Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

Ground coffee is coffee beans that have been roasted, ground or ground so that they have a smooth shape. The purpose of this study was to determine the content of compounds in robusta coffee roasted seed extract (Coffea canephora) from plants produced by organic and inorganic fertilization, and to know the difference in compounds between the results of organic and inorganic fertilization. The characteristics of phytochemical screening were carried out qualitatively on alkaloids, flavonoids, tannins, terpenoids and saponins and the antioxidant activity was carried out by the DPPH (1,1-dipenyl-2-picrihidrazil) method. Phytochemical screening characteristic test results show that robusta coffee bean extract extract from the results of organic and inorganic fertilization both contain flavonoids, alkaloids, tannins, and saponins, while the antioxidant test activity of robusta coffee beans extracts shows differences based on the results of statistical tests of linear regression analysis with the IC50 value the highest antioxidant content was inorganic coffee roasted bean extract only 14.0629 ppm compared to the organic roasted extract with a value of 30.6159 ppmKeywords: Robusta Coffee (Coffea canophora), Phytochemical Screening, DPPH MethodABSTRAKKopi bubuk adalah biji kopi yang telah disangrai digiling atau ditumbuk sehingga mempunyai bentuk halus. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa dalam ekstrak biji sangrai kopi robusta (Coffe canephora) dari tanaman hasil pemupukan organik dan anorganik, dan mengetahui perbedaan senyawa antara hasil pemupukan organik dan anorganik. Karakteristik skrining fitokimia dilakukan secara kualitatif yang dilakukan terhadap alkaloid, flavonoid, tanin, terpenoid dan saponin dan aktivitas antioksidan dilakukan dengan metode DPPH (1,1-difenil-2-pikrihidrazil). Hasil uji karakteristik skrining fitokimia menunjukkan bahwa ekstrak biji sangrai kopi robusta dari hasil pemupukan oganik dan anorganik keduanya sama mengandung senyawa flavonoid, alkaloid, tanin, dan saponin, sedangkan pada aktifitas uji antioksidan ekstrak biji sangrai kopi robusta menunjukan perbedaan berdasarkan hasil uji statistik analisis regresi linear dengan nilai IC50 kadar antioksidan paling tinggi adalah ekstrak biji sangrai kopi anorganik hanya 14,0629 ppm dibandingkan dengan ekstrak sangrai dari organik dengan nilai 30,6159 ppm.Kata kunci : Kopi Robusta (Coffea canophera), Skrining Fitokimia, Metode DPPH

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Daya Hambat Ekstrak Biji Kopi Robusta (Coffea Canephora) terhadap Bakteri Porphyromonas gingivalis (in vitro)

STOMATOGNATIC - Jurnal Kedokteran Gigi ◽

10.19184/stoma.v18i2.28060 ◽

2021 ◽

Vol 18 (2) ◽

pp. 69

Author(s):

Rr. Nektara Titan Dianastri ◽

Pudji Astuti ◽

Rendra Chriestedy Prasetya

Keyword(s):

