Dekafeinasi Penurunan Kadar Kafein Kopi Arabika
Inovasi Dekafeinasi Kopi: Penurunan Kadar Kafein Kopi Arabika Tanpa Merubah Kualitas Melalui Metode Proses Air Swiss Yang Ramah Lingkungan
Keywords:
Arabika, Dekafeinasi, Kopi, Kafein, Swiss water processAbstract
Kopi merupakan salah satu komoditas unggulan yang berperan penting dalam perekonomian Indonesia. Minuman ini mengandung berbagai senyawa kimia kompleks, salah satunya kafein yang dapat meningkatkan aktivitas psikomotorik dan merangsang sistem saraf. Namun, konsumsi berlebihan dapat menimbulkan dampak negatif terhadap kesehatan, sehingga perlu upaya pengurangan kadar kafein agar sesuai standar SNI dan EUFIC.
Penelitian ini bertujuan menurunkan kadar kafein menggunakan larutan air bersuhu tinggi dengan tambahan arang aktif. Terdapat tiga tahapan, yaitu: penurunan kafein dengan variasi suhu perebusan (70°C, 80°C, 90°C) dan konsentrasi arang aktif (10%, 15%, 20%), proses dekafeinasi menggunakan metode Swiss Water Process, serta analisis kadar kafein, pH, asam klorogenat, dan cupping test. Hasil menunjukkan kadar kafein awal kopi arabika sebesar 1,49%. Dua perlakuan terbaik diperoleh pada suhu 70°C dengan arang aktif 15% (A1B2) yang menurunkan kafein menjadi 0,72%, serta suhu 80°C dengan arang aktif 15% (A2B2) menghasilkan 0,79%. Asam klorogenat kontrol sebesar 1,28%, turun menjadi 1,06% pada A1B2 dan 1,10% pada A2B2. Nilai pH juga menurun dari 4,7 menjadi 4,3 (A1B2) dan 4,2 (A2B2).Kesimpulannya, perlakuan terbaik adalah A1B2 dengan hasil kafein 0,72%, asam klorogenat 1,06%, pH 4,3, dan skor cupping test 81,88
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