scholarly journals Sensory and Organoleptic Cup Attributes of Robusta Coffee (Coffea canephora Pierre ex A. Froehner)

2015 ◽  
Vol 4 (1) ◽  
pp. 101
Author(s):  
Ngugi K. ◽  
Aluka P. ◽  
Kahiu Ngugi
Keyword(s):  
Germ Plasm ◽  
Expert Panel ◽  
Regression Coefficient ◽  
Coffea Canephora ◽  
Marketing Channels ◽  
Robusta Coffee ◽  
World Markets ◽  
Descriptive Scale ◽  
Mouth Feel ◽  
Quality Institute

Coffea canephora organoleptic cup attributes are the most important factors that define its price in world markets. Determining the components that contribute to the diversity of organoleptic characters will help in the improvement of these qualities in order to obtain favourable markets. Two hundred and six genotypes from twenty one districts and two research institutes were analyzed by a three member expert panel from Uganda Coffee Development Authority using a 10 point descriptive scale and protocols from, The Coffee Quality Institute of America (CQIA). The results revealed that the evaluators’ organoleptic cup trait ratings were significantly different (p< 0.05) for all attributes, reflecting a diversity of cup interests. Four multivariate groups that were significantly different for fragrance, aroma and flavour were formed offering diverse cup tests to different markets. A variety of fine and commercial flavours were detected in ripe cherry and green roasted beans. Cup balance contributed the highest regression coefficient (R2=0.90) to overall assessment while fragrance/aroma had the least (R2=0.22). The above average rating of 75% for cup balance, flavour, mouth feel, aftertaste, fragrance and aroma revealed that Ugandan Robusta coffees were of high quality with a mild taste. The higher cup acidity among land races,‘nganda’ and ‘erecta’ genotypes revealed that genotypes with high sugars and cup acidity could be selected for from local germ-plasm. Coffee types and environmental factors such as soil texture, altitude and location influenced the content and level of organoleptic cup attributes. A diversity of flavours that exist among Uganda Robusta coffee and has so far remained unexploited, would provide new marketing channels, enhance quality and earn the country the much desired foreign exchange capital.

scholarly journals ANALYSIS OF STRUCTURE, CONDUCT, PERFORMANCE (SCP)ROBUSTA COFFEE COMMODITIES (COFFEA CANEPHORA)

2020 ◽  
Vol 1 (2) ◽  
pp. 118-127
Author(s):  
Bidari Silmi ◽  
Arti Yoesdiarti ◽  
Himmatul Miftah ◽  
Sumantri
Keyword(s):  
Monopolistic Competition ◽  
Coffea Canephora ◽  
Marketing Channels ◽  
Open Market ◽  
Price Determination ◽  
Farm Level ◽  
Robusta Coffee ◽  
The World ◽  
Main Target ◽  
Marketing Agency

Coffee commodity is one of the commodities that is the main target of the priority sub-agenda for agro-industry improvement. Indonesia is the fourth largest producer in the world and makes coffee one of the leading plantation commodities. Robusta coffee in Babakan Madang District is one of the coffees that has the potential to be developed because it is a specialty type of coffee that has a distinctive taste and has a wide-open market. However, inadequate marketing due to low prices at the farm level is one of the problems for Robusta coffee in Babakan Madang District. This study aims to analyze the structure, conduct, performance of Robusta coffee in Babakan Madang District, Bogor Regency. Data were analyzed qualitatively and quantitatively using the approach structure, conduct, performance (SCP). The result of this research is there are 6 established marketing channels, with channel II having the largest sales volume. Analysis of the market structure formed for the marketing of Robusta coffee is monopolistic competition at the farmer level. The level of village collector traders is oligopoly, large trader 1 and large trader 2 monopoly. The Robusta coffee market is very highly concentrated. Barriers to market entry are high for new competitors. In market behavior, the marketing functions performed by each marketing agency are exchange, physical, and facility functions. The price determination at the farm level is carried out by the marketing agency, then at the merchant level the price is determined by themselves. In market performance, the margin value and farmer's share efficient are obtained from channel VI, because on this channel the smallest margin value and they are obtained farmer share largest.

