scholarly journals SENSORY ATTRIBUTES PROFILING OF DAMPIT ROBUSTA COFFEE LEAF TEA (Coffea canephora)

2019 ◽  
pp. 164-175 ◽  
Keyword(s):  
Aromatic Compounds ◽  
Fermentation Process ◽  
Bitter Taste ◽  
Coffea Canephora ◽  
Total Phenol ◽  
Green Wood ◽  
Real Effect ◽  
Robusta Coffee ◽  
Aroma Characteristics ◽  
Coffee Plants

Abundant leaf waste resulted from the maintenance of coffee plants can alternatively be made into coffee leaf tea. The results of this study indicate that old Robusta coffee leaf significantly have increasing total phenol, pH and color, but decreasing the level of caffeine. The fermentation process can significantly reduce total phenol, caffeine content, pH and color. Meanwhile, the brewing temperature only gives a real effect on the color of steeping tea. Based on the method of Rate-All-that-Apply (RATA), coffee leaf tea powder has aroma characteristics (green, wood, floral, earth and sweet), while the steeping tea has characteristics of having green aroma and flavor as well as bitter taste and astringent in mouth. The most dominant profile of aromatic compounds of coffee leaf tea with GCMS HS-SPME method is green which might be attributed by 2-heptanol (CAS), 2-hexen-1-ol, 1-furfuryl-2-formyl pyrrole, safranal, betacyclocitral, 4-heptanal,(Z)-(CAS), hexanal (CAS), nonanal, benzeneacetaldehyde, benzaldehyde, 2-heptanone (CAS)

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 Vegetative growth and yield of robusta coffee genotypes cultivated under different shading levels

2019 ◽  
Vol 35 (5) ◽  
Author(s):  
Luan Peroni Venancio ◽  
José Francisco Teixeira Do Amaral ◽  
Paulo Cezar Cavatte ◽  
Cynthia Teixeira Vargas ◽  
Edvaldo Fialho Dos Reis ◽  
...  
Keyword(s):  
Climate Change ◽  
Growth Rate ◽  
Vegetative Growth ◽  
Coffea Canephora ◽  
Growth And Yield ◽  
Full Sunlight ◽  
Robusta Coffee ◽  
Coffee Plants ◽  
Four Levels ◽  
Impacts Of Climate Change

The growing in shaded systems is one of the strategies adopted to mitigate the impacts of climate change on coffee trees. However, there are few studies about the effect of shading on the growth and production of clones of robusta coffee (Coffea canephora). Besides that, exist a paradigm  in Brazil of that the shading in coffee robusta is synonymous of less yield. Thus, the aim of this work was to evaluate whether C. canephora genotypes subjected to shading increase their yield and growth vegetative under field conditions. The study was performed between September 2013 and July 2017 (four harvests) in Alegre, Espírito Santo state, Brazil. Three genotypes of cultivar Conilon Vitória - Incaper 8142 were evaluated (03V, 06V, and 12V) and four levels of shade: full sunlight (witness) and, low, moderate and, high shade, with 38, 48 and, 68% of real capacity of shade, respectively. The shade was performed using black polyolefin screens; plants growing in full sunlight were only fenced. The tested shade levels affected the growth rate and yield of Robusta coffee plants. The shading caused a greater leaf expansion as compared to the full sunlight, as well as greater etiolation of the plagiotropic and orthotropic branches. The genotype 06V was shown to be responsive to shading, with a statistically equal production independently of shade level. The low, moderate, and high shade levels affected negatively the yield of genotypes 03V and 12V. The shading can improve the yield of Robusta coffee, in this case, of the genotype 06V of the cultivar Conilon Vitória - Incaper 8142. The success of shaded plantations depends the choice of the shade responsive genotypes and appropriate shading level.

scholarly journals Investigation of Utilizing Coffee Commodities toward Land Suitability, Case Study: Mane Village, Aceh Province

2019 ◽  
Vol 6 (3) ◽  
pp. 608
Author(s):  
Muhammad Akbar ◽  
Abubakar Karim ◽  
Sugianto Sugianto
Keyword(s):  
Tropical Forests ◽  
Coffea Arabica ◽  
Soil Analysis ◽  
Coffea Canephora ◽  
Land Suitability ◽  
Robusta Coffee ◽  
Aceh Province ◽  
Coffee Plants ◽  
Slope Class

The characteristics of tropical forests in Indonesia produce various types of plants that can be used to improve the economic sector of the surrounding communities. The study is carried out on several suitable plants to be cultivated. Coffee plants such as Arabica Coffee (Coffea arabica) and Robusta coffee (Coffea Canephora) are one of them. It will be conducted to figure out whether coffee plants are sufficiently feasible to be cultivated especially in Mane Village, Aceh Province, which is the location of the research. Feasibility of coffee plants is reviewed from soil analysis based on the soil research center (1983), land suitability and slope class. The results show that coffee plants are feasible to be used as one of the potential cultivated commodities.

scholarly journals Estimating biophysical properties of coffee (Coffea canephora) plants with above-canopy field measurements, using CropSpec®

2018 ◽  
Vol 32 (2) ◽  
pp. 183-191 ◽  
Author(s):  
Bayu T. Widjaja Putra ◽  
Peeyush Soni ◽  
Eiji Morimoto ◽  
Pujiyanto Pujiyanto
Keyword(s):  
Nitrogen Content ◽  
Near Infrared ◽  
Field Experiments ◽  
Vegetation Indices ◽  
Coffea Canephora ◽  
Biophysical Properties ◽  
Robusta Coffee ◽  
Red Edge ◽  
Coffee Plants ◽  
Non Destructive

Abstract Remote sensing technologies have been applied to many crops, but tree crops like Robusta coffee (Coffea canephora) under shade conditions require additional attention while making above-canopy measurements. The objective of this study was to determine how well chlorophyll and nitrogen status of Robusta coffee plants can be estimated with the laser-based (CropSpec®) active sensor. This study also identified appropriate vegetation indices for estimating Nitrogen content by above-canopy measurement, using near-infra red and red-edge bands. Varying light intensity and different background of the plants were considered in developing the indices. Field experiments were conducted involving different non-destructive tools (CropSpec® and SPAD-502 chlorophyll meter). Subsequently, Kjeldahl laboratory analyses were performed to determine the actual Nitrogen content of the plants with different ages and field conditions used in the non-destructive previous stage. Measurements were undertaken for assessing the biophysical properties of tree plant. The usefulness of near-infrared and red-edge bands from these sensors in measuring critical nitrogen levels of coffee plants by above-canopy measurement are investigated in this study.

scholarly journals Sunscreen Cream Formulation from Corn Cob Extract (Zea maysM/em> L.) and Robusta Coffee Bean Extract (Coffea canephora Pierre ex A. Froehner)

2020 ◽  
Vol 8 (6) ◽  
Author(s):  
Yetri Elisya ◽  
Harpolia Cartika ◽  
Adin Hakim
Keyword(s):  
Zea Mays L ◽  
Total Phenolics ◽  
Coffea Canephora ◽  
Total Phenol ◽  
Coffee Bean ◽  
Corn Cob ◽  
Robusta Coffee ◽  
Ic50 Value

The results of previous studies on each concentration of 4000 ppm SPF value of sunscreen cream corncob extract (Zea mays L.) of 5.40. and SPF value of coffee bean extract cream (Coffea canephora Pierre ex A. Froehner) of 8.54. Both of these plant research results have SPF values that are still below 8 -15, so that further research is carried out using a mixture of the two extracts on a sun cream basis based on M / A basis. Methods: Making extracts of corncob mixture and Robusta coffee using a dose of  10%, and 15% and using a type A/M cream base. Cream testing includes physical and stability tests. Determination of the effectiveness of sunscreen cream preparations is done by testing the SPF value, antioxidant content and total phenolics in vitro using a UV / Vis spectrophotometer. Results: Cream stability test meets cream requirements. Formula 1 has an IC50 value of 198.61 ppm, a total phenol of 46 mGAE / g, at an SPF value of 35. Formula 2 has an IC50 value of 101.57 ppm, a total phenol of 59.9 mGAE / g, an SPF value of 38. Formula 3 has an IC50 value of 150.26 ppm, a total phenol of 51.45 mGAE / g and SPF 37. Conclusion: Sunscreen cream corn cobs extract and Robusta coffee has good stability, strong antioxidants, the highest phenol in formula 2, and are categorized as ultra sunblock  

scholarly journals Karakter Agronomis dan Fisiologis Tanaman Kopi Robusta (Coffea canephora) pada Dataran Tinggi di Kecamatan Pejawaran Kab. Banjarnegara

2020 ◽  
Vol 2 (1) ◽  
pp. 11-16
Author(s):  
Duando Rizki ◽  
Bambang Rudianto Wijonarko ◽  
Purwanto Purwanto
Keyword(s):  
Chlorophyll Content ◽  
Sea Level ◽  
Plant Height ◽  
Coffea Canephora ◽  
Stem Diameter ◽  
Mountainous Area ◽  
Robusta Coffee ◽  
Total Plant ◽  
Coffee Plants ◽  
Selection Of

The agronomic characteristics of Robusta coffee plants are influenced by several factors, one of which is altitude. Robusta coffee can grow optimally at an altitude of 400-1,000 meters above sea level with a temperature of 21-24 °C. Pejawaran sub-district is known as a mountainous area with a height of 900-1600 m above sea level. This research was conducted in July to September 2019 in the coffee garden of Sarwodadi Village, Pejawaran District, Banjarnegara Regency. The selection of research sites was carried out by conducting a survey where 3 altitudes were selected that had a greater number of coffee plants. The research sites include 1,100 m asl, 1,200 m asl and 1,350 m asl, plant samples taken are 10% of the total plant population. Variables observed included chlorophyll a, chlorophyll b, stomata opening, stomata density, plant height, stem diameter, number of productive branches, number of bunches per plant and yield per plant. The results showed that the altitude of 1,100 m asl has chlorophyll content, the number of bunches per plant and yield per plant is better than the other heights of 20.95 mg / g, 8.64 mg / g, 113 and 6.64 kg. The chlorophyll content of a and b is positively related to the number of bunches. Stomatal openings are significantly positive for the number of productive branches. Plant height was negatively related to productive branches and number of bunches. Stem diameter is positively related to the number of bunches. The number of productive branches is positively related to the results.

The Effect of Stem Segment Cuttings of Robusta Coffee (Coffea canephora) on Growth of Root and Leaf Sprout

2021 ◽  
Vol 11 (1) ◽  
pp. 28-34
Author(s):  
Bistok Hasiholan Simanjuntak ◽  
Devi Kusuma Wardani
Keyword(s):  
Leaf Growth ◽  
Block Design ◽  
Experimental Treatment ◽  
Coffea Canephora ◽  
Stem Segment ◽  
Significance Level ◽  
Robusta Coffee ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Significant Difference

Robusta coffee plant propagation is recommended to be performed by vegetative methods, one of which is cuttings. Among plant organs that can be used for cuttings is the stem. The research objective was to determine which stem segment from cuttings was able to provide the best root and leaf growth. The layout study used a completely randomized block design (RBD) with an experimental treatment consisting of five stem segments, namely (1) the first stem segment from the upper shoot (A); (2) the second stem segment from the upper shoot (B); (3) the third stem segment from the upper shoot (C); (4) the fourth stem segment from the upper shoot (D); and (5) the fifth stem segment from the upper shoot (E); each treatment had five replications. Data analysis was performed statistically with analysis of variance (ANOVA) and Tukey's HSD (honestly significant difference) test with a significance level of P < 0.05. Robusta coffee cuttings stems from the second stem segment from the upper shoot were able to provide the optimal root growth (root length) and shoot growth (leaf sprout height and leaf sprout growth rate). Leaf sprout number derived from the cuttings was not affected by the stem segment.

