Bean Processing Research Articles

Financial Feasibility Analysis of Arabica Powder Coffee in Drip Bag Packaging (Case Study of Berdikari Farmer Group, Sumedang District)

Arabica coffee powder in drip bag packaging is a new product innovation created to fulfill consumer desires and increase product sales. This study aims to analyze the financial feasibility of arabica coffee powder in drip bag packaging. Primary data was collected through direct observation and interviews while secondary data was collected from published scientific references. Financial analysis is carried out to obtain information on Production Costs (BP), Cost of Production (HPP), Net Present Value (NPV), Benefit Cost Ratio (BCR), Internal Rate of Return (IRR) and Payback Period (PBP). The results showed that natural processing of coffee beans with a production capacity of 84,143 drip bag packages per month and raw materials for green coffee beans with a moisture content of 30% - 40% resulted in a production cost of IDR 143,603,885.74 per month and HPP of IDR 1 .706.67 per drip bag. At a product selling price of IDR 2,500.00 per drip bag packaging, an NPV value of IDR 4,118,480,686 was obtained, a BCR of 1.44, an IRR of 36.00% and PBP occurred in the 3rd month.

Provision of Fermented Coffee Skins as Additional Feed For The Growth of Goats

Coffee skin is one of the wastes generated from coffee bean processing which is still potentially used as animal feed through the fermentation process, especially for goats as ruminants. Coffee skin fermentation using local micro-organisms (LMO) produces the best quality, and the provision of 10% substitution has a significant effect on the growth of pigs. The purpose of this study was to be able to determine the response to the appearance of prospective parent goats given fermented coffee husk waste as additional feed to their growth before the reproductive phase. The method used in achieving these objectives is the experimental design method using a Completely Randomized Design (CRD) with 4 treatments, namely: without additional coffee husk (Ko), giving coffee skin 5% (K1), 10% (K2), and 15% (K3) and each treatment was repeated 3 times. The basic feed given is in the form of forage mixed with grass and legumes, and coffee skin is given before being given forage. The results showed that giving fermented coffee skins additional feed had a significant effect (P<0.05) on body weight gain. The higher the level of fermented coffee peels the higher the average added weight until the level of 15% (K3) showed the best results with an additional body weight of 211g/day, but not significantly different (P> 0.05) with K1, and K2. From this study, it can be concluded that the provision of fermented coffee skin waste as additional feed has a significant effect on the additional body weight of goats up to a level of 15%.

Environmental Impact Analysis to Achieve Sustainability for Artisan Chocolate Products Supply Chain

Small-scale artisan chocolate producers target environmentally conscious consumers and must work with their supply chain partners to measure and improve their environmental impacts. This research evaluates the environmental impact along the supply chain of artisan dark chocolate products in Indonesia and creates an action plan to reduce environmental impact. The Life Cycle Assessment (LCA) methodology was used. The analysis considers cocoa production from the farm level to the processing of cocoa beans into bars in three stages for 1 kg of dark chocolate: the farm maintenance and harvesting stage; post-harvesting stage; and processing stage. At the farm maintenance and harvesting stage, the significant contributions are 72.5% of total abiotic depletion (AD), 47.2% of total global warming (GW), 80.2% of total eutrophication (EU). The significant contributions at the post-harvesting are 31.2% of total AD, 51.8% of total GW, 83% of total EU, 26.4% of total ozone layer depletion (ODP), 20.1% of total cumulative energy demand (CED) and non-renewable fossil (NRF), and 36.9% of total CED renewable biomass (RB). And at the processing stage, the significant contributions are 20.5% of total AD, 15% of total GW, 4% of total ODP, 13.1% of total acidification (AC), 12% of total EU, 10% of total fossil resource scarcity (FRS), and 1.6% of total CED NRF. Changes to the farm maintenance and harvesting stages contributed the most to environmental impact reduction by improving waste utilization and the treatment and selection of environmentally friendly materials.

Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin

The dry method of coffee processing generates a significant amount of coffee husk, an agricultural waste for which currently there is a lack of profitable use, and their disposal constitutes a major environmental problem. Pectin was extracted from coffee husk using citric acid solution (pH 1.5) by microwave-assisted extraction method, followed by using ice-cold ethanol. The coffee husk pectin (CHP) with a yield of 40.2% was characterized using SEM, FT-IR, and XRD techniques. The CHP exhibited significant in-vitro antioxidant activity as measured by using 2,2-diphenyl-1-picrylhydrazyl; (IC50 value of 395.1 ± 0.42 μg/mL), ferrous reducing antioxidant capacity (A700 nm = 0.55 ± 0.08), 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging (42.02 ± 0.38%) and ascorbic acid auto-oxidation inhibition (92.01 ± 0.28%) assays. CHP demonstrated antibacterial activity against Escherichia coli and Bacillus cereus with an inhibition diameter of 20 ± 1.01 mm and 18 ± 0.84 mm, respectively. Interestingly, CHP showed a significant anti-inflammatory effect by negatively modulating the expressions of TNF-α and TGF- β in LPS-stimulated macrophage cell lines. Collectively, our findings suggest that the coffee husk is a potential source of commercial pectin, microwave-assisted extraction has a great potency on the commercial pectin extraction from the coffee husk and CHP demonstrates significant biological activity.

An overview: the effect of fermentation and roasting methods on cocoa quality

Cocoa is Indonesia’s most important commodity and one that can contribute to economic development but has a problem, which is the low quality of cocoa produced. Differences in cocoa type, roasting and fermentation affect the quality content of cocoa such as antioxidants, free fatty acid and the fat profile of cocoa. Of the different methods of cocoa bean processing that affect the changes in antioxidant compounds are fermentation and roasting. Fermentation is best with 6 days in producing the aroma flavor of cocoa precursors and bulk cocoa type with an optimal time of 5-7 and fine cocoa type with an optimal time of 3-4 days. Superheated steam method slows down the rate of decline in antioxidant content, this condition is different from the conventional roasting method commonly used because it removes a lot of cocoa antioxidant content and accelerates the decline in antioxidant activity. Non-fermentation treatment results in low free fatty acid values while fermentation treatment can increase free fatty acid content but can be controlled by the addition of alkalization. on the fat profile geographical location such as differences in country of origin affects the content of fatty acid composition but fermentation and roasting processes has no significant effect on the fatty acid composition of cocoa.

Sustainable Supplier Selection and Order allocation using Integrating AHP-TOPSIS and Goal Programming

Increased awareness of environmental and social aspects has become an urgent global issue, especially in ensuring supply chain sustainability. In addition, optimizing sustainable supplier selection and order allocation is also crucial for companies to encourage sustainable industries. This research aims to determine the best potential sustainable suppliers and determine order allocation by considering economic, social, and environmental dimensions. This research proposes an approach that integrates AHP-Topsis and goal programming to solve the problem of sustainable supplier selection and order allocation. The AHP-Topsis procedure is proposed for weighting the criteria and sub-criteria of sustainable supplier selection. Meanwhile, Topsis is offered for supplier ranking. This study offers a goal programming procedure for order allocation. Order allocation is based on three goals: minimizing total procurement cost, maximizing total purchase value, and reducing carbon emissions. A case study is presented on the plastic bean processing industry in Indonesia involving three criteria (Economic, social, and environmental) and 17 sub-criteria. The analysis results show that economic criteria have the highest weight, followed by environmental and social criteria. Furthermore, the TOPSIS method selected the three best suppliers out of 5 alternative suppliers to receive order allocation. The order allocation process for three periods was carried out using the Goal Programming method on suppliers C, E, and A. This research contributes to improving supply chain sustainability. It provides practical guidance for companies in selecting suppliers and allocating orders efficiently.

