Effect of Soaking Coffee (Coffea arabica) Cherries on Biochemical Composition and Cup Quality of Coffee Brew

Ikumi, Pauline Wairimu; Koskei, Richard; Njoroge, Daniel; Kathurima, Cecilia Wagikondi

doi:10.9790/2402-1106021418

Cited by 4 publications

(2 citation statements)

References 8 publications

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“…Enzim bromelin yang terdapat pada nanas dapat memecah protein, kafein memiliki sifat yang mirip dengan protein sehingga bromelin dapat menurunkan kadar kafein pada kopi (Oktadina et al 2013). Perendaman juga memiliki pengaruh terhadap bitter, perendaman dapat menurunkan asam klorogenat yang berperan dalam pembentukan rasa bitter (Ikumi et al 2017).…”

Section: Uji Hedonik Bitter Seduhan Kopiunclassified

Characteristics of Argopuro Robusta Coffee with Processing Methods Honey Process and Pineapple Addition

Amilia,

Rifa'i,

Choirun

et al. 2023

jofe

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This study aims to determine the physical quality characteristics and the effect of adding pineapple concentration on the hedonic test of the Robusta Argopuro coffee method honey process. The research method used a completely randomized design with a single factor in 3 treatments using pineapple pulp concentrations (30%, 50%, and 80%) with 3 replications. The results of the study did not find live insects and the appearance of a moldy or rotting odor in the coffee greenbean with a defect value of 9.5 is included in the quality category 1. The seed size test results in a large seed size classification. The water content test produced the highest value of 9.97 at 80% concentration and the lowest 9.33 at 0% concentration and the hedonic test of aroma, color, sweetness, acidity, fruity, bitter, body, aftertaste, balance, and, overall produced the highest values in a row, namely 3.46 at a concentration of 0%; 3.56 at 50% concentration; 3.09 at 80% concentration; 3.22 at 80% concentration. 3.06 at 80% concentration; 3.24 at 50% concentration; 3.20 at 80% concentration; 3.38 at 30% concentration, 3.34 at 80% concentration; and 3.47 at 80% concentration. On the results of the physical quality test of coffee greenbean complies with SNI 01-2907-2008 standard. %. Argopuro robusta coffee brew honey process with the addition of pineapple pulp at a concentration of 80% produced the highest hedonic value.

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Section: Uji Hedonik Bitter Seduhan Kopiunclassified

Characteristics of Argopuro Robusta Coffee with Processing Methods Honey Process and Pineapple Addition

Amilia,

Rifa'i,

Choirun

et al. 2023

jofe

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“…Hal ini mengindikasikan perendaman buah dapat menurunkan total skor citarasa. Penelitian Ikumi et al (2017) menunjukkan perendaman dapat menurunkan total skor citarasa.…”

Section: Mutu Citarasaunclassified

Pengaruh Lama Perendaman Buah dan Fermentasi terhadap Warna Kulit Tanduk dan Citarasa Kopi Robusta

Sa’diyah¹,

Ahmad²,

Widyotomo³

et al. 2019

J. tanam. industri dan penyegar

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Pulping and fermentation of coffee cherry determine the quality of green beans and coffee flavors. Delay in pulping will cause the slime stick to the hull skin hence decreasing the bean quality and flavor. The objective of this study was to examine the effect of soaking before pulping and fermentation time to the color of coffee hull skin and the cup quality. The research was carried out at the experimental station of Indonesian Coffee and Cocoa Research Institute in Malang Regency (ICCRI) and ICCRI laboratory in Jember Regency from July 2018 to January 2019. Experiments used factorial completely randomized design. The first factor was cherry soaking duration (0, 24, 48, and 72 hours) and the second factor was fermentation duration (0, 24, and 48 hours) and then combined into 12 treatments, with three replications. Ten kilograms of coffee cherries were soaked prior to pulping then fermented in a plastic bag and added with Lactobacillus casei 2,5 x 107 cfu/ml as starter. Parameters observed were color of hull skin (L value, a*, dan b*) and the cup quality. The results showed that soaking the cherry decreased the green beans quality which is indicated by less brightness (L), high a* value, and decreasing b* value of hull skin color. While the fermentation treatment can increase the value of L, decrease the a* value, and increase the b* value. The interaction of treatment of soaking and fermentation time significantly affected the lightnessl a* and b* value. Soaking and fermentation treatments did not significantly affect to the flavor, salt/acid, balance, and total score of coffee flavor. Soaking is not recommended for more than 48 hours and fermentation should be carried out 48 hours.

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Impact of fruit reserve conditions from harvest to processing on the chemical composition and quality of coffee

Osorio,

Pabón,

Medina

2024

Front. Sustain. Food Syst.

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Changes in the different stages of fruit processing are becoming a differentiating factor in coffee quality. Currently, generating delays in the processing of the fruit, that is, reserve, is a practice that can modify the sensory profile of the beverage. In this study, the fruit was reserved in three stages of maturity, two temperatures (15° and 20°C) and at two timepoints (24 and 48 h), establishing its chemical composition and sensory characteristics using analytical techniques such as liquid and gas chromatography. The state of maturity 1 showed an effect on malic and quinic acids due to the interaction of temperature and reserve time, while stage of maturity 3 showed an effect on glucose and fructose. The state of maturity 2 showed an effect of the reserve time on the same compounds of states 1 and 3, in addition to the content of defective beans and sucrose. The sensory quality expressed as the total SCA (Specialty Coffee Association) score and the attributes did not show treatments effect, the reserve of the fruit under the evaluated conditions presents an effect on the descriptors of the flavor. Extending the fruit reserve time from 24 to 48 h showed an increase in the groups of flavor descriptors associated with fruit and red fruits from 33.33 to 66.66% and from 34.04 to 65.95%. This implies that the constituent parts of the fruit such as the exocarp and mesocarp interact with the bean, leading to changes in the chemical composition and the improvement of the qualitative complexity of the sensory quality. This is a consequence of the increase in the frequency of the flavor descriptors of the fruit and red fruit category.

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Effect of Soaking Coffee (Coffea arabica) Cherries on Biochemical Composition and Cup Quality of Coffee Brew

Cited by 4 publications

References 8 publications

Characteristics of Argopuro Robusta Coffee with Processing Methods Honey Process and Pineapple Addition

Characteristics of Argopuro Robusta Coffee with Processing Methods Honey Process and Pineapple Addition

Pengaruh Lama Perendaman Buah dan Fermentasi terhadap Warna Kulit Tanduk dan Citarasa Kopi Robusta

Impact of fruit reserve conditions from harvest to processing on the chemical composition and quality of coffee

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