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Jurnal Rekayasa ProsesJurnal Rekayasa Proses

Coffee robusta beans were used as raw material to study the effects of temperature and extraction time on caffeine extraction using water as solvent, followed by isolation of caffeine crystals through liquid–liquid extraction with chloroform and dichloromethane. The solid–liquid extraction was performed at temperatures of 70–97 °C and times of 30–90 min, and the aqueous extract was subsequently subjected to liquid–liquid extraction. The caffeine content was determined by UV–Vis spectrophotometry, while the purity of isolated crystals was evaluated using melting point determination and HPLC retention time analysis. Results indicated that the optimal extraction temperature was 97 °C and the optimal time was 60 min, yielding the highest caffeine concentration (2.18 mg g⁻¹) with chloroform and 1.34 mg g⁻¹ with dichloromethane. Although chloroform produced higher caffeine quantities, the crystals isolated with dichloromethane displayed superior purity, with a melting point of 236 °C and an HPLC retention time of 2.06 min, close to the standard value.

Optimal kondisi ekstraksi solid–liquid untuk kafein pada biji kopi robusta hijau adalah suhu 97 °C dan waktu 60 menit, memberikan konsentrasi kafein maksimal 2.Chloroform menghasilkan jumlah kafein yang lebih tinggi dalam ekstraksi cair–cair, namun kefein yang diisolasi dengan dichloromethane memiliki tingkat kemurnian lebih baik, terwujud dari titik leleh 236 °C dan waktu retensi HPLC 2.

Penelitian selanjutnya dapat meneliti pengaruh pH larutan ekstrak air terhadap efisiensi isolasi kafein, menilai dampak penggunaan pelarut alternatif yang lebih ramah lingkungan seperti etanol-dichloromethane dalam fase cair‑cair, serta mengeksplorasi teknik pemisahan modern seperti ekstraksi supercritical CO₂ untuk meningkatkan purifikasi kafein tanpa emulsi.

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