CD Skripsi
Penambahan Ekstrak Kasar Bonggol Buah Nanas Terhadap Karakteristik Green Coffee Bean Robusta
ABSTRACT
Robusta green coffee bean has a higher caffeine content than other types of coffee beans. High levels of caffeine in robusta coffee beans are referred to as second-class coffee beans after arabica coffee beans and can threaten health. Efforts to reduce this impact can be done by enzymatic decaffeination process using proteolytic compounds from pineapple fruit hump crude extract. Pineapple fruit hump contains bromelain enzymes with high proteolytic activity and can hydrolyze caffeine molecules and improve the characteristics of robusta green coffee bean. This study aimed to obtain the best pineapple fruit hump crude extract to the characteristics of robusta green coffee bean. The study was conducted experimentally using a complete randomized design (CRD) consisting of five treatments and three replications so that 15 experimental units were obtained. The treatments in this study were added pineapple hump crude extract with P1 : 0%, P2 : 40%, P3 : 50%, P4 : 60%, and P5 : 70% (b/b). The observation parameters tested include moisture, caffeine, and acidity. The data obtained were statistically analyzed using analysis of variance followed by Duncan’s multiple range test (DMRT) at the level of 5% to determine the difference in each treatment. The results showed that the addition of pineapple fruit hump crude extract significantly affected the content of moisture, ash, caffeine, and acidity. The best treatment was P5 (addition pineapple fruit hump crude extract 50%) which had a moisture 6.81%, caffeine 0.83%, and acidity 4.24.
Keywords: Robusta green coffee bean, caffeine, pineapple fruit hump crude extract.
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