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Physicochemical extraction of coffee oil from Lampung coffee beans

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Robusta beans are produced 145,000 ton per year in Lampung (Darminto,rn2010) and become one of Indonesia?s export commodities (Lampung Coffee,rn2011). Since there are some grades that are not exported, the beans can bernutilized to produce coffee oil (Oliveira et al., 2007). This thesis develops thernprocess of producing coffee bean oil with physical and physicochemicalrnprocesses to produce coffee oil for flavoring agent in food product. Whenrnexpeller press machine was used to obtain coffee oil, no significant oil wasrnproduced even the coffee was passed for five times. Addition of palm oil yieldrn20%-53% v/v oil. This method was not recommended due to difficulties inrnfurther process of separating the oil from the particles. Single solventrnextraction was then conducted to produce coffee oil with 2ml ethanol/g coffee,rn4ml ethanol/g coffee and 6ml ethanol/g coffee and successfully producedrncoffee oil as much as 3.2g, 2.83g and 3.33g or 3.2% 5.66% and 11.1%rnrespectively. By adding palm oil, the coffee oil amount slightly increasedrnbased on the percentage transmission test result. GC-MS result shows thernmain aroma components of the coffee oil which are phenol, furans, pyrazinesrnand pyridine groups.

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B01047

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Series Title

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Call Number

1047

Publisher

: Swiss German University., 2011

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Language

English

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Classification

NONE

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Subject(s)

FT

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