PENGARUH KONSENTRASI SARI DAUN PEPAYA GANTUNG SEBAGAI SUMBER ENZIM PAPAIN TERHADAP PROSES DEKAFEINASI KOPI LIBERIKA
Abstract
Kopi merupakan komoditas perkebunan bernilai ekonomi tinggi, namun konsumsi kafein yang berlebihan dapat menyebabkan gangguan kesehatan. Metode dekafeinasi konvensional umumnya menggunakan pelarut organik yang berpotensi meninggalkan residu berbahaya, sehingga diperlukan alternatif yang lebih alami. Penelitian ini bertujuan untuk mengkaji pengaruh konsentrasi sari daun pepaya gantung (Carica papaya var. pendens) sebagai sumber enzim papain terhadap proses dekafeinasi kopi Liberika (Coffea liberica). Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi sari daun pepaya gantung (0%, 20%, 40%, 60%, dan 80%) dengan durasi fermentasi 36 jam dan tiga kali pengulangan. Hasil penelitian menunjukkan adanya korelasi positif antara konsentrasi sari daun pepaya gantung dengan penurunan kadar kafein. Penambahan sari daun pepaya gantung konsentrasi 20%, 40%, dan 60% mampu menurunkan kadar kafein masing-masing sebesar 10,04%, 38,50%, dan 49,19% dibandingkan sampel kontrol. Pada konsentrasi 80%, kadar kafein berada di bawah batas deteksi metode yang digunakan, mengindikasikan degradasi kafein hampir sempurna. Mekanisme degradasi kafein oleh enzim papain diduga melalui hidrolisis ikatan C-N pada struktur purin kafein, menghasilkan metabolit yang lebih sederhana. Hasil penelitian ini menunjukkan potensi sari daun pepaya gantung sebagai agen dekafeinasi alami yang lebih ramah lingkungan untuk menghasilkan kopi Liberika rendah kafein.
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