scholarly journals Arjuna Coffee Organoleptic Test

2021 ◽  
Vol 1 (1) ◽  
pp. 545-548
Author(s):  
Sari Virgawati ◽  
Ari Wijayani ◽  
Ninik Probosari
Keyword(s):  
Bitter Taste ◽  
Consumer Preferences ◽  
Global Market ◽  
Sour Taste ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Organoleptic Test ◽  
Fertile Soil

The organoleptic test of coffee grown in the Toyomarto area aims to determine consumer preferences for coffee grown on the slopes of Mount Arjuna. The two types of coffee that are most in demand in the global market are Arabica and Robusta. When viewed from the level of consumption, around 70% of the world's population are consumers of Arabica coffee, which has a mild and aromatic taste. Meanwhile, the remaining 30% of the world's population are consumers of Robusta coffee, which has a bitter taste and 50% higher caffeine content than Arabica coffee. There is another type that is grown in Toyomarto, namely the Liberica type. Toyomarto Village, which is located in Singosari District, Malang Regency, is located at an altitude of 700-1200 masl. has a fertile soil that makes a specific and unique taste in the coffee that grows around it. Organoleptic testing has been carried out at 2 different locations. The panelists really liked the sour taste of Arabica coffee and the bitter taste of Robusta coffee. Meanwhile, Liberica coffee was less liked by the panelists.

scholarly journals Evaluasi Ukuran Biji Beras, Kadar Kafein, dan Mutu Cita Rasa Lima Kultivar Kopi Arabika

2014 ◽  
Vol 1 (1) ◽  
pp. 49
Author(s):  
Enny Randriani ◽  
Dani Dani ◽  
Edi Wardiana
Keyword(s):  
Global Market ◽  
Green Bean ◽  
Official Method ◽  
Green Beans ◽  
Test Protocol ◽  
West Java ◽  
Arabica Coffee ◽  
Caffeine Content ◽  
Specialty Coffee ◽  
Bean Size

<p>Perbaikan mutu fisik, biokimia, dan cita rasa berbasis kultivar penting dilakukan saat ini untuk meningkatkan daya saing kopi Indonesia di pasar global. Penelitian ini bertujuan mengevaluasi keragaman ukuran biji, kadar kafein, dan mutu cita rasa lima kultivar kopi Arabika, yaitu ABP-1, ABP-2, ABP-3, AGK-1, dan S-795. Kelima kultivar tersebut ditanam pada tahun 2008 oleh petani di Desa Marga Mulya, Kecamatan Cikandang, Kabupaten Garut, Jawa Barat pada ketinggian 1.300 m di atas permukaan laut. Biji dari masing-masing kultivar dipanen pada bulan Juli-Agustus 2013 melalui prosedur pengolahan basah. Sampel sebanyak 100 biji beras dari masing-masing kultivar diambil secara acak untuk pengukuran panjang, lebar, tebal, dan bobot 100 biji beras. Pengukuran tersebut diulang sebanyak tiga kali. Analisis varian satu arah dan analisis gerombol dilakukan terhadap data hasil pengukuran. Selain itu, sampel sebanyak 500 gram biji beras dari masing-masing kultivar digunakan untuk pengujian mutu fisik, kimia, dan cita rasa. Ukuran biji beras diklasifikasikan berdasarkan standar SNI 01-2907-2008, sedangkan kandungan kafein diuji berdasarkan prosedur Official Method of Analysis AOAC. Penilaian mutu seduhan mengacu kepada protokol Specialty Coffee Association of America (SCAA). Hasil pengujian menunjukkan bahwa biji beras kultivar ABP-1, ABP-2, AGK-1, dan S-795 termasuk dalam kategori besar, meskipun berdasarkan analisis gerombol terbagi ke dalam dua kelompok. Hanya kultivar ABP-3 yang memiliki ukuran biji beras tergolong kecil dan mengelompok sendiri. Kandungan kafein biji kultivar ABP-1, ABP-2, dan S-795 di bawah 1%, sedangkan ABP-3 dan AGK-1 lebih besar dari 1%. Meskipun demikian, semua kultivar yang diuji termasuk dalam kategori spesialti karena nilai akhirnya mencapai &gt; 80,00.</p><p>Kata Kunci: Kopi Arabika, spesialti, seleksi, spesifik lokasi</p><p>Cultivar-based quality improvement of Arabica coffee is very important in order to increase competitiveness of Indonesian coffee product in global market. The objectives of this study were to identify the diversity of green bean size, levels of caffeine, and quality among five Arabica coffee cultivars that cultivated by farmers in West Java, ABP-1, ABP-2, ABP-3, AGK-1, and S-795. The research was conducted at 1.300 m above sea level in Garut, West Java, Indonesia. Ripe cherries samples of each cultivars grown in the same area was taken in July-August 2013. Seeds were separated from the rind using wet processing procedure. Sample of 100 green beans were randomly taken for measurement of length, width, thickness, and weight of 100 green beans. Measurements were repeated three times and collected data were analyzed with analysis of variance and analysis of clusters methods. In addition, samples of 500 grams of green beans were taken from each cultivars and subsequently used for testing the quality of the physical, chemical and cupping. Green bean size was determined according to SNI 01-2907-2008, while caffeine content was analysed using AOAC Official Method of Analysis. Cupping test protocol was refer to the Specialty Coffee Association of America (SCAA) method. The results showed that green bean size of ABP-1, ABP-2, AGK-, and S-795 cultivars were classified as large, even though they were clustered into two distinct groups. On the other hand, ABP-3 cultivar produced a small green bean size and solely separated into third group. Caffeine content of ABP-1, ABP-2, and S-795 cultivars were of &lt; 1%, meanwhile ABP-3 and AGK-1 cultivars were of &gt;1%. However, the quality and taste of all cultivars have very good cup quality (score&gt; 80) and meets the criteria for specialty coffee.</p>

