scholarly journals Effects of Using Controlled Decafeinated Machine on Quality of Robusta Coffee Bean

2019 ◽  
Vol 17 (1) ◽  
pp. 1-6
Author(s):  
Asmak Afriliana ◽  
Tri Angga Maulana ◽  
Aly M. Firdaus ◽  
Bagas Rizcy Aldiano ◽  
Achmad Subagio ◽  
...  
Keyword(s):  
Coffee Bean ◽  
Robusta Coffee

scholarly journals SUPPLY CHAIN AND VALUE-ADDED ANALYSIS OF LAHAT COFFEE ON COFFEE SHOP IN PALEMBANG CITY

2021 ◽  
Vol 5 (1) ◽  
pp. 126-133
Author(s):  
Afriyani Afriyani ◽  
Muhammad Yazid ◽  
Desi Aryani
Keyword(s):  
Supply Chain ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Coffee Bean ◽  
Coffee Shop ◽  
Robusta Coffee ◽  
Coffee Farmers ◽  
Coffee Shops

Lahat is one of the Robusta coffee production centers in South Sumatra. The coffee beansproduced by this district are often used as raw material in the coffee shop in Palembang because of thedistinctive taste and aroma that coffee lovers love. Coffee shops opens new opportunities for Robustacoffee farming. This study aims to analyze the flow of the supply chain and the added value of Lahatcoffee beans used by coffee shop. This research was conducted through a survey of four coffee shops inPalembang. The results showed that there are two supply chain lines, (1) coffee farmers - collectors -retailers - market traders - consumers; (2) coffee farmers - processors - coffee shops - consumers. Thesecond pattern is better and more profitable than the first pattern because the quality of the coffeeproduced is higher. The average added value obtained from processing one kilogram of coffee cherriesinto ground coffee is Rp. 158,132.94, coffee bean into green bean is Rp. 427,798.55, and green beaninto a cup of coffee is Rp. 1,029,269.00. This value indicates that processing the coffee cherries intopowder and processing the selected coffee cherries in coffee shop are profitable.

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

KOVALEN ◽  
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.

scholarly journals Sikap Petani terhadap Pengolahan Kopi Robusta Berbasis Indikasi Geografis di Kabupaten Temanggung

2021 ◽  
Vol 17 (2) ◽  
pp. 218-227
Author(s):  
Nuning Setyowati ◽  
Hanifah Ihsaniyati - ◽  
Aditya Pitara Sanjaya ◽  
Widiyanto -
Keyword(s):  
Sampling Techniques ◽  
Coffee Bean ◽  
Scoring Method ◽  
Robusta Coffee ◽  
Coffee Farmers ◽  
Intensive Education ◽  
And Storage ◽  
Descriptive Method ◽  
Good Attitude

Coffee is a superior commodity in Temanggung Regency. Post-harvest processing affects the quality of a coffee product. The Robusta Temanggung Coffee Geographical Indication Standard governs the standard of processing. This research aims to analyze the attitude of robusta coffee farmers towards GIs based coffee processing standards. The study uses a descriptive method. The respondents were 80 robusta coffee farmers in Temanggung Regency. Questionnaires are structured using a Likert scale. The data collection using random sampling techniques.  The data analysis using the scoring method. The results showed that farmers had a good attitude towards GIs-based coffee processing standards, agreeing to GIs based sorting, drying, and storage processes. Farmers have not been motivated to measure coffee bean water content according to GIs standards due to facility constraints. Intensive education, motivation, facilities, and mentoring are required for farmers to implement GIs-based coffee processing standards.

scholarly journals Effect of White and Black Rice Addition on Robusta Coffee Powder and Brews Characteristics

el–Hayah ◽  
2017 ◽  
Vol 6 (3) ◽  
pp. 86
Author(s):  
Ita Yustina ◽  
Farid R. Abadi
Keyword(s):  
Antioxidant Activity ◽  
Coffee Bean ◽  
Black Rice ◽  
White Rice ◽  
Robusta Coffee ◽  
Yield And Quality ◽  
Randomized Design ◽  
Coffee Powder ◽  
Coffee Brews

<em>The processing methods of coffee bean are various in different regions in Indonesia. One of the methods is by adding the material of coffee bean with other ingredients such as rice. This research was aimed to investigate the effect of adding white and black rice into the yield and quality of robusta coffee within its powder and brews. The experiment used the completely randomized design, with three treatments  namely: pure coffee; coffee+white rice; and coffee+black rice. Observation parameters consisted of: rendement;color; organoleptical properties; and antioxidant activity. The results showed that the addition of black or white rice (30%) did not affected the yield, pannelist's preference for color, and the bitter level of coffee brews. However, the addition of white or black rice had a significant effect on the degree of lightness and the antioxidant activity of the coffee powder, also the panelist's preference for the aroma and taste for coffee brews. The black rice addition showed to be more preferred which  scored 3.18 for aroma and 3.55 for taste than white rice addition in coffee brews. Moreover, the color of the coffee powder of coffee + black rice became brighter (L = 35), and the antioxidant activity was increased to reach 44.74% as the highest among other treatments. The black rice addition could be used to improve the antioxidant activity of the commercial robusta coffee powder and brews with fairly consumer acceptance. </em>

Analisis Skrining Fitokimia dan Aktivitas Antioksidan Ekstrakk Biji Sangrai Kopi Robusta (Coffea canephora) dari Tanaman Hasil Pemupukan Organik dan Anorganik

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Farah Aida Qotrun Nada ◽  
Tintrim Rahayu ◽  
Ari Hayati
Keyword(s):  
Statistical Tests ◽  
Linear Regression Analysis ◽  
Coffea Canephora ◽  
Coffee Bean ◽  
Phytochemical Screening ◽  
Robusta Coffee ◽  
A Value ◽  
Coffee Beans ◽  
Ic50 Value ◽  
The Difference

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

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

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.

scholarly journals Effect of blend percentage and roasting degree on sensory quality of arabica-robusta coffee blend

2020 ◽  
Vol 425 ◽  
pp. 012081
Author(s):  
Y Abubakar ◽  
T Gemasih ◽  
M Muzaifa ◽  
D Hasni ◽  
M I Sulaiman
Keyword(s):  
Sensory Quality ◽  
Robusta Coffee

scholarly journals Use of colour parameters for roasted coffee assessment

2012 ◽  
Vol 32 (3) ◽  
pp. 436-442 ◽  
Author(s):  
Natalina Cavaco Bicho ◽  
António Eduardo Leitão ◽  
José Cochicho Ramalho ◽  
Fernando Cebola Lidon
Keyword(s):  
Ether Extract ◽  
Roasted Coffee ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Colour Parameters ◽  
Colour Changes ◽  
Technological Quality ◽  
Non Destructive ◽  
Roasted Coffee Beans

Fast and non-destructive indicators were evaluated as tools to measure the technological quality of Arabica and Robusta coffee. Accordingly, considering the roasting intensity in highly valuable commercial samples, volume, mass, apparent density, moisture, total ash, ash insoluble in hydrochloric acid, and ether extract were characterized. The chromatic parameters L*, C*, Hº were measured using illuminants D65 and C. It was found that in roasted coffee beans, the parameters L*, C*, Hº, and coordinate b* had an antagonist interaction due to an increase in the roasting intensity, whereas after milling, only L* and Hº decreased progressively. Considering that the parameters L* and Hº followed similar patterns using both illuminants, D65 and C, it can be concluded that they are appropriate to evaluate coffee colour changes during roasting, enabling a relationship with coffee quality.

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