Effect of Bromelin Enzyme in Pineapple (Ananas comosus L.) on Caffeine Content and Flavour of Arabica Coffee
Keywords:
Arabica coffee, Caffeine content, Bromelin enzymeAbstract
Coffee is one of the main plantation commodities in Indonesia. One of the efforts to produce quality coffee is during the processing of the coffee. Quality coffee is coffee that has a bitter and sour flavour that is not excessive and has a low caffeine content. This is because high caffeine content is not good if consumed in excess. To reduce the caffeine content in coffee, you can use natural ingredients in the form of pineapple which contains the enzyme bromelain which is mixed during the fermentation process. The purpose of this research was to determine the effect of bromelain enzyme concentration and fermentation time on caffeine content and flavour in Arabica coffee. This study used a randomised complete factorial design. The first factor is the concentration of pineapple pulp, namely 0%, 40%, and 80%. The second factor was the length of fermentation time, namely 24 hours, 36 hours and 48 hours. Data were analysed using ANOVA analysis of variance if significantly different, then further tested by Duncan with a 5% error rate. The results showed that the interaction between the concentration of pineapple pulp and the length of fermentation had a very significant effect on the observation variable of caffeine content with the best results E2P1. The effect of pineapple pulp concentration had a significant effect on the pH parameter and a very significant effect on the caffeine content parameter. The effect of fermentation duration had a very significant effect on the observation variable of caffeine content.
References
Aditya, I. B., Sani, E. Y., & Putri, A. S. (2021). Pengaruh Penambahan Bubur Buah Nanas (Ananas Comosus L. Merr) Terdahap Karakteristik Kopi Bubuk Robusta Asal Parakan Temanggung Jawa Tengah. Jurnal Mahasiswa Universitas Semarang, 4(1), 1–10.
Aji Wicaksono, G., & Kurniawati, E. (2023). The Effect of Fermentation Long and the Addition of Pineapple on Reducing Caffeine Levels in Robusta Coffee. JOFE : Journal of Food Engineering | E-ISSN, 2(2), 78.
Aryadi, M. I., Arfi, F., & Harahap, M. R. (2020). Literature Review: Perbandingan Kadar Kafein dalam Kopi Robusta (Coffea canephora), Kopi Arabika (Coffea arabica) dan Kopi Liberika (Coffea liberica) dengan Metode Spektrofotometri UV-Vis. Amina, 2(2), 64–70.
Asiah, N., Septiyana, F., Saptono, U., Cempaka, L., & Sari, D. A. (2017). Identifikasi Cita Rasa Sajian Tubruk Kopi Robusta Cibulao Pada Berbagai Suhu Dan Tingkat Kehalusan Penyeduhan. Barometer, 2(2), 52–56. https://doi.org/10.35261/barometer.v2i2.905.
Budiman, I., Wahyudi, F., Yunardi, Y., & Meilina, H. (2021). Studi Fermentasi Biji Kopi Menggunakan Enzim Proteolitik. Jurnal Serambi Engineering, 6(4), 2228–2235. https://doi.org/10.32672/jse.v6i4.3466.
Fajriana, N. H., & Fajriati, I. (2018). Analisis Kadar Kafein Kopi Arabika ( Coffea arabica L .) pada Variasi Temperatur Sangrai. Analit: Analytical and Environmental Chemistry, 3(02), 148–162.
Noviar, D., Ardiningsih, P., & Alimuddin, A. H. (2016). Pengaruh Ekstrak Kulih Buah Nanas (Ananas comosus L. Merr) Terhadap karakteristik Cita Rasa Kopi (Coffea sp). Jurnal Kimia Khatulistiwa, 5(4), 1–10. https://jurnal.untan.ac.id/index.php/jkkmipa/article/view/16864
Oktadina, D.A, F., Bambang, & B.H.M. (2013). Pemanfaatan Nanas (Ananas Comosus L. Merr) untuk Penurunan Kadar Kafein dan Perbaikan Citarasa Kopi (Coffea Sp) dalam pembuatan kopi bubuk. Jurnal Keteknikan Pertanian Tropis Dan Biosistem, 1(3), 265–273. http://download.portalgaruda.org/article.php?article=309172&val=7352&title=Pemanfaatan Nanas (Ananas Comosus L. Merr) untuk Penurunan Kadar Kafein dan Perbaikan Citarasa Kopi (Coffea Sp) dalam Pembuatan Kopi Bubuk
Pratiwi, P., Yanto, S., & Sukainah, A. (2023). Pengaruh Lama Fermentasi Alami Terhadap Mutu Kopi Robusta Asal Bantaeng. Jurnal Pendidikan Teknologi Pertanian, 9(2), 263–272.
Purnamayanti, N. P. A., I. B. P. Gunadnya., G. Arda. 2017. Pengaruh Suhu Dan Lama Penyangraian Terhadap Karakteristik Fisik Dan Mutu Sensori Kopi Arabika (Coffea Arabica L). Jurnal Beta (Biosistem dan Teknik Pertanian). Vol. 5 (2): 39-48.
Riyanti, E., Silviana, E., & Santika, M. (2020). Analisis Kandungan Kafein Pada Kopi Seduhan Warung Kopi Di Kota Banda Aceh. Lantanida Journal, 8(1), 1. https://doi.org/10.22373/lj.v8i1.5759
Rosalinda, S., Febriananda, T., & Nurjanah, S. (2021). Penggunaan Berbagai Konsentrasi Kulit Buah Pepaya dalam Penurunan Kadar Kafein pada Kopi. Jurnal Teknotan, 15(1), 27. https://doi.org/10.24198/jt.vol15n1.5
Saleh, S. A., Ulfa, R., & Setyawan, B. (2020). IDENTIFIKASI KADAR AIR, TINGKAT KECERAHAN DAN CITARASA KOPI ROBUSTA DENGAN VARIASI LAMA PERENDAMAN Identification Of Moisture Content, Brightness Level And Flavour Of Robusta Coffee With Immersion Time Variation. Jurnal Teknologi Pangan Dan Ilmu Pertanian, 2(05), 41–48.
Tenri Fitriyah, A., Kape, D., & Retno Utami, R. (2021). ANALISIS MUTU ORGANOLEPTIK KOPI BUBUK ARABIKA (Coffea arabica) BITTUANG TORAJA Organoleptic Quality Analysis of Bittuang Toraja Arabica Coffee (Coffea arabica) Powder. Jurnal Industri Hasil Perkebunan, 16(1), 72–82.
Wibowo, R. A., Nurainy, F., & Sugiharto, R. (2014). Pengaruh Penambahan Sari Buah Tertentu Terhadap Karakteristik Fisik, Kimia, dan Sensori Sari Tomat. Jurnal Teknologi Industri Dan Hasil Pertanian, 19(1), 11–27.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Journal of Soilscape and Agriculture
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
