Optimization of robusta green coffee fermentation using response surface methodology
Keywords:Caffeine, chlorogenic acid, green coffee, kombucha, response surface methodology
Kombucha coffee is a fermented coffee bean, which is extracted using a combination of bacteria and yeast. Kombucha coffee can be obtained by optimizing the three variables, namely sugar concentration, incubation temperature and duration of fermentation using a response surface methodology (RSM). This study aimed to optimize the three variables that influence the fermentation of Robusta green coffee beans using a kombucha culture to obtain low caffeine content and high levels of chlorogenic acid. RSM calculation was used high-performance liquid chromatography (HPLC) on caffeine and chlorogenic acid that content in kombucha coffee. The results of modeling used a central composite experimental design (CCD). The results of the optimization study showed that the lowest concentration of caffeine and chlorogenic acid was obtained at sugar concentration of 6.77% (b/v), incubation temperature of 25°C and incubation for 18 days. Finally, the fermentation using RSM on kombucha coffee required an additional variable which is the amount of kombucha culture inoculums, as well as the variables of sugar concentration, incubation temperature and duration of fermentation.
Key words: Kombucha coffee; caffeine; chlorogenic acid.
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