Valorization of Used Toraja Coffee Powder (C. Ara-bica) Through Acid Extraction and Nanofiltration

Spent coffee is waste product from coffee drink production which still has many organic compounds, especially caffeine, able to be extracted. This research focuses on the study on integration of nanofiltration into extraction process to enhance the amount of caffeine extracted from spent coffee, therefore increasing the caffeine product. In this research, optimum extraction conditions were studied and effects of the filtration process towards the membrane performance were investigated. The results show that the optimum condition of extraction was found to be addition of citric acid of 5000 mg/L, at temperature of 50oC for 3.5 hr. The recovery of caffein was increased by 15.69% with integration of nanofiltration. This research suggests that the integration of nanofiltration into extraction enhanced the amount of caffeine extracted, and therefore it has the potential to be applied in practical implementation.