&lt;b&gt;Effects of nitrogen and potassium on the chemical composition of coffee beans and on beverage quality

Clemente, Júnia Maria; Martínez, Herminia; Alves, Leonardo Corrêa; Finger, Fernando Luíz; Cecon, Paulo Roberto

doi:10.4025/actasciagron.v37i3.19063

Cited by 33 publications

(36 citation statements)

References 21 publications

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“…Selain itu, unsur K juga berperan dalam reproduksi tanaman kopi, terutama pada hasil dan ukuran biji (Clemente et al, 2013), menentukan kualitas citarasa dengan mengaktifkan enzim polifenol oksidase serta menentukan kandungan kafein dan fenol dalam biji kopi (Gonthier, Witter, Spongberg, & Philpott, 2011;Clemente et al, 2013;Mancuso, Soratto, Crusciol, & Castro, 2014;Clemente, Martinez, Alves, Finger, & Cecon, 2015).…”

Section: Korelasi Ketinggian Tempat Dengan Sifat Kimia Tanahunclassified

Korelasi Antara Ketinggian Tempat, Sifat Kimia Tanah, dan Mutu Fisik Biji Kopi Arabika di Dataran Tinggi Garut

Supriadi

Randriani

Towaha

2016

J. Tanaman Industri dan Penyegar

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ABSTRAKKetinggian tempat mempengaruhi unsur-unsur iklim yang akan berdampak terhadap sifat kimia tanah. Pertumbuhan, produktivitas, mutu, dan citarasa kopi ditentukan oleh beberapa faktor, salah satunya sifat kimia tanah. Tujuan penelitian adalah menganalisis korelasi antara ketinggian tempat, sifat kimia tanah, dan mutu fisik biji kopi Arabika di dataran tinggi Kabupaten Garut. Penelitian dilakukan di dataran tinggi Kabupaten Garut, Provinsi Jawa Barat, mulai bulan April sampai Agustus 2014. Penelitian menggunakan metode survei dengan pemilihan lokasi dan ketinggian tempat secara purposive serta pengambilan sampel tanah dan biji kopi secara acak di masing-masing lokasi. Parameter yang diamati adalah sifat kimia tanah, persentase biji normal, dan berat biji kopi Arabika pada ketinggian tempat 1.000-1.600 m dpl. Data dianalisis menggunakan korelasi. Hasil penelitian menunjukkan korelasi yang nyata antara ketinggian tempat dengan beberapa sifat kimia tanah dan mutu fisik biji kopi Arabika di dataran tinggi Garut. Semakin tinggi tempat maka semakin meningkat pula sifat kimia tanah seperti pH, C-organik, N-total, Na, dan KTK, tetapi sebaliknya untuk P 2 O 5 total. Meningkatnya tinggi tempat dan beberapa sifat kimia tanah tersebut seiring dengan meningkatnya pula persentase biji normal dan berat 100 biji kopi Arabika.

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Section: Korelasi Ketinggian Tempat Dengan Sifat Kimia Tanahunclassified

Korelasi Antara Ketinggian Tempat, Sifat Kimia Tanah, dan Mutu Fisik Biji Kopi Arabika di Dataran Tinggi Garut

Supriadi

Randriani

Towaha

2016

J. Tanaman Industri dan Penyegar

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“…The K content plays an important role in protein synthesis, carbohydrates, and adenosine triphosphate (ATP), regulation of osmotic pressure, and tolerance to pests and diseases through the effects of the durability and permeability of plasma membranes (Marschner, 2012 cited by Moura et al, 2015). Potassium content determines the flavor quality by activating the polyphenol oxidase enzyme and controls the caffeine and phenol content in coffee beans (Clemente et al, 2015).…”

Section: Aciditymentioning

confidence: 99%

Analysis of Taste Quality of Coffea Arabica L. In Several Altitudes at Gayo Lues District.

