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Savitri et al.
Pelita Perkebunan 38(2) 2022, 128
—
136
Caffeine Content of Bondowoso Arabica Ground Coffee
with Variation of Roasting Profile and Type of Packages
Dyah Ayu Savitri
1
*
)
, Ayu Puspita Arum
1)
, Hasbi Mubarak Suud
1)
, Oria Alit Farisi
1)
, Susan
Barbara Patricia SM
1)
, Bambang Kusmanadhi
1)
, and Denna Eriani Munandar
2)
1)
Department of Agricultural Science, Faculty of Agriculture, University of Jember, Jl. Kalimantan, Jember, Indonesia
2)
Department of Agronomy, Faculty of Agriculture, University of Jember, Jl. Kalimantan, Jember, Indonesia
*)
Corresponding author: dyahayusavitri@unej.ac.id
Received: 12 July 2022 / Accepted: 25 July 2022
Abstract
Bondowoso Arabica coffee is a type of coffee that grows on the slopes of
Mount Ijen-Raung. It has a high commercial value and distinctive taste. Coffee
processing applications from roasting, grinding, packaging and brewing to storage
will affect the quality of coffee. Caffeine is one of the compounds in coffee that
contributes to bitterness and has certain pharmacological effects. This study
aimed to determine the caffeine content of Bondowoso Arabica coffee harvested
on August 2021 which was obtained from Sukosari Lor village with various roast
profiles and types of packaging. In this study, Arabica coffee was roasted with
light roast, medium roast and dark roast profiles. Then each treatment was mashed
to obtain ground coffee. Ground coffee was put in a standing pouch made of
polyethylene terephthalate (PET) with a thickness of 75 microns; polypropylene
(PP) with a thickness of 100 microns; and polypropylene (PP) with a thickness
of 120 microns and then stored for three months. During the storage of first and
third months, caffeine levels were measured. Based on the results of the study,
the caffeine content was increase along with higher roasting temperature. During
the storage process, the caffeine content in ground coffee packaged using PP
decreased the most.
Keywords: caffeine, coffee, packaging, storage
ISSN: 0215-0212 / e-ISSN: 2406-9574
DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i2.511
INTRODUCTION
Coffee is a commodity that plays an
important role globally (Wibowo et al., 2021).
Arabica coffee (Coffea arabica L.) is a type
of coffee that has high commercial value
and has a more favorable taste than Robusta
coffee (Dias & Benassi, 2015; Randriani et al.,
2018). Arabica coffee plantations in the
highlands produce the best tasting coffee
(Randriani et al., 2018).
Arabica coffee in Bondowoso Regency,
East Java, Indonesia, generally grows on the
slopes of Mount Ijen-Raung, so the coffee
is called as Java Ijen-Raung Arabica Coffee
(Wibowo et al., 2021). Java Ijen-Raung coffee
has a good development prospects, one of
which is through processing into ground
coffee (Ardila et al., 2019; Cristanto et al.,
2018; Suradi et al., 2017).
Types of coffee roast profiles are generally
classified visually by the color of the coffee beans
formed as a result of the roasting process at
a certain temperature and time (Anisa et al.,
2017; Bicho et al., 2012; Fadri et al., 2019;
Ivorra et al., 2020; Saloko et al., 2019).
The color classification includes green bean,
early yellow, brown, first crack done, very light,
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Caffeine content of Bondowoso Arabica ground coffee with variation of roasting profile and type of packages
light, medium, and dark. Roasted coffee has
several levels of color. Furthermore, the
degree of roasting of coffee based on the
popping sound when roasted is categorized
into light (beginning of first crack), medium
(peak of first crack), medium-dark (beginning
of second crack), dark roast (end of second
crack) (Tarigan et al., 2022).
Coffee processing starting from roasting,
grinding, packaging and brewing methods
will affect the quality of coffee. During this
stage, changes in coffee quality can occur
which result in loss of aroma and freshness
of flavor. This phenomenon is referred to as
staling, namely the presence of a sweet but
unpleasant taste and aroma due to the loss
of various volatile compounds. Lipid degra-
dation due to lipolysis and lipid oxidation
also contributes to the decline in coffee quality
(Andayani & Agustini, 2019).
Roasting is reported to affect the physical
and chemical properties of coffee. Factors that
have an important effect on coffee roasting
are roasting time and temperature where
these two factors will directly affect the water
content, carbohydrates, protein, and levels
of phenolic compounds which then have an
impact on consumer acceptance (Mehaya
& Mohammad, 2020; Wang, 2012).
