The Effect of Addition Papaya Leaf Extract (Carica papaya L.) on Reducing Caffeine Levels in Robusta Coffee

Abstract

The purpose of this study was to determine the effect of adding papaya leaf extract (Carica papaya L.) to a decrease in caffeine content in coffee. This study used a randomized completely block design (RCBD) using one factor, namely the addition factor of papaya leaf extract that consisting of 3 replications. The parameters tested were moisture content, ash content, caffeine content, antioxidant activity and total phenols, physical quality parameters in the form of colour °Hue value and L* value and organoleptic quality in the form of taste and aroma. The effect of adding different papaya leaf extracts had a significant influence on (moisture content, caffeine content, antioxidant activity and total phenol), the colour parameters (L* values) and the organoleptic parameters were (taste scoring methods). Treat the addition of 25% papaya leaf extract was the best treatment in reducing caffeine levels in coffee. The treatment produces coffee with a moisture content 4.87%; caffeine content 0.66%; antioxidant activity 53.33%; total phenol 510.48 mg GAE/g; colour L* 8.48 and taste 4.35 (bitter).