Analisis Faktor Untuk Pemetaan Karakteristik pada Percobaan Dekafeinasi Kopi Robusta

Abstract

In recent years, there has been a positive trend in coffee consumption in Indonesia. Dringking coffee which were originally identical as oldmans drinks, is starting to be liked by teenagers to children. This is because coffee contains caffeine which can have an addictive effect. Drinking coffee in the right dose can have positive effects for the drinker, such as stimulating the ability of brain function and also as an antioxidant. However, if you drink more coffee than your body can tolerate, it will cause symptoms of insomnia, excessive anxiety and increased blood pressure. Various attempts have been made to reduce the caffeine content in coffee (decaffeination), one of which is by mixing coffee with chayote juice (Sechium edule) as has been done by Paramartha (2021). Furthermore, this article classifies the characteristics of decaffeinated products, caffeine content, moisture content, total acid content of titration, ash content, hue color, and L value. By using factor analysis, it is known that the characteristics can be mapped into three main factors, where the first main factor consists of variables of caffeine content, water content, and hue color value. The second main factor consists of variables of ash content, and total acid content titration, and the third major factor, this factor consists only of the characteristic L. It is also known that 74.2% of the diversity of origin can be explained by the three main factors.