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Rossi, Evy
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru, Indonesia
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Green Enzymatic Decaffeination of Robusta Coffee Using Bromelain from Pineapple Peel for Sustainable Processing Yunita, Imelda; Rossi, Evy; Hamzah, Farida Hanum; Nopiani, Yanti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 15, No 1 (2026): IN PROGRESS
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

AbstractRobusta coffee contains relatively high levels of caffeine, so consumption should be limited due to potential health risks if consumed excessively. This condition drives the development of effective, safe, and sustainable decaffeination technologies. Enzymatic decaffeination using a crude bromelain extract from pineapple peel offers a green chemistry approach that uses natural biocatalysts and agricultural waste. This study aimed to determine the optimal concentration of crude bromelain extract to reduce caffeine content in Robusta coffee beans and to evaluate its effects on moisture content, ash content, pH, and color brightness. A completely randomized design with one factor and six bromelain concentrations (0–50%) with three replications was applied. Data were analyzed using analysis of variance followed by Duncan’s multiple range test at a significance level of 0.05. The results showed that increasing bromelain concentration consistently reduced caffeine content from 2.74% to approximately 0.21% at 5% concentration. The pH and color brightness decreased as the enzyme concentration increased. The moisture content increased but remained below the national quality standard, whereas the ash content decreased, indicating mineral leaching during the enzymatic process. A crude bromelain concentration of 50% was considered practically optimal, achieving significant caffeine reduction with manageable physicochemical changes. These findings highlight the potential of scalable, efficient green decaffeination to support a sustainable, low-caffeine Robusta coffee industry.Keywords: bromelain, enzymatic decaffeination, green chemistry, Robusta coffee, pineapple peel AbstrakKopi Robusta memiliki kadar kafein relatif tinggi sehingga konsumsinya perlu dibatasi karena berisiko menimbulkan gangguan kesehatan jika dikonsumsi berlebihan. Hal ini mendorong pengembangan teknologi dekafeinasi yang efektif, aman, dan berkelanjutan. Dekafeinasi enzimatik menggunakan ekstrak kasar bromelain dari kulit nanas berpotensi menjadi pendekatan green chemistry melalui pemanfaatan biokatalis alami dan limbah pertanian. Penelitian ini bertujuan menentukan konsentrasi optimal ekstrak kasar bromelain untuk menurunkan kadar kafein biji kopi Robusta serta mengevaluasi pengaruhnya terhadap kadar air, kadar abu, pH, dan tingkat kecerahan warna. Percobaan disusun menggunakan rancangan acak lengkap satu faktor dengan enam taraf konsentrasi bromelain (0–50%) dan tiga ulangan. Data dianalisis menggunakan analisis ragam dan uji lanjut Duncan multiple range test pada taraf signifikansi 0,05. Hasil menunjukkan peningkatan konsentrasi bromelain menurunkan kadar kafein secara konsisten dari 2,74% hingga sekitar 0,21% pada konsentrasi 5%. Nilai pH dan kecerahan warna menurun seiring peningkatan konsentrasi enzim. Kadar air meningkat namun tetap di bawah standar mutu nasional, sedangkan kadar abu menurun yang mengindikasikan pelindian mineral selama proses enzimatik. Konsentrasi ekstrak kasar bromelain 50% dinilai paling optimal secara praktis karena menghasilkan reduksi kafein signifikan dengan perubahan mutu fisikokimia yang masih dapat dikelola. Temuan ini menunjukkan potensi penerapan dekafeinasi hijau yang efisien siap ditingkatkan skalanya dan mendukung keberlanjutan industri kopi Robusta rendah kafein.Kata kunci: bromelain, dekafeinasi enzimatik, green chemistry, kopi Robusta, kulit nanas
Aktivitas Antioksidan, Karakteristik Kimia, dan Sensori Fruit Leather Buah Jambu Biji Merah dan Naga Merah Juarsa, Rahmadini Payla; Ayu, Dewi Fortuna; Rossi, Evy
Jurnal Teknologi Hasil Pertanian Vol 17, No 1 (2024): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i1.66261

