Identifikasi Komponen Volatile Kulit Ari Biji Kopi (Coffea robusta) Guna Optimalisasi Kebermanfaatan

Abstract

Bau dapat dibedakan menjadi dua yaitu bau enak dan tidak sedap, bau yang tidak diharapkan tentunya bau tidak sedap, yang dapat memberikan dampak buruk yaitu terganggunya penciuman dan bersifat menyesakkan. Bau yang tidak sedap dapat berasal dari tempat lembab.Tingginya kekayaan hayati di Indonesia, memiliki peluang besar untuk memanfaatkannya sebagai produk pewangi alami. Salah satu produk pewangi dan penyerap bau tidak sedap (absorbent) yaitu memanfaatkan biji kopi robusta (Coffea robusta). Salah satu komponen biji kopi robusta yang jarang dimanfaatkan yaitu kulit ari kopi yang didapatkan saat proses sangrai. Seluruh komponen biji kopi terbukti memiliki kandungan volatile yang tinggi dan beragam, melihat kulit ari kopi yang jarang dimanfaatkan, maka dilakukan ekstraksi minyak atsiri dari kulit ari kopi robusta dengan pelarut metanol. Analisis minyak atsiri yang digunakan yaitu dengan metode GC-MS, menyatakan bahwa dalam ekstrak kulit ari biji kopi robusta komponen volatile yang terdapat dalam ekstrak kulit ari biji kopi robusta yaitu trans-Caryophyllene (1,4.56%), Germacrene D (2, 3.59%), alpha-Farnesene (3, 4.35%) dan Pentan-1,3-dioldiisobutyrate (4, 10.22%). Banyaknya komponen volatile, menunjukan bahwa kulit ari kopi robusta dapat potensial dimanfaatkan massal di masyarakat.

Defects of Coffee Beans with Different Postharvest Processes and Roasting Temperatures on Volatile Compounds of Coffee Beans from Coffee Small-Scale Industries of West Lampung Indonesia

“…The results of this study indicate that the distribution of volatile compounds in coffee samples can be a way to distinguish coffee based on its processing type. All samples contain palmitic acid, namely hexadecenoic acid (CAS), which is classified as an antioxidant and is also found in silver-skin coffee [45][46]. Korbecki and Bajdak-Rusinek [47] added that palmitic acid has a function as an anti-inflammatory and anti-cancer potential.…”

Characteristics and Identification of the Metabolite Profile of Arabica Coffee Oil by Using the Gas Chromatography-Mass Spectrometry (GC-MS)

“…The results of the GC chromatogram that have been carried out show that Bukanagara arabica coffee oil contains caryophyllene obtained at peak 4 with a retention time 11.457 and an area of 1.02%. According to Nugraha et al (2020), who conducted research on the volatile components of the ari skin of coffee beans (coffea robusta), was found caryophyllene at a retention time of 10.509, and an area of 4.56%. Caryophyllene was also found in robusta coffee flowers at a retention time of 24.175 but at 0.00% (Hafsah et al, 2020).…”

“…Caryophyllene enters into an active sesquiterpene bi-cyclic, produced by plants in response to threats from herbivores (Araniti et al, 2017). In addition, caryophyllene have activities antimicrobials and analgesics (Nugraha et al, 2020). These compounds can be used as additives for food or cosmetics (Sköld et al, 2006).…”

“…Caffeine is one of the main compounds contained in coffee, caffeine is also an indicator of good or bad coffee (Happyana et al, 2020). Caffeine (1,3,7trimethylxanthine) is the main active ingredient in coffee, belongs to the group of alkaloids methylxanthine which acts as antagonists of adenosine receptors A1, A2A, and A2B, it also too contributes to the taste of coffee (Nugraha et al, 2020).…”

“…The compound hexadecanoic acid (CAS) Palmitic acid also appeared in Bukanagara arabica coffee oil at peak 10 with retention time 19.044 and an area of 3.71% at Figure 6. Nugraha et al (2020) stated that on ari's coffee beans also contained hexadecanoic acid at a retention time of 16,196 and an area of 11.48%. Chuaca et al (2022) also stated in coffee oil compositions from freshly brewed coffee there was also a retention time of 11,396 and an area of 0.02% and retention time of 11,277 and an area of 1.05% at coffee oil compositions from RTD coffee.…”