DEKAFEINASI BIJI KOPI HIJAU DENGAN MENGGUNAKAN BERBAGAI KONSENTRASI EKSTRAK KULIT PEPAYA

This research was aimed to know determine the ratio of the concentration of papaya and peel extracts with water solvent in the decaffeination process of arabica coffee. This research was conducted in Segamit Village, Semendo Darat Ulu District, Muara Enim Regency and the Biosystems Laboratory and Agricultural Product Chemistry Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University Palembang, South Sumatra. The research implementation time was started from December 2020 to February 2021. This study used 2 treatment factors, namely the concentration of papaya peel extract and the diameter of the coffee beans. The first factor was the concentration of papaya peel extract (6%, 9% and 12%) and the size of the coffee bean diameter (large coffee bean diameter (6.5 mm) and medium coffee bean diameter (6 mm). This study used papaya peel extract. Factorial Completely Randomized Design (RALF) with parameters of water content, caffeine content, ash content, protein content, fat content and carbohydrate content The results showed that the papaya peel extract and the diameter of the coffee beans had a significant effect on all parameters. The highest levels of caffeine, protein, and fat were in the A1B1 treatment respectively 0.73%, 9.64%, 19.12%, while the lowest value was obtained in the A3B2 treatment respectively 0.39%, 5.91% , 10.27%. The highest value of water content in the A3B1 treatment was 6.67%, and the lowest value was obtained in the A1B2 treatment of 5.56%. The highest value of ash content was found in the A1B1 treatment, namely 3.32%, while the lowest value was in treatment A3B2 is 3.00% The highest carbohydrate content was found in the A3B2 treatment, namely 74.38%, while the lowest value was in the A1B1 treatment, namely 61.40%.