Abstract

Fruit leather is a processed product made from dried fruit puree, thin sheet-shaped with a thickness of 2-3 mm, moisture content of 10-15%, and generally had color and distinctive taste from the fruit as the raw material. The research purpose was to study the effect of red guava (Psidium guajava L) and red dragon fruit (Hylocereus polyrhizus) combination on the antioxidant activity, chemical, and sensory characteristics of the fruit leather.  A complete randomized design consisting of five treatments and three tests was carried out in this study, where the treatment was the ratio of red guava and red dragon fruit puree, namely: JN1 (100%: 0%), JN2 (90%: 10%), JN3 (80%: 20%), JN4 (70%: 30%), and JN5(60%: 40%). Analyzed statistically using Anova and Duncan's new multiple range test at 5% were conducted in this research.  The research showed that a combination of red guava and red dragon fruit significantly affected antioxidant activity, moisture and ash content, degree of acidity (pH), and organoleptic test.  The best fruit leather was JN3 (80% red guava fruit: 20% red dragon fruit) with 12.17% water content, 0.49% ash content, 4.40 pH, and 79.84 µg/ml antioxidant activity.  The overall fruit leather was preferred by the panelists with the description of rather red color, rather red guava-red dragon fruit-flavored, red guava-red dragon fruit taste, and rather springy.
Co-Authors ', Rahmayuni ', Suntoro Ade Syaputra Adiwirman Adiwirman Adiwirman Adiwirman, Adiwirman Afandi, Riyan Agung Kurniawan Ahmad Ibrahim Roni Surya Hasibuan, Ahmad Ibrahim Roni Surya Ahmad Rifai Akhmad Ibrahim R. S. Hasibuan AKHYAR ALI Akhyar Ali Alfi Mawaddah Almasdi Syahza Almira Nugroho Ancela Rabekka Lingga Andarini Diharmi Andriani, Yulia Angga Pramana Anggi Febrian Sibuea, Anggi Febrian Anggita Yuni Aras Mulyadi Ardi, Febrian Arfendi, Arfendi Arnas, Nurhapni Arya Dika Ashari, Mercia Yolanda Astaria Pehulisa, Astaria Atika Zarefar Ayu Diana Bactiar, Alridho Benhard F Situmorang Budi Budi Julianto, Budi BUNGA RIA YULIANA SIAHAAN Dan Mukmin Daniel Chandra Manurung Dede putra pranata Dedy Insan Desli Hernika Sari Siringoringo, Desli Hernika Sari Dewi Fortuna Ayu Dewi Pratiwi Dewi, Yossie Kharisma Djaimi Bakce Djaimi Bakce Dodi Saputra Dodi Saputra Dorlan Simamora Eka Saputri Empi Zulvarino Erpiani Siregar ESPE SIMANJUNTAK F. Hamzah FAHMI SEPTIAN SEMBIRING Faizah Hamzah Fajar Restuhadi Febria Martina Sari Febriana - Sabrian Febrianto, Wegi Eko Febriyani Febriyani Fitria Ulfah Apriani, Fitria Ulfah Gultom, Adi Hizkia Habsari, Narulita Adistia Hamzah, Farida Hanum Handarbeni, Rifqi Gusti HARUN SIANTURI Harun, Noviar ' Hary Love Frendra Ramadhan Haryadi ' Heri ' Idrus Hirdan Hirdan Hirdan, Hirdan Idwal Idwal Suripto Imelda Yunita Imelda Yunita Iva Ancewita Saragih Jeki Daisa Jum'atri Yusri Jum’atri Yusri kartika, Nilda Kurnia, Deby Lela Natalia M. Bayu Purwanto Manik, Marjohan ' Marwita Marwita Marwita Megawati Saputri Meiyanni Adawiyah Mercia Yolanda Ashari Molerman ' Muhammad Akbar Hasibuan Muhammad Luthfi Netti Herawati Netti Herawati Nopiani, Yanti Noven Rae Pangga Noviar Harun Noviar Harun ' Harun Nuraisah ' R.Agung Surya Prabowo Rahma Dini Rahmadini Payla Juarsa Rahmatun Rahmatun, Rahmatun Rahmayuni ' Rahmayuni ' ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ramayuni Ramayuni Rapidos, Rotua Raswen Efendi Rezita Azizah Rianida Yunaira Rici ' Mainaki Riftyan, Emma Rinaldi Satria Rizqi Yanra Rosnita Rosnita Rosnita Rosnita Roza Yulida Rudi Muslim RUSLI RUSTAM S.R. Damanik Sadzvirani, Sastiana Salman, Annisa Nazifa Samuel ' Saparun Saparun Saputra, Niko Shanti Fitriani Shefira, Finda Vallerya SIANTURI, HARUN SIMANJUNTAK, ESPE Siti Nurhajijah Suherni Safitri Rangkuti Suripto, Idwal Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Turnip, Titus T USMAN PATO Utari ' Pratiwi Ventina Simanjuntak Widia Fitri Yansyah, Nofendri ' Yelmira Zalfiatri Yulia Andriani, Yulia YULIANA SIAHAAN, BUNGA RIA Yusmarini Yusmarini Yusri, Jum’atri Zulfan Saam Zulfidin Zulfidin