During storage, there can be a transfor-
mation of the chemical content of coffee that
is triggered by the roasting process and the
susceptibility of roasted coffee to physical
and chemical changes will affect the sensory
quality of the brewed coffee. Water (humidity),
air (oxygen), light and foreign odors have
the greatest influence on coffee quality during
storage (Kreuml et al., 2013). Good storage will
affect the quality of coffee. The use of storage
methods to the right types of packaging
materials can prevent quality degradation
and minimize damage to coffee due to product
storage for a certain period of time (Edowai
& Tahoba, 2018; Saolan et al., 2020).
The freshness of ground coffee can be
maintained by using the right type of packaging
with good oxygen permeability (Tarigan et al.,
2021). Several types of packaging materials
that are often used are packaging made of
aluminum, LDPE (low density polyethylene),
PET (polyethylene terephthalate), PVC (poly-
vinyl chloride), nylon, PS (polystyrene) and
PP (polypropylene) (Dharmaputra et al.,
2021; Kiyoi, 2010). Some home industry of
coffee processing in Bondowoso are common
to use plastic package to pack and sell ground
coffee in relatively short time. The use of
plastic package for home industry is known
to be more priceless and practical.
Caffeine is commonly found in human
daily intake, since it is also added in food,
beverages, and supplements in various form
(Dam et al., 2020). Caffeine (1,3,7-trimethyl-
xanthine) is one of the secondary plant
metabolite in coffee that contributes to
bitterness and has certain stimulating effects
on the center of nervous system (Franca
et al., 2005; Olechno et al., 2021). Caffeine is
a heterocyclic organic compound with xanthine
as a purine base, comprised of a pyrimidine
ring associated to an imidazole ring. Caffeine
is colorless at ambient temperature, odorless,
and bitter (Farah & dePaula, 2019). Arabica
green bean commonly performed lower
caffeine level than Robusta green bean
(Caracostea et al., 2021; Fadri et al., 2020;
Yu et al., 2021). Various studies reported that
caffeine level may change during coffee
roasting and coffee storage (Bicho et al., 2011;
Motora & Beyene, 2017; Saolan et al., 2020).
This study aimed to determine the caffeine
content of Bondowoso Arabica coffee with
various roast profiles and types of packaging.
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Savitri et al.
MATERIALS AND METHODS
Arabica Coffee Roasting and Grinding
The Arabica green bean used is a specialty
commodity of Java Arabica Coffee which was
obtained from Sukosari Lor village, Sukosari
sub-district, Bondowoso, East Java, Indonesia.
The coffee cherries were processed by applying
a natural process. The Arabica green beans
obtained, were then roasted. Roasting involves
a combination of time and temperature that
alters the structure and chemical properties
of coffee beans by means of pyrolysis process
(Fikri et al., 2022). The roasting process is
crucial to develop color, flavor, and aroma of
coffee (Santoso et al., 2021).
The coffee roasting process is carried
out by applying a drum type roaster with a
capacity of one kilogram of coffee per batch.
The roaster is equipped with an exhaust fan,
thermocouple and data logger. The achieve-
ment of each roast profile is distinguished
by temperature and roasting time. Roasted
coffee profiles in this study were categorized
into light roast, medium to dark roast and
dark roast. After roasting, each Arabica coffee
sample was ground using a coffee grinder
with a fine particle size (0.59 mm).
Storage of Ground Coffee
Arabica ground coffee was then stored
for three months at room temperature. Three
months of storage was chosen in order to
simulate the home industry treatment for
coffee processing, which commonly using
plastic packaging for short period of selling.
The package of ground Arabica coffee included
of three variations of standing pouch ziplock
packaging: a. PET material (75 micron), b. PP
material (100 micron), and c. PP material (120
micron). Each treatment were replicated
three times. During storage, the tempera-
ture and humidity of the storage room were
measured. The caffeine level were also mea-
sured in the first and third months of storage.
Caffeine Level Measurement
Measurement of caffeine content of
Arabica coffee with light, medium-dark and
dark roast profiles was carried out at the
beginning and three months after the storage
of Arabica ground coffee. The procedure for
measuring the caffeine content of ground
coffee is carried out by referring to Indone-
sian National Standard (SNI) 01-3542-2004,
namely the determination of caffeine using
the Bailey-Andrew method (BSN, 2004;
Government of India, 2005).
The determination of caffeine using the
Bailey-Andrew method was carried out by
weighing the sample that had been finely
ground and passed a 30 mesh sieve as much
as 5 g, then put into an Erlenmeyer. Into
the Erlenmeyer, 5 g of MgO and 200 mL
of distilled water were added. After being
covered with cooling back then simmer
slowly for 2 hours. After cooling, it is diluted
with distilled water in a measuring flask so
that the volume is exactly 500 mL, then filtered.
