PERUBAHAN SIFAT FISIK DAN CITA RASA KOPI ARABIKA ASAL BONDOWOSO PADA BERBAGAI TINGKAT PENYANGRAIAN

Arabica coffee from the plantation on the foothill of Ijen-Raung mountains in Bondowoso is well known for its Java Arabica Coffee specialty. The exploration to strengthen the specialty identity is keep going on. This study aims to determine the changes in physical properties and flavor of that arabica coffee during roasting at various times and temperatures of roasting. The aspects of physical properties that were studied include weight to volume ratio, coffee bean dimension, and a color index of RGB (red green blue). The weight-to-volume ratio and color index of RGB decreased as the time and temperature roasting increased. The change in dimension of the coffee bean was caused by roasting also detected, but not dominant signifies the roasting level. This is due to the dimension change of coffee bean in each roasting profile having tiny differences and the dimension of the green bean had high variation. Based on this study, it is known that the roasting with a maximum temperature of 165°C and total time process of 9.5 minutes gives the highest total score of aroma, flavor, acidity, and aftertaste of that arabica coffee.

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Prediction of Caffein Content of Arabica Coffee Bean by Near Infrared Spectroscopy

Jurnal Keteknikan Pertanian ◽

10.19028/jtep.04.2.179-186 ◽

2016 ◽

Vol 04 (2) ◽

pp. 1-8

Author(s):

Rini Rosita ◽

◽

I Budiastra ◽

Sutrisno Sutrisno ◽

◽

...

Keyword(s):

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Coffee Bean ◽

Arabica Coffee

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Kajian Kesesuaian Lahan Perkebunan Kopi Rakyat Kawasan Lereng Gunung Arjuna Kabupaten Malang

Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis ◽

10.30737/agrinika.v4i2.1036 ◽

2020 ◽

Vol 4 (2) ◽

pp. 108

Author(s):

Dimas Prakoswo Widayani ◽

Kresna Shifa Usodri

Keyword(s):

Temperature Data ◽

Land Suitability ◽

Maximum Temperature ◽

Cultivated Plants ◽

Survey Method ◽

Mountainous Area ◽

Suitability Analysis ◽

Arabica Coffee ◽

Land Suitability Analysis ◽

Coffee Plants

Mount Arjuna is a mountainous area with forests and several cultivated plants located in Malang Regency, East Java. The forest is a complex area that is used as a protected area, research and production forest for agricultural commodities. The complex is located in the forest resulted in highly varied environmental conditions. The forest consists of several areas, namely protected forest, production forest, coffee plantation, and seasonal plantations. The Arjuna mountain area has several stands including pine and mahogany, but most of it is filled with pines by 90% and mahogany trees around 10%. Most of the coffee plants found in the Arjuna mountain forest area are Arabica coffee, while the rest is robusta coffee. This research was conducted on the slopes of Mount Arjuna, located in Sumbersari Village, Karangploso District, Malang Regency, East Java. This research was conducted from July to October 2017. This research employed a survey method by taking several sample points that represent the coffee plants in the area. Several sampling plots for land suitability analysis were identified in the area: The observation stages were carried out by taking air temperature data using a thermohygrometer by taking the minimum and maximum temperature data, taking air humidity using a thermohigrometer as well as minimum and maximum data and light intensity data using lux meters, taking soil samples to measure nutrients and soil fertility, and measuring the height and slope of the land. The results of the observations that have been made will be analyzed using the land suitability analysis method, by adjusting the area's data with the land suitability level for robusta and arabica coffee plants.Gunung Arjuna merupakan kawasan pegunungan dengan hutan serta beberapa tanaman budidaya yang terletak di Kabupaten Malang, Jawa Timur. Hutan tersebut merupakan kawasan kompleks yang dimanfaatkan sebagai kawasan lindung, riset dan juga hutan produksi untuk komoditas pertanian. Kondisi hutan yang kompleks mengakibatkan kondisi lingkungan tersebut sangat bervariatif. Hutan terdiri dari beberapa kawasanya, yaitu hutan lindung, hutan produksi, perkebunan kopi serta kawasan tanaman semusim. Kawasan gunung Arjuna memiliki beberapa tegakan diantaranya pinus dan mahoni namun sebagian besar dipenuhi oleh pinus sebesar 90% dan pohon mahoni berkisar 10%. Sebagian besar tanaman kopi yang terdapat pada kawasan hutan gunung Arjuna adalah jenis kopi arabika sedangkan sisanya adalah kopi robusta. Penelitian ini dilakukan di kawasan lereng Gunung Arjuna, Terletak di Desa Sumbersari, Kecamatan Karangploso, Kabupaten Malang, Jawa Timur. Penelitian ini akan dilaksanakan pada bulan Juli–Oktober 2017. Penelitian ini menggunakan metode survei dengan mengambil beberapa titik sampel yang mewakili yang mewakili tanaman kopi di kawasan tesebut. Beberapa plot sampel pengambilan sampel untuk analisis kesesuaian lahan diidentifikasi pada kawasan: Adapun tahapan pengamatan yang dilakukanya itu pengambilan data suhu udara menggunakan termohigrometer dengan mengambil data suhu minimum dan maksimum, pengambilan kelembapan udara dengan alat termohigrometer juga data minimum dan maksimum serta data intensitas cahaya menggunakan lux meter, pengambilan sampel tanah untuk mengukur hara serta kesuburan tanah, mengukur ketinggian serta tingkat kelerengan lahan. Hasil pengamatan yang telah dilakukan akan dianalisis menggunakan metode analisis kesesuaian lahan, dengan menyesuaikan data kawasan tersebut dengan tingkat kesesuaian lahan untuk tanaman kopi robusta dan arabika.