scholarly journals Incidencia De La Cadena De Valor En El Desarrollo Sustentable Del Cultivo De Café Robusta (Coffea Canephora) Estudio De Caso: Parroquia San Jacinto Del Búa, Provincia De Santo Domingo De Los Tsáchilas - Ecuador

2017 ◽  
Vol 13 (1) ◽  
pp. 102 ◽  
Author(s):  
Carla Sofía Arguello Guadalupe ◽  
Juan Eduardo León Ruiz ◽  
Paulina Beatriz Díaz Moyota ◽  
Catalina Margarita Verdugo Bernal ◽  
Mayra Elizabeth Caceres Mena ◽  
...  
Keyword(s):  
Sustainable Development ◽  
Value Chain ◽  
Coffea Canephora ◽  
Marketing Channels ◽  
Agricultural Activity ◽  
Santo Domingo ◽  
The Sustainable Development ◽  
Robusta Coffee ◽  
Social Environmental ◽  
Negative Factors

The research has as its objective, determine the incidence of the value chain in the sustainable development of the cultivation of Robust Coffee (Coffea canephora) in San Jacinto del Búa parish, Santo Domingo de los Tsáchilas province. From this, arose a line based on coffee farms, also analyzing Robusta coffee value chain and was drafted the proposal for the development of producers under a sustainable approach. The methodology was not experimental but used deductive, inductive and analytical methods. The diagnosis identified the existence of a culture of international quality, with negative factors such as low unfavorable yields from cultivation, inadequate income, living conditions, all this coupled with the lack of environmental awareness in the producers and marketers. At the same time the value chain shows the low percentage of participation by the producer in the seven marketing channels identified. So it proposed 9 economic indicators, 10 social 7 environmental and 13 technical and productive indicators as a basis for future monitoring of this agricultural activity. Also a plan for sustainable development which contains 30 strategies that will improve the economic, social, environmental was developed and will be displayed in the area.

scholarly journals Sensory optimization of formulated coffee mix from pedada seed (Sonneratia caseolaris) and robusta coffee (Coffea canephora)

2021 ◽  
Vol 924 (1) ◽  
pp. 012029
Author(s):  
E S Wulandari ◽  
K C Herlambang ◽  
Jariyah ◽  
K Fibrianto
Keyword(s):  
Citrus Fruit ◽  
Coffea Canephora ◽  
Sweet Taste ◽  
Total Phenolic ◽  
Brown Sugar ◽  
Coastal Plants ◽  
Robusta Coffee ◽  
Sonneratia Caseolaris ◽  
Beany Flavour ◽  
Mouth Feel

Abstract Pedada seed is one of potential anti-oxidant resources of coastal plants which is under-utilized. In this current study, pedada seed was formulated in to Robusta coffee to develop a novel coffee mix. The purpose of this study was to obtain the most ideal formula of pedada-Robusta coffee mix based on sensory evaluation using Just about Right (JAR) analysis of French-press brewed coffee mix. The best coffee mix formula was obtained for the mix of 1:1 proportion between pedada seed and Robusta coffee. There were 18 out of 19 sensory attributes of the best formula that sensorially accepted by the consumer respondents. Those included vegetative aroma, brown sugar aroma, musty aroma, sweet aroma, nutty aroma, cocoa aroma, citrus-fruit aroma, sweet taste, sour taste, body-mouth-feel, mouth-feel strength, nutty flavour, burnt flavour, chemical flavour, citrus-fruit flavour, beany flavour, roasted flavour and sweet flavour. The best pedada-coffee mix was also characterized as having mean particle size of 421.5±19.1 μm, total phenolic content of 21.55±0.21 mg GAE/g, antioxidant activity of 48.60±0.94%, caffeine content of 278.50 ± 4.95 mg/kg, total dissolved solids of 0.4±0.066% and colour with a value of L=17.0±0.0; a=18.6±0.9 and b=23.6±0.9.

