Study of Yeast Production of Pectinase Enzyme and the Effect of Different Physiological Conditions on Its Production

Pectinase enzymes are considered industrially important enzymes, and their importance is due to their use in many industries, such as extracting and liquefying fruit and vegetable juices, paper and textile industry, tea and coffee brewing, extracting oils with removing gum from plant fibers and treating factory wastes containing pectic substances. Microorganisms such as bacteria and fungi, including yeasts, produce pectinase enzymes on a commercial scale. Recently, it has been noticed that there has an increase in interest in its production of yeasts due to its characteristics, ease of development, and short time required for incubation.

Influence of Different Coffee Brewing Methods on the Biochemical Composition of Fruit Juice and Coffee Drink

A fruit juice and coffee drink is an interesting combination that provides the necessary bioactive compounds and caffeine for the whole day. The coffee brewing method changes not only the amount of caffeine but also the taste of fruit juice and coffee drink. The least bitter taste is felt in cold brewed coffee, making it an ideal ingredient for a fruit juice and coffee drink. The aim of this study was to evaluate the influence of preparing technologies for creating an innovative fruit juice and coffee drink with a high content of bioactive compounds. Four different types of medium-roasted “Lofbergs” coffee beans were compared, as well as two brewing techniques: French press (hot coffee) and cold-brew. Concentration of vitamin C, pH, soluble solids content, titratable acids, total phenol content, DPPH antiradical activity, and sensory analyses were determined for all prepared samples. Concentration of vitamin C in juice with coffee was from 10.36 to 22.60 mg·100 g−1, and the highest vitamin C concentration was preserved in the pasteurised juice and coffee drink with cold-brew coffee preparation technique. Concentration of soluble solids was from 12.3 to 12.6%, titratable acids from 0.79 to 0.87%, pH from 2.68 to 2.88, total phenols from 54.31 to 129.26 mg·100 g−1, and the highest total phenol concentration was obtained in the pasteurised fruit and coffee drink with smooth and sweet coffee beans prepared using the cold-brew technique. DPPH antiradical activity was from 126.24 to 177.89 mg·100 g−1 in the tested samples, and the highest DPPH antiradical activity was detected in the pasteurised fruit and coffee drink with sweet and nutty coffee beans prepared with cold-brew technique. The best sensory profile was for coffee and juice drinks with “Lofbergs” Medium roast Fruity and Velvety Rwanda coffee beans and “Lofbergs” Medium roast prepared with cold-brew technology.

Coffee story: Unveiling indigenous delicacy through sensorial transaction

This paper explores the potential of spatial atmosphere as the basis of a coffee stall design, creating an intimate understanding of the possible sensory transactions that occurred throughout the coffee-brewing process. In this reflective piece, a coffee stall design process is presented and dissected to unveil the programmatic basis of the design. A closer look at multi-sensory experiences that include sight, smell, and sound in the process of brewing is considered essential. They hold a significant role in perceiving the surrounding atmosphere and how it impacts our design process. A series of equipment and ingredient tracing is conducted to identify the optimal barista's workflow and the production of a multi-sensory experience, rethinking the purpose of the surrounding objects from two different perspectives. Such a process positioned the atmosphere exploration as a focus in achieving a unique programme where the objects within the coffee-making process generate the space through materiality and immateriality.

Peran Pemuda Dalam Pengembangan Usaha Kopi Di Kawasan Wisata Simarjarunjung

This study is to analyze the role of youth in developing their knowledge of the coffee business to attract tourists to visit the Siamrjarunjung Tourism Area and its surroundings and introduce Simalungun coffee to a wider area so that it is generally known. This study uses a qualitative method. The results of this study, the development of coffee businesses in the Simarjarunjung Tourism Area and its surroundings have followed the current trends in big cities. Coffee entrepreneurs have processed coffee beans from cherries, green beans, roast beans, and have even consumed coffee. Local youth have developed their knowledge on how to manage coffee since 2016. The impact is very visible from the increased income of coffee farmers who previously sold cherries, now they can sell in the form of green beans, roast beans, and even coffee drinks clearly increase income for farmers and coffee entrepreneurs. shop. The development of the coffee shop business has also increased with the development of knowledge of coffee shop business entrepreneurs about contemporary coffee brewing techniques favored by millennials. The role of youth in increasing the selling value of coffee can be seen from the increase in the capacity of youth in understanding coffee management and even making places to enjoy coffee in the Simarjarunjung and Surrounding Tourist Areas, namely coffee shops. There are 6 (six) coffee shops in the Simarjarunjung Tourism Area and its surroundings, each of which is managed by local youths by selling various kinds of coffee products such as green beans, roast beans, and coffee drinks.

Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze

(1) Background: Recently, a new espresso extraction method, Caffè Firenze, has been developed, which uses gas at operating pressures of 20 bar to obtain abundant, persistent foam. The experiment aimed to evaluate the effect of using six gases (air, argon, nitrogen, carbon dioxide, carbon/nitrogen mix, and nitrous oxide) on the foam and liquid coffee. (2) Methods: Foam volume, persistence, sugar retention time, color, and rheological properties were measured. Volatile organic compounds were also evaluated. Analyses were also carried out on the liquid coffee to determine caffeine and chlorogenic acid concentrations. (3) Results: The analysis of variance revealed significant differences between the gases for all parameters. Multivariate analysis identified three groups of gases: the first comprised air, N2, and Ar; the second CO2 and N2O; and the third comprised samples extracted with CO2/N2 mix. (4) Conclusions: The choice of gas significantly influences the drink’s chemical-physical characteristics and is fundamental for product diversification.

EVALUASI ANTROPOMETRI PADA RUANG BREWING KOPI KLINIK KOPI JALAN KALIURANG YOGYAKARTA

ABSTRAKRuang Brewing Kopi di Klinik kopi merupakan ruang yang sangat penting oleh para penyaji kopi dan pengunjung karena di ruang inilah segala kegiatan tentang kopi dilakukan seperti, memilih kopi, brewing kopi, menikmati kopi, berbagi pengetahuan tentang kopi dan melakukan pembayaran. Ruang Brewing kopi ini selalu dipenuhi pengunjung dengan bermacam dimensi ukuran tubuh dan barang bawaan. Berdasarkan pengamatan awal ditemukan permasalahan sirkulasi dan gerak terutama pada saat ramai pengunjung, banyaknya pengunjung mengakibatkan rasa tidak nyaman bagi pengunjung lain dan penyaji kopi. Tujuan penelitian ini adalah mengkaji permasalahan ergonomi pada tata ruang sirkulasi dan gerak ruang brewing di Klinik kopi Yogyakarta melalui studi gerak sesuaiergonomi. Hasil kajian ini memberi kontribusi terhadap kenyamanan gerak bagi pengunjung dan penyaji kopi. Tolak ukur dalam penelitian ada 2 aspek yaitu anthropometri dan ergonomic space. Metode yang digunakan dalam penelitian ini adalah dengan metode pemetaan aktivitas ( activity mapping ). Dari hasil analisis ditemukan bahwa yang sekarang tidak memenuhi standar kebutuhan dimensi gerak manusia (anthropometri), maka untuk meningkatkan kualitas ruang brewing kopi yang ergonomis dibutuhkan penataan dan desain perabot yang lebih baik. ABSTRACTBrewing Coffee in the Klinik Kopi is a very important space by the publishers of coffee and visitors because it is this space in all activities of the coffee is performed such as, pick coffee, roasting coffee, enjoy the coffee, sharing knowledge about coffee and make a payment. Coffee Brewing Chamber is always filled with visitors with various dimensions of body size and stuff. Based on early observations found problems of circulation and motion especially when many visitors, the number of visitors resulted in discomfort for other visitors and publishers. The purpose of this research is to examine the problem of ergonomics on spatial motion and circulation spaces brewing coffee in the clinic as Yogyakarta via the appropriate motion study ergonomics. The results of this study contribute towards motion comfort for visitors and publishers. A benchmark in the study there are two aspects, namely anthropometri and ergonomic space. The methods used in this research is to method mapping activity (activity mapping). From the results of the analysis it was found that the standard did not meet the needs of the present dimensions of human motion(anthropometry), thus improving the quality of coffee brewing an ergonomic space required Setup and better design.