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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Juwita Mayningsih Andari Putri
PS Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Kampus Bukit Jimbaran, Badung, Kode pos : 80361; Telp/Fax : (0361) 701801.
Agriculture, Biological Sciences & Forestry

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Pengaruh Penggunaan Getah Pepaya (Carica papaya L.) pada Proses Dekafeinasi Terhadap Penurunan Kadar Kafein Kopi Robusta Juwita Mayningsih Andari Putri; Komang Ayu Nocianitri; Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Decaffeination is a process for reduction of caffeine content in coffee beans. This study is aimed to find out the effects of papaya’s sap (Carica papaya L.) addition on the caffeine content of robusta coffee and to know the concentration of papaya’s sap addition that could produce decaffeinated coffee according to the requirements. This study used a Completely Randomized Design (CRD), with five levels of papaya’s sap concentration namely 0%, 1.5%, 3%, 4.5%, and 6%, and 3 repetitions, so that obtained 15 experimental units. The results of the study showed that the use of papaya’s sap affected caffeine content of robusta coffee. Addition of 6% papaya’s sap produced decaffeinated coffee according to the requirements, with the caffeine content of 0.24%, moisture content of 11.34%, ash content of 0.07%, and protein content of 9.72%.
Co-Authors I Nengah Kencana Putra KOMANG AYU NOCIANITRI