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 Genetic diversity of native and cultivated Ugandan Robusta coffee (Coffea canephora Pierre ex A. Froehner): Climate influences, breeding potential and diversity conservation

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0245965
Author(s):  
Catherine Kiwuka ◽  
Eva Goudsmit ◽  
Rémi Tournebize ◽  
Sinara Oliveira de Aquino ◽  
Jacob C. Douma ◽  
...  
Keyword(s):  
Climate Change ◽  
Genetic Diversity ◽  
Allelic Variation ◽  
Coffea Canephora ◽  
Ex Situ ◽  
Negative Effects ◽  
Robusta Coffee ◽  
Genetic Diversity And Structure ◽  
Adaptive Diversity ◽  
Southern Central

Wild genetic resources and their ability to adapt to environmental change are critically important in light of the projected climate change, while constituting the foundation of agricultural sustainability. To address the expected negative effects of climate change on Robusta coffee trees (Coffea canephora), collecting missions were conducted to explore its current native distribution in Uganda over a broad climatic range. Wild material from seven forests could thus be collected. We used 19 microsatellite (SSR) markers to assess genetic diversity and structure of this material as well as material from two ex-situ collections and a feral population. The Ugandan C. canephora diversity was then positioned relative to the species’ global diversity structure. Twenty-two climatic variables were used to explore variations in climatic zones across the sampled forests. Overall, Uganda’s native C. canephora diversity differs from other known genetic groups of this species. In northwestern (NW) Uganda, four distinct genetic clusters were distinguished being from Zoka, Budongo, Itwara and Kibale forests A large southern-central (SC) cluster included Malabigambo, Mabira, and Kalangala forest accessions, as well as feral and cultivated accessions, suggesting similarity in genetic origin and strong gene flow between wild and cultivated compartments. We also confirmed the introduction of Congolese varieties into the SC region where most Robusta coffee production takes place. Identified populations occurred in divergent environmental conditions and 12 environmental variables significantly explained 16.3% of the total allelic variation across populations. The substantial genetic variation within and between Ugandan populations with different climatic envelopes might contain adaptive diversity to cope with climate change. The accessions that we collected have substantially enriched the diversity hosted in the Ugandan collections and thus contribute to ex situ conservation of this vital genetic resource. However, there is an urgent need to develop strategies to enhance complementary in-situ conservation of Coffea canephora in native forests in northwestern Uganda.

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 FUZZY LOGIC IN THE SPATIAL AND TEMPORAL DISTRIBUTION IN THE QUALITY OF THE BEVERAGE IN CONILON COFFEE

2019 ◽  
Vol 14 (2) ◽  
pp. 163
Author(s):  
Abel Souza Da Fonseca ◽  
Julião Soares De Souza Lima ◽  
Samuel De Assis Silva ◽  
Maria Christina Junger Delôgo Dardengo ◽  
Alexandre Candido Xavier
Keyword(s):  
Spatial Dependence ◽  
Temporal Variability ◽  
Temporal Distribution ◽  
Spherical Model ◽  
Coffea Canephora ◽  
Descriptive Statistics ◽  
Fuzzy Classification ◽  
Spatial And Temporal Variability ◽  
Mouth Feel

<p>The objective in this study was to evaluate the spatial and temporal variability of the beverage quality by applying the fuzzy classification in the final global sensory analysis, for Coffea canephora Pierre ex A. Froehner, in two consecutive harvests. The studied variables were: fragrance (aroma), flavor, bitterness (sweetness), set, balance, cleaning, aftertaste, mouth feel, uniformity, salinity (acidity) and drink (global note). To the average overall scores of the drinks obtained on the cup-tasting at 80.0 points of a sampling, the mesh has applied the function of association of the fuzzy classification linear model to determine the degree of pertinence. The data were analyzed by the descriptive statistics and then by geostatistics to verify the existence and quantify the degree of spatial dependence of the variables. In the interval classified as “very good coffee” is found in the global average grade, in the two harvests. The methodology fuzzy applied in the global beverage note of the coffee conilon seminal made it possible to determine their spatial variability in the same distribution pattern in the two harvests, close ranges, and adjustments to the spherical model, which was confirmed by the spatial correlation of 61.6% among the fuzzy maps for the global score</p>

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