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Title: | Desain Proses dan Karakteristik Fisikokimia Ekstrak Kulit Kopi Arabika (Coffea arabica) |
Other Titles: | Process Design and Physicochemical Characterics of Arabica Coffee (Coffea arabica) Skin Extract |
Authors: | Arkeman, Yandra Sunarti, Titi Candra Hasibuan, Andrio Pardamean |
Issue Date: | 12-Aug-2023 |
Publisher: | IPB University |
Abstract: | Kulit kopi memiliki kandungan yang sangat bermanfaat bagi tubuh. Kulit
kopi dihasilkan dari pengolahan kopi yang menghasilkan sekitar 50% kulit kopi
dari hasil panen cherry kopi. Salah satu kandungan kulit kopi yang sangat
bermanfaat adalah asam klorogenat yang dapat berguna sebagai antioksidan.
Tujuan penelitian ini adalah merancang desain proses ekstraksi komponen bahan
aktif kulit kopi dan mengkarakteristik komposisi fisikokimia ekstrak kulit kopi.
Penelitian ini dilakukan dengan tahapan desain keteknikan yang terdiri dari tahap
eksplorasi, pendefinisian masalah, ideasi, pengembangan prototipe, dan validasi.
Uji proksimat menunjukkan kandungan tertinggi dalam kulit kopi adalah
karbohidrat sebesar 25,637% dan serat kasar 39,894%. Kulit kopi kemudian
dimaserasi dengan 3 iterasi yakni iterasi 0 tanpa perlakuan, iterasi 1 dengan
penggunaan selulase serta iterasi 2 dengan kombinasi penggunaan selulase dan
pektinase. Iterasi 2 memberikan hasil ekstrak dengan kadar antioksidan paling baik
yakni 1,21µg/ml. Desain proses ekstraksi yang dihasilkan adalah pengecilan kulit
kopi, pelarutan menggunakan air, penambahan enzim pektinase dan selulase,
maserasi selama 24 jam pada suhu kamar, filtrasi, dan mendapatkan ekstrak kulit
kopi. Coffee skin has very beneficial content for the body. Coffee skin was produced from coffee processing which produced about 50-60%% of coffee skin from the coffee cherry harvest. One of the most beneficial contents of coffee skin was chlorogenic acid which could be useful as an antioxidant. The purpose of this research was to design the process of extracting the active ingredient components of coffee skin and characterizing the physicochemical composition of coffee skin extract. This research was conducted with engineering design stages consisting of exploration, problem definition, ideation, prototype development, and validation. Proximate test showed that the highest content in coffee skin was carbohydrate at 25.637% and crude fiber at 39.894%. The coffee skin was then macerated with 3 iterations, iteration 0 without treatment, iteration 1 with the use of cellulase and iteration 2 with a combination of cellulase and pectinase. Iteration 2 gave the extract with the best antioxidant content of 1.21µg/ml. The design of the resulting extraction process was the reduction of coffee skin, dissolving using water, adding pectinase and cellulase enzymes, maceration for 24 hours at room temperature, filtration, and obtaining coffee skin extract. |
URI: | http://repository.ipb.ac.id/handle/123456789/123790 |
Appears in Collections: | UT - Agroindustrial Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover_Andrio Pardamean Hasibuan_F34190006.pdf Restricted Access | Cover | 474.35 kB | Adobe PDF | View/Open |
Tugas Akhir_F34190006_Andrio Pardamean Hasibuan.pdf Restricted Access | Skripsi | 1.46 MB | Adobe PDF | View/Open |
Lampiran_F34190006_Andrio Pardamean Hasibuan.pdf Restricted Access | Lampiran | 668.74 kB | Adobe PDF | View/Open |
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