Pemetaan Karakteristik Kimia Biji Kopi Arabika Gayo Dan Robusta Gayo

Saputri, Maya; Lioe, Hanifah Nuryani; Wijaya, C. Hanny

doi:10.6066/jtip.2020.31.1.76

Cited by 10 publications

(8 citation statements)

References 23 publications

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“…In this study, it was proved that wine coffee that was fermented longer (hard coffee wine) had a lower pH of 4.65 than hard and soft wine coffee, which were 4.76 and 4.87, respectively. The length of fermentation in general causes the pH value of wine coffee lower than the pH of Gayo Arabica coffee beans which are generally above 5 [17].…”

Section: Resultsmentioning

confidence: 95%

Physicochemical and sensory characteristics of three types of wine coffees from Bener Meriah Regency, Aceh Indonesia

Muzaifa

Abubakar

Nilda

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Wine coffee is coffee products which is produced through a natural coffee processing process which is modified with a longer fermentation process. Currently, the coffee wine processing in the Gayo highlands of Aceh is very popular because it has a fairly high selling price, reaching two to three times higher than regular coffee. This research aims to analyze the physicochemical and sensory properties of three types of wine coffees consisting of soft, hard and black wine coffee which are distinguished by their process based on the length of fermentation. Wine coffee with longer fermentation time has a darker color, sour smell and lower pH. The colour of wine coffee is range from yellowish to brownish. These wine coffees has water content ranges from 10.33-11.67% (meets the standard) and a slightly sour to sour smell with a pH range of 4.65-4.87. The wine coffee flavor scale ranges from 6.5 (good)-7.75 (very good) with a cupping score below the specialty coffee score. The fermented taste attributes detected in wine coffee were winey, overripe, vinegar, citrusy and sourly. The winey character that is often associated with wine coffee is found with moderate to high intensity. In particular, overripe, vinegar and sourly characters have a higher intensity in soft and strong wine coffee than black wine coffee.

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Section: Resultsmentioning

confidence: 95%

Physicochemical and sensory characteristics of three types of wine coffees from Bener Meriah Regency, Aceh Indonesia

Muzaifa

Abubakar

Nilda

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…According to research [46], coffee beans contain higher protein than roasted coffee based on total amino acids.Several amino acids will react to form coffee's aroma and color components. Therefore, the amino acids in coffee beans determine the qualities of roasted coffee [47]. Measuring protein levels in coffee can be done using the Lowry method.…”

Section: Resultsmentioning

confidence: 99%

Flavor enhancement of decaffeinated robusta beans re-fermentation using a mucilage analog of the blend of watermelon albedo (Citrullus vulagris Schard) and sucrose

Aulia,

Bastian,

Asfar

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Robusta beans have a bitter taste, sour taste, and high caffeine content. Robusta coffee contains 2.2 percent caffeine, while Arabica coffee contains 1.2 percent caffeine. The caffeine level in the coffee beans can be lowered through the decaffeinated process. Optimal caffeine extraction from coffee requires heating via the decaffeinated process. However, high temperatures and long decaffeinated times can reduce flavor due to the degradation of flavor-forming compounds, resulting in decaffeinated coffee with a weak flavor. This research aimed to enhance the flavor of decaffeinated robusta beans by re-fermentation using watermelon (Citrullus vulgaris Schard.) albedo and sucrose. The specific purpose of the study was to analyze the taste of re-fermented decaffeinated robusta beans using cupping methods caffeine levels, reduction sugar levels, and protein levels in advanced re-fermentation decaffeinated coffee using a mucilage analog of the blend of watermelon albedo and sucrose. The study consists of two factors, decaffeinated robusta beans (5% and 10%) and the amount of sucrose (5%, 10%, and 12%). Results indicate improved decaffeinated robusta beans using re-fermentation mucilage analog of the blend of watermelon albedo and sucrose with cupping test 81.75 and with the chemical characteristic of caffeine 1,05%, reduction sugar level, and 2.27% protein level. Flavor decaffeinated robusta beans re-fermentation indicated an increase with the final high score using cupping methods with the flavor produced by brown sugar, sweet potato smell and aftertaste, herbs, and advanced re-fermentation of decaffeinated using mucilage analog showed a change in the chemical characteristic of coffee.

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“…Moreover, the Robusta coffee bean samples appeared to have a slightly lower pH than the Arabica samples. Saputri et al (2020) reported that Arabica Gayo coffee beans have an average pH of 5.66, which is slightly higher than that of Robusta Gayo coffee beans (4.89). However, Lee et al (2017) reported that the pH of Arabica coffee beans is lower (4.60-5.60) than that of Robusta coffee beans (5.30-6.10).…”

Section: Total Carbohydrate Contentmentioning

confidence: 93%

The Chemical Characteristics of Arabica and Robusta Green Coffee Beans From Geopark Rinjani, Indonesia

Zainuri,

Paramartha,

Fatinah

et al. 2023

BIOTROPIA

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Green coffee beans are also called unroasted coffee beans. The chemical composition of green coffee beans plays a vital role in determining the final product’s aroma. The main objective of this research was to characterize the chemical properties of Arabica and Robusta green coffee beans grown in different regions of Geopark Rinjani, Lombok Island, Indonesia. The water, ash, protein, carbohydrate, total solids, and caffeine contents, total acidity, and pH were determined. Data were analyzed by analysis of variance. The results revealed significant differences in the moisture contents of Arabica beans from Sembalun, Sajang, and Sapit and Robusta beans from Rempek, Selelos, and Genggelang. Additionally, the ash contents of Arabica Sajang and Arabica Sapit showed notable differences compared to other samples. However, the total fat contents of Arabica Sajang, Arabica Sapit, Robusta Rempek, and Robusta Genggelang did not exhibit significant variations. On the other hand, significant differences were observed in the protein contents of all samples, particularly between Arabica Sembalun and Arabica Sapit, compared to Arabica Sajang, Robusta Rempek, Robusta Genggelang, and Robusta Selelos. Robusta coffee beans appeared to have a slightly lower pH than Arabica beans. The latter exhibited consistent acidity in the range of 0.20–0.21, whereas the former showed higher acidity levels (0.23–0.25). Arabica beans had a lower caffeine content, averaging 1.09%, whereas Robusta beans exhibited an average caffeine content of 2.09%. This research provides valuable insights into the chemical composition of green coffee beans from different species and locations within Geopark Rinjani, contributing to a better understanding of the factors influencing the aroma and quality of coffee.

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Pemetaan Karakteristik Kimia Biji Kopi Arabika Gayo Dan Robusta Gayo

Cited by 10 publications

References 23 publications

Physicochemical and sensory characteristics of three types of wine coffees from Bener Meriah Regency, Aceh Indonesia

Physicochemical and sensory characteristics of three types of wine coffees from Bener Meriah Regency, Aceh Indonesia

Flavor enhancement of decaffeinated robusta beans re-fermentation using a mucilage analog of the blend of watermelon albedo (Citrullus vulagris Schard) and sucrose

The Chemical Characteristics of Arabica and Robusta Green Coffee Beans From Geopark Rinjani, Indonesia

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