Open AccessEffect of decaffeination and re-fermentation on level of caffeine, chlorogenic acid and total acid in green bean robusta coffee
Author(s) -
Heppy Love Rida Sinaga,
Februadi Bastian,
Adiansyah Syarifuddin
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/807/2/022069
Subject(s) - chlorogenic acid , caffeine , fermentation , food science , chemistry , coffee bean , green coffee , mucilage , botany , biology , endocrinology
Caffeine, chlorogenic acid, and total acid are important compounds affecting the taste of coffee. The purpose of this study is to determine the effect of decaffeination and re-fermentation on levels of caffeine, chlorogenic acid, and total acid in green beans of robusta coffee. This study consisted of several treatments, namely: green beans without treatment, green beans re-fermentation without decaffeination, decaffeinated green beans without fermentation, and decaffeinated green beans of coffee by re-fermentation with the addition of mucilage analogs. The decaffeination process used the Swiss Water Process (SWP) method, and re-fermentation used a mucilage analog of the blend of purple sweet potato and passion fruit pulp. The caffeine and chlorogenic acid content were determined using UV-VIS spectrophotometry, and total acid was determined using acid-base titration methods. The results were showed that the decaffeination and re-fermentation processes affected the levels of caffeine, chlorogenic acid, and total acid of green bean coffee. Caffeine concentration ranged from 1.04% (green bean coffee without fermentation treatment) to 2.6% (green beans coffee without treatments). The results of the chlorogenic acid analysis showed that the highest amount of green beans coffee without treatment (2.13%) and the lowest found in advanced fermented green beans coffee without decaffeination (1.07%). According to the result of total acid, the highest total acid was green beans coffee without treatment (0.22%), and the lowest was decaffeinated green beans coffee without fermentation (0.16%).