Coffee is one of the plantation commodities that has various secondary metabolites such as caffeine, chlorogenic acid, polyphenols, and others. Caffeine in coffee can help improve psychomotor work and build the nervous system. However, excessive caffeine consumption may cause health problems such as insomnia feelings of nervousness and can even increase blood pressure. Therefore, decaffeination is needed to reduce caffeine levels within the coffee beans produced. One method of decaffeination that is safe to use is the swiss water process method because this method only uses water as the solvent and does not use harmful chemicals. This study aimed to obtain the best decaffeination process time using the Swiss Water Process method and determine the effect of decaffeination time on caffeine content, chlorogenic acid content, total phenolic, total flavonoid, pH, total acid, and total dissolved solids of decaf coffee. The treatments in this study were decaffeination for 18 hours, 24 hours, and 30 hours. The results obtained based on the duration of decaffeination treatment obtained the best results in decaffeination for 24 hours with the lowest caffeine decrease of 73% with the caffeine content of 0.65%, the chlorogenic acid content of 0.43%, total phenolic 159.43 mg GAE/g, total flavonoids 42.48 mg QE/g, total dissolved solids 368 ppm, total acid was 0.22% and pH 4.92. This study concluded the best decaffeination time using the Swiss Water Process (SWP) method for 24 hours because it provides the best decrease in caffeine levels by 73% and the highest increase in flavonoid and phenolic compounds. Decaffeination time will affect the content of decaffeinated Arabica coffee produced. The longer the decaffeination time, the levels of caffeine, chlorogenic acid, pH, total solids, and total acid will decrease. Meanwhile, total phenolics and flavonoids will increase during the decaffeination process.
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