Studi Pengaruh Berbagai Parameter Proses Kombinasi UAE-EAE terhadap Kadar Asam Klorogenat Ekstrak Kulit Buah Kopi Arabika (Coffea arabica L.)
Abstract View: 7,
DOI:
https://doi.org/10.32665/faskes.v4i1.6709Keywords:
Kulit buah kopi arabika, Asam Klorogenat, Ultrasound-Assisted Extraction (UAE), Enzyme-Assisted Extraction (EAE)Abstract
Latar belakang: Kulit buah kopi arabika (Coffea arabica L.) merupakan limbah
hasil pengolahan kopi yang berpotensi dimanfaatkan karena mengandung
senyawa bioaktif berupa asam klorogenat (CGA). Tujuan: Menentukan faktor
ekstraksi yang paling berpengaruh terhadap kadar asam klorogenat dari kulit buah
kopi arabika. Metode: Penelitian dilakukan menggunakan metode percobaan satu
faktor dan data dianalisis menggunakan uji One-Way ANOVA dengan tingkat
signifikansi (p < 0,05). Hasil: kombinasi UAE–EAE menghasilkan rendemen
ekstrak sebesar 40,80%, parameter rasio pelarut (1:20), waktu ultrasonik (20
menit), pH (4,5), suhu enzimolisis (70°C), dan waktu enzimolisis (1,5 jam)
berpengaruh signifikan terhadap kadar asam klorogenat, sedangkan suhu
ultrasonik (45°C) dan konsentrasi enzim selulase (5 mg/g) tidak berpengaruh
signifikan (p > 0,05). Simpulan dan saran: kombinasi UAE-EAE mampu
meningkatkan efisiensi ekstraksi senyawa bioaktif dari matriks lignoselulosa kulit
buah kopi arabika. Penelitian selanjutnya disarankan melakukan optimasi
multivariat.
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