Authors:

Juwita Mayningsih Andari Putri, Komang Ayu Nocianitri, Nengah Kencana Putra

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%.”

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PDF:

https://jurnal.harianregional.com/pangan/full-38641

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://jurnal.harianregional.com/pangan/id-38641. Date accessed: 02 Jun. 2025.

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Issue

Vol 4 No 2 (2017): Scientific Journal of Food Technology

Section

Articles

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