KALASWARI, SITA (2024) Pengaruh Ukuran Biji Kopi Arabika (Coffea arabica) dan Konsentrasi Larutan Asam Sitrat dalam Proses Dekafeinasi. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Arabica coffee is a widely found coffee commodity in Indonesia and is highly sought after due to its superior taste. Arabica coffee contains various biochemical compounds, one of which is caffeine, known for its ability to combat drowsiness and reduce physical fatigue. However, caffeine consumption can also lead to negative side effects such as anxiety, increased blood pressure, and decreased fine motor skills. One approach to minimize these adverse effects is to reduce the caffeine content, commonly referred to as decaffeination. This research aims to meet the public demand for coffee with lower caffeine levels, allowing for consumption without harmful side effects. The study focuses on reducing caffeine content by considering the factors of coffee bean size and the concentration of solvents used in the decaffeination process. The method employed is a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors and two repetitions. The first factor is the reduction of coffee bean size (4 mesh, 6 mesh, and 8 mesh), and the second factor is the maceration process with citric acid solution concentrations (1%, 3%, and 5%). Data were analyzed using Analysis of Variance (ANOVA) and further tested with Duncan's Multiple Range Test (DMRT) at a 5% significance level. The results indicate that the treatment involving 8 mesh coffee bean size and 5% citric acid solution concentration yielded the best caffeine content (1.324 mg/g). Additionally, characteristics such as moisture content (3.436%), ash content (2.065%), phenol content (29.472 mg GAE/g), yield (67.217%), and organoleptic test results with attributes of aroma (3.65, fragrant-very fragrant), color (3.55, dark brown-black), and taste (3.55, bitter-very bitter) were obtained.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Sita Kalaswari | ||||||||||||
| Date Deposited: | 19 Jul 2024 06:37 | ||||||||||||
| Last Modified: | 19 Jul 2024 06:37 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/26570 |
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