Abstract
Decaffeinated coffee has developed into a commercial product of high economic value. Health reasons factor into consumer preference for decaffeinated coffee. The decaffeination process generally uses simple tools and methods, so the process becomes less effective and takes a longer time. Decaffeination of controlled maceration method with automatic reactor can optimize the decaffeination process or decreasing of caffeine content inside the beans. This research aims to determine the characteristics of lightness, caffeine content, pH, sensory and the best treatment from various time and temperature treatments of robusta coffee bean decaffeination. The time treatments used are 2 hours, 4 hours, and 6 hours. While temperature treatments used are 45℃, 60℃, and 75℃. The results of this research show that by increasing the length of time and temperature used in the decaffeination process, the lightness and caffeine content were decreased but the pH of decaffeinated robusta coffee was increased. Decaffeinated robusta coffee with a treatment time of 6 hours and a temperature of 75℃ has the highest pH value (7,01), the lowest lightness value (38,1) and caffeine content (0,33%). The best treatment of decaffeinated robusta coffee beans by controlled maceration method using an automatic reactor is the 2-hour treatment and the temperature treatment is 75℃.
Keywords:
Caffeine Content, Controlled Maceration, Decaffeinated CoffeeReferences
Issue
Copyright & License
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