scholarly journals Determining the Efficiency and Yield of Caffeine Extraction for Robusta and Arabica Coffee Beans

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Zeyu Yu ◽  
Akshay Jakkidi Reddy ◽  
Himanshu Wagh
Keyword(s):  
Coffee Bean ◽  
Caffeine Consumption ◽  
Vacuum Filtration ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Coffee Beans ◽  
The Difference ◽  
Solid Form ◽  
Source Of Error

The objective of this review is to determine the difference in caffeine content in the coffee beans from different brands that are available in Costco. Two different popular coffee bean brands were bought and tested to determine which brand would have the highest caffeine content and their relative popularity among consumers. The extraction DMC method was conducted by using chemicals such as calcium carbonate, water, and DMC. The same amount of coffee beans were boiled with water until highly concentrated solutions were formed. Extraction funnel was utilized to wash out caffeine. Then, the recrystallization and vacuum filtration was utilized to obtain caffeine in solid form. The identity of the product along with the purity of the product was determined using melting temp, IR-spectroscopy, UV-vis spectrum, and TLC plating. The mass of caffeine produced from individual coffee brands were measured and compared. It was hypothesized that robusta coffee beans would yield more caffeine than arabica coffee beans. The expected results verify those claims as the data demonstrates that the amount of caffeine extracted from 10 grams of robusta coffee would be around .8021 grams, while the amount of caffeine extracted from 10 grams of arabica coffee would be around .4321 grams. The IR graph, UV-vis graph, and TLC plate were conducted to verify the identity of the product. The predicted IR graph, UV-vis graph, and TLC plate closely matched with the literature values, which indicates that the product produced is pure caffeine. One source of error that could skew the data could be the presence of impurities from the coffee beans that react in solution while we are trying to extract the caffeine. The broader impact of this review is that by understanding the caffeine content in different products, the medical and scientific field can further determine the difference in health effects between excess and optimal caffeine consumption to the human body. Additionally, scientists can research various medical usages of caffeine to help different patients with sleep disorders.

scholarly journals Estimation of Caffeine Content in Coffee of Malaysian Market Using Fourier Transform Infrared (FTIR) Spectroscopy

2018 ◽  
Vol 1 (1) ◽  
pp. a16-22
Author(s):  
Francis Davin Nyoro ◽  
Siong Fong Sim ◽  
Amelia Laccy Jeffrey Kimura
Keyword(s):  
Fourier Transform ◽  
Absorption Band ◽  
Extraction Procedure ◽  
Fourier Transform Infrared ◽  
Caffeine Concentration ◽  
Arabica Coffee ◽  
Average Recovery ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Limit Of Determination

