Pengaruh Lama Perendaman Kopi Robusta Argopuro (Coffea Canephora L.) Dalam Sari Labu Siam Terhadap Karakteristik Fisikokimia Green Bean

Ahba, Riziek Qoyyum (2026) Pengaruh Lama Perendaman Kopi Robusta Argopuro (Coffea Canephora L.) Dalam Sari Labu Siam Terhadap Karakteristik Fisikokimia Green Bean. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Coffee is one of Indonesia's leading plantation commodities with relatively high caffeine content, which may cause adverse effects for some consumers. One approach to reducing caffeine content is natural decaffeination using plant-based materials, such as chayote (Sechium edule) extract, which contains enzymes and bioactive compounds. This study aimed to evaluate the effect of soaking duration of Argopuro Robusta coffee in chayote extract on the physicochemical characteristics of green coffee beans and to determine the optimum soaking duration. The experiment employed a Completely Randomized Design (CRD) consisting of four treatments: control (without soaking), soaking for 24, 48, and 72 hours, with four replications, resulting in 16 experimental units. The observed parameters included color, yield, density, moisture content, ash content, and caffeine content. Data were analyzed using analysis of variance (ANOVA), followed by LSD at a 5% significance level when significant differences were observed. The results indicated that soaking duration significantly affected the physicochemical characteristics of green coffee beans. Soaking caused the beans to become browner in color, reduced yield, and increased density compared with the control treatment. In addition, soaking duration affected moisture content, ash content, and caffeine content. The 24-hour soaking treatment produced the best overall characteristics, as it reduced caffeine content while maintaining the physicochemical quality of the green coffee beans

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