Open AccessThe Effect of Addition Papaya Leaf Extract (Carica papaya L.) on Reducing Caffeine Levels in Robusta Coffee
Author(s) -
Satrijo Saloko,
Dody Handito,
Murad,
Ni Wayan Apriani
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/515/1/012062
Subject(s) - carica , organoleptic , caffeine , aroma , taste , randomized block design , food science , chemistry , horticulture , biology , endocrinology
The purpose of this study was to determine the effect of adding papaya leaf extract ( Carica papaya L.) to a decrease in caffeine content in coffee. This study used a randomized completely block design (RCBD) using one factor, namely the addition factor of papaya leaf extract that consisting of 3 replications. The parameters tested were moisture content, ash content, caffeine content, antioxidant activity and total phenols, physical quality parameters in the form of colour °Hue value and L* value and organoleptic quality in the form of taste and aroma. The effect of adding different papaya leaf extracts had a significant influence on (moisture content, caffeine content, antioxidant activity and total phenol), the colour parameters (L* values) and the organoleptic parameters were (taste scoring methods). Treat the addition of 25% papaya leaf extract was the best treatment in reducing caffeine levels in coffee. The treatment produces coffee with a moisture content 4.87%; caffeine content 0.66%; antioxidant activity 53.33%; total phenol 510.48 mg GAE/g; colour L* 8.48 and taste 4.35 (bitter).