Porphyromonas Gingivalis ◽

Inhibition Zone ◽

Coffea Canephora ◽

Negative Control ◽

Growth Media ◽

Coffee Bean ◽

Chlorogenic Acids ◽

Robusta Coffee ◽

Coffee Beans

Periodontitis is mostly caused by plaque and Pophyromonas gingivalis bacteria as the main cause. The outer membrane layer of the Porphyromonas gingivalis wall produces pathogenic virulence factors, such as lipopolysaccharides which will activate inflammatory cells and cause phagocytosis of antigens thereby triggering free radicals. Robusta coffee beans naturally contain caffeine, phenolic compounds, trigonellin, and chlorogenic acids as antibacterial and anti-inflammatory. The purpose of this study was to determine the inhibition of Robusta (Coffea canephora) coffee bean extract 0.5%; 0.75%; 1%; 1.25%; 1.5% and 3% on the growth of Porphyromonas gingivalis in vitro and to find out the lowest concentration of Robusta (Coffea canephora) coffee bean extract which has inhibitory effect on the growth of Porphyromonas gingivalis. In this study were divided into 8 treatment groups namely positive control, negative control, 0.5% robusta coffee bean extract, 0.75%, 1%, 1.25%, 1.5% and 3%. Petridish dishes containing TSA media that have been sterilized, added P. gingivalis suspension with density according to Mc standard. Farland Then a sterile white test blank with a diameter of 6 mm that is still sterile is placed on top of the bacterial growth media in accordance with the placement of the treatment group and dropped with all 8 treatment materials. After 24 hours incubated in a desiccator, the inhibition of robusta coffee bean extracts against the growth of Porphyromonas gingivalis bacteria was observed and data collection was done by measuring the inhibition zone using calipers. The results obtained robusta coffee bean extract at concentrations of 3%, 1.5%, 1.25% and 1%, have an antibacterial power which is suspected because Robusta coffee beans naturally contain ingredients such as caffeine, polyphenols and chlorogenic acids which have antibacterial activity while the robusta coffee bean extract with a concentration of 0.5% and 0.75% does not have antibacterial power against Pophyromonas gingivalis. Robusta coffee bean extract with a concentration of 1% is the smallest concentration of Robusta (Coffea canephora) coffee bean extract which can inhibit the growth of Porphyromonas gingivalis.

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FORMULASI SEDIAAN LOTION EKSTRAK ETANOL BIJI KOPI ROBUSTA (Coffea cenephora)

JURNAL FARMASIMED (JFM) ◽

10.35451/jfm.v3i2.570 ◽

2021 ◽

Vol 3 (2) ◽

pp. 53-56

Author(s):

Erda Wati ◽

Uci Dwi Cahya ◽

Yosi Darmirani

Keyword(s):

Free Radicals ◽

Coffea Canephora ◽

Homogeneity Test ◽

Coffee Bean ◽

Oxidation Reactions ◽

Polyphenol Compounds ◽

Skin Cells ◽

Robusta Coffee ◽

Coffee Beans ◽

Irritation Test

Bean robusta coffee contains polyphenol compounds which are useful as antioxidants. Antioxidants can inactivate the development of oxidation reactions, by preventing the formation of free radicals. Robusta coffee bean plant (Coffea canephora) is an ingredient that can be formulated into lotion preparations. Cosmetic lotion aims to remove dead skin cells, brighten the skin and soften the skin. This research is to make lotion preparations from robusta coffee bean extract (Coffea Canephora) . This research uses pure experiment. Robusta coffee beans are extracted by maceration process. The lotion formulation is made with variations of robusta coffee bean powder (Coffea Canephora) with a concentration of 2%, 3%, and 4%. The characteristic test includes organoleptic test, homogeneity test, Ph test, and irritation test. The purpose of this study was to determine the lotion formulation for robusta coffee bean extract (Coffea Canephora). The results of the lotion test had a homogeneous concentration of 2%, 3% and 4%, light brown to blackish brown, with a distinctive smell of coffee. The ph lotion test had a PH of 5 in all formulations on the blank had a PH of 6. The irritation test on the lotion preparation showed no erythema and edema in 5 volunteers. From all the tests carried out, the lotion formulation has good characteristics.

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Relationship between caffeine content and flavor with light intensity of several coffee Robusta clones

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v28i1.160 ◽

2012 ◽

Vol 28 (1) ◽

pp. 14-22 ◽

Cited By ~ 2

Author(s):

Novie Pranata Erdiansyah ◽

Yusianto Yusianto

Keyword(s):

