EXPERIMENTAL STUDY OF ROBUSTA COFFEE DECAFFEINATION USING HYDROTHERMAL EXTRACTION WITH CLOSED SYSTEM

• Main Author: Nisa Azzahra, Widya
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/63853
• Institution: Institut Teknologi Bandung

Coffee is one of the most extensively grown plants in Indonesia, and it has a great economic worth. Indonesia's national coffee production reached 741,657 tons in 2019, according to BPS data, and it continues to rise year after year. Caffeine is one of the components in coffee that can be dangerous if eaten in excess. Hydrothermal decaffeination, which uses water as a solvent, is one method for decaffeination. This approach was chosen since it is safe, low-cost, and simple to use. In this study, decaffeination procedures such as steaming and boiling with the addition of citric acid, caustic soda, and baking soda were investigated. This study was carried out to discover the most successful decaffeination method for eliminating caffeine, as well as the effect of temperature and time on the decaffeination process, taking into account the decrease in chlorogenic acid, a precursor of aroma and flavor. The coffee beans used had a caffeine content of 4.98 ± 0.49% (w/w) and a chlorogenic acid value of 12.22 ± 0.43% (w/w). The boiling method had the greatest reduction in caffeine content, with a reduction of 50.07% (w/w), and the recommended operating settings were 110oC for 2 hours with a reduction in caffeine of 64.34 ± 1.56% (w/w) and chlorogenic acid of 63.38 ± 0.29% (w/w).