PEMANFAATAN EKSTRAK KASAR ENZIM PAPAIN PADA PROSES DEKAFEINASI KOPI ROBUSTA
Abstract: The purpose of this
study was toget the best concentrations of crude extract papain enzyme to the
caffeine content of coffee.This study used a Completely Randomized Design (CRD)
with five treatments and four replications followed byDuncan’s New Multiple
Range Test(DNMRT) test at 5% level. The treatment in this study were P0
(without the addition of crude extract enzyme papain), P1 (Papain enzyme crude
extract 1 g/100 g weight of beans), P2 (Papain enzyme crude extract 3 g/100 g
weight of beans), P3(Papain enzyme crudeextract 5 g/100 g weight of beans), and
P4 (Papain enzyme crude extract 7 g/100 g weight of beans).The results of this
study showed that papain enzyme concentration of crude extractwere
significantly effected caffeine and moisture level.There was also significant
effect of treatments on hedonic test for taste, aroma and color of product. The
best treatment in this study was P2 with moisture, ash and caffeine level
respectively 5.54%, 4.95%, and 1.02%. But, The sensory evaluation using hedonic test on flavor, aroma, and color of
coffee result the treatmets P4 was liked by panelists.
Penulis: Jeki Daisa, Evy
Rossi, Rahma Dini
Kode Jurnal: jppertaniandd170301
