Kinetika Reaksi Penurunan Kafein dan Asam Klorogenat Biji Kopi Robusta melalui Pengukusan Sistem Tertutup

https://doi.org/10.22146/agritech.26469

Sapto Kuncoro(1*), Lilik Sutiarso(2), Joko Nugroho Wahyu Karyadi(3), Rudiati Evi Masithoh(4)

(1) Jurusan Teknik Pertanian, Fakultas Pertanian, Universitas Lampung, Jl. Prof. Sumantri Brojonegoro No. 1, Bandar Lampung 35145
(2) Departemen Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl, Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Departemen Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl, Flora No. 1, Bulaksumur, Yogyakarta 55281
(4) Departemen Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl, Flora No. 1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


This study was aimed to examine the correlation between temperature and duration of steaming on caffeine and chlorogenic acid reduction as well as to determine energy activation (Ea) according to Arrhenius equation. About 750 g of Robusta coffee was steamed by autoclaving at 100, 110, 120 °C for 1, 2, 3, 4, 5, 6 and 7 hours. The study was conducted in 3 replications. Analyses of caffeine and chlorogenic acid were performed using HPLC.  Steaming coffee beans at 100, 110 and 120 °C resulted in the highest decrease of caffeine and chlorogenic acids content for 7 hours by 13%, 18% and 25% for caffeine; and by 37%, 50% and 59% for chlorogenic acids. At all temperatures investigated, decaffeination and chlorogenic acid reduction followed first order reaction. The decaffeination equation at 100 °C, 110 °C and  120 °C followed equation of  y = -0.019x + 0.862, y = -0.023x + 0.820, and y = -0.033x + 0.759, respectively. Meanwhile, the chlorogenic acid reduction at 100 °C, 110 °C,  and 120 °C followed equation of y = -0.071x + 1.421, y = -0.089x + 1.271, and y = -0.120x + 1.201. Activation energies of decaffeination and chlorogenic acid reduction were 33,543.66 kJ/mol K and 31,934.91 kJ/mol K, respectively.

 

ABSTRAK

Penelitian ini bertujuan untuk mengkaji hubungan antara suhu dan lama pengukusan terhadap penurunan kandungan kafein dan asam klorogenat serta menentukan energi aktivasi (Ea) dengan pendekatan persamaan Arrhenius. Biji kopi Robusta masing-masing seberat 750 g dikukus dalam autoklaf (sistem tertutup) pada suhu 100, 110, dan 120 °C masing-masing selama 1, 2, 3, 4, 5, 6, dan 7 jam. Penelitian dilakukan dengan 3 kali ulangan. Analisis kafein dan asam klorogenat dilakukan menggunakan HPLC. Pengukusan biji kopi pada suhu 100, 110, dan 120 °C, menghasilkan penurunan kandungan kafein dan asam klorogenat tertinggi pada pengukusan selama 7 jam. Penurunan kandungan kafein selama 7 jam pada suhu pengukusan 100, 110, dan 120 °C berturut-turut 13%, 18%, dan 25%. Kandungan asam klorogenat mengalami penurunan 37%, 50%, dan 59% berturut-turut pada suhu 100, 110, dan 120 °C.  Pada semua suhu yang diuji, penurunan kafein dan asam klorogenat mengikuti reaksi orde satu. Penurunan kafein mengikuti persamaan y = -0,019x + 0,862,  y = -0,023x + 0,820, dan y = -0,033x + 0,759, sedangkan untuk asam klorogenat mengikuti persamaan y = -0,071x + 1,421,  y = -0,089x + 1,271, dan y = -0,120x + 1,201. Besarnya energi aktivasi penurunan kafein dan asam klorogenat berturut turut adalah 33.543,66 kJ/molK dan 31.934,91 kJ/Mok.


Keywords


Activation energy;caffeine;chlorogenic acids



References

Almada, D. P. (2009). Pengaruh perubahan proses dekafeinasi kopi dalam reaktor kolom tunggal terhadap mutu kopi. Institut Pertanian Bogor.

BSN. (2004). Standar mutu kopi bubuk, Pub. L. No. ICS 67 140.20, p8-10. Indonesia.

Clarke, R.J. & Macrae, R. (1987). Coffee. In Vol.2 (Technology). London: Elsivier Applied Science Publishers.

Clifford, M. N., & Jarvis, T. (1988). The chlorogenic acids content of green robusta coffee beans as a possible index of geographic origin. Food Chemistry, 29(4), 291–298.

