Perpustakaan Digital ITB

Caffeine is a psychoactive drug found in coffee beans, widely consumed for its stimulating effects. The objective of this study was to determine the optimum conditions for the supercritical fluid extraction (SFE) process to maximize caffeine removal from Coffea canephora Pierre ex. A. Froehner while preserving its sensory qualities. Specifically, the study focused on optimizing the extraction parameters of temperature, pressure, and co-solvent volume. The decaffeination process involved running the SFE instrument under various conditions: 40°C and 100, 150, 200 bar; 50°C and 100, 150, 200 bar; 60°C and 100, 150, 200 bar. Each extraction was conducted for 45-50 minutes and repeated twice, resulting in a total of 18 extractions. Post-extraction, caffeine was extracted using ethyl acetate and quantified using TLC densitometry, with the caffeine concentration calculated from a standard calibration curve. The results demonstrated significant reductions in caffeine content under all tested conditions, with the highest reduction of 89.448% achieved at 60°C and 200 bar. The addition of ethanol 10% as a co-solvent at volumes of 5mL, 10mL, and 15mL further enhanced caffeine removal, achieving reductions of 91.392%, 93.545%, and 93.877%, respectively. The optimal conditions for decaffeination were identified as 60°C and 200 bar with 15mL of 10% ethanol co-solvent, which enhanced caffeine removal by up to 4.951%. The different crossovers of pressure and temperature resulted in a p < 0.005, indicating a significant difference between the various conditions. The Pearson correlation coefficient (r) of 0.829 indicates a strong positive correlation between caffeine content and the mean hedonic scale score. This suggests that as caffeine content increases, the perceived aroma strength also increases, indicating a consumer preference for higher caffeine content in roasted coffee.