 20 gram of coffee powder, 500 mL of distilled
water, 75 mL of chloroform (CHCl3) and 27 mL of Pb-acetate solution.
Equipment:
This experiment was conducted by using several equipment, namely round bottom flask,
analytical balance, separatory funnel, clamp and statif, feflux cooler, beaker glass 100 mL, drop
pipette, erlenmeyer flask 150 mL, Buchner funnel, graduated cylinder glass 25 mL, spatula,
watch glass and evaporating dish.

Methods:
It was conducted isolation of caffeine in coffee that involve several steps adopted from a
Praktikum Kimia Organik book developed by Frieda Nurlita and I Wayan Suja (2004:41-42).
The mixture of 20 grams of coffee powder with 350 mL of aquades was entered into round
bottom flask which completed with reflux cooler. Then, it is heated for 25 minutes. The hot
mixture was filtered by using Buchner funnel. Pb-acetate solution was added drop by drop to the
filtration result, the mixture was cooled. It was filtered again by using Buchner funnel. Caffeine
which contain in filtration result was extracted with 25 mL of chloroform for 3 times.
Chloroform layer was put in evaporating dish. The chloroform was evaporated and continued
with sublimation.
RESULT

DISSCUSSION

CONCLUSION
ACKNOWLEDGMENT
The authors first say thanks to the God Ida Sang Hyang Widhi Wasa and also big
thanks to my lecturer who teach this subject, he is Dr. I Nyoman Tika, M.Si. Dont forget to say
thanks for Laborant Mr. Lasia and for the lecture assistant, Mrs. Dewi, who guide us in
conducting this experiment. Last, for all members of 5A class who give great motivation to the
author.

REFERENCES
Anonymous. 2012. Isolasi Kafein. Accessed from http://info.fuadshifu.com/isolasi-kafein/ on
22nd of December 2013.
Anwar, Chairil, bambang Purnomo, Harno Dwi Pranowo, Tutik Dwi Wahyuningsih. 1994.
Pengantar Praktikum Kimia Organik. Yogjakarta: Proyek pendidikan tenaga guru
Fieser, Louis. F. 1957. Experiment in Organic Chemistry, 3nd edition, Revised, D. C. Heath and
Company : Boston.
Frieda Nurlita, I Wayan Muderawan dan I Wayan Suja. 2002. Kimia Organik II. IKIP Negeri
Singaraja.
Guenther, Ernest, alih bahasa Ketaren. 1987. Minyak Atsiri. Jilid I. Jakarta: UI Press.
I Wayan Suja dan Frieda Nurlita. 2004. Buku Ajar Pratikum Kimia Organik . Singaraja: IKIP
Negeri Singaraja.