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Chusnul Hidayat
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
Agriculture, Biological Sciences & Forestry

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Optimization of Crude Palm (Elaeis guineensis) Oil Bleaching using Zeolite-Fe by Response Surface Methodology Ulfah Anis; Ria Millati; Chusnul Hidayat
agriTECH Vol 42, No 1 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (833.475 KB) | DOI: 10.22146/agritech.48114

Abstract

A carcinogenic 3-monochloropropane 1, 2 diol ester (3-MCPD ester) can be formed during processing crude palm oil (CPO). Chlorine is one of the precursors for the formation of 3-MCPD esters. This study aimed to optimize the bleaching conditions using zeolite-Fe for reducing chlorine concentration by the Response Surface Methodology (RSM) and further evaluate the characteristics of the bleached CPO. Factors such as bleaching time, zeolite-Fe concentration, and bleaching temperature were evaluated and further optimized. The results showed that Fe in the modified zeolite-Fe increased about 71.89% compared to natural zeolite. Zeolite-Fe concentration, bleaching time, and bleaching temperature had a significant effect on chlorine adsorption. The optimum bleaching process was obtained at a zeolite-Fe concentration of 5% (w/w) and bleaching temperature of 80 °C for 30 minutes. Bleached CPO had a chlorine concentration of 25 ± 1 ppb, carotenoid of 467.70 ± 13.71 ppm, and a DOBI (Deterioration Of Bleachability Index) value of 2.17 ± 0.01 R.
Enhancing the Quality of Ready-to-Drink Robusta Coffee through Enzymatic Decaffeination, Cold Brew Techniques, and Sterilization Rahma Widya Puspita; Chusnul Hidayat; Supriyadi Supriyadi
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.103822

Abstract

Cold brew coffee has been reported to possess distinct sensory characteristics compared to hot brew. Therefore, this study aims to enhance the flavor of decaffeinated robusta cold brew coffee as a specialty coffee. The decaffeination process (using bromelain enzyme from pineapple), cold brew (immersion method), and sterilization techniques were used to examine the sensory qualities and physicochemical characteristics (color, pH, TDS, caffeine, chlorogenic acid/CGA, trigonelline, and volatile compounds) of decaffeinated robusta cold brew coffee and ready-to-drink decaffeinated robusta cold brew coffee. Medium-roasted robusta coffee was used in 2 different brewing methods, namely cold brew (T= 15 °C, 20 °C, 25 °C; t= 8, 10, 12 h) and hot brew as a control. The sensory analysis was conducted by trained panelists from Indonesian Coffee and Cocoa Research Institute using cupping technique. The Specialty Coffee American Association (SCAA) method was used to determine the flavor profile of a fine robusta cupping form.The results showed that the highest overall sensory score was obtained by decaffeinated cold brew robusta at 20°C for 8 hours. It contained 0.081 mg/100 g caffeine, 0.024 mg/100 g CGA, and 0.048 mg/100 g trigonellineSpecialty coffee could be defined as ready-to-drink cold brew coffee brewed at 20 °C for 10 hours, 25 °C for 8 hours, and 25 °C for 10 hours. Notes, such as brown sugar, honey, caramel, chocolate, and herbal, were enhanced by sterilization, while hot brew coffee presented a less favorable profile, scoring only 78.25.
Co-Authors Rahma Widya Puspita Ria Millati Supriyadi Supriyadi Ulfah Anis