Light Intensity ◽

Coffea Canephora ◽

Melia Azedarach ◽

Coffee Bean ◽

Robusta Coffee ◽

Caffeine Content ◽

Coffee Beans ◽

Medium Level ◽

Coffee Farm ◽

Sunlight Intensity

Coffee is a refreshing beverage product and its price is determined by physical quality and flavor. An excellent coffee flavor is resulted only from qualified coffee beans, produced by well managed plantation. The objective of this experiment was to study the effect of sunlight intensity entering coffee farm on flavor profiles and caffeine content of Robusta coffee. The experiment was conducted at the field experimental Kaliwining Estate of Indonesian Coffee and Cocoa Research Institute (ICCRI) during 2009–2011. Treatments were Robusta coffee clones and sunlight intensity. Experimental design was split plot design with three replications. Robusta clones used were BP 409, BP 534, BP 936 and BP 939, planted in 2002. The sunligt intensity treatments were 100% (without shade tree), 50—60% (Leucaena leucocephala shade), and 20—30% (Hibiscus macrophyllus and Melia azedarach L. shades). Only red coffee cherries were harvested for flavor and caffeine analysis. Coffee cherries were washed, depulped and sundried until moisture content of less than 12%. The green coffee bean samples were roasted at medium level (Agtron Scale at 65#) for cupping test which involved five expert panelists by using ICCRI protocol. Caffeine content was determined by spectrophotometric method. The experiment result indicated that high sunlight intensity resulted in strong aroma of Robusta coffee, while good flavor coffee need medium light intensity. Cafein content had positive correlation with light intensity entering the coffee farm, whereas cafein content had no direct effect on Robusta coffee flavor.Key words: Coffea canephora, clone, sunlight intensity, flavor, caffeine.

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THE TEST OF ANTIOXIDANT ACTIVITIES WITH COMPARISON OF EXTRACTION METHODS FROM ROBUSTA COFFEE SEEDS (Coffea canephora)

Journal of Science Innovare ◽

10.33751/jsi.v1i02.1002 ◽

2019 ◽

Vol 1 (02) ◽

pp. 60-63

Author(s):

Novi Fajar Utami ◽

Nhadira Nhestricia

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Chemical Compounds ◽

Extraction Methods ◽

Coffea Canephora ◽

Robusta Coffee ◽

Coffee Beans ◽

Method Of Extraction ◽

Coffee Seed ◽

Better Than

The content of robusta coffee include alkaloids, flavonoids, saponin, tannins, caffeine, and phenol. Differences in the method of extraction of a plant can cause differences in the number of chemical compounds. The purpose of this study was to determine the phytochemical characteristics and antioxidant activity in robusta coffee beans extracted by maceration and sonication method. Antioxidant activity was performed by the method of DPPH (2,2-diphenyl-1-picrylhydrazyl) by spectrophotometry. The results showed that phytochemical characteristics of robusta coffee extract of maceration and sonication contain the same chemical compounds, namely alkaloids, flavonoids, tannins, and saponins. The antioxidant activity of robusta coffee seed extract of sonication result has IC50 of 54,14 ppm which is better than the extract of robusta coffee beans from maceration.

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Inclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.)

Food Research International ◽

10.1016/j.foodres.2013.10.013 ◽

2014 ◽

Vol 61 ◽

pp. 202-213 ◽

Cited By ~ 34

Author(s):

Grażyna Budryn ◽

Ewa Nebesny ◽

Bartłomiej Pałecz ◽

Danuta Rachwał-Rosiak ◽

Paweł Hodurek ◽

...

Keyword(s):

Inclusion Complexes ◽

Coffea Canephora ◽

Aqueous Extracts ◽

Chlorogenic Acids ◽

Robusta Coffee ◽

Coffee Beans

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Determination of raw biomass, yield and income from intercropping models of coffee (Coffea canephora Pierre) compare with perennial trees in tropical climate

Australian Journal of Crop Science ◽

10.21475/ajcs.20.14.06.p2534 ◽

2020 ◽

pp. 1019-1023

Author(s):

Phan Van Tan ◽

Huynh Van Quoc ◽

Dang Thi Thuy Kieu

Keyword(s):

