Ascorbic Acid Content in Different Type of Coffee

During the initial week of our research, we focused on introducing and discussing our first choice of coffee, which is Wonda Premium Class. We delved into various aspects of this particular coffee brand, aiming to provide a comprehensive understanding of its unique qualities and characteristics. 

During the second week of our research, we focused on introducing and discussing our second choice of coffee, which is Wonda Original. Wonda Original is a notable coffee brand known for its unique characteristics and distinct flavor profile. A bit of ascorbic acid information was also explained.

We move on to the next week of explanation, which is the third choice of our, Wonda Zero Max.

For this week, we started our experimenting in the lab with the first sample, Wonda Premium Class. We use %v/v dilution method for each sample to differentiate its concentration. Initially, we use M1V1=M2V2 with a different samples. 

We still continue on our experimentation with second sample, Wonda Original.

During Week 6 of our research, we made the decision to dilute our third sample, which is Wonda Zero Max. Wonda Zero Max is a specific variation of coffee that we chose to include in our study.

Dilution refers to the process of adding a liquid, usually water, to the coffee sample in order to reduce its concentration. In the case of Wonda Zero Max, we opted to dilute it to observe and analyze the effects of different levels of concentration on various aspects of the coffee, such as taste, aroma, or other properties.

This are the part where we discussed about our findings in each sample by using UV-Visible spectroscopy.

For this week, a sample from Wonda Zero Max were obtained from the instrument.

The last week of our explanation about Wonda Original which presented by Lutfil Addien.

During week 11, presentations were delivered in small groups at the foyer area of the university with Dr. Faridah.