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Study on the Physical Properties of a SiNW Biosensor to the Sensitivity of DNA Detection

Materials ◽

10.3390/ma14195716 ◽

2021 ◽

Vol 14 (19) ◽

pp. 5716

Author(s):

Siti Noorhaniah Yusoh ◽

Khatijah Aisha Yaacob

Keyword(s):

Surface Roughness ◽

Physical Properties ◽

Limit Of Detection ◽

Silicon Nanowire ◽

Volume Ratio ◽

Silicon Nanowire Arrays ◽

Atomic Force ◽

Local Anodic Oxidation ◽

Wet Chemical ◽

Biosensor Device

SiNW (silicon nanowire) arrays consisting of 5- and 10-wires were fabricated by using an atomic force microscope—the local anodic oxidation (AFM-LAO) technique followed by wet chemical etching. Tetramethylammonium hydroxide (TMAH) and isopropyl alcohol (IPA) at various concentrations were used to etch SiNWs. The SiNWs produced were differed in dimension and surface roughness. The SiNWs were functionalized and used for the detection of deoxyribonucleic acid (DNA) dengue (DEN-1). SiNW-based biosensors show sensitive detection of dengue DNA due to certain factors. The physical properties of SiNWs, such as the number of wires, the dimensions of wires, and surface roughness, were found to influence the sensitivity of the biosensor device. The SiNW biosensor device with 10 wires, a larger surface-to-volume ratio, and a rough surface is the most sensitive device, with a 1.93 fM limit of detection (LOD).

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Composition of amino acids and fatty acids on Luwak coffee processing

Food Research ◽

10.26656/fr.2017.5(3).637 ◽

2021 ◽

Vol 5 (3) ◽

pp. 60-64

Author(s):

Fitri ◽

A. Laga ◽

Z. Dwyana ◽

A.B. Tawali

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Acid Content ◽

Green Bean ◽

Total Amino Acid ◽

Coffee Bean ◽

Roasted Coffee ◽

Coffee Beans

The processing carried out on coffee beans such as fermentation and roasting can affect the contents of amino and fatty acids of coffee beans. This study aimed to determine the amount of amino acid and fatty acid content in Luwak coffee bean during processing. The amino acids of coffee were analyzed using HPLC, while fatty acids of coffee were analyzed using GC-MS. The results showed a change in total amino acid content in raw coffee bean (3.04%), green bean coffee (6.93%), and roasted coffee (6.83%). The total fatty acid of raw coffee bean (1199.86 mg/100 g), green bean coffee (3147.56 mg/100 g), and roasted coffee (6282.4 mg/100 g) also experienced significant changes

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Aluminum Inserts for Enhancing Heat Transfer in PCM Accumulator

Materials ◽

10.3390/ma13020415 ◽

2020 ◽

Vol 13 (2) ◽

pp. 415 ◽

Cited By ~ 3

Author(s):

Anna Dmitruk ◽

Krzysztof Naplocha ◽

Jakub Grzęda ◽

Jacek W. Kaczmar

Keyword(s):

