Dekafeinasi Kopi Arabika Toraja pada Berbagai Level Roasting Menggunakan Ekstraksi Supercritical Karbon Dioksida (CO2)

Astuti, Astuti (2024) Dekafeinasi Kopi Arabika Toraja pada Berbagai Level Roasting Menggunakan Ekstraksi Supercritical Karbon Dioksida (CO2). Masters thesis, Institut Sepuluh Nopember.

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Abstract

Kopi merupakan salah satu minuman yang paling populer didunia termasuk di Indonesia. Kandungan kafein dalam kopi memiliki dampak positif dan negatif bagi kesehatan. Dampak negatif akan timbul apabila dikonsumsi secara berlebih (>400mg/hari). Untuk menurunkan kandungan kafein pada kopi maka dilakukan Dekafeinisasi. Secara umum metode ekstraksi dekafeinasi dapat dikelompokkan ke dalam tiga kelompok, yaitu: Proses dekafeinasi dengan pelarut kimia, dekafeinasi dengan pelarut air dan dekafeinasi dengan pelarut CO2 superkritis. Dalam penelitian ini digunakan kopi arabika Toraja yang telah di sangrai dengan fluidized roaster dengan level roasting light, medium dan dark. Kemudian kopi tersebut diekstrak menggunakan supercritical karbon dioksida (CO2) dengan CO2 sebagai pelarut karena sifatnya yang aman bagi kesehatan dan diharapkan dapat menghasilkan kopi rendah kafein dengan cita rasa tinggi. Kopi rendah kafein (decaff coffee) yang dihasilkan dengan ekstraksi menggunakan supercritical karbon dioksida (CO2) pada kondisi proses dengan tekanan 20 MPa dan suhu 50 0C yaitu 0,26 % bk atau menurun sekitar 75,5 % dari kandungan kafein awal 1,06% bk. Target decaff coffee sesuai SNI 2021 mempunyai kandungan kafein maksimum 0,1% bk, jadi dari ekstraksi dengan menggunakan supercritical karbon dioksida (CO2) dengan sampel kopi green beans tercapai 62% dari target. Medium roasted coffee mengalami penurunan kandungan kafein sebesar 75 % dari kafein awal yaitu 1,28% bk menjadi 0,32% pada kondisi operasi tekanan 20 MPa dan suhu 60 0C. Dekafeinisasi menggunakan supercritical karbon dioksida (CO2) dengan sampel kopi yang sudah diroasting level medium dapat mencapai kandungan kafein sebesar 69% dari target decaff coffee sesuai SNI tahun 2021 yaitu maksimum 0,1%bk. Medium decaff coffee ini dapat diterima oleh preferensi berdasarkan hasil uji sensori menggunakan metode cupping test.

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Coffee is one of the most popular drinks in the world, including in Indonesia. The caffeine content in coffee has positive and negative impacts on health. Negative impacts will arise if consumed in excess (>400mg/day). To reduce the caffeine content in coffee, decaffeination is carried out. In general, decaffeination extraction methods can be grouped into three groups, namely: decaffeination process with chemical solvents, decaffeination with water solvents, and decaffeination with supercritical CO2 solvents. In this research, Toraja arabica coffee was used that had been roasted with a fluidized roaster with light, medium, and dark roasting levels. Then the coffee is extracted using supercritical carbon dioxide (CO2) with CO2 as a solvent because it is safe for health and is expected to produce low-caffeine free with a high taste. Low-caffeine coffee (decaff coffee) produced by extraction using supercritical carbon dioxide (CO2) under process conditions with a pressure of 20 MPa and a temperature of 50 0C is 0.26% db or a decrease of around 75.5% from the initial caffeine content of 1.06 % db. The decaff coffee target according to SNI 2021 has a maximum caffeine content of 0.1%, so from extraction using supercritical carbon dioxide (CO2) with green bean coffee samples, 62% of the target was achieved. Medium roasted coffee experienced a decrease in caffeine content of 75% from the initial caffeine content of 1.28% db to 0.32% db under operating conditions of 20 MPa pressure and 60 0C temperature. Decaffeination using supercritical carbon dioxide (CO2) with coffee samples that have been roasted at a medium level can achieve a caffeine content of 69% of the decaff coffee target according to the 2021 SNI, namely a maximum of 0.1% db. This decaf coffee medium can be accepted by preference based on the results of sensory tests using the cupping test method.

Keywords : Cupping Test, Decaffeination, Caffeine, Roasting Level, Supercritical CO2

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Cupping Test, Dekafeinasi, Kafein, Level Roasting, Supercritical CO2
Subjects:	Q Science > QD Chemistry > QD63 Extraction T Technology > T Technology (General) > T58.8 Productivity. Efficiency
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24101-(S2) Master Thesis
Depositing User:	Astuti Astuti
Date Deposited:	07 Feb 2024 07:34
Last Modified:	07 Feb 2024 07:34
URI:	http://repository.its.ac.id/id/eprint/106416

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