STUDI EKSPERIMEN PRODUKSI BIJI KOPITERDEKAFEINASI

• Main Author: Cornelia, Caren
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/73093
• Institution: Institut Teknologi Bandung

Coffee is one of the highly valued agricultural commodities and one of the most consumed beverages worldwide. The world coffee consumption reached 168.8 million bags per year as of 2021 and is still increasing. High caffeine content in coffee beans might pose a problem to people with caffeine sensitivity, therefore, decaffeinated coffee beans can be developed. However the process of decaffeination using the direct-solvent method often leads to a decrease in quality and flavor. This study aims to examine the effect of the operating conditions of caffeine extraction in maintaining the flavor components of Arabica coffee beans using the indirect contact method, using amyl acetate as the solvent. The variables that were varied were extraction temperature (25°C, 45°C, 65°C, and 85°C), extraction time (30, 60, and 90 minutes), and the ratio of solvent to coffee extract [1:1 and 1:5 (v/v)]. The decrease in caffeine and chlorogenic acid content of Arabica green coffee beans was significantly influenced (p<0.05) by all operating conditions. It was found that higher amount of solvent and lower decaffeination temperature resulted in higher extraction of caffeine and chlorogenic acid by amyl acetate. Caffeine was reduced by 39.73% ? 0 while chlorogenic acid was reduced by 44.05% ? 1.68 with the greatest reduction occuring at 25°C for 30 minutes with a 1:5 (v/v) coffee extract to solvent ratio. 32.69% of the chlorogenic acid was succesfully recovered by soaking them in green coffee extract. This study also shows the decaffeinated samples were given low preference ratings since they had less bitterness, acidity, and aroma than non-decaffeinated coffee beans.