Influence of the Use of Papaya (Carica papaya L.) in Decaffeination to the Kafein Reduction of Robusta Coffee

  • Juwita Mayningsih Andari Putri PS Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Kampus Bukit Jimbaran, Badung, Kode pos : 80361; Telp/Fax : (0361) 701801.
  • Komang Ayu Nocianitri PS Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Kampus Bukit Jimbaran, Badung, Kode pos : 80361; Telp/Fax : (0361) 701801.
  • Nengah Kencana Putra PS Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Kampus Bukit Jimbaran, Badung, Kode pos : 80361; Telp/Fax : (0361) 701801.

Abstract

Decaffeination is a process for reduction of caffeine content in coffee beans. This study is aimed to find out the effects of papaya’s sap (Carica papaya L.) addition on the caffeine content of robusta coffee and to know the concentration of papaya’s sap addition that could produce decaffeinated coffee according to the requirements. This study used a Completely Randomized Design (CRD), with five levels of papaya’s sap concentration namely 0%, 1.5%, 3%, 4.5%, and 6%, and 3 repetitions, so that obtained 15 experimental units. The results of the study showed that the use of papaya’s sap affected caffeine content of robusta coffee. Addition of 6% papaya’s sap produced decaffeinated coffee according to the requirements, with the caffeine content of 0.24%, moisture content of 11.34%, ash content of 0.07%, and protein content of 9.72%.

Downloads

Download data is not yet available.
Published
2017-09-15
How to Cite
PUTRI, Juwita Mayningsih Andari; NOCIANITRI, Komang Ayu; PUTRA, Nengah Kencana. Influence of the Use of Papaya (Carica papaya L.) in Decaffeination to the Kafein Reduction of Robusta Coffee. Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 4, n. 2, p. 138 - 147, sep. 2017. ISSN 2477-2739. Available at: <https://ojs.unud.ac.id/index.php/pangan/article/view/38641>. Date accessed: 29 nov. 2022.