300 mLof filtrate was taken and put into a
flask, added 10 mL of H
2
SO
4
(1:9), then
boiled until the liquid v olume remained
approximately 100 mL. The liquid is put into
a separating funnel. The flask was rinsed
with a small amount of sulfuric acid (1:99)
and shaken with chloroform. This rinse liquid
is put into a separatory funnel. Into the
separatory funnel, 5 mL of 1% KOH was
added then shaken and left for some time
until the liquid separated clearly. The bottom
liquid is a solution of caffeine in chloroform,
removed and stored in an Erlenmeyer. Into
the separatory funnel, 10 mL of chloroform
was added, stirred and left until the liquid
separated clearly, then the lower liquid was
removed and accommodated in the same
Erlenmyer as above. This treatment was
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PELITA PERKEBUNAN, Volume 38, Number 2, August 2022 Edition
Caffeine content of Bondowoso Arabica ground coffee with variation of roasting profile and type of packages
repeated once again. The caffeine solution
in chloroform is then heated in a water bath
so that the residue remains, then dried in an
oven at 100°C until a constant weight is
obtained which is the weight of crude caffeine.
Calculation:
Caffeine (C
8
H
10
N
4
O
2
) in sample
= g N x 3,464 x 500/300 (g)
Data Analysis
In order to investigate the effect of various
roasting profiles and type of packages on
caffeine content of Bondowoso Arabika
coffee beans, all the treatments and mea-
surements were performed in triplicates. The
data obtained were then presented in Tables
and Graphs.
RESULTS AND DISCUSSION
Roasting Conditions
Based on Table 1, it is known that the
initial roasting temperature of Arabica coffee
with light roast, medium roast and dark roast
profiles were 178°C, 180°C, and 182°C,
respectively. The final roasting temperature
for Arabica coffee with light roast, medium
roast and dark roast profiles were 208°C,
215°C, and 223°C, respectively. During
roasting, the coffee loses weight, which
ranges from 9.8% to 14.3%. The largest
weight loss occurred in coffee roasted with
a dark roast profile (14.3%), while the smallest
weight loss occurred in coffee roasted with
a light roast profile (9.8%). This is in line
with other studies which reported that coffee
roasted at temperatures of 210, 220, 230,
240 and 250°C experienced a weight loss of
8.54%; 11%; 12.74%; 18.12%; and 24.27%,
respectively (Cuong et al., 2014). During coffee
roasting, heat and mass are transferred simul-
taneously as in the drying process (Joko et al.,
2009). The roasting process causes water
loss and volatile compounds that have an
impact on the weight loss of the roasted coffee.
The longer the roasting process and the higher
the roasting temperature, this will have an impact
on the higher shrinkage value (Purnamayanti
et al., 2017).
Effects of Temperature
Coffee is one of the plantation products that
contain caffeine. Caffeine is a type of alkaloid
found in coffee beans, tea leaves and cocoa
beans (Fajriana & Fajriati, 2018). Changes in
caffeine content with differences in roasting
temperature are presented in Figure 2. Based
on the figure, it is known that along with
the increase in roasting temperature, there
will be an increase in caffeine content, which
was 3.75% at 167°C; 3.88% at 177°C and
3.95% at 188°C. However, the change in
caffeine content in each treatment did not
appear too large. Caffeine is a stable compound
and degrades slightly when roasted. In an-
other study, it was reported that 230°C is the
optimum temperature for dark roast coffee
to retain several bioactive compounds. Caffeine
tends to be stable at this temperature and
the degradation process occurs above 230°C
(Grzelczyk et al., 2022).
Table 1. Variables observed during the roasting process of Bondowoso Arabica coffee
Variables Light roast Medium to dark roast Dark roast
Initial temperature (°C) 178 180 182
Final temperature (°C) 208 215 223
Average temperature (°C) 167 177 188
Weight loss (%) 9.8 12.5 14.3
Roasting time (minutes) 12 12 12
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Savitri et al.
Analysis using Differential Scanning
Calorimetry (DSC) from another report
showed that caffeine releases water during
the roasting process and changes to the
anhydrous state which is a more thermally
stable structure. Further analysis of X-Ray
Diffraction (XRD) showed the presence of
a crystal structure for the caffeine fraction.
Roasted coffee has both amorphous and
crystalline regions. The significant difference
in this spectrum is evidence of a change in
the distribution of the amorphous to crys-
talline phase when coffee is subjected to
thermal treatment. Caffeine in the -poly-
morph form changes to the -crystal phase
at 140°C and remains in this phase until the
start of the melting process at 233°C
(Grzelczyk et al., 2022).
Caffeine content during storage
Caffeine is a compound that is naturally
present in coffee beans along with 60 other
plant parts such as tea leaves, cola nuts, cocoa
beans etc. It is an alkaloid in nature and its
chemical name is 1,3,7-trimethylxanthine
(Asmari et al., 2020). The caffeine content of
Bondowoso Arabica coffee roasted with light
roast, medium roast and dark roast profiles
were 3.75, 3.88, and 3.95%, respectively.
