LEVELS OF CAFFEINE, TOTAL DISSOLVED SOLUTION, and pH IN BOILED WATER DURING DECAFFEINATION
Andi Nur Farahdiba (a), Februadi Bastia (b), Abu Bakar (b), Amran Laga (b), dan Andi Hasizah (b)

a) student of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245. Indonesia.
b) Food Science Technology, Agricultural technology department of Hasanuddin University, South Sulawesi Indonesia.

Abstract

Abstract. The study of coffee decaffeination uses water as a solvent. During the decaffeination process, caffeine compounds, organic acids, and dissolved solids will dissolve in water solvents. The purpose of this study is to determine the concentration of caffeine, pH and total dissolved solids in the stewed water during the decaffeination process. This research method uses varied decaffeination temperatures, , namely 70, 80, 90 oC. A total of 300 g of coffee is boiled in 900 ml of water, sampling is carried out every 15 minutes for 300 minutes in total and repeated 3 times. At 70oC, the lowest caffeine values obtained is 0.38 mg/ml and the highest is 6.26 mg/ml and the lowest total dissolved solids obtained is 340.00 ppm and the highest is at 3900.67 ppm with a pH of 5.59 while at 80oC the lowest caffeine levels is 1.05 mg/ml and the highest is 7.66 mg/ml with the line equation equation, the lowest total dissolved solids value is 659.00 ppm and the highest value is 4502.67 ppm with a pH of 5.58, and at 90oC the lowest caffeine value is 1.61 mg/ml and the highest is 8.79 mg/ml and resulted in the total dissolved solids of 817.33 ppm at the lowest and a total of 4710.33 ppm at the highest with a pH of 5.5. The conclusion obtained is that the higher the temperature used in boiling coffee, the more caffeine will increase, where there is a caffeine compound of 8.79 mg/ml at 90oC, and the total dissolved solids also increase with a value of 4710.33 ppm, and the lower pH resulted, which is pH 5.55.

Keywords: decaffeination, caffeine, pH and total dissolved solids

Topic: Food Chemistry