DEKAFEINASI BIJI KOPI LUWAK (Civet coffee)DENGAN MENGGUNAKAN EKSTRAK BUAH NANAS (Ananas comosus (L) Merr) DAN BUAH PEPAYA (Carica papaya)
Daftar Isi:
- The research objective was to study the effect of decaffeination of luwak coffee beans using pineapple and papaya extract on the quality of the coffee powder. This research was conducted at The Laboratory of Chemistry on Agriculture, Faculty of Agriculture, Sriwijaya University, on March to September 2016. This research used Completely Randomized Design Arrangend in Factorial (RALF) with two factors. The first factor was the concentration of fruits extract (pineapple extract 80%, pineapple extract 100%, papaya extract 80%, and papaya extract 100%). The second factor was the soaking temperature (50 oC, 60 oC, and 70 oC). The parameters measured were pores, texture, moisture content, caffeine content, and ash content of the luwak coffee beans. The result showed A2B3 (pineapple extract 100 % and soaking temperature 70 oC) was the best treatment with 10.92 % of moisture, 0.15% of caffeine content, and 4.60% of ash content.