Izzati¹

2019

IJAR

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The quality of arabica coffee taste is determined by varieties, altitude, land cultivation, fermentation, drying, roasted, brewed, and potassium content in the seeds. This study aims to find out the Arabica coffee taste in Gayo Lues district planted on different characteristics of land morphology. The plant sampling was collected and determined by altitude places, different slope, similar varieties, similar age, and similar land cultivation. The total sample was observed from 3-5 plants of Arabica Coffea L. seeds in every unit observation. Parameter of observation was Arabica coffee taste in each altitude places. Variables of Arabica coffee taste that observed were aroma, flavor, after taste, acidity, body, balance, uniformity, clean cup, sweetness, overall, defect, and total score. One of the variables of determinant taste was altitudes place. The best taste was obtained from observation land unit (LU) 21 in scoring 83,75. The research results indicated that there was a positive relationship between altitude place and potassium content to Arabica coffee taste.

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“…Pola serupa juga ditunjukkan oleh hasil penelitian Sridevi & Giridhar (2014). Kandungan kafein dalam biji kopi terkait dengan banyak faktor,termasuk lingkungan tumbuh tanaman, seperti ketinggian tempat, temperatur, dan curah hujan (Komes & Vojvodić, 2014) serta unsur hara N (Clemente, Martinez, Alves, Finger, & Cecon, 2015). Pada ketinggian 1.200 m dpl, kandungan N total lebih rendah dibandingkan pada ketinggian 600 dan 900 m dpl (Tabel 1).…”

Section: Kandungan Kafein Biji Dan Mutu Citarasa Seduhanunclassified

Ekspresi Fenotipik Klon Kopi Robusta “Sidodadi” pada Tiga Ketinggian Tempat

Randriani¹,

Dani²,

Supriadi³

et al. 2016

J. Tanaman Industri dan Penyegar

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<em>Coffee "Sidodadi" is the Robusta coffee clone, selected by farmers, widely developed in the Bengkulu region. The clones are distributed at different altitudes, i.e. 600, 900, and 1,200 m asl and presumably have different phenotyphic expression due to different growth environment. This study aimed to determine the influence of altitudes on the phenotypic expression of coffee "Sidodadi". The study was conducted at (1) 600 m asl (Sukarami subdistrict, Bermani Ulu district, Curup Regency), (2) 900 m asl (Airsempiang subdistrict, Kabawetan district, Kapahiang Regency), and (3) 1,200 m asl (Airles subdistrict, Muara Kemumuh District, Kapahiang Regency), from January 2014 to October 2015 with a survey method. A total of 5 trees were randomly assigned to each experimental unit and each was repeated 5 times. Phenotypic characters observed including vegetative morphology and yield components (data obtained using the difference test of two average t-Students on the 5% level), caffeine content, and cupping-test score. The sample of coffee beans used was 500 g with a water content of 10%–10.9% taken at three different altitudes. The results showed a significant effect of altitude on vegetative growth and yield components of "Sidodadi" Robusta coffee. Altitude of 1.200 m asl produces vegetative, generative, and higher-yielding coffee yields, but with lower caffeine content than those grown at 600 and 900 m asl. Meanwhile, the best flavor quality with a score of 85.25 is indicated by "Sidodadi" Robusta coffee grown at an altitude of 900 m asl which delivered high body, long aftertaste, dark chocolate aroma, and caramelly flavor.</em>

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<b>Effects of nitrogen and potassium on the chemical composition of coffee beans and on beverage quality

Cited by 33 publications

References 21 publications

Korelasi Antara Ketinggian Tempat, Sifat Kimia Tanah, dan Mutu Fisik Biji Kopi Arabika di Dataran Tinggi Garut

Korelasi Antara Ketinggian Tempat, Sifat Kimia Tanah, dan Mutu Fisik Biji Kopi Arabika di Dataran Tinggi Garut

Analysis of Taste Quality of Coffea Arabica L. In Several Altitudes at Gayo Lues District.

Ekspresi Fenotipik Klon Kopi Robusta “Sidodadi” pada Tiga Ketinggian Tempat

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