Effect of Ethyl Acetate Concentration on Decaffeination of Robusta Coffee From Lombok, Indonesia

Authors

  • Qabul Dinanta Utama Food Science and Technology Study Program, Faculty of Food Technology and Agoindustry, University of Mataram, Mataram, West Nusa Tenggara, Indonesia. https://orcid.org/0000-0002-5236-2930
  • Zainuri Food Science and Technology Study Program, Faculty of Food Technology and Agoindustry, University of Mataram, Mataram, West Nusa Tenggara, Indonesia. https://orcid.org/0009-0006-3320-8897
  • Dewa Nyoman Adi Paramartha Food Science and Technology Study Program, Faculty of Food Technology and Agoindustry, University of Mataram, Mataram, West Nusa Tenggara, Indonesia. https://orcid.org/0009-0004-7911-4226
  • Rini Nofrida Food Science and Technology Study Program, Faculty of Food Technology and Agoindustry, University of Mataram, Mataram, West Nusa Tenggara, Indonesia. https://orcid.org/0009-0003-9150-4000
  • Ines Marisya Dwi Anggraeni Food Science and Technology Study Program, Faculty of Food Technology and Agoindustry, University of Mataram, Mataram, West Nusa Tenggara, Indonesia. https://orcid.org/0009-0009-2561-9858
  • Made Gendis Putri Pertiwi Food Science and Technology Study Program, Faculty of Food Technology and Agoindustry, University of Mataram, Mataram, West Nusa Tenggara, Indonesia. https://orcid.org/0009-0006-0515-0691
  • Novia Rahayu Food Science and Technology Study Program, Faculty of Food Technology and Agoindustry, University of Mataram, Mataram, West Nusa Tenggara, Indonesia. https://orcid.org/0009-0001-2991-4303
  • Dilla Afriansyah Food Science and Technology Study Program, Faculty of Food Technology and Agoindustry, University of Mataram, Mataram, West Nusa Tenggara, Indonesia. https://orcid.org/0009-0002-4762-4411
  • Nurhasyah Food Science and Technology Study Program, Faculty of Food Technology and Agoindustry, University of Mataram, Mataram, West Nusa Tenggara, Indonesia. https://orcid.org/0009-0008-8685-212X

DOI:

https://doi.org/10.25186/.v20i.2306

Abstract

Decaffeination is an innovative process in coffee processing to reduce caffeine content while maintaining coffee quality. This study aimed to observe the effect of various concentrations of ethyl acetate solvent on the decaffeination process of Robusta (Coffea canephora) from Lombok and its impact on coffee quality. The decaffeination process was carried out by soaking coffee beans at 50oC for 36 hours with the observed parameters consisting of water content, protein content, ash content, pH, total titratable acidity, and caffeine content. Data were analyzed using ANOVA to see the significance between treatments. The results of this study showed that different concentrations of ethyl acetate had a significant effect on the parameters of water content, protein content, total titratable acidity and protein content while not significant for ash content and pH. A 10% ethyl acetate concentration was identified as the most effective treatment, reducing caffeine content to 0.36%, while preserving protein content (10.47%), total titratable acidity (2.13%),
moisture content (9.56%), ash content (3.31%), and pH (5.84). The results of this study indicate that the potential use of ethyl acetate as a solvent in the decaffeination process can provide an alternative added value to coffee products.

Key words: Coffee quality evaluation; ethyl acetate decaffeination; solvent-based decaffeination; robusta coffee decaffeination; robusta
Lombok coffee.

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Published

2025-05-07

How to Cite

UTAMA, Qabul Dinanta; ZAINURI; PARAMARTHA, Dewa Nyoman Adi; NOFRIDA, Rini; ANGGRAENI, Ines Marisya Dwi; PERTIWI, Made Gendis Putri; RAHAYU, Novia; AFRIANSYAH, Dilla; NURHASYAH. Effect of Ethyl Acetate Concentration on Decaffeination of Robusta Coffee From Lombok, Indonesia. Coffee Science - ISSN 1984-3909, [S. l.], v. 20, p. e202306, 2025. DOI: 10.25186/.v20i.2306. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2306. Acesso em: 24 jan. 2026.

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Vol. 20 (2025): Continuous Publication

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Articles

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