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Ety Winarsih Pengarang Dr. Iswandi, S.Si, M.Farm., Apt Dosen Pembimbing 1 Dr. Iswandi, S.Si, M.Farm., Apt Penguji 2 Apt. Fahmi Ardianti Purnawiranita, S.Farm., M.Farm Ketua Penguji Apt. Ismu Dwi Supangkat, S.Farm Penguji 1

Acrylamide is a chemical compound found in roasted coffee at temperatures above 120 ̊C which can potentially cause cancer in humans. The purpose of this research was to analyze acrylamide contents in ground coffee which brand A, B and Cby using UV-Vis Spektrofotometrimethod at a wavelength of 207 nm. This method is proved valid with the linearity y = 0,3051 + 0,1251 x, correlation coefficient (r) = 0.9996, limit of detection0,05μg / mL and limit of quantitation 0,15μg / mL, Acrylamide levels 3 ground coffee samples in a row is A brand ground coffe7,1± 0,00006 μg/g, B brand ground coffe acrylamide contents5,2 ± 0,0004μg/g, andC brand ground coffeacrylamide contents2,6 ± 0,00001μg/gOf the three brand ground coffee samples showed that the acrylamide levels of each sample ranged from 13 to 37μg / g. The levels obtained exceed the safe limits of acrylamide consumption released by WHO.