Decaffeination process characteristic of Robusta coffee in single column reactor using ethyl acetate solvent

Abstract

Consumers drink coffee not as nutrition source, but as refreshment drink. For coffee consumers who have high tolerance for caffeine, coffee may warm up and refresh their bodies. High caffeine content in coffee beans may cause several complaints to consumers who are susceptible to caffeine. One of the efforts, for coffee market expansion is product diversification to decaffeinated coffee. Decaffeination process is one of process to reduce caffeine content from agricultural products. Indonesian Coffee and Cocoa Research Institute in collaboration with Bogor Agricultural University has developed a single column reactor for coffee beans decaffeination. The aim of this research is to study process characteristic of coffee decaffeination in single column reactor using ethyl acetate (C4H8O2) solvent. Treatments applicated in the research were time and temperature process. Temperature treatment were 50—60OC, 60—70OC, 70—80OC, 80—90OC and 90—100OC. Time treatment were 2 h, 4 h, 6 h, 8 h, 10 h, and 12 h Size of Robusta coffee beans used were less than 5.5 mm (A4), between 5.5 mm and 6.5 mm (A3), between 6.5 mm and 7.5 mm (A2), and more than 7.5 mm (A1). The result showed that decaffeination process with ethyl acetate solvent will be faster when its temperature was higher and smaller bean size. For bean size less than 5,5 mm, decaffeination process by 10% ethyl acetat can be done 8—10 hours in 90—100OC solvent temperature or 12 hours in 60—70OC solvent temperature for 0.3% caffein content. Organoleptic test showed that 90—100OC temperature solvent treatment decreased coffee flavor, which aroma, bitterness and body values were 1.9 each . Key words : Coffee, caffeine, decaffeination, quality, single column.

POTENTIAL OF LIQUID TOFU WASTE FOR DECAFFEINATION OF ROBUSTA COFFEE (Coffea robusta Lindl.Ex De Will)

“…Variation of tofu waste concentration significantly affected the decreased level of caffeine. The higher the concentration of the solvent, the more rapid will be the transfer process of caffeine compounds (Mulato, 2001;Lestari, 2004;Widyotomo et al, 2009). The caffeine levels of Robusta coffee beans before soaking were in a range of 1.82% -1.75%.…”

“…Driving force affects the speed of caffeine breakdown by enzymes. The higher the concentration of the solvent, the more rapid will be the transfer process (Mulato, 2001;Lestari, 2004;Widyotomo et al, 2009). Therefore, the concentration of tofu waste used in coffee soaking is directly related to the concentration of the enzyme contained therein which would affect the content of caffeine in coffee Robusta.…”

“…Decreased content of caffeine in coffee is needed to limit caffeine consumption which is safe at doses of 100-200 mg per day (Sera et al, 2013). Robusta coffee beans contain 2% caffeine whereas the minimum levels of caffeine in coffee is 0.3% (Widyotomo et al, 2009). Research by Bonita et al, (2007) showed that caffeine could act as antiinflammatory in humans, thus beneficial for heart health.…”

“…This causes the price of coffee decaffeination expensive in Indonesia. Several studies have been conducted, among others, the development decaffeination Robusta coffee beans in a reactor single column using the solvent water (Mulato, 2001;Lestari, 2004), decaffeination coffee solvent ethyl acetate technical concentration of 10% (Purwadaria et al, 2007;Widyotomo et al, 2009) and the use of organic solvents Low consumption level of Robusta coffee is often due to its high caffeine content. An effort to improve the quality of coffee is through decaffeination using protease is recommended.…”

The Potential of Liquid Tofu Waste in Increasing Antioxidant Activity of Robusta Green Coffee

“…Furthermore, coffee fruit was peeled to get coffee beans with skin horns. The beans were weighed before the treatment (Widyotomo et al 2009; INTRODUCTION Coffee is included in the genus Coffea which has about a hundred species including Coffea arabica, C. robusta and C. liberica (Varghese et al, 2014). However, out of a hundred species, there is only two species that have high economic value, namely C. arabica and C. robusta.…”