Variation In Time and Mass Of Spent Coffee Ground On Leaching Of Oil Content From Instant-Coffee Pulp

  • Heru Heru penulis
  • Muhammad Hanif University of Lampung
Keywords: coffe oil, GC-MS, instant-coffee pulp, Robusta coffee, Soxhlet extraction


Robusta coffee is one of Indonesia's cultivated plant species and has high economic value. One of the processed Robusta coffee is instant coffee. Instant coffee pulp has not been utilized maximally and is only accumulate as a solid waste of coffee companies. However, because oil is insoluble in water, the oil content in the coffee pulp is still high. This study aims to study the extraction process of oil from the instant coffee pulp using Soxhlet extractor, by varying the time and mass of spent instant-coffee ground. The results showed that the percentage of extracts did not differ significantly for extraction times for 6, 7 and 8 hours. The mass variations of spent coffee ground were carried out for extraction times of 6 and 8 hours, and it was observed that the mass variations of coffee ground (15, 20 and 25 g) were generally significant for the extracts obtained, but not significant at the mass of 15 g with extraction times of 6 and 8 hours.


Download data is not yet available.


Abdullah, M., Koc, A. B. (2013). Oil removal from waste coffee grounds using two-phase solvent extraction enhanced with ultrasonication. Renewable Energy, 50, 965-970.

Al-Hamamre, Z., Foerster, S., Hartmann, F., Kröger, M., Kaltschmitt, M. (2012). Oil extracted from spent coffee grounds as a renewable source for fatty acid methyl ester manufacturing. Fuel, 96, 70-76.

Bravo, J., Monente, C., Juániz, I., De Peña, M. P., Cid, C. (2013). Influence of extraction process on antioxidant capacity of spent coffee. Food Research International, 50, 610-616.

Caetano, N. S., Silva, V. F. M., Mata, T. M. (2012). Valorization of coffee grounds for biodiesel production. Chemical Engineering Transactions, 26, 267-272.

Carisano A., Gariboldi, L. (1964). Gas chromatographic examination of the fatty acids of coffee oil. Journal of the Science of Food and Agriculture, 15, 619-622.

Couto, R. M., Fernandes, J., da Silva, M. G., Simões, P. C. (2009). Supercritical fluid extraction of lipids from spent coffee grounds. The Journal of Supercritical Fluids, 51(2), 159-166.

De Melo, M. M., Barbosa, H. M., Passos, C. P., Silva, C. M. (2014). Supercritical fluid extraction of spent coffee grounds: Measurement of extraction curves, oil characterization and economic analysis. The Journal of Supercritical Fluids, 86, 150-159.

González, A.G., Pablos, F., Martı́n, M. J., León-Camacho, M., Valdenebro, M. S. (2001). HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters. Food Chemistry, 73, 93-101.

Gui, M. M., Lee , K. T., Bhatia, S. (2008). Feasibility of edible oil vs. non-edible oil vs. waste edible oil as biodiesel feedstock. Energy, 33, 1646– 1653.

Harahap, F. A. U. 2016. Penentuan siklus ekstraksi Soxhlet terbaik dan karakterisasi minyak kopi dalam pembuatan bahan baku biodiesel dari ampas kopi robusta (Laporan Hasil Penelitian). Program Studi Teknik Kimia Universitas Lampung, Bandar Lampung.

International Coffee Organization. (2018). Trade statistics tables. Retrieved from:

Kondamudi, N., Mohapatra, S. K., Misra, M. (2008). Spent coffee grounds as a versatile source of green energy. Journal of Agricultural and Food Chemistry, 56, 11757–11760.

Mussatto, S. I., Machado, E. M. S., Martins, S., Teixeira, J. A. (2011). Production, composition, and application of coffee and its industrial residues. Food and Bioprocess Technology, 4, 661-672.

Oh, K., Hu, F. B., Manson, J. E., Stampfer, M. J., Willett, W. C. (2005). Dietary fat intake and risk of coronary heart disease in women: 20 years of follow-up of the Nurses’ Health Study. American Journal of Epidemiology, 161, 672-679.

Predojevic, Z. J. (2008). The production of biodiesel from waste frying oils: A comparison of different purification steps. Fuel, 87, 3522–3528.

Ramalakshmi, K., Rao, J. M., Takano-Ishikawa, Y. Goto, M. (2009). Bioactivities of low-grade green coffee and spent. Food Chemistry, 115, 79-85.

Silva, M. A., Nebra, S. A., Machado Silva, M. J., Sanchez, C. G. (1998). The use of biomass residues in the Brazilian soluble coffee industry. Biomass and Bioenergy, 14, 457-467.

Speer, K., Kölling-Speer, I. (2006). The lipid fraction of the coffee bean. Brazilian Journal of Plant Physiology, 18(1), 201-216.

Toci , A. T., Neto, V. J., Torres , A. G., Farah, A. (2013). Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee. LWT - Food Science and Technology, 50, 581-590.

Tsuzuki, W., Matsuoka, A., Ushida, K. (2010). Formation of trans fatty acids in edible oils during the frying and heating process. Food Chemistry, 123, 976-982.

Viani, R., Petracco, M. Coffee, In: Ullmann's Encyclopedia of Industrial Chemistry. 7th ed. Wiley-VCH, Weinheim, 2007 pp. 467-498.

Wei, F., Tanokura, M., Chemical changes in the components of coffee beans during roasting. In: P. R. Preedy, Eds., Coffee in Health and Desease Prevention, Academic Press London, 2015, pp. 83-91.

Wrolstad, R. E., Acree, T. E., Decker, E A., Penner, M. H., Reid, D. S., Schwartz, S. J., Shoemaker, C. F., Smith, D., Sporns, P. (2005). Handbook of Food Analytical Chemistry - Water, Proteins, Enzymes, Lipids, and Carbohydrates. New Jersey: John Wiley & Sons, Inc.
How to Cite
Heru, H., & Hanif, M. (2019). Variation In Time and Mass Of Spent Coffee Ground On Leaching Of Oil Content From Instant-Coffee Pulp. Inovasi Pembangunan : Jurnal Kelitbangan, 7(1), 49.