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All Journal Edu Geography International Journal of Applied Technology Research
Dwi Irmawati, Dwi
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Aerospace Engineering Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics

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STUDI EKSPERIMEN PEMANFAATAN BLENDED LEARNING MODEL BERBASIS WEB SEBAGAI SUMBER BELAJAR GEOGRAFI Irmawati, Dwi; Sriyono, Sriyono; Santoso, Apik Budi
Edu Geography Vol 1 No 2 (2012)
Publisher : Edu Geography

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The Effect of Pineapple Crude Enzymes and Fermentation Time on The Decaffeination Process of Robusta Coffee Hariyadi, Tri; Paramitha, Tifa; Irmawati, Dwi; Salsabila, Salwa Ainaya
Jurnal Internasional Penelitian Teknologi Terapan Vol 5 No 1 (2024): February 2024
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v5i1.128

Abstract

The decaffeination of robusta coffee can be done through fermentation with a crude enzyme containing bromelain enzyme from pineapple. The study aims to determine the activity of the bromelain enzyme by the Kunitz method, the effect of fermentation time and crude enzyme concentration on the decaffeination process, and the characteristics of coffee before and after fermentation using FTIR. The fermentation time was varied from 6 to 36 hours and the crude enzyme concentration was varied from 10 to 80%. The activity of the bromelain enzyme was 36 U/ml. Fermentation time affects the decaffeination process, wherein the longer the fermentation time from 6 hours to 36 hours obtained caffeine content from 2.39% to 0.07%. Besides that, the crude enzyme concentration affects the decaffeination process, which obtained the lowest caffeine content or percent decaffeination at the crude extract concentration of 80% (v/v). FTIR results showed that the decaffeination process affected the reduction of caffeine in coffee samples. It can be shown from the increase in the %T value of the C-N functional group from 40.731 to 54.85.
Co-Authors A.A. Ketut Agung Cahyawan W Apik Budi Santoso Hariyadi, Tri Paramitha, Tifa Salsabila, Salwa Ainaya Utama, Nurcahya