Levels of caffeine, total solution, and pH of coffee boiled water during decaffeination of robusta coffee

• Main Authors: Farahdiba, Andi Nur, Bastian, Februadi, Tawali, Abu Bakar, Laga, Amran, Hasizah, Andi
• Format: Conference Proceeding
• Language: English
• Subjects: Caffeine; Coffee; Dissolved solids; Organic acids; Temperature
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0118756

Caffeine compounds, organic acids, and solids are dissolved in the water during the boiling process. This research was aimed to determine the concentration of caffeine, pH, and total dissolved solids in the boiling water during the boiling process. This study aimed 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, 70 °C, 80 °C, 90 °C. A total of 300 grams of coffee was boiled in 900 ml of water. Sampling was carried out in 3 replications, i.e. every 15 minutes for 300 minutes. The results obtained are at a temperature of 70 °C, the lowest value is 0.38 mg/ml while the highest is 6.26 mg/ml with a total dissolved solids value found the lowest value is 340.00 ppm. The highest is 3,900.67 ppm with a pH 6 while at 80 °C, the lowest caffeine content was 1.05 mg/ml and the highest was 7.66 mg/ml with the lowest total dissolved solids value of 659.00 ppm, and the highest value of 4,502.67 ppm with a pH of 5.57, and at 90 °C the lowest caffeine value was 1.61 mg/ml, while the highest was 8.79 mg/ml and the soluble solids were 817.33 ppm, the lowest and the highest total was 4,710.33 ppm with a pH of 5.54. The conclusion obtained is that the higher the temperature used to increase the caffeine and total dissolved coffee yield, and the higher the temperature used, the lower the resulting pH.