Romsiah, Intan Pebyanti, Ensiwi Munarsih, Hilma

The Comparative Analysis of Caffeine in Fermented and Non-Fermented Arabica Coffee Beans

Introduction

The comparative analysis of caffeine in fermented and non-fermented arabica coffee beans. Rhizopus oryzae fermentation effectively reduces caffeine in Arabica coffee. Study compares samples, achieving optimal caffeine reduction (0.95%) while enhancing sensory quality and flavor.

Abstract

Arabica coffee is recognized as a high-value plantation commodity, favored for its distinctive flavor profile. However, its relatively high caffeine content can cause certain side effects in some individuals, such as sleep disturbances or increased blood pressure. One approach to reducing caffeine content without compromising flavor quality is fermentation using microorganisms. Rhizopus oryzae is known to produce enzymes capable of altering the chemical composition of coffee, making it a potential method for lowering caffeine levels while enhancing sensory quality. This study aimed to examine changes in physical properties and caffeine content of Arabica coffee powder subjected to fermentation with Rhizopus oryzae at concentrations of 1%, 2%, 3%, and 4% w/w, compared to a non-fermented control sample. The fermentation process was carried out for 24 hours at room temperature. Analyses included organoleptic evaluation, moisture content measurement, and caffeine determination using UV-Vis spectrophotometry. Results indicated that fermentation with Rhizopus oryzae at a 4% concentration yielded the most optimal outcome, with caffeine reduced to 0.95%, moisture content at 0.94%, and a final pH of 4.8. The brewed coffee from this treatment also exhibited a distinctive aroma, light brown color, and a balanced bitterness. Overall, fermentation with Rhizopus oryzae proved effective in reducing caffeine levels while maintaining and improving the sensory quality of Arabica coffee.

Review

This study presents a timely and relevant investigation into the reduction of caffeine in Arabica coffee beans through microbial fermentation, an approach with significant potential to address consumer demand for lower-caffeine options without sacrificing the premium sensory qualities of this high-value commodity. The authors clearly delineate their objective: to evaluate the impact of *Rhizopus oryzae* fermentation on the physical properties and caffeine content of Arabica coffee. The experimental design, involving a range of *R. oryzae* concentrations and comparison to a non-fermented control, demonstrates a systematic approach to identifying optimal conditions. The integration of organoleptic evaluation, moisture content, and caffeine determination using UV-Vis spectrophotometry provides a multi-faceted assessment of the fermentation process's efficacy. The core finding, that fermentation with *Rhizopus oryzae* is effective in reducing caffeine levels, is compelling. Specifically, the abstract highlights that a 4% w/w concentration of *R. oryzae* for 24 hours at room temperature yielded the most favorable outcome, resulting in a caffeine content of 0.95%. Crucially, this reduction was achieved while maintaining and even improving sensory attributes, with the brewed coffee exhibiting a distinctive aroma, light brown color, and a balanced bitterness. This successful coupling of caffeine reduction with enhanced flavor profile underscores the practical significance of this research, offering a promising, potentially natural, method for producing a modified Arabica coffee product that caters to a wider consumer base. While the abstract provides a strong overview of the study's successes, a full manuscript would benefit from further detail and contextualization to enhance its scientific rigor and impact. It would be valuable to state the initial caffeine content of the non-fermented control sample more explicitly, allowing for a clearer understanding of the percentage reduction achieved. Additionally, while the organoleptic evaluation indicates improved sensory qualities, incorporating a more standardized and detailed sensory panel, possibly with a larger group of trained tasters, could provide more robust evidence for the perceived enhancements. Finally, a deeper exploration into the specific enzymatic mechanisms by which *Rhizopus oryzae* degrades caffeine would strengthen the fundamental scientific contribution of this work, and a comparison with other established decaffeination methods or fermentation strategies would place these findings in a broader industry context.

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