This study reports the caffeine content in seven locally available coffee. The caffeine was extracted with chloroform and analysed using Fourier Transform Infrared (FTIR). The method reports an average recovery of 101% with the limit of determination established at 0.1%. The absorption band at 1654 cm-1 was used to construct the calibration curve for quantification of caffeine where the regression was fitted with satisfactory linearity. An average of 0.55% of caffeine was detected in the seven coffee products with Arabica coffee demonstrating lower caffeine concentration. The study evidenced that caffeine content in coffee is determined by the coffee types. The caffeine content found in the local coffee products was relatively lower likely due to the solvent types, extraction procedure and analytical method used. Keywords: Arabica coffee, decaffeinated, chloroform extraction, Robusta coffee

scholarly journals Influence of Various Factors on Caffeine Content in Coffee Brews

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1208
Author(s):  
Ewa Olechno ◽  
Anna Puścion-Jakubik ◽  
Małgorzata Elżbieta Zujko ◽  
Katarzyna Socha
Keyword(s):  
Literature Review ◽  
Water Temperature ◽  
Geographical Origin ◽  
Cold Water ◽  
Water Type ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Type Water ◽  
Brewing Time ◽  
Coffee Brews

Coffee brews are one of the most popular drinks. They are consumed for caffeine and its stimulant properties. The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. The study was carried out using a literature review from 2010–2020. PubMed and Google Scholar databases were searched. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 °C and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 °C) and boiled.

scholarly journals Chitin and Chitosan from Green Shell (Perna Viridis): Utilization Fisheries Wastes from Traditional Market in Jakarta

2018 ◽  
Vol 248 ◽  
pp. 04002 ◽  
Author(s):  
Flora Elvistia Firdaus ◽  
Indah Purnamasari ◽  
Pandu Gunatama
Keyword(s):  
Solid Waste ◽  
Water Content ◽  
Good Condition ◽  
Perna Viridis ◽  
Sour Taste ◽  
Degree Of Deacetylation ◽  
Organoleptic Test ◽  
Traditional Market ◽  
Chitin And Chitosan

Many advantages of burden wastes which adversely impact to the environment in the form of solid waste. Green shellfish wastes are used for resources of chitosan. The aim of this works is to identify the effectiveness of chitosan application into 2 kinds of moist foods; wet noodles and meatballs. The concentration of chitosan are 0%, 0.5%, 1%, 1.5%, and 2%. The samples are immersed for 0,15, 30, 45, and 60 minutes. The study has found the water content of chitin is 8.31% and chitosan is 6.83%. The degree of deacetylation of chitin is 37.81% and chitosan is 82%. The best concentration of chitosan for wet noodle is 1.5% -2% with the immersion of 45 -60 minutes, and for meatballs is 1.5%-2% with the immersion of 15 minutes. The organoleptic test, on day-3 noodle and meatball, is still in good condition. If no chitosan added the noodles sample is day-1 is in fair condition, while meatball should be consumed directly because in day-1 is becoming chewy with a sour taste, and on day-2 are overgrown with mushrooms.

scholarly journals METODE SPEKTROSKOPI ATR-FTIR TANDEM PCA UNTUK MENDETEKSI KOPI ROBUSTA SEBAGAI ADULTERAN DALAM SEDIAAN KOPI ARABIKA TORAJA KOMERSIAL

2021 ◽  
Vol 6 (1) ◽  
pp. 116-123
Author(s):  
Aiyi Asnawi ◽  
◽  
Erli Berlianti ◽  
Ivan Andriansyah ◽  
Ellin Febrina ◽  
...  
Keyword(s):  
Ir Spectrum ◽  
Spectroscopic Method ◽  
Economic Value ◽  
Arabica Coffee ◽  
Coffee Plantations ◽  
Robusta Coffee ◽  
R Program ◽  
Coffee Beans ◽  
Chemical Content ◽  
Coffee Preparation

