scholarly journals Cellulase, Pectinase, and Xylanase Production by Listeria sp. ISH 16 using Coffee Pulp Waste Medium

2021 ◽  
Vol 0 (6) ◽  
pp. 354
Author(s):  
Ummi Wasilah ◽  
Kahar Muzakhar ◽  
Purwatiningsih Purwatiningsih
Keyword(s):  
Xylanase Production ◽  
Coffee Pulp ◽  
Coffee Pulp Waste

A study on bioethanol production from cashew apple pulp and coffee pulp waste

2011 ◽  
Vol 35 (10) ◽  
pp. 4107-4111 ◽  
Author(s):  
Deepa Shenoy ◽  
Anjali Pai ◽  
R.K. Vikas ◽  
H.S. Neeraja ◽  
J.S. Deeksha ◽  
...  
Keyword(s):  
Bioethanol Production ◽  
Coffee Pulp ◽  
Cashew Apple ◽  
Coffee Pulp Waste

scholarly journals Optimization of protease production from surface-modified coffee pulp waste and corncobs using Bacillus sp. by SSF

3 Biotech ◽  
2016 ◽  
Vol 6 (2) ◽  
Author(s):  
Selvam Kandasamy ◽  
Govarthanan Muthusamy ◽  
Senthilkumar Balakrishnan ◽  
Senbagam Duraisamy ◽  
Selvankumar Thangasamy ◽  
...  
Keyword(s):  
Protease Production ◽  
Bacillus Sp ◽  
Coffee Pulp ◽  
Coffee Pulp Waste ◽  
Surface Modified

scholarly journals The Effect of Mixed Biological Pretreatment and PEG 4000 on Reducing Sugar Production from Coffee Pulp Waste

2019 ◽  
Vol 10 (3) ◽  
pp. 453
Author(s):  
Toto Iswanto ◽  
Nuniek Hendrianie ◽  
Maya Shovitri ◽  
Ali Altway ◽  
Tri Widjaja
Keyword(s):  
Reducing Sugar ◽  
Sugar Production ◽  
Biological Pretreatment ◽  
Coffee Pulp ◽  
Peg 4000 ◽  
Coffee Pulp Waste

scholarly journals Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3925
Author(s):  
Nina Buck ◽  
Daria Wohlt ◽  
Anne Ruth Winter ◽  
Eva Ortner
Keyword(s):  
Mass Spectrometry ◽  
High Impact ◽  
Sensory Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Stabilization ◽  
Active Compounds ◽  
Coffee Pulp ◽  
Robusta Coffee ◽  
Food Applications ◽  
Coffee Pulp Waste

Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmolTE/gDM. The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (E)-β-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the highest flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications.

scholarly journals Application of Green Marketing in the Use of Coffee Waste as A Business Creative Industry Based on Social Enterprise

2021 ◽  
Vol 11 (3) ◽  
pp. 136-142
Author(s):  
Benedicta Evienia Prabawanti
Keyword(s):  
Creative Industries ◽  
Green Marketing ◽  
Industrial Wastes ◽  
Social Business ◽  
Coffee Shop ◽  
Coffee Pulp ◽  
Coffee Waste ◽  
Coffee Grounds ◽  
Coffee Pulp Waste ◽  
Coffee Shops

Coffee pulp waste is one of the most significant industrial wastes today because, in the last three years, the coffee business has increased in Indonesia, especially in urban areas. Coffee pulp waste has economic value if it can use it. This study is conducted to (1) describe the interest of coffee shops in South Jakarta to provide coffee pulp waste as cosmetic raw materials, (2) to apply green marketing as a social business strategy to develop creative industries. This research is a qualitative descriptive study with a case study approach. To discover coffee shop owners' interests to utilize coffee grounds waste, data collection through interviews with 30 coffee shop owners in South Jakarta, and observation. Determine the strategy of implementing green marketing in coffee shops through the utilization of coffee grounds waste produced. The results showed that coffee shops in South Jakarta produced 1-5 kg ​​of coffee waste per day. All owners have not utilized the coffee grounds waste. The interview results showed the coffee shop owner's desire to provide coffee pulp waste produced for use as raw material for making cosmetics. Utilizing this coffee pulp waste can lead to new businesses that can be developed as creative industries. The new company is a social business that impacts solving social problems, namely creating new jobs in environmentally friendly cosmetics made from coffee grounds waste.

scholarly journals Pengaruh Suhu Pengeringan Terhadap Mutu Teh Cascara dari Kulit Kopi Arabika (Coffea arabica)

