Kandungan kafein, asam khlorogenat dan trigonellin biji kopi (coffea canephora) varietas robusta dalam proses dekafeinasi dengan sistem pengukusan - pelarutan=Study of Caffeine, Chlorogenic Acids, and Trigonelline ...

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2005
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/20640/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3493
• Institution: Universitas Gadjah Mada

Most of coffee production in Indonesia derived from robusta coffee (87.1% from total production). Caffeine content in robusta was very high approximately 1.57 - 2.68 %. Acknowledging caffeine's negative effect, robusta coffee decaffeinating process should be done. Steam - leaching method was applied for robusta coffee decaffeinating process. Coffee seeds, one kg with three different sizes (5.5 mm, 6.5 mm, and 7.5 mm), each is proceed with steam - leaching method just about 1- 7 hours. For adjacent process, each seed was threatened to be coffee powder and analyzed for its caffeine, chlorogenic acids, and trigonelline contents. Result of the research showed that steam - leaching time and size coffee seed interaction factually affects the diminution of caffeine, chlorogenic acids, and trigonelline contents. Steam - leaching process should be done approximately 6 hours and for coffee seeds sized 5.5 mm outcomes decaffeinating coffee powder's product that could fulfill requirement of decaffeinating coffee powder. Product of decaffeinating coffee powder consisted of caffeine (0.3% db), chlorogenic acids (0.7% db), and trigonelline (0.2% db). Keywords: size robusta coffee -steam-leaching -caffeine, chlorogenic acids - trigonelline