Phase Change Materials ◽

Heat Storage ◽

Storage System ◽

Volume Ratio ◽

Energy Storage System ◽

Heat Fluxes ◽

Heat Of Fusion ◽

Maximum Temperature ◽

Release Time ◽

Storage Unit

Phase change materials (PCMs) are applied in heat storage units, as they are able to accumulate the energy in the form of the latent heat of fusion. Thus, they can be used in recovering the excess of heat from various industrial processes. Their main weakness is their low thermal conductivity coefficient, which strongly limits their usage. In this paper, the benefits of the application of metallic inserts in heat storage PCM-based units were elaborated. Two kinds of Al–Si spatial elements (foams and honeycomb structures) were produced with the use of means of the investment casting method. Key factors influencing the technological process were established. The surface’s roughness was measured in order to compare the obtained structures with their patterns in terms of the casting’s accuracy. The compressive strength of the samples was tested, and their fatigue resistance was considered. The thermal performance of manufactured inserts in the PCM (paraffin)-based accumulator, supported by the calculation of heat fluxes, was analyzed and adjusted. Finally, further optimization was conducted in terms of the volume ratio of the metal insert to the PCM. Metallic inserts were found to significantly affect the performance of the entire energy storage system, as their use results in reduced charging time, a longer heat release time, increased maximum temperature, and a significant reduction in the temperature gradient in the heat storage unit.

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Effect of Maize Stover Application as Soil Mulch on Yield of Arabica coffee (Coffee arabica L., Rubiaceae) at Western Hararghe Zone, Eastern Ethiopia

Sustainable Agriculture Research ◽

10.5539/sar.v2n3p15 ◽

2013 ◽

Vol 2 (3) ◽

pp. 15

Author(s):

Zelalem Bekeko

Keyword(s):

Analysis Of Variance ◽

Block Design ◽

Coffee Bean ◽

Eastern Ethiopia ◽

Maize Stover ◽

Arabica Coffee ◽

Coffee Yield ◽

Significant Difference ◽

Bean Yield ◽

Dry Seasons

An experiment was conducted during the dry seasons in western Hararghe Zone, Eastern Ethiopia at the Haramaya University Chiro Campus to determine the effect of maize stover as soil mulch on yield of Arabica coffee. Five levels of maize stover as soil mulch at a rate of: 0t/ha, 2t/ha, 4t/ha, 6t/ha and 8t/ha were applied in randomized complete block design with four replications from 2008 to 2011. Yield data was recorded during specific phenological stage of the plant. Result from the analysis of variance from the application of maize stover as soil mulch over years showed the presence of significant difference among treatments on bean yield of Arabica coffee. The highest bean yield (1070 kg/ha) and the lowest bean yield (520 kg/ha) were noted at 8 tons/ha and 0 ton/ha, respectively. Similarly, the pooled analysis of variance over seasons corroborated that the effect of maize stover as a soil mulch at a rate of 6t/ha and 8t/ha showed the presence of no significant difference on bean yield of coffee (p<0.05). The result of the present study also elucidated that, the unmulched control plots had the lowest coffee bean yield. While application of 8 tons/ha of maize stover as a soil mulch significantly increased coffee yield both in 2010 and 2011 cropping seasons. Therefore, on the basis of these results, it can be concluded that applying maize stover as soil mulch during the dry seasons at west Hararghe can help to sustain Arabica coffee production. Thus, it is recommended that application of 8tons/ha maize stover as soil mulch can significantly increase the yield of Arabica coffee and sustains its productivity over years.

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Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

Food Chemistry ◽

10.1016/j.foodchem.2012.06.060 ◽

2012 ◽

Vol 135 (4) ◽

pp. 2575-2583 ◽

Cited By ~ 78

Author(s):

B. Bertrand ◽

R. Boulanger ◽

S. Dussert ◽

F. Ribeyre ◽

L. Berthiot ◽

...

Keyword(s):

Organic Compound ◽

Volatile Organic Compound ◽

Climatic Factors ◽

Coffee Bean ◽

Arabica Coffee ◽

Volatile Organic

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

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v1n1.2014.p49-56 ◽

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

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 > 80,00.Kata Kunci: Kopi Arabika, spesialti, seleksi, spesifik lokasiCultivar-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 < 1%, meanwhile ABP-3 and AGK-1 cultivars were of >1%. However, the quality and taste of all cultivars have very good cup quality (score> 80) and meets the criteria for specialty coffee.

