One of the chemical elements found in coffee is caffeine, which is the second-largest
secondary metabolite after chlorogenic acid. Robusta coffee has a higher caffeine content …

The purpose of this study was to determine the effect of adding papaya leaf extract (Carica
papaya L.) to a decrease in caffeine content in coffee. This study used a randomized …

Caffeine, chlorogenic acid, and total acid are important compounds affecting the taste of
coffee. The purpose of this study is to determine the effect of decaffeination and re …

The development of coffee drinks continues to develop along with the large variety of coffee
drinks with various flavors and the process of making coffee drinks. Coffee drinks contain …

Coffee is one of the plantation commodities that has various secondary metabolites such as
caffeine, chlorogenic acid, polyphenols, and others. Caffeine in coffee can help improve …

One of the varieties of Liberica coffee in Indonesia is the Liberoid Meranti coffee.
Fermentation technology and the roasting temperature of Liberica coffee are needed in …

Some detrimental effects of decaffeination process are attributed to the stability of the
chemical composition of green coffee beans, include reducing the antioxidant activity …

The roasting process is one of the keys in the coffee production stage. Roasting affects the
quality of coffee in terms of organoleptic characteristics. This study aims to analyze the …

Green coffee bean contain many bioactive compounds, especially caffeine and chlorogenic
acid. The research aimed was to evaluated and determined of the temperature and …

Due to its chemical compounds, coffee has a good taste, pleasant aroma, stimulant effect,
and health benefits. Roasting is a critical process to develop a good flavor and cup quality of …