Peningkatan Mutu Biji Kopi Robusta dengan Hidrolisis Enzimatis Menggunakan Kombinasi Protease Papain dan Calotropin

Abstract

Using the papain enzyme from papaya fruit skin can reduce caffeine levels and improve the teste and flavor of robusta coffee. Apart from that, robusta coffee which was hydrolyzed using the protease enzyme calotropin showed an increase in its organoleptic quality. However, it is not yet known what the characteristics of robusta coffee are that are hydrolyzed using a combination of the protease enzymes papain and calotropin. Using protease enzymes consisting of 6, 12 and 18 hours, so 6 combinations are obtained. Data obtained by testing water content, ash content, pH value, total acid and caffeine content were analyzed using ANOVA and contineud with the DMRT difference test at test level a ≤ 5%. ANOVA analysis showed that the long treatment of enzimatic hidrolysis treatment lasting 12 hours, namely 1,46. The lowest treatment value of hydrolysis with the addition of papain and calotropin enzymes for 6 hours had a cafeine contect of 0,82%. Processing of robusta coffee with long hydrolysis using a combination of 1% papain and calotropin protease and non-enzyme hydrolysis had no effect on pH, total acid, ash contect, water organolyptics had no effect.