Clifford, M. N. (1985). Chemical and Physical Aspects of green coffee and coffee products. In Boteny, Biochemistry, and Production of Bean & Beverage (pp. 305–374). Westport, Connecticut: The AVI Publ.Co.Inc.

Cropley, V., Croft, R., Silber, B., Neale, C., Scholey, A., Stough, C., & Schmitt, J. (2012). Does coffee enriched with chlorogenic acids improve mood and cognition after acute administration in healthy elderly? A pilot study. Psychopharmacology, 219(3), 737–749. https://doi.org/10.1007/s00213-011-2395-0.

Jeszka-Skowron, M., Sentkowska, A., Pyrzyńska, K., & De Peña, M. P. (2016). Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation. European Food Research and Technology, 242(8), 1403–1409. https://doi.org/10.1007/s00217-016-2643-y.

Lara, D. R. (2010). Caffeine, mental health, and psychiatric disorders. Journal of Alzheimer’s Disease, 20(SUPPL.1). https://doi.org/10.3233/JAD-2010-1378.

Lelyana, R. (2008). Pengaruh kopi terhadap kadar asam urata darah. Universitas Diponegoro. Semarang.

Liang, N., Xue, W., Kennepohl, P., & Kitts, D. D. (2016). Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities. Food Chemistry, 213, 251–259. https://doi.org/10.1016/j.foodchem.2016.06.041.

Mubarak, A., Bondonno, C. P., Liu, A. H., Considine, M. J., Rich, L., Mas, E., … Hodgson, J. M. (2012). Acute effects of chlorogenic acid on nitric oxide status, endothelial function, and blood pressure in healthy volunteers: A randomized trial. Journal of Agricultural and Food Chemistry, 60(36), 9130–9136. https://doi.org/10.1021/jf303440j.

Panggabean, E. (2011). Buku Pintar Kopi. Jakarta: PT. AgroMedia Pustaka.

Renate, D., Pratama, F., Yuliati, K., & Priyanto, G. (2014). Model Kinetika Degradasi Capsaicin Cabai Merah Giling Pada Berbagai Kondisi Suhu Penyimpanan. Agritech, 34(3), 330–336. Retrieved from https://journal.ugm.ac.id/agritech/article/view/9462/7036.

Sivetz, M. & Desroiser, N. W. (1979). Coffee Technology. Westport, Connecticut: The AVI Publisher Co.Inc.

Tamakoshi, A., Lin, Y., Kawado, M., Yagyu, K., Kikuchi, S., & Iso, H. (2011). Effect of coffee consumption on all-cause and total cancer mortality: Findings from the JACC study. European Journal of Epidemiology, 26(4), 285–293. https://doi.org/10.1007/s10654-011-9548-7.

Tripathi, H., Koshy, R., Kachroo, M., & Mayachari, A. S. (2014). Method development and validation for quantification of chlorogenic acid in Coffea arabica extract using high performance liquid chromatography, 6(6), 89–92.

Van Dijk, A. E., Olthof, M. R., Meeuse, J. C., Seebus, E., Heine, R. J., & Van Dam, R. M. (2009). Acute effects of decaffeinated coffee and the major coffee components chlorogenic acid and trigonelline on glucose tolerance. Diabetes Care, 32(6), 1023–1025. https://doi.org/10.2337/dc09-0207.

Widyotomo, S., Purwadaria, H.K., & Ismayadi, C. (2012). Peningkatan mutu dan nilai tambah kopi melalui pengembangan proses fermentasi dan dekafeinasi. In Prosiding InSINas (pp. 135–139).

Widyotomo, S. (2012). Optimasi suhu dan konsentrasi pelarut dalam dekafeinasi biji kopi menggunakan Response Surface Methodology Optimizing of temperature and concentration of solvent for coffee decaffeination using Response Surface Methodology, 28(3), 184–200.

Wijaya, D. A., & Yuwono, S. S. (2015). PENGARUH LAMA PENGUKUSAN DAN KONSENTRASI ETIL ASETAT TERHADAP KARAKTERISTIK KOPI PADA PROSES DEKAFEINASI KOPI ROBUSTA Effect of Steaming Time and Ethyl Acetate Concentration against Characteristics of Coffee In Process Robusta Coffee Decaffeination, Jurnal Pangan dan Agroindustri 3(4), 1560–1566.



DOI: https://doi.org/10.22146/agritech.26469

Article Metrics

Abstract views : 6626 | views : 5408

Refbacks

  • There are currently no refbacks.




Copyright (c) 2018 Sapto Kuncoro, Lilik Sutiarso, Joko Nugroho Wahyu Karyadi, Rudiati Evi Masithoh

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:


agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats