scholarly journals Studi Fermentasi Biji Kopi Menggunakan Enzim Proteolitik

2021 ◽  
Vol 6 (4) ◽  
Author(s):  
Imam Budiman ◽  
Farizky Wahyudi ◽  
Yunardi Yunardi ◽  
Hesti Meilina
Keyword(s):  
Proteolytic Enzyme ◽  
Weight Ratio ◽  
National Standard ◽  
Chemical Evaluation ◽  
Ash Alkalinity ◽  
Coffee Beans ◽  
Sensorial Evaluation ◽  
Physical And Chemical ◽  
Wet Fermentation ◽  
Roasted Coffee Beans

Wet fermentation by added proteolytic enzyme can be used for upgrade the taste of coffee. The enzyme was obtained from plant because of ease to get and fulfill the term of Indonesia’s constitution about halal product assurance. This study used two types of proteolytic enzyme; bromelain and zingibain that originated from pineapple and ginger, respectively. Coffee beans were fermented with weight ratio 1:4 and 3:4 (enzyme’s source: coffee beans), and compared with a non-adding control and commercial coffee. Samples were collected after 1, 2 and 3 days. Roasted beans were physical and chemical evaluated according to Indonesia National Standard (SNI-01-3542-2004). Also, the sensorial evaluation of the roasted coffee beans was determined by organoleptic test. Physical and chemical evaluation consist of water content, ash content, coffee extract, ash alkalinity and caffeine content. Sensorial evaluation includes color, aroma and flavor.

Physical and chemical attributes of defective crude and roasted coffee beans

2005 ◽  
Vol 90 (1-2) ◽  
pp. 89-94 ◽  
Author(s):  
Adriana S. Franca ◽  
Leandro S. Oliveira ◽  
Juliana C.F. Mendonça ◽  
Xênia A. Silva
Keyword(s):  
Roasted Coffee ◽  
Coffee Beans ◽  
Chemical Attributes ◽  
Physical And Chemical ◽  
Roasted Coffee Beans

scholarly journals Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1347
Author(s):  
Ja-Myung Yu ◽  
Mingi Chu ◽  
Hyunbeen Park ◽  
Jooyeon Park ◽  
Kwang-Geun Lee
Keyword(s):  
Volatile Compounds ◽  
Extraction Methods ◽  
Measured Signal ◽  
Roasted Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Espresso Coffee ◽  
Roasting Temperature ◽  
Roasted Coffee Beans ◽  
Significant Factors

Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method. Three types of water (filtered, tap, and bottled) were used for coffee extraction. SPME-GC-MS results indicated that increasing the roasting temperature and time increased the levels of 2,2′-methylene-bis-furan, guaiacol, and 4-ethylguaiacol (p < 0.05) and decreased the levels of furfural (p < 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (p < 0.05). The measured GC/MS intensities of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-methoxy-4-vinylphenol were significantly higher in coffee brewed with filtered water (p < 0.05) than tap and bottled water. 2-Methylpyrazine, 1-methylpyrrole, and 2-acetylfuran were the most abundant components in the cold brew. Overall, roasting conditions and extraction methods were determined to be significant factors for volatile compounds in coffee. This is the first study showing the analysis of volatile compounds in coffee according to various types of water and extraction methods, such as espresso and cold brew coffee.

Comparison of Extraction Methods for Caffeine, Chlorogenic Acids and Trigonelline in Green and Roasted Coffee Beans

2001 ◽  
Author(s):  
Adriana S. Franca ◽  
Leandro S. Oliveira ◽  
Maria Lúcia A. Borges ◽  
Vany P. Ferraz
Keyword(s):  
Extraction Methods ◽  
Chlorogenic Acids ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

Comprehensive multidimensional GC for the characterization of roasted coffee beans

2004 ◽  
Vol 27 (5-6) ◽  
pp. 442-450 ◽  
Author(s):  
Luigi Mondello ◽  
Alessandro Casilli ◽  
Peter Quinto Tranchida ◽  
Paola Dugo ◽  
Rosaria Costa ◽  
...  
Keyword(s):  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

scholarly journals Decentralized wastewater treatment performance evaluation based on chemical and physical parameters at Bantul Regency, Yogyakarta

2019 ◽  
Vol 280 ◽  
pp. 03006
Author(s):  
Suphia Rahmawati ◽  
Andik Yulianto ◽  
Ahmad Traju Pangentas Wijayaningrat
Keyword(s):  
Wastewater Treatment ◽  
Treatment Plant ◽  
Domestic Wastewater ◽  
National Standard ◽  
Physical Parameters ◽  
Chemical Parameters ◽  
Oil And Grease ◽  
Physical And Chemical Parameters ◽  
Simple Technology ◽  
Physical And Chemical

Communal wastewater treatment plant (CWWTP) has been chosen as one system to treat domestic wastewater due to simple technology, flexible management, and cost-effectiveness. There are 376 CWWTP have been recorded by Environmental Agency of Yogyakarta (DLH DIY) that spread in five regencies. Monitoring results on CWWTP effluent showed that some physical and chemical parameters did not meet the domestic wastewater standard. Therefore, evaluation of removal efficiency in terms physical and chemical parameters are necessary. The samples were collected from nine CWWTP in Banguntapan, Bantul and Gamping sub-districts. The physical and chemicals parameters (pH, TSS, BOD, COD, Ammonia, oil, and grease) of influent and effluent from CWWTP are analyzed based on National Standard of Indonesia (SNI) for domestic wastewater. The results show that BOD (>70%) and TSS (>50%) have better removal effectiveness compare with COD, ammonia, oil, and grease (40%). Overall, CWWTP in Banguntapan subdistrict has better performance compare with CWWTP in Bantul subdistrict.

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