OPTIMIZATION OF CAFFEINE EXTRACTION FROM DRIED COFFEE BEANS: EVALUATING THE EFFECTS OF SOLVENT RATIO AND TIME IN A CONTINUOUS SOLID-LIQUID EXTRACTION PROCESS FOR PHARMACEUTICAL APPLICATIONS
DOI:
https://doi.org/10.11113/jurnalteknologi.v88.25093Keywords:
Caffeine extraction, Soxhlet, Taguchi method, Optimization, Extraction efficiencyAbstract
The efficient extraction of caffeine from coffee beans is critical for pharmaceutical and food industries, yet the optimization of process parameters remains a challenge. This study investigates the use of Soxhlet extraction combined with Taguchi statistical methodology to optimize caffeine extraction from dried coffee beans. Twenty-five experimental runs were designed to evaluate the effects of solute-to-solvent ratio, extraction temperature, and extraction time on caffeine concentration and recovery efficiency. The results revealed that the solute-to-solvent ratio is the most influential factor, with higher ratios (1:7–1:9) achieving over 90% extraction efficiency, while lower ratios (1:1) led to higher caffeine concentration but incomplete extraction due to rapid solvent saturation. The optimal extraction conditions were determined to be 70°C and 6 hours, with temperature and time showing minor effects. The statistical model was validated by residual analysis. Compared to previous studies, this work demonstrates improved extraction efficiency and provides practical recommendations for large-scale caffeine extraction. These findings offer valuable insights for enhancing industrial processes in pharmaceutical and food applications.
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