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Optimization of Coffee Bean Extraction Using Subcritical Water: A Response Surface Methodology Approach for Maximizing Caffeine and Antioxidant Yield

Indonesian Food Science and Technology Journal · Vol. 9 No. 1 (2025) · hlm. 19–27

DOI
10.22437/ifstj.v9i1.43017
ISSN
2615-367X
Terbit
2025-12-15
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

This study explores the optimization of Subcritical Water Extraction (SWE) for maximizing caffeine and antioxidant yields from coffee beans using Response Surface Methodology (RSM). A Central Composite Design (CCD) was employed to evaluate the interaction effects of three key variables: temperature, solvent volume, and extraction time. As an eco-friendly alternative to conventional extraction methods, SWE was optimized based on these parameters. Statistical analysis confirmed their significant influence on bioactive compound recovery, with optimal conditions—162.440 °C, 28.409 mL of solvent, and 27.389 minutes—yielding 0.395 mg/mL caffeine and 27.039 μg/mL antioxidants, achieving a composite desirability value of 0.873. SEM analysis revealed significant structural degradation in the SWE-treated coffee extract, enhancing the release of caffeine and antioxidants by increasing porosity and cell wall disruption. This improved extraction efficiency, combined with SWE’s solvent-free nature and scalability, reinforces its role as an efficient method for extracting bioactive compounds from coffee, supporting its adoption as a green technology in sustainable food processing.

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  • Universitas Hang Tuah
  • Sekolah Tinggi Agama Buddha Negeri Raden Wijaya Wonogiri
  • Universitas Jambi
  • University of Brawijaya
  • Universitas Muslim Indonesia
  • Universitas PGRI Semarang
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Rekan penulisOrganisasiArtikel bersama
Robert TambunAfiliasi tidak diketahui2
Hadi PrasutiyonAfiliasi tidak diketahui2
Robert TambunUniversitas Hang Tuah2
Hadi PrasutiyonUniversitas Hang Tuah2
Hima Sakina FirdhausyAfiliasi tidak diketahui2
Fatmawati - FatmawatiAfiliasi tidak diketahui2
Restina BemisUniversitas Jambi2
Heriyanti HeriyantiAfiliasi tidak diketahui2
Samsidar SamsidarUniversitas Muslim Indonesia2
Indra Lasmana TariganAfiliasi tidak diketahui2
Madyawati LatiefAfiliasi tidak diketahui2
TEZZA ADRIANSYAH ANWARAfiliasi tidak diketahui2
Nur AnisakAfiliasi tidak diketahui2
Riski Fahlul RamadanAfiliasi tidak diketahui2
Wahyu Cahyo PratamaAfiliasi tidak diketahui2
Setia Budi SasongkoAfiliasi tidak diketahui2
Mohamad DjaeniAfiliasi tidak diketahui2
Dian Eka RatnawatiUniversity of Brawijaya1
Rozaq AkbarUniversity of Brawijaya1
Bagus PanuntunAfiliasi tidak diketahui1
Fikri Irfan AdristiAfiliasi tidak diketahui1
Sutrisno SutrisnoUniversitas Hang Tuah1
Sutrisno SutrisnoUniversitas PGRI Semarang1
Lery PrasetyoSekolah Tinggi Agama Buddha Negeri Raden Wijaya Wonogiri1
Ade KumalasariUniversitas Jambi1
Maya MayaAfiliasi tidak diketahui1
Mohd. Hizwan HanifAfiliasi tidak diketahui1
Hani Luthfia AlzahraAfiliasi tidak diketahui1
Weffy NotriansyaAfiliasi tidak diketahui1
Andre Wahyu RamadhanAfiliasi tidak diketahui1
Heltli Parasian SaragihAfiliasi tidak diketahui1
Altriansyah ZurianAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Optimization of Coffee Bean Extraction Using Subcritical Water: A Response Surface Methodology Approach for Maximizing Caffeine and Antioxidant Yield</dc:title>
	<dc:creator xml:lang="en">Sutrisno, Sutrisno</dc:creator>
	<dc:creator xml:lang="en">Yulianto, Mohamad Endy</dc:creator>
	<dc:creator xml:lang="en">Ariwibowo, Didik</dc:creator>
	<dc:creator xml:lang="en"> Paramita, Vita</dc:creator>
	<dc:creator xml:lang="en">Utari, Febiani Dwi</dc:creator>
	<dc:creator xml:lang="en">Azhara, Belinda</dc:creator>
	<dc:creator xml:lang="en">Monawisya, Abitha</dc:creator>
	<dc:creator xml:lang="en">Rizki, Muhammad</dc:creator>
	<dc:subject xml:lang="en">Antioxidant</dc:subject>
	<dc:subject xml:lang="en">Extraction</dc:subject>
	<dc:subject xml:lang="en">optimization</dc:subject>
	<dc:description xml:lang="en">This study explores the optimization of Subcritical Water Extraction (SWE) for maximizing caffeine and antioxidant yields from coffee beans using Response Surface Methodology (RSM). A Central Composite Design (CCD) was employed to evaluate the interaction effects of three key variables: temperature, solvent volume, and extraction time. As an eco-friendly alternative to conventional extraction methods, SWE was optimized based on these parameters. Statistical analysis confirmed their significant influence on bioactive compound recovery, with optimal conditions—162.440 °C, 28.409 mL of solvent, and 27.389 minutes—yielding 0.395 mg/mL caffeine and 27.039 μg/mL antioxidants, achieving a composite desirability value of 0.873. SEM analysis revealed significant structural degradation in the SWE-treated coffee extract, enhancing the release of caffeine and antioxidants by increasing porosity and cell wall disruption. This improved extraction efficiency, combined with SWE’s solvent-free nature and scalability, reinforces its role as an efficient method for extracting bioactive compounds from coffee, supporting its adoption as a green technology in sustainable food processing.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2025-12-15</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/43017</dc:identifier>
	<dc:identifier>10.22437/ifstj.v9i1.43017</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ| ; 19-27</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/43017/22853</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>