PENGARUH KONSENTRASI PELARUT ASAM ASETAT TERHADAP RENDEMEN KOPI ROBUSTA HASIL DEKAFEINASI PADA SUHU SOKLETASI 150℃

Abstract

Coffee was a leading plantation commodity that is widely cultivated in various countries, including Indonesia. For a group of people, drinking coffee is a necessity that must be met every day. A common variety of coffee as processed coffee is Robusta coffee. Robusta coffee's caffeine content was higher than Arabica coffee's caffeine content. Based on the FDA (Food and Drug Administration), the allowed caffeine content is 100-200 mg/day, while in SNI 01-7152-2006, the caffeine content in food is 150 mg/day and drinks 50 mg/serving. The requirement for the amount of caffeine consumption is aimed at avoiding the negative side effects of excessive caffeine consumption. This study discusses the effect of the concentration of acetic acid solvent (CH3COOH) on the yield of ecaffeinated Robusta coffee. Decaffeinated coffee was coffee that had been reduced in caffeine content by the solid-liquid extraction method (soxhletation) at a temperature of 150 °C using acetic acid as a solvent. Acetic acid solvents used varied, namely acetic acid 20%, 30%, 40%, and 50%. The soxhletation process was carried out for 5 hours, with the yields sequentially from the lowest concentrations of 90.03%, 86.12%, 74.63%, and 60.75%. The higher the concentration, the lower the yield of decaffeinated robusta coffee extract. Furthermore, to assess the acceptability of decaffeinated coffee products, organoleptic sensory tests were carried out with 25 untrained panelists and data on the acceptance of taste on a scale of (4) or likes, namely in decaffeinated coffee with a concentration of acetic acid solvent of 20%.