Toraja arabica coffee is well known for its higher price and quality compared to robusta coffee, but its commercial is often added with other ingredients, including robusta coffee which has low economic value. Visual inspection is unreliable in roasted ground coffee due to the resemblance of its chemical content. The ATR-FTIR method tandem PCA was able to provide an overview of the typical chemical content of the coffee preparation. The purpose of this study was to evaluate the robusta coffee as adulterant in Toraja arabica coffee preparation by using ATR-FTIR. Toraja arabica coffee beans were obtained from three smallholder plantations around Toraja and Robusta coffee beans were obtained from Toraja, Lampung, and West Java coffee plantations. The coffee beans were roasted and then macerated using 96% ethanol for 3×24 hours and concentrated using a rotary evaporator until being thick. The IR spectrum of each extract was measured using the ATR-FTIR spectroscopy at a range of 4000-650 cm-1. The results show there is a similarity in the IR spectrum patterns and there is only a small difference in the transmittance of Toraja arabica coffee and robusta coffee. Furthermore, the IR spectrum is clustered by using PCA in R program. The projection of three commercial samples shows that samples 1 and 2 do not contain robusta coffee while sample 3 shows the presence of robusta coffee. In conclusion, the ATR-FTIR spectroscopic method tandem PCA was able to clustered the presence or absence of robusta coffee content in the Toraja arabica coffee.

scholarly journals The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea

2019 ◽  
Vol 8 (3) ◽  
pp. 100 ◽  
Author(s):  
Kiki Fibrianto ◽  
Aswin Rizky Wardhana ◽  
Laila Yum Wahibah ◽  
Eka Shinta Wulandari
Keyword(s):  
Bitter Taste ◽  
Leaf Age ◽  
Sweet Taste ◽  
Processing Method ◽  
Sensory Profile ◽  
Total Phenolic ◽  
Robusta Coffee ◽  
Coffee Plants ◽  
Pre Treatment ◽  
Mouth Feel

The cultivation of coffee plants produces leaf-waste which is only currently used for feed and fertilizer. Traditionally coffee leaves tea could be processed as “kopi kawa”, a popular tea-like beverage in West Sumatera, Indonesia. This research was aimed at characterizing the sensory profile of beverage made from Ampelgading Robusta coffee leaves by considering different leaves age, processing method, and serving temperature applying the Rate-All-That-Apply (RATA) method involving 111 consumer respondents. It was observed that the coffee leaves tea were sensorially dominated by green aroma and flavor, bitter taste, and astringent mouth-feel. The leaves age significantly affected 6 sensory attributes, i.e. sweet taste, sour taste, bitter taste, sweet flavor, earthy flavor, and woody flavor. Meanwhile the processing method (oxidized and non-oxidized pre-treatment) as well as serving temperature had no significant effect on the sensory perception of consumer although significant influences were recorded on the changing of total phenolic content, caffeine content, pH, and color parameters. As conclusion, sensory characteristic of Ampelgading robusta coffee leave tea was strongly affected by the age of leaf, regardless the pre-treatment process and serving temperature.

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 Change in Textile and Clothing Industry

2018 ◽  
Vol 69 (01) ◽  
pp. 37-43 ◽  
Author(s):  
TUDOR LIVIU
Keyword(s):  
Change Management ◽  
New Technologies ◽  
Consumer Preferences ◽  
Small And Medium Enterprises ◽  
Business Environment ◽  
Global Market ◽  
Clothing Industry ◽  
Labor Costs ◽  
Global Business ◽  
Efficient Manner

Traditionally, Textile and Clothing Industry has been known for its incremental changes but the current global business environment creates the premises of multiple organizational disruptive changes. Change Management helps people to transition structural change in a positive and efficient manner. Small and medium enterprises in Textile and Clothing Industry face a particular set of challenges – new technologies requiring high investments, relocation arbitrage on labor costs, regional industry protectionism, volatile consumer preferences, need for new managerial skills etc. – all these demanding a rebalance of managerial focus from operational excellence to strategic and change management excellence. A Change Management Model, with associated implementation discipline and attention to global market trends, represents a necessity for current managers active in Textile and Clothing Market.

Sign in / Sign up

Export Citation Format

Share Document