Impact of Natural Fermentation on Physicochemical, Microbiological and Cup Quality Characteristics of Arabica and Robusta Coffee

2012 ◽  
Vol 83 (2) ◽  
pp. 233-239 ◽  
Author(s):  
Kulandaivelu Velmourougane
Keyword(s):  
Quality Characteristics ◽  
Natural Fermentation ◽  
Robusta Coffee ◽  
Cup Quality

scholarly journals Green bean biochemical attributes of Arabusta coffee hybrids from Kenya using HPLC and soxhlet extraction methods

2021 ◽  
pp. 201-208
Author(s):  
Jane Jerono Cheserek ◽  
Kahiu Ngugi ◽  
James Wanjohi Muthomi ◽  
Chrispine O Omondi ◽  
Njoroge Kihara Ezekiel
Keyword(s):  
Principal Component ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Chlorogenic Acids ◽  
Green Beans ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Biochemical Compounds ◽  
Coffee Oil ◽  
Cup Quality

Robusta coffee yields higher than Arabica coffee. However, it is limited by the inferior cup quality. The biochemical compounds found in coffee interact and determines the final cup quality. The objective of the study was to characterize the biochemical compounds found in Arabusta coffee hybrids. Twenty coffee genotypes including the Arabusta hybrids, backcrosses, Robusta and Arabica coffee were established at KALRO-Alupe (Busia) and Siaya -ATC in the year 2015. Coffee cherry was harvested and processed in the year 2018 and the green beans were analysed for sucrose, oil, trigonelline, caffeine and chlorogenic acids using the HPLC and soxhlet method. There were significant differences amongst the genotypes for these biochemical compounds across the two different environments (Busia and Siaya counties). Robusta recorded higher levels of caffeine and chlorogenic acids while the Arabusta hybrids recorded intermediate levels of the biochemical compounds between the Robusta and Arabica coffee species. The Genotype by Environment (G x E) interaction effect was only significant for chlorogenic acids. Caffeine, sucrose, oil and trigonelline levels were significantly high for genotypes evaluated in Siaya when compared to Busia. Chlorogenic acid had a positive significant association with caffeine, but was negatively correlated with coffee oil and sucrose. Coffee oil indicated a positive significant association with sucrose and Trigonelline. The Principal Component Analysis (PCA) differentiated the genotypes based on the levels of biochemical compounds indicating high genetic variation amongst the genotypes. Arabusta hybrids exceeded Robusta coffee in performance of biochemical compounds which implies that there was a successful introgression of quality genes

scholarly journals Pengaruh Elevasi dan Pengolahan terhadap Kandungan Kimia dan Citarasa Kopi Robusta Lampung

2014 ◽  
Vol 1 (1) ◽  
pp. 57
Author(s):  
Juniaty Towaha ◽  
Asif Aunillah ◽  
Eko Heri Purwanto ◽  
Handi Supriadi
Keyword(s):  
Processing Technique ◽  
Climatic Conditions ◽  
High Quality ◽  
Robusta Coffee ◽  
Dry Processing ◽  
Randomized Design ◽  
Two Factors ◽  
Wet Processing ◽  
Completely Randomized Design ◽  
Cup Quality

<p>Kopi Robusta Indonesia memiliki agroklimat dan elevasi tempat yang variatif serta lebih luas sehingga berpotensi sebagai penghasil kopi Robusta yang bermutu tinggi dengan citarasa dan aroma khas. Penelitian telah dilaksanakan di perkebunan rakyat Provinsi Lampung dari bulan Januari hingga Desember 2013. Tujuan penelitian adalah menganalisis pengaruh elevasi dan pengolahan terhadap kandungan kimia serta citarasa kopi Robusta di perkebunan kopi Robusta milik rakyat di Provinsi Lampung. Penelitian menggunakan metode survey dan analisis datanya mengikuti Rancangan Acak Lengkap dengan dua faktor dan tiga ulangan. Faktor pertama adalah empat ketinggian tempat, yaitu (1) 200; (2) 400; (3) 600 dan (4) 800 m dpl, sedangkan faktor kedua pengolahan buah kopi, yaitu (1) basah dan (2) kering. Parameter yang diamati meliputi pengujian kadar kafein, protein, lemak, dan abu serta uji organoleptik (cupping test). Hasil penelitian mendapatkan bahwa makin tinggi elevasi tempat tumbuh kopi Robusta di daerah Lampung maka kadar kafein dan lemak cenderung semakin meningkat. Selanjutnya, proses pengolahan kopi secara basah menghasilkan mutu citarasa kopi Robusta Lampung lebih tinggi dibandingkan dengan pengolahan secara kering.</p><p>Kata Kunci: Kopi Robusta, elevasi, pengolahan, kandungan kimia, citarasa</p><p>Robusta coffee was grown in Indonesia at diverse agro-climatic conditions and altitudes, so it potentially to develop of high quality Robusta coffee with a distinctive flavor and aroma. Research was conducted on smallholder plantations in Lampung Province from January to December 2013. The objective of this study was to analyze the quality and flavor of Robusta coffee developed at different elevation in Lampung Province, in order to identify the most appropriate elevation for Robusta coffee to have the best quality and flavor. Research was use completely randomized design with three replications and two factors. The first factor is altitude: (1) 200; (2) 400; (3) and 600 (4) 800 m above sea level, while the second factor is the processing technique: (1) wet; and (2) dry processing. Variables tested were levels of caffeine, protein, fat and ash as well as cup quality. The results showed that the higher of elevation the higher of caffein and fat contents. Moreover, wet processing of Lampung Robusta Coffee gave higher cup quality compared to dry processing.</p>

scholarly journals The effect of drying temperature on cup quality of coffee subjected to mechanical drying

