Review APPLICATION OF COFFEE GROUNDS (Coffea arabica dan Coffea var. robusta) WITH ESSENTIAL OIL AS NATURAL FRAGRANCE INDOOR

Abstract

Coffee grounds (Coffea arabica and Coffea var. robusta) are granular materials produced from the extraction of coffee grounds with hot water and the brewing process and cannot be reused. Coffee grounds that cannot be reused will be thrown away and become waste, causing environmental pollution. Therefore, research related to the use of coffee grounds as an innovation for researchers has begun to be carried out. This work examines the non-volatile and volatile compounds identified in coffee grounds based on the views of various literature. The literature review research method was carried out using two databases, namely Google Scholar and Pubmed in the period 2014-2024. Based on the study selection with the inclusion and exclusion criteria that had been prepared, 10 research articles were obtained that met the criteria. Chemical components of coffee grounds which contain non-volatile compounds such as, Cellulose, Hemicellulose, Arabinose, Mannose, Galactose, Lignin, Alanine, Arginine, Aspartic Acid, Glycine, Histidine, Isoleucine, Tyrosine, Lipids, Free Fatty Acids, Caffeine, and minerals Na, Mg, Ca, P, Sulfur, Fe, Aluminum, proteins, lipids and amino acids which can be used as nutraceuticals, antioxidants, anticarcinogenic, antimicrobial, antibacterial and food ingredients in industry. Meanwhile, the chemical components that have the highest volatile compounds include, among others, methyl pyrazine (15.63%), alpha furfural alcohol (52.16%), and 2,6-dimethylparadiazine (9.62%). Caffeine from coffee grounds extract can be extracted using soxhletation, maceration, reflux, HPLC, and supercritical liquid CO2 and also ultrasonic wave extraction. This extraction can be used using organic or non-organic solvents. The results obtained were caffeine which had the highest value using supercritical CO2 extraction with the addition of ethanol as a cosolvent at a pressure of 300 bar with a temperature of 333 Kelvin. Volatile compounds that have potential as fragrans are pyrazine compounds with a content of 15.63% of the total coffee grounds extract.