Based on the results of this analysis, it is
known that Bondowoso Arabica coffee with
natural processing will have caffeine levels
that increase along with the increase in roasting
degree. This is in line with the results of
another study where roasting treatment was
reported to increase caffeine levels in Ilu Abba
Bora coffee, Southwest Ethiopia (Motora &
Beyene, 2017). Then it was also reported that
along with the increase in the degree of
roasting, this has an impact on the increasing
of caffeine content in Vietnamese Robusta
coffee which was roasted with an American
Roast to Spanish Roast profile and using a
temperature variation of 210-250°C. (Cuong
et al., 2014). It was also reported that green
coffee roasting caused an increase in caffeine
levels in coffee roasted with a light profile
(1.96%) and medium (2.03%), but caused
a decrease in caffeine levels in coffee with
a dark roast profile (1.9%) (Awwad et al.,
2021). Although there was another studies
that report that roasting actually reduces
coffee caffeine levels by up to 30% (Franca
Figure 1. Relationship between roasting temperature and caffeine content of Bondowoso Arabica
ground coffee
4.05
4
3.95
3.9
3.85
3.8
3.75
3.7
3.65
150 160 170 180 190 200
Caffeine content (%)
Roasting temperature (°C)
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Caffeine content of Bondowoso Arabica ground coffee with variation of roasting profile and type of packages
et al., 2005). An increase in temperature can
reduce the moisture content in coffee beans,
so that it can help release volatile compounds
(eg, caffeine) from coffee; because the caffeine
content in dark roast coffee was significantly
reduced compared to light roast and me-
dium roast coffee after the roasting tem-
perature increased to a higher limit (dark roast)
(Awwad et al., 2021).
Furthermore, Arabica ground coffee
stored for three months showed a decrease
in caffeine content (Figure 2). Coffee stored
in PP packaging with a thickness of 120
microns showed a decrease in caffeine
content from 3.745% to 3.635% (light roast
profiles); from 3.88% to 3.77% (medium
roast profiles); and from 3.95% to 3.905%
(dark roast profiles). This phenomenon is also
supported by another study which showed
a decrease in caffeine levels in natural processed
green beans stored at 20°C for three months,
from 1709 mg 100 g
-1
to 1551 mg 100 g
-1
and
caffeine levels decreased to 990 mg 100 g
-1
after 12 months of storage (Zarebska et al.,
2022).
Polyethylene terephthalate (PET) is a
type of polyester formed by the reaction
between dimethyl terephthalate and ethylene
glycol. PET has properties as a good barrier
against gases, moisture, heat, mineral oil,
solvents and acids (Andayani & Agustini,
2019).
Polypropylene (PP) plastic is a type of
flexible plastic packaging that has good
resistance to water, strong, lightweight, quite
good at holding oxygen, transparent, has a price
that tends to be cheap, and easily obtained
in the market (Lobo et al., 2014). PET is
a good type of plastic as an oxygen barrier
medium (Kirwan et al., 2011). PP plastic
has excellent moisture barrier characteris-
tics (Kumar et al., 2022). In this study, the
largest decrease in caffeine levels occurred
in ground coffee stored in packaging made
of PP with a thickness of 120 microns, while
packaging made from PET with a thickness
of 75 microns was able to maintain caffeine
levels of ground coffee for 3 months of storage.
The samples stored using PP interact with
oxygen in the air, thus degradation of the
Figure 2. Effect of packing type and roasting type on caffeine content after 3 months of storage
Notes: Types of standing pouch ziplock packaging, including package 1: PET material with a thickness
of 75 microns, package 2: PP material with a thickness of 100 micron, and package 3: PP material
with a thickness of 120 micron.
Caffeine content (%)
4
3.9
3.8
3.7
3.6
3.5
3.4
3.3
Light roast Medium to dark roast Dark roast
Package 1
Package 2
Package 3
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PELITA PERKEBUNAN, Volume 38, Number 2, August 2022 Edition
Savitri et al.
volatile components of coffee occured. PP
packaging is not good as an oxygen barrier
media so it provides an interaction between
volatile coffee compounds and air containing
oxygen and resulted in a decrease in caffeine
levels. Oxygen is an element that is reported
to accelerate the rate of product damage re-
actions, starting from triggering microbial
growth, denaturation of vitamins, damage
to pigments, enzymatic browning processes
and reduced aroma of packaged products
(Hadisoemarto, 2003).
CONCLUSIONS
In this experiment, the Bondowoso Arabica
coffee roasted by higher temperature un-
derwent higher weight loss. Roasting cof-
fee using higher temperature resulting a
higher caffeine level in Bondowoso Arabica
coffee. During the storage process there was
a decrease in caffeine content, especially in
ground coffee packaged using polypropy-
lene (PP) rather than ground coffee pack-
aged using polyethylene terephthalate (PET).
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