Claudita Stephanie, Kezia and Arie Febrianto Mulyadi, STP, MP and Dr. Ir. Sukardi, MS (2023) Optimasi Suhu dan Lama Ekstraksi Terhadap Proses Dekafeinasi Biji Kopi Arabika. Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu komoditas yang banyak diolah dan dikonsumsi dalam sektor perkebunan Indonesia adalah kopi. Kopi sudah dibudidayakan di lebih dari 50 negara. Terdapat beberapa jenis kopi yang dikonsumsi dan diolah di Indonesia, salah satunya adalah kopi Arabika. Kopi Arabika dapat tumbuh dengan baik di dataran tinggi atau pada ketinggian 1000- 2000 meter di atas permukaan laut (mdpl). Hal ini dapat membuat tanaman kopi arabika lebih tahan terhadap gangguan hama. Ciri khas dari kopi ini adalah memiliki rasa yang lebih asam dan aroma yang khas. Terdapat masyarakat yang tidak dapat mengkonsumsi kopi dalam jumlah yang banyak. Dengan adanya permasalahan tersebut, terdapat proses yang dapat mengurangi kadar kafein dalam kopi sehingga dapat dikonsumsi untuk masyarakat yang sensitif terhadap kafein, yaitu dekafeinasi atau proses mengurangi kadar kafein dalam biji kopi sampai 0,1-0,3%.Proses pengurangan kafein dari biji kopi diperoleh dengan melakukan ekstraksi pada biji kopi arabika. Tujuan dari penelitian ini adalah mengetahui pengaruh dan titik optimal dari suhu dan lama ekstraksi terhadap proses dekafeinasi biji kopi arabika. Metode ekstraksi yang digunakan adalah metode sokletasi dengan pelarut etanol 96%. Faktor yang digunakan dalam penelitian ini adalah suhu ekstraksi (100°C, 125°C, dan 150°C) dan lama ekstraksi (20,40, dan 60 menit). Terdapat respon yang akan dianalisis terhadap kedua faktor untuk mendapat hasil optimal, yaitu kadar kafein, kadar protein, dan kadar asam. Untuk mendapatkan hasil optimal, digunakan Response Surface Methodology (RSM) dengan rancangan Central Composite Design (CCD) menggunakan Design Expert 10. Berdasarkan hasil penelitian dan analisa yang telah dilakukan, suhu dan lama ekstraksi berpengaruh nyata terhadap ketiga faktor. Hasil solusi optimum diperoleh pada suhu ekstraksi 114,365°C dengan lama ekstraksi 60 menit. Dari hasil solusi optimum tersebut, didapatkan nilai prediksi untuk setiap respon, yaitu kadar kafein sebesar 1,426%, kadar protein sebesar 12,03%, dan kadar asam tertitrasi (asam klorogenat) sebesar 5,273%. Berdasarkan hasil verifikasi diperoleh nilai kadar kafein sebesar 1,32%, kadar protein sebesar 11,97%, dan kadar asam tertitrasi sebesar 5,18%. Perbedaan dari nilai prediksi dan hasil verifikasi pada kadar kafein adalah 0,1065%, kadar protein 0,0608%, dan kadar asam tertitrasi 0,0935%. Nilai ketepatan dari setiap respon lebih dari 99%, yakni kadar kafein 99,893%, kadar protein 99,939%, dan kadar asam 99,906%.
English Abstract
One of the commodities that is widely processed and consumed in the Indonesian plantation sector is coffee. Coffee is cultivated in more than 50 countries. There are several types of coffee that are consumed and processed in Indonesia, one of which is Arabica coffee. Arabica coffee can grow well in the highlands or at an altitude of 1000-2000 meters above sea level (masl). This can make Arabica coffee plants more resistant to pests. The distinctive feature of this coffee is that it has a more sour taste and a distinctive aroma. There are people who cannot consume coffee in large quantities. Given these problems, there is a process that can reduce the levels of caffeine in coffee so that it can be consumed by people who are sensitive to caffeine, namely decaffeination or the process of reducing the levels of caffeine in coffee beans to 0.1-0.3%. The process of reducing caffeine from coffee beans is obtained by extracting Arabica coffee beans. The purpose of this study was to determine the effect and optimal point of temperature and extraction time on the decaffeination process of Arabica coffee beans. The extraction method used is the soxhletation method with 96% ethanol. Factors used in this study were extraction temperature (100°C, 125°C, and 150°C) and extraction time (20, 40, and 60 minutes). There are responses that will be analyzed for the two factors to get optimal results, namely caffeine levels, protein levels, and acid levels. To obtain optimal results, the Response Surface Methodology (RSM) is used with the Central Composite Design (CCD) design using Design Expert 10. Based on the results of the research and analysis that has been done, temperature and extraction time have a significant effect on the three factors. The optimum solution results were obtained at an extraction temperature of 114.365°C with an extraction time of 60 minutes. From the results of the optimum solution, the predicted value for each response was obtained, namely the caffeine content of 1.426%, the protein content of 12.03%, and the titrated acid (chlorogenic acid) level of 5.273%. Based on the verification results, the caffeine content was 1.32%, the protein content was 11.97%, and the titrated acid content was 5.18%. The difference between the predicted value and the verification results for caffeine content is 0.1065%, protein content is 0.0608%, and titrated acid content is 0.0935%. The accuracy value of each response is more than 99%, namely 99.893% caffeine content, 99.939% protein content, and 99.906% acid content.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Dekafeinasi, Kopi Arabika, Metode Sokletasi, Response Surface Methodology (RSM), Decaffeination, Arabica Coffee, Soxhletation Method, Response Surface Methodology (RSM) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Annisti Nurul F |
| Date Deposited: | 18 Jan 2024 00:59 |
| Last Modified: | 18 Jan 2024 00:59 |
| URI: | http://repository.ub.ac.id/id/eprint/211654 |
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