Biomass Yield ◽

Fruit Trees ◽

Tropical Climate ◽

Coffea Canephora ◽

Total Income ◽

Cassia Siamea ◽

Robusta Coffee ◽

Durio Zibethinus ◽

Coffee Beans

This is the first report of evaluation of 4 Robusta coffee intercropping models (Coffea canephora Pierre var. Robusta) with perennial trees (Siamese cassia and durian) on Rhodic ferrasol soil and tropical climate. The models were: T0 - sole coffee, T1 - intercrop of coffee with Siamese cassia (Cassia siamea Lam.), T2 – intercrop of coffee with durian (Durio zibethinus Murr.) at 9 x 9 m distance and T3 – intercrop of coffee with durian at 9 x 6 m distance. The results showed that the raw biomass increased from 71.6 tons ha-1 (T0) to 101.4 tons ha-1 (T1) or to 176.4 tons ha-1 (T2) or to 178.6 tons ha-1 (T3). The yield of dry coffee beans in T2 model was reduced by 300 kg ha-1 and by 1,000 kg ha-1 in T3 model, respectively, compared with T0 (4,120 kg.ha-1). However, they are in the same level with T1 (4,202 kg ha-1). The T2 and T3 models produced 22 and 23 tons ha-1 of durian fruits, respectively. Currently, planting of coffee solely or intercropping with forestry trees are popular methods of growers. We recommend that farmers should intercrop coffee with perennial fruit trees, which creates higher total-income and larger raw biomass.

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Penurunan Kadar Asam dalam Kopi Robusta (Coffea canephora) dari Desa Rantebua Kabupaten Toraja Utara dengan Teknik Pemanasan

KOVALEN ◽

10.22487/kovalen.2020.v6.i2.15133 ◽

2020 ◽

Vol 6 (2) ◽

pp. 118-125

Author(s):

Syahruddin Kasim ◽

Syarifuddin Liong ◽

Ruslan ◽

Alprianto Lullung

Keyword(s):

Water Content ◽

Acid Content ◽

Coffea Canephora ◽

Heating Time ◽

Coffee Bean ◽

Constant Weight ◽

Robusta Coffee ◽

Coffee Beans ◽

Wet Processing

Robusta coffee (Coffea canephora) is the most widely produced coffee in Indonesia. The relatively high acid content causes robusta coffee to be less attractive to both local and international consumers. Acid levels in coffee can be reduced by heating techniques using water as a solvent because it is cheap and easy to obtain and water is also a safe solvent and has no side effects for health. Coffee bean water content was analyzed by heating to constant weight by the oven method, acid content by titration technique, and followed by organoleptic testing. The results of the analysis of water content for dry treatment of 10.02%, wet treatment of 10.35% and on heating for 15, 30, 45, 60, 75, and 90 minutes respectively at 9.99%; 10.34%; 9.70%; 10.40%; 11.65% and 11.36%. The results of the analysis of acid levels for the treatment of dry processing amounted to 3.65%, wet processing amounted to 3.42%, and for heating for 15, 30, 45, 60, 75, and 90 minutes respectively 3.03%; 2.76%; 2.51%; 2.39%; 2,32% and 2,28%. Organoleptic test results showed that the decline in the quality of coffee occurs when heating above 45 minutes. Based on research data it was concluded that the heating method can reduce acid levels in coffee beans with a maximum heating time of 45 minutes to maintain the quality of taste in coffee. Keywords: Coffea canephora, organoleptic, warming up, titration.

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AKTIVITAS ANTIBAKTERI DAN ANALISIS KLT-BIOAUTOGRAFI DARI FRAKSI BIJI KOPI ROBUSTA (Coffea canephora Pierre ex A. Froehner)

PHARMACON ◽

10.35799/pha.8.2019.29325 ◽

2019 ◽

Vol 8 (3) ◽

pp. 516

Author(s):