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EFFECT OF GROUND AND ROASTED PARAMETERS ON BOTH THE MICROSTRUCTURE OF ARABICA COFFEE BEANS AND COFFEE INFUSION – AN IMAGISTIC STUDY

Journal of Science and Arts ◽

10.46939/j.sci.arts-20.4-b01 ◽

2020 ◽

Vol 20 (4) ◽

pp. 957-968

Author(s):

ALINA MIHAELA CANTARAGIU ◽

ANGELA STELA IVAN ◽

PETRU ALEXE ◽

CARMELIA MARIANA DRAGOMIR BALANICA ◽

MARICICA STOICA

Keyword(s):

Microscopic Analysis ◽

Coffee Bean ◽

Volume Increase ◽

Arabica Coffee ◽

Structural Modifications ◽

Coffee Beans ◽

Structural Differences ◽

Physical Changes ◽

Roasted Coffee Beans

Coffee is one of the most widely consumed beverages. Roasting is a baseline step in coffee processing, being involved in the development of color, flavor and taste for which coffee is appreciated. In addition, the roasting treatment triggers several complex physical changes inside the coffee bean, resulting in density decrease owing to volume increase, increase of beans brittleness, changes in coffee color, loss of bean mass and water, porosity increase, and governs coffee bean behavior during storage, grinding, and brewing. It is essential to examine physical changes, as coffee production is seasonal, and a long-term coffee storage is required. In the present study, the visual and microstructural differences between green and roasted Arabica coffee beans were investigated. The study of microstructural differences was performed using scanning electron microscopy, and clearly showed significant structural differences between green Arabica coffee beans and roasted Arabica coffee beans. The physical and structural modifications of infused coffee with water were explained through chromatic evaluation and microscopic analysis, respectively as function of ground size of roasted coffee beans and infusion time.

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Identifikasi Karakter yang Berpengaruh terhadap Hasil Biji Beras Kopi Arabika di Kabupaten Garut Menggunakan Analisis Lintasan Bertahap

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v1n3.2014.p175-184 ◽

2014 ◽

Vol 1 (3) ◽

pp. 175

Author(s):

Enny Randriani ◽

Dani Dani ◽

Indah Sulistiyorini ◽

Edi Wardiana

Keyword(s):

Path Analysis ◽

Structural Equation ◽

Negative Influence ◽

Positive Influence ◽

Green Bean ◽

Equation Modeling ◽

Survey Method ◽

West Java ◽

Arabica Coffee ◽

Bean Yield

Keterkaitan antara karakter vegetatif, komponen buah, komponen biji, dan hasil biji beras pada tanaman kopi merupakan hal penting dalam program pemuliaan dan seleksi. Model saling keterkaitan antar karakter tersebut adalah model sebab-akibat dan dapat dianalisis melalui analisis lintasan bertahap (ALB). Penelitian bertujuan mengidentifikasi karakter-karakter yang berpengaruh terhadap hasil biji beras kopi Arabika di daerah Garut, Jawa Barat melalui penggunaan analisis lintasan bertahap (ALB) dan model persamaan struktural (MPS). Penelitian dilaksanakan di Desa Marga Mulya, Kecamatan Cikajang, Kabupaten Garut, Jawa Barat, bulan Januari sampai Desember 2013 pada ketinggian tempat 1.300 m di atas permukaan laut dengan jenis tanah Andosol. Penelitian menggunakan metode survei dengan pengambilan contoh secara acak terhadap lima genotipe kopi Arabika, yaitu ABP-1, ABP-2, ABP-3, AGK-1, dan S 795. Hasil penelitian menunjukkan terdapat tiga karakter yang berpengaruh positif secara langsung, yaitu jumlah ruas pada batang, tebal buah, dan bobot 100 biji gabah. Karakter panjang cabang primer berpengaruh positif secara tidak langsung, sedangkan karakter jumlah cabang sekunder dan jumlah ruas cabang primer berpengaruh negatif secara tidak langsung. Karakter-karakter tersebut dapat digunakan sebagai kriteria seleksi pada populasi kopi Arabika di daerah Garut, Jawa Barat.Kata kunci: Kopi Arabika, seleksi karakter, analisis lintasan bertahap, model persamaan strukturalThe linkage between the vegetative characters, fruit components, production seeds component and rice seeds of the coffee plant is important in breeding and selection programs. Models of interrelations between these characters are causal models and can be analyzed through sequential path analysis (SPA). The objective of this study was to identify of several characters affecting on green bean yield of Arabica coffee in Garut, West Java by using sequential path analysis (SPA) and structural equation modeling (SEM). This research was conducted in the Marga Mulya Village, Cikajang District, Garut Regency, West Java, with altitude about 1300 m above sea level and Andosol type of soil, starting from January to December 2013. The research was conducted in survey method with random sampling method on the Arabica coffee genotypes such as ABP-1, ABP-2, ABP-3, AGK-1, and S795. The results showed that there are three characters having directly positive effect on green bean yield: number of internodes on stem, fruits thickness, and weight of 100 beans. On the other hand, length of primary branches has indirectly positive influence, while number of secondary branches and number of internodes on primary branches has indirectly negative influence. These characters can be used as selection criteria on the population of Arabica coffee in Garut, West Java.

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