Analisis kelayakan usaha minuman kopi saji dingin dalam botol “Deadliner Coffee”

Tujuan penelitian penulis untuk mengetahui peluang bisnis kopi cold brew dalam kemasan botol serta mengetahui kinerja keuangan ditinjau dari analisis kelayakan keuangan penjualan coffee brew merk Deadliner Coffee, serta mendeskripsikan business model canvas kopi brew. Data diperoleh dalam penelitian ini adalah data sekunder: perpustakaan, kuisioner, beberapa jurnal. Hasil penghitungan net present value Deadliner Coffee sebesar Rp.20.330.994 lebih besar dari satu, dengan payback period satu tahun sembilan bulan, sehingga dapat disimpulkan bahwa bisnis coffee brew merk Dealiner Coffee layak untuk dijalankan. Keterbatasan penelitian difokuskan pada segmen pelanggan orang yang bersedia membayar harga tinggi sebuah produk kopi brew dan di wilayah Jakarta, Tanggerang.

Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients

Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is one of the main natural sources of melanoidins of the daily diet worldwide. However, their presence in coffee by-products has been recently described. These complex macromolecules possess multiple health-promoting properties, such as antioxidant, anti-inflammatory, dietary fiber effect, and prebiotic capacity, which make them very interesting from a nutritional point of view. In addition, they have a great impact on the sensory profile of foods and their acceptance by the consumers. The present study is a descriptive, narrative, mini-review about the nature, structure, digestibility, properties (sensory, nutritional, and health-promoting), safety and regulatory status of melanoidins from the coffee brew and its by-products with a special emphasis on the latter.

Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.

Coffee Brews: Are They a Source of Macroelements in Human Nutrition?

Coffee brews, made by pouring water on coffee grounds or brewing in an espresso machine, are among the most popular beverages. The aim of this study was to summarize data on the content of macroelements (sodium, potassium, calcium, magnesium, and phosphorus) in coffee brews prepared with different methods, as well as to review the factors influencing the content of the elements. Studies from 2000 to 2020, published in the PubMed and Google Scholar databases, were reviewed. Taking into account the results presented by the authors, we calculated that one portion of coffee brew can cover 7.5% or 6.4% (for women and men) and 6.6% of the daily requirement for magnesium and potassium, respectively. Coffee provides slightly lower amounts of phosphorus (up to 2.2%), sodium (up to 2.2%), and calcium (up to 0.7% of the daily requirement for women and 0.6% for men). If coffee is drunk in the quantity of three to four cups, it can be an important source of magnesium, considering the risk of magnesium deficiency in modern societies.

Efek Seduhan Kopi Robusta terhadap Jumlah Limfosit pada Daerah Tarikan Ligamen Periodontal Gigi Marmut (Cavia Cobaya) yang Diinduksi Gaya Mekanis Ortodonti

Malocclusion is an occlusion that deviates from the normal state, so it needs to be treated using an orthodontic device. The formation of new alveolar bone after obtaining an orthodontic force will be surrounded by osteoid bones are not stable enough (relapse). Robusta coffee (Coffea robusta) has flavonoids which can increase lymphocyte proliferation. The purpose of this study was to analyze the effect of robusta coffee on the number of lymphocyte cells in the tension area of marmot’s (Cavia cobaya) periodontal ligament which induced by mechanical orthodontic forces. This type of research is laboratory experimental with the Post Test Only Control Group Design. The average number of lymphocyte cells in group A = 0.75, B = 1.45, C = 1.26, D = 1.54. One-way Anova test results showed that the number of lymphocyte cells in all groups showed a significant difference (p <0.05). The results of the post hoc LSD test showed that group A had significant differences with group B and group D (p <0.05). While group C did not have a significant difference with group A (p> 0.05). The conclusion obtained is that the provision of robusta coffee brew for 2 weeks can increase the number of lymphocyte cells in the tension area of marmot’s (Cavia cobaya) periodontal ligament which induced by orthodontic mechanical forces compared to without robusta coffee brew.

Coffee brews composition from coffea canephora cultivars with different fruit-ripening seasons

PurposeThe purpose of this paper is to evaluate the contents of bioactive compounds and/or that of interest for the brew quality (trigonelline, caffeine, total chlorogenic acids and melanoidins), acidity and antioxidant activity (AA) of roasted coffee brews produced with Coffea canephora.Design/methodology/approachCoffee samples corresponded to three cultivars – Diamante ES8112, ES8122 “Jequitibá,” and Centenária ES8132 – with different fruit-ripening seasons (early, medium and late, respectively). The study evaluated five genotypes from each cultivar and coffees were cultivated in two sites, a total of 30 samples.FindingsThe average contents on the coffee brews varied from 1,176 to 1,452 µg mL−1 for caffeine; from 206 to 413 µg mL−1 for trigonelline; from 528 to 942 µg mL−1 for total chlorogenic acids; from 6.8 to 7.8 mg mL−1 for melanoidins; showing total titratable acidity between 1.15 and 1.79 mL of NaOH 0.1 mol L−1 by 20 mL of the brew. AA varied from 6.78 to 8.80 mg of TROLOX mL−1, correlating positively with the contents of caffeine, total chlorogenic acids, melanoidins. Fruit-ripening seasons had no effect on coffee brew composition and AA.Originality/valueThe results presented provide not only a unique analysis of coffee brew from genotypes developed to improve the good agricultural practice and brew quality, but also relevant information that can be extended for research in coffee composition and for the coffee industry.

THE OCCURRENCE OF CAFESTOL AND KAHWEOL DITERPENES IN DIFFERENT COFFEE BREWS

Coffee is the second most consumed brew in the world, after water. Cafestol and kahweol are two diterpenes that have been identified, until now, exclusively in the coffee tree. They are co-extracted from the coffee beans that are roasted and ground for the beverage preparation. Their pharmacological properties are related to anticancer and anti-inflammatory activities, although they also increase the serum cholesterol. Several researches reported that coffee brew preparation methods influence directly the levels of the diterpenes. This paper describes a compilation of the main results published for different coffee brews and all variables related to their preparation. Major differences in the reported concentrations have been noted.

Seduhan Bubuk Kopi Robusta Spray Dryed Meningkatkan Viabilitas Monosit yang Dipapar Eksotoksin Streptococcus mutans (In Vitro)

Monocytes response against bacterial exotoxins can cause cell damage, due to the production of antimicrobial compounds such as oxidants and free radicals. Spray dryed robusta coffee brewed contained antioxidants that was alleged to be able counteract oxidants and free radicals leading to prevent cell damage. This research aimed to prove the effect of spray dryed robusta coffee brew (SDRCB) to increase monocytes viability after being exposed by exotoxins of Streptococcus mutans (in vitro). This in vitro experimental study used the post test only control group design. The object of study was human peripheral blood monocytes, isolated by means of gradient centrifugation method. Monocyte viability was analyzed by trypan blue assay. The parameter was the percentage viable monocytes. Data were analyzed using Anova and LSD. Monocytes incubated with SDRCB showed a significant (p<05) higher viability (96.95%) than monocytes without SDRCB (94,27%). Spray dryed robusta coffee brew proved to be able increase viability of monocytes after S.mutans exposure (in vitro).