Low Caffeine Tropicana Coffee Destroys Cancer and Tumors

The innovative ideas of millennial students have the potential to solve societal problems and propel Indonesia into the ranks of developed countries. Ade Syahri Fitria Pulungan, Khansa Praningdita Sulistyo, and I Gusti Ngurah Satya Mukti completed the Industrial Chemical Engineering Technology Study Program (TRKI) at Diponegoro University Semarang (UNDIP). This fourth-semester student has developed a business product called Low Calorie Tropical Coffee, which can help prevent cancer and tumors.
Coffee is a pleasant drink that is widely consumed around the world in terms of customer enjoyment and satisfaction. In Indonesia, coffee is a popular beverage among millions of people. However, beyond the pleasure of drinking coffee, this bitter black contains a variety of nutrients that are beneficial to the body. In fact, Ade Syahri Fitria Pulungan, also known as Ade, said that the innovative idea he and his two colleagues had in the shape of low-calorie tropical coffee might treat a variety of severe ailments in addition to its great taste. Fermented coffee beans with pineapple tubers to make low-caffeine coffee, which is then blended with lychee fruit and processed through many processes to generate tropical coffee powder. Pineapple contains antioxidants such as phytochemical phenolic compounds and flavonoids, which operate by trapping free radicals and inhibiting the development of cancer cells, according to Ade.
Khansa According to Praningdita Sulistyo, also known as Khansa, the benefits of lychees include increased immunity or body resistance, reduced risk of cancer, reduced risk of cardiovascular disease, reduced chance of tumor development, and controlling blood glucose levels. Lychees make a delightful, healthful topping. Coffee is a bitter beverage that contains caffeine to prevent drowsiness. According to Khansa, people should avoid consuming too much caffeine because it might create hallucinations and feelings of disorientation, nausea and vomiting, diarrhea, excessive thirst, or frequent urination.
According to I Gusti Ngurah Satya Mukti, also known as Satya, the enzymatic reaction between the bromelain enzyme and coffee causes contact between the enzyme and the substrate, resulting in decomposition. However, after reaching the enzyme’s efficiency limit, the caffeine content remains rather steady. Caffeine concentration may decrease due to the presence of crude enzymes. The bromelain enzyme will break down caffeine-containing proteins in cell walls, which will subsequently dissolve in water. The effective fermentation duration for pineapple and coffee beans is 36 hours. “Therefore, the opportunity to start up the production of robusta type decaffeinated tropical coffee with the sensation of lychee is very prospective for mass production,” said Satya.