Wazhifa Andarini Paputungan ◽

Widya Astuty Lolo ◽

Jainer Pasca Siampa

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Ethanol Extract ◽

Inhibition Zone ◽

Coffea Canephora ◽

Methanol Fraction ◽

Robusta Coffee ◽

Tlc Bioautography ◽

Coffee Beans

Coffee is a plant that contains compounds such as flavonoids, which have antibacterial activity. The purpose of this study was to determine the fraction of the ethanol extract of robusta coffee beans whether it has an antibacterial effect and know the class of compounds identified after TLC-Bioautography. The extraction method used was maceration with 96% ethanol and fractionation using liquid-liquid method with methanol, n-hexane, and ethyl acetate. Antibacterial testing using the agar diffudion method with concentration of 10%, 20%, 30% respectively. The results of study of 30% methanol fraction for Staphylococcus aureus bacteria have a 12,58 mm inhibition zone and Escherichia coli bacteria 11,60 in the strong category. The largest fraction of the inhibition zone is the 30% methanol fraction of robusta coffee beans was carried out by TLC-Bioautography test using the mobile phase of chloroform : n-hexane (1:2). Tests for antibacterial activity with contact bioautography methods resulted in spotting on the chromatogram, which produces a inhibitory zone. The characteristics of the spots were carried out with the appearance of AlCl3 and dragendorf patches which were suspected to be flavonoids and alkaloids. Keywords : Fraction, Antibacterial, Coffea canephora Pierre ex A. Froehner, TLC Bioautography. ABSTRAK Kopi adalah tanaman yang mengandung senyawa antara lain flavonoid yang mempunyai aktivitas antibakteri. Tujuan dari penelitian ini adalah untuk mengetahui fraksi dari ekstrak etanol biji kopi robusta apakah memiliki efek antibakteri dan mengetahui golongan senyawa yang teridentifikasi memiliki aktivitas antibakteri setelah dilakukan pengujian KLT-Bioautografi. Metode ekstraksi yang digunakan adalah maserasi dengan pelarut etanol 96% dan dilakukan fraksinasi dengan metode cair-cair dengan pelarut metanol, n-heksan, dan etil asetat. Pada pengujian antibakteri menggunakan metode difusi agar dengan konsentrasi 10%, 20%, 30%. Hasil penelitian fraksi metanol konsentrasi 30% untuk bakteri Staphylococcus aureus memiliki zona hambat 12,58 mm dan bakteri Escherichia coli 11,60 mm dengan kategori kuat. Fraksi yang paling besar zona hambatnya yaitu fraksi metanol konsentrasi 30% dilakukan pengujian KLT-Bioautografi menggunakan Bioautografi kontak. Aktivitas antibakteri terhadap fraksi metanol biji kopi robusta dilakukan dengan uji KLT-Bioautografi menggunakan fase gerak kloroform : n-heksan (1:2). Pengujian aktivitas antibakteri dengan metode bioautografi kontak hasil yang diperoleh terdapat bercak pada kromatogram yang menghasilkan zona hambat. Karakteristik bercak dilakukan dengan penampak bercak AlCl3 dan dragendorf diduga bercak tersebut adalah flavonoid dan alkaloid. Kata kunci : Fraksi, Antibakteri, Coffea canephora Pierre ex A. Froehner, KLT-Bioautografi.

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The Effect of Stem Segment Cuttings of Robusta Coffee (Coffea canephora) on Growth of Root and Leaf Sprout

Asian Journal of Agriculture and Rural Development ◽

10.18488/journal.ajard.2021.111.28.34 ◽

2021 ◽

Vol 11 (1) ◽

pp. 28-34

Author(s):

Bistok Hasiholan Simanjuntak ◽

Devi Kusuma Wardani

Keyword(s):

Leaf Growth ◽

Block Design ◽

Experimental Treatment ◽

Coffea Canephora ◽

Stem Segment ◽

Significance Level ◽

Robusta Coffee ◽

Randomized Block Design ◽

Honestly Significant Difference ◽

Significant Difference

Robusta coffee plant propagation is recommended to be performed by vegetative methods, one of which is cuttings. Among plant organs that can be used for cuttings is the stem. The research objective was to determine which stem segment from cuttings was able to provide the best root and leaf growth. The layout study used a completely randomized block design (RBD) with an experimental treatment consisting of five stem segments, namely (1) the first stem segment from the upper shoot (A); (2) the second stem segment from the upper shoot (B); (3) the third stem segment from the upper shoot (C); (4) the fourth stem segment from the upper shoot (D); and (5) the fifth stem segment from the upper shoot (E); each treatment had five replications. Data analysis was performed statistically with analysis of variance (ANOVA) and Tukey's HSD (honestly significant difference) test with a significance level of P < 0.05. Robusta coffee cuttings stems from the second stem segment from the upper shoot were able to provide the optimal root growth (root length) and shoot growth (leaf sprout height and leaf sprout growth rate). Leaf sprout number derived from the cuttings was not affected by the stem segment.

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