2020 ◽  
Vol 12 (1) ◽  
pp. 21-28
Author(s):  
Arinda Nur Ariva ◽  
Asri Widyasanti ◽  
Sarifah Nurjanah
Keyword(s):  
Moisture Content ◽  
Coffea Arabica ◽  
Animal Feed ◽  
Descriptive Analysis ◽  
Total Yield ◽  
Polyphenol Content ◽  
Drying Temperature ◽  
Coffee Pulp ◽  
Tea Quality ◽  
Coffee Pulp Waste

One of the biggest plantation export commodities is coffee, with the number of products increasing every year. Arabica coffee (Coffea arabica) is the most widely produced in West Java with average production 9,736 tons from 2014 - 2018. The by-product of coffee production resulting in water and soil pollution due to high moisture content and polyphenol content which is toxic to soil. Reduction of coffee pulp waste could be done by making animal feed and cascara tea. The purpose of this study was to determine the effect of drying temperature using a convection oven on the characteristics of cascara tea quality. The drying temperatures used were 35 °C, 40 °C, 45 °C, 50 °C, and 55 °C. The research method used a laboratory experiment with descriptive analysis. The result showed that the difference in drying temperature could affect the characteristics of cascara tea quality. The best treatment was 45 °C of drying temperature with total yield was 6,61 ± 0,06 %, moisture content was 6,5705 ± 0,0272 % (w/w), ash content was 8,2107 ± 0,3195 % (w/w), polyphenol content was 14,2828 ± 0,2086 % (w/w). The organoleptic test result showed commercial cascara was ranked first with taste’s score was 3 (neutral), flavor’s score was 3 (neutral), and color’s score was 4 (like).

EFISIENSI PEMANFAATAN PRODUK SPIDER ART (SENI SERBUK KOPI EFISIENSI PEMANFAATAN PRODUK SPIDER ART DAN SERBUK GERGAJI) SEBAGI MEDIA LUKISAN

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Iretna Labibah
Keyword(s):  
Research Method ◽  
Basic Material ◽  
Coffee Pulp ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Coffee Grounds ◽  
Coffee Powder ◽  
Coffee Pulp Waste ◽  
Entrepreneurial Activities

Abstract Efforts to manage sawdust waste have been carried out by society for filling up the daily life, including; as compost in industrial waste, mushroom growing media, a mixture of biobriquette making, improvement in the quality of used cooking oil, besides sawdust, there is also coffee pulp waste which is still rarely used by the community. Coffee grounds are no longer brewed and drunk, but are dumped in trash in general. This prompted the author to carry out an innovation using sawdust and coffee powder as the basic material for making entrepreneurial activities in the form of ART SPIDER (COFFEE POWDER AND SAWS ARTS). This research method uses literature review, observation and making paintings. The implementation procedure consists of four stages namely; preparation, implementation, marketing and reporting. The advantages of SPIDER ART products are products that are environmentally friendly, affordable prices with consumers can choose the desired frame shape and painting, and this product is suitable for use as souvenirs, gifts, or as wall decorations so that the room decor is more beautiful.Keywords: Sawdust, Coffee Dust, Art..AbstrakUpaya pengelolaan limbah serbuk gergaji sudah banyak dilakukan oleh masyarakat untuk memenuhi kehidupan sehari-hari diantaranya; sebagai kompos dalam limbah industri, media tanam jamur, campuran pembuatan biobriket, peningkatan kualitas minyak goreng bekas, selain serbuk gergaji ada juga limbah ampas kopi yang masih jarang dimanfaatkan oleh masyarakat. Ampas kopi tidak lagi untuk diseduh dan diminum, melainkan dibuang di tempat sampah pada umumnya. Hal tersebut mendorong penulis untuk melakukan sebuah inovasi menggunakan serbuk gergaji dan serbuk kopi sebagai bahan dasar pembuatan kegiatan kewirausahaan berupa SPIDER ART (SENI SERBUK KOPI DAN GERGAJI). Metode penelitian ini mengggunakan kajian literatur, observasi dan pembuatan lukisan. Prosedur pelaksanaan terdiri dari empat tahap yakni; persiapan, pelaksanaan, pemasaran dan laporan. Keunggulan dari produk SPIDER ART adalah produk yang ramah lingkungan, harga yang terjangkau dengan konsumen dapat memilih bentuk frame dan lukisan yang diinginkan, dan produk ini cocock untuk digunakan sebagai sovenir, kado, atau sebagai hiasan dinding sehingga dekorasi ruangan lebih indah. Kata Kunci: Serbuk Gergaji, Serbuk Kopi, Seni.

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