Kandungan kafein, asam khlorogenat dan trigonellin biji kopi (coffea canephora) varietas robusta dalam proses dekafeinasi dengan sistem pengukusan - pelarutan=Study of Caffeine, Chlorogenic Acids, and Trigonelline ...
Most of coffee production in Indonesia derived from robusta coffee (87.1% from total production). Caffeine content in robusta was very high approximately 1.57 - 2.68 %. Acknowledging caffeine's negative effect, robusta coffee decaffeinating process should be done. Steam - leaching method was ap...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
2005
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| _version_ | 1797018287375122432 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | Most of coffee production in Indonesia derived from robusta coffee (87.1% from total production). Caffeine content in robusta was very high approximately 1.57 - 2.68 %. Acknowledging caffeine's negative effect, robusta coffee decaffeinating process should be done. Steam - leaching method was applied for robusta coffee decaffeinating process. Coffee seeds, one kg with three different sizes (5.5 mm, 6.5 mm, and 7.5 mm), each is proceed with steam - leaching method just about 1- 7 hours. For adjacent process, each seed was threatened to be coffee powder and analyzed for its caffeine, chlorogenic acids, and trigonelline contents. Result of the research showed that steam - leaching time and size coffee seed interaction factually affects the diminution of caffeine, chlorogenic acids, and trigonelline contents. Steam - leaching process should be done approximately 6 hours and for coffee seeds sized 5.5 mm outcomes decaffeinating coffee powder's product that could fulfill requirement of decaffeinating coffee powder. Product of decaffeinating coffee powder consisted of caffeine (0.3% db), chlorogenic acids (0.7% db), and trigonelline (0.2% db).
Keywords: size robusta coffee -steam-leaching -caffeine, chlorogenic acids - trigonelline |
| first_indexed | 2024-03-05T22:58:15Z |
| format | Article |
| id | oai:generic.eprints.org:20640 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:41:37Z |
| publishDate | 2005 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:206402014-06-18T00:26:50Z https://repository.ugm.ac.id/20640/ Kandungan kafein, asam khlorogenat dan trigonellin biji kopi (coffea canephora) varietas robusta dalam proses dekafeinasi dengan sistem pengukusan - pelarutan=Study of Caffeine, Chlorogenic Acids, and Trigonelline ... Perpustakaan UGM, i-lib Jurnal i-lib UGM Most of coffee production in Indonesia derived from robusta coffee (87.1% from total production). Caffeine content in robusta was very high approximately 1.57 - 2.68 %. Acknowledging caffeine's negative effect, robusta coffee decaffeinating process should be done. Steam - leaching method was applied for robusta coffee decaffeinating process. Coffee seeds, one kg with three different sizes (5.5 mm, 6.5 mm, and 7.5 mm), each is proceed with steam - leaching method just about 1- 7 hours. For adjacent process, each seed was threatened to be coffee powder and analyzed for its caffeine, chlorogenic acids, and trigonelline contents. Result of the research showed that steam - leaching time and size coffee seed interaction factually affects the diminution of caffeine, chlorogenic acids, and trigonelline contents. Steam - leaching process should be done approximately 6 hours and for coffee seeds sized 5.5 mm outcomes decaffeinating coffee powder's product that could fulfill requirement of decaffeinating coffee powder. Product of decaffeinating coffee powder consisted of caffeine (0.3% db), chlorogenic acids (0.7% db), and trigonelline (0.2% db). Keywords: size robusta coffee -steam-leaching -caffeine, chlorogenic acids - trigonelline [Yogyakarta] : Universitas Gadjah Mada 2005 Article NonPeerReviewed Perpustakaan UGM, i-lib (2005) Kandungan kafein, asam khlorogenat dan trigonellin biji kopi (coffea canephora) varietas robusta dalam proses dekafeinasi dengan sistem pengukusan - pelarutan=Study of Caffeine, Chlorogenic Acids, and Trigonelline ... Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3493 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Kandungan kafein, asam khlorogenat dan trigonellin biji kopi (coffea canephora) varietas robusta dalam proses dekafeinasi dengan sistem pengukusan - pelarutan=Study of Caffeine, Chlorogenic Acids, and Trigonelline ... |
| title | Kandungan kafein, asam khlorogenat dan trigonellin biji kopi (coffea canephora) varietas robusta dalam proses dekafeinasi dengan sistem pengukusan - pelarutan=Study of Caffeine, Chlorogenic Acids, and Trigonelline ... |
| title_full | Kandungan kafein, asam khlorogenat dan trigonellin biji kopi (coffea canephora) varietas robusta dalam proses dekafeinasi dengan sistem pengukusan - pelarutan=Study of Caffeine, Chlorogenic Acids, and Trigonelline ... |
| title_fullStr | Kandungan kafein, asam khlorogenat dan trigonellin biji kopi (coffea canephora) varietas robusta dalam proses dekafeinasi dengan sistem pengukusan - pelarutan=Study of Caffeine, Chlorogenic Acids, and Trigonelline ... |
| title_full_unstemmed | Kandungan kafein, asam khlorogenat dan trigonellin biji kopi (coffea canephora) varietas robusta dalam proses dekafeinasi dengan sistem pengukusan - pelarutan=Study of Caffeine, Chlorogenic Acids, and Trigonelline ... |
| title_short | Kandungan kafein, asam khlorogenat dan trigonellin biji kopi (coffea canephora) varietas robusta dalam proses dekafeinasi dengan sistem pengukusan - pelarutan=Study of Caffeine, Chlorogenic Acids, and Trigonelline ... |
| title_sort | kandungan kafein asam khlorogenat dan trigonellin biji kopi coffea canephora varietas robusta dalam proses dekafeinasi dengan sistem pengukusan pelarutan study of caffeine chlorogenic acids and trigonelline |
| topic | Jurnal i-lib UGM |
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