Pengaruh Variasi Waktu Pre-Treatment Steam Explosion pada Karakteristik Coffee Powder Termodifikasi

Abstract

Spent Coffee Grounds (SCG) have potential as a functional food ingredient; however, their complex lignocellulosic structure and heterogeneous particle size limit their utilization. This study evaluated the effect of steam explosion duration (10, 20, and 30 minutes) on the characteristics of coffee powder derived from SCG. Parameters observed included yield, moisture content, fat content, water holding capacity (WHC), oil holding capacity (OHC), solubility, swelling power, particle size distribution, and microstructure using Scanning Electron Microscopy (SEM). Variation in steam explosion time influenced both structural and functional properties of the resulting powder. Increasing treatment duration promoted particle size reduction and structural disruption, indicated by the formation of pores and surface fragmentation. These structural changes were associated with improvements in functional properties, particularly WHC, swelling power, and solubility, with the 20-minute treatment showing the most balanced characteristics. In contrast, extended treatment led to excessive degradation without further functional enhancement, while changes in chemical composition remained relatively limited. Steam explosion effectively modified the physicochemical and functional characteristics of SCG-based coffee powder, primarily through structural transformation.