2021 ◽  
pp. 35-41
Author(s):  
T.N. Sandeep ◽  
B.B. Channabasamma ◽  
T.N. Gopinandhan ◽  
J.S. Nagaraja
Keyword(s):  
Drying Methods ◽  
Drying Time ◽  
Drying Temperature ◽  
Sun Drying ◽  
Robusta Coffee ◽  
Temperature Regimes ◽  
Quality Rating ◽  
Drying Rates ◽  
Cup Quality

The objective of the work was to study the effect of drying temperature on cup quality of the robusta coffee subjected to mechanical drying in comparison with conventional sun drying. The robusta coffee processed by wet (parchment coffee) and dry (cherry coffee) methods were subjected to drying at different temperature regimes (40 oC, 50 oC and 60 oC) in a rotary mechanical dryer. The results of the study indicated that as the drying temperature increased, the time of drying reduced. Sun drying of parchment coffee took 48 hours (approximately seven days) to attain the desired moisture content of 11-12 per cent, while mechanical drying reduced the drying time to 16 to 24 hours. Similarly, cherry coffee subjected to sun drying took 88 hours (approximately 15 days), while mechanical drying reduced the drying time to 32 to 48 hours. The cup quality rating of coffee dried by different drying methods revealed that sun-dried robusta parchment coffee scored the highest cup rating. As the drying temperature increased, the cup quality ratings decreased. A similar cup quality rating was also observed with cherry coffee. These results indicate a considerable reduction of drying time when coffee beans are dried in a mechanical dryer. However, there is a need to regulate the drying temperature, which otherwise would negatively impact the quality of coffee. The drying temperature should not exceed 40oC for preserving the innate quality of robusta coffee because the high drying rates provoked by high temperatures can cause damage to the coffee quality due to the damage caused to the cell membranes. Overall, mechanical drying is more advantageous to sun drying in-terms of drying hours (indirectly reduces dependency on manpower) and preservation of innate quality of the coffee.

scholarly journals Microbiological changes and their impact on quality characteristics of red hot chilli pepper mash during natural fermentation

2018 ◽  
Vol 53 (8) ◽  
pp. 1816-1823 ◽  
Author(s):  
Evelyn G. Watts ◽  
Marlene E. Janes ◽  
Witoon Prinyawiwatkul ◽  
Yixiao Shen ◽  
Zhimin Xu ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Chilli Pepper ◽  
Natural Fermentation

Cup quality profiles of Robusta Coffee Wilt Disease Resistant Varieties grown in three Agro‐ecologies in Uganda

2021 ◽  
Author(s):  
Joseph Mulindwa ◽  
Archileo Natigo Kaaya ◽  
Lawrence Muganga ◽  
Moses Paga ◽  
Pascal Musoli ◽  
...  
Keyword(s):  
Wilt Disease ◽  
Robusta Coffee ◽  
Disease Resistant ◽  
Resistant Varieties ◽  
Cup Quality

Impact of delay in processing on mold development, ochratoxin-A and cup quality in arabica and robusta coffee

2010 ◽  
Vol 27 (8) ◽  
pp. 1809-1816 ◽  
Author(s):  
Kulandaivelu Velmourougane ◽  
Rajeev Bhat ◽  
Thirukonda Nannier Gopinandhan ◽  
Periyasamy Panneerselvam
Keyword(s):  
Ochratoxin A ◽  
Robusta Coffee ◽  
Cup Quality

Quality Features of Metal Matrix Composite Castings

2013 ◽  
Vol 58 (3) ◽  
pp. 659-662 ◽  
Author(s):  
K. Gawdzińska
Keyword(s):  
Metal Matrix Composite ◽  
Matrix Composite ◽  
Metal Matrix ◽  
Matrix Material ◽  
Quality Characteristics ◽  
Material Quality ◽  
Reinforcement Material ◽  
Composite Casting ◽  
Quality Features

Abstract In this paper it is stated, that a set of quality features of metal matrix composite castings differs from the same set for castings of classic materials, although some features are common for both of these material groups. These features (pertaining to a set of quality characteristics of composite castings) have been named as specific, they have not been determined yet and a description of material quality should be performed (according to the qualitology) on a principle of description of quality characteristics of this product. Therefore, this set of features has been determined. It was proposed to add the following characteristics to the set of specific features of composite castings quality: matrix material, reinforcement material, binding between components and porosity of the composite casting. In this set a sub-set of quality characteristics of composite castings was also determined.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

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