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 Potencial de Formigas (Hymenoptera: Formicidae) como Agentes Anti-herbívoros em Cultivo de Café (Coffea canephora Pierre) e Feijão Guandu [Cajanus cajans (L.) Millsp]

2013 ◽  
Vol 6 (2) ◽  
pp. 113-118 ◽  
Author(s):  
Leandro Xavier Teixeira Chevalier ◽  
Diego Silva Gomes ◽  
Antonio José Mayhé-Nunes ◽  
Jarbas Marçal Queiroz
Keyword(s):  
Coffea Canephora ◽  
Pigeon Pea ◽  
Sugar Solution ◽  
Foraging Activity ◽  
Organic Management ◽  
Coffee Plants

Este trabalho analisou a variação no potencial das formigas como agentes anti-herbívoros em plantas de café (Coffea canephora Pierre) e guandu [Cajanus cajans (L.) Millsp]. Foram usados ovos artificiais, simulando a presença de insetos herbívoros, e solução de açúcar, para aumentar a atividade de formigas, em experimentos de campo. As plantas de café e de guandu possuíam diferentes níveis de atividade de formigas, pois as últimas eram atacadas por membracídeos que atraíam mais formigas. A atividade das formigas foi monitorada após aplicação de solução de açúcar e a remoção de ovos artificiais foi medida após 24 e 48 horas. A solução de açúcar aumentou significativamente a atividade de formigas em plantas de café e de guandu. A remoção dos ovos artificiais foi significativamente maior em ramos com formigas do que sem formigas para as plantas de guandu. A adição de solução de açúcar aumentou a remoção de ovos artificiais em plantas de guandu, mas não em plantas de café. O tratamento com solução de açúcar e a presença de membracídeos em guandu tiveram efeitos similares sobre a atividade de formigas. Este estudo mostrou que a aplicação de solução de açúcar pode ser utilizada para simular a presença de membracídeos sobre as plantas, aumentando a atividade de formigas. Isso permitiu a avaliação de seu potencial como agentes anti-herbívoros, através de experimentos que simulam a presença de insetos sobre as plantas. Potential of Ants (Hymenoptera: Formicidae) as Anti-herbivore Agents in Cultivation of the Coffee (Coffea canephora Pierre) and Pigeon Pea [Cajanus cajans (L.) Millsp] Abstract. This study analyzed the role of ants as anti-herbivore agents in Coffee (Coffea canephora Pierre) and Pigeon Pea [Cajanus cajans (L.) Millsp] plants in agroecosystem under organic management. In these plants we used artificial eggs and sugar solution in experiments that simulated the presence of herbivore insects. Coffee plants did not possess any natural attractive that could intensify foraging activity of ants, but pigeon pea plants were infested by treehoppers which attracted ants. Activity of ants was surveyed after sugar solution application and artificial eggs removal was measured 24 and 48 h after start of the experiments. Sugar solution sprinkled on plants foliage increased significantly the activity of ants on coffee and pigeon pea plants. The removal of artificial eggs was significantly greater in branch with ants than without ants for pigeon pea plants. The sugar solution addiction resulted in greater artificial eggs removal in pigeon pea plants, but not in coffee plants. The treatment with sugar solution and presence of treehoppers had similar effects on the activity of ants on the plants. This study showed that the application of sugar solution can be used to increase activity of ants on plants as well as the potential of ants as anti-herbivore agents can be evaluated in experiments that simulate the presence of insects on the plants.

Sign in / Sign up

Export Citation Format

Share Document