The Effect of Bacterial Enzymes on Reducing Chlorogenic Acid Levels in Cascara Robusta Coffee (Coffea canephora L.)

Background: Coffee skin by-products, namely cascara, have several benefits, namely can ward off free radicals, with the ability of cascara to ward off free radicals so that cascara can potentially prevent the emergence of cancer cells. Cascara contains active compounds caffeine 1.3%, chlorogenic acid 2.6%, and caffeic acid 1.6%. Objectivity: This study aims to determine chlorogenic acid levels in decaffeinated robusta coffee (Coffea canephora L.) and see the influence of Bacillus subtilis bacteria on reducing chlorogenic acid levels. Methods: The experiment was conducted from June to August 2022 in the Pharmacy Laboratory, Faculty of Mathematics and Natural Sciences, Universitas Pakuan, Indonesia. Cascara robusta coffee is fermented using Bacillus subtilis with a concentration of 6% and a time of 24 hours. After fermentation, the extraction is carried out using the UAE (Ultrasonic Assisted Extraction) method. The chlorogenic acid levels and zero control of cascara robusta coffee obtained were then analyzed using Statistical Package for the Social Science (SPSS) with the Paired sample t-test method previously carried out with normality test and homogeneity test first. Results: The study found chlorogenic acid levels produced from cascara robusta coffee that had undergone decaffeination. Quantitative analysis of chlorogenic acid levels in cascara robusta coffee was carried out using HPLC mobile phase methanolwater (adjust Orthoposphat pH 2.4), flow rate 0.7 mL/minute, with an isocratic system of an average of 14.8597%. Conclusion: Chlorogenic acid levels in robusta coffee cascara decaffeinated by microbial enzymes can affect chlorogenic acid levels.