Extraction and Characterization of the Water Soluble Polysaccharides from Coffee Pulp of Arabica (Coffea arabica) and Robusta (Coffea canephora) Variety

Authors

  • Nurud Diniyah Agricultural Engineering Department, Faculty of Agricultural Technology, UNEJ
  • Ahmad nafi'
  • Demi Sulistia
  • Achmad Subagio

Abstract

The research was aimed to extract and characterize water soluble polysaccharides (WSP) from coffee pulp of arabica and robusta variety. The effect of extraction temperature i.e 80 and 90 °C on properties of WSP was investigated. The results showed that WSP produced from coffea robusta in combination with 90 °C of extraction temperature was the best treatment. It yielded WSP of 10.98%, brigthness (L*) of 61.52. This WSP contained water, protein, ash, total sugar and pectin of 8.92%, 16.07%, 13.01%;  13.54%, and  57.24% respectively.

Downloads

Issue

Vol. 14 No. 2 (2013)

Section

Articles

License

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal