EFFECTIVENESS OF PAPAYA LEAF (CARICA PAPAYA L.) EXTRACT IN ACCELERATING PULP REMOVAL AND ITS IMPACT ON THE ORGANOLEPTIC QUALITY OF ROBUSTA COFFEE

Abstract

This study aims to analyze the effectiveness of papaya leaf extract in accelerating pulp removal time while evaluating its impact on the organoleptic quality of the resulting Robusta coffee. The research was conducted in Jember using various concentrations of papaya leaf extract at 33%, 25%, and 20%, along with a control treatment. Pulp removal time data were analyzed using ANOVA followed by Duncan's Multiple Range Test, while organoleptic data were analyzed descriptively. The results indicated that the variation in papaya leaf extract concentration had a significant effect on the speed of pulp removal. Higher extract concentrations led to a faster degradation process of the mucilage layer due to papain enzyme activity. Based on organoleptic tests, the 33% concentration treatment achieved the highest scores for aroma (4.3), flavor (4.1), and overall preference (4.2). Meanwhile, the 25% concentration provided the best color results with a score of 3.9. The use of papaya leaf extract is proven to be an effective and economical alternative for accelerating the fermentation process while increasing panelist preference for Robusta coffee.