PHYSICOCHEMICAL CHARACTERIZATION OF OIL FROM ROASTED COFFEE

Sukma Rizki Ariga, Yuliani Aisyah, Anshar Patria, Normalina Arpi, Dewi Yunita

Abstract


Up until now, there has been limited research about extraction of roasted Arabica coffee beans in order to produce coffee oil. It is necessary to conduct further studies related to the effect of roasting time and the temperature needed to extract coffee oil sourced from roasted coffee beans to obtain standard physicochemical characteristics. This study aims to determine the physical and chemical characteristics of coffee oil extracted using maceration method by varying the temperature and time of roasting coffee beans. This study used Randomized Block Design (RBD) Factorial with the roasting temperature of coffee (S) consisting of three levels, namely S1 = 1650C (light), S2 = 1850C (medium), S3 = 1950C (dark), and the roasting time consisted of three the level is L1 = 20 minutes, L2 = 40 minutes and L3 = 60 minutes. The results showed that the yield of coffee oil produced was 5.7% -16.0%, specific gravity 0.93-0.97, saponification number 185.61-188.70 mgKOH/g, and acid number 1.30- 2.87 mg/g. The best treatment was obtained in coffee oil with a roasting temperature of 1950C and a roasting time of 20 minutes which had the highest yield of 15.3%, specific gravity 0.97, saponification number 188.57 mg KOH/g, and acid number 1.60 mg/g. The results of the analysis of the composition of coffee oil using chromatography gas mass spectra, the main fatty acids in coffee oil are linoleic acid (47.3%) and palmitic acid (36.6%).


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