Dillem Wilis Agro-Tourism Branding Designs to Increase Regional Competitiveness in Tourism

Dillem Wilis plantation tour is a coffee bean processing company owned by the Dutch government with an area of 40 hectares. The location is in Dompyong Village, Bendungan District, Trenggalek Regency. This company has the potential for clove plantations, dairy farming, and nature tourism with natural potential surrounded by rivers and locations in hilly areas with attractive views. The ancient buildings of the Dutch government still stand strong with the revitalization that has been carried out by the local government. Agrotourism development is currently a priority program for local governments with the construction of road access and supporting infrastructure. Dillem Wilis Agrotourism also has superior products, such as packaged pasteurized milk and Dillem coffee. The visual architecture of the building, packaging of superior products, and sign systems as well as media for publication of tourist destinations do not have unity. To get the attention and awareness of tourists, a creative strategy is needed through the design of the Dillem Wilis agro-tourism brand. The steps that need to be taken in brand design are: (1) designing a visual identity for Dillem Wilis agrotourism, (2) designing physical communication media, (3) designing digital communication media, and (4) marketing visual property and stationary. To create the right brand awareness, it is very much determined by a consistent visual identity. The visual identity will describe non-physical attributes such as vision and mission, tourism value, and tourism culture. This study aims to: (1) produce a brand identity for Dillem Wilis Agrotourism, (2) Integrate the resources owned by Dillem Wilis Agrotourism in order to form a tourism ecosystem, and (3) generate brand awareness through the implementation of the visual identity design into the Dillem Wilis Trenggalek Agrotourism promotion media project using Tim Brown’s design thinking method which refers to Simon Anholt’s regional branding model for the city branding hexagon.
 Keywords: brand identity, visual branding, Dilem Willis

Value-Added of Processed Cocoa Seed: A Case Study In CV. Putra Mataram, Polewali Mandar Regency

The purpose of this study was to analyze the added value of processed cocoa bean products in chocolate bars and powder at CV. Putra Mataram, Poolewali Mandar Regency. This research was conducted at CV. Putra Mataram, Polewali Mandar Regency in July to August 2022. The data collection techniques used in this study were observation, interviews, and documentation. The data analysis method used in this research is descriptive quantitative. The data were analyzed by the Hayami method. The results showed the added value obtained by CV. Putra Mataram from processing cocoa beans into chocolate bars and cocoa powder for one production, which is IDR. 527,640, with details for chocolate bars of IDR. 406,640 and cocoa powder for IDR. 121,000. The added value and benefits obtained by CV. Putra Mataram from the processing of cocoa beans is larger than chocolate bars compared to cocoa powder. Therefore chocolate bars need to be prioritized to produce larger quantities to increase profits.

INVESTIGATION ON THE CONTENT OF PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF INSTANT COFFEES FROM COFFEA ARABICA

Coffee is one of the most popular and consumed beverage worldwide both for the organoleptic characteristics and for the bioactive compounds’ content. Previous studies have shown that despite some risks it brings to health, it is useful in preventing cardiovascular diseases, liver diseases and hyperglycemia, and adding creams based on milk proteins helps to preserve its antioxidant activity after digestion. The content of total phenolics, flavonoids, tannins and the antioxidant activity were assessed in ten commercially soluble coffee samples. The results showed that the total phenolics content ranged from 1783.45 to 2061.30 mg gallic acid 100-1 g, the total flavonoids content ranged from 7637.55 to 13373.67 mg quercitin 100-1 g and condensed tannins level ranged from 1701.21 to 2176.57 mg catechin 100-1 g. The total antioxidant activity varied from 5513.84 to 7905.11 mg ascorbic acid 100-1 g. The differences found among the investigated samples containing 100% Coffea arabica might be due to the different bean processing. Despite these variations, instant coffees represent an additional source of bioactive compounds with antioxidant properties.

Economic Analysis of Production and Processing of Cluster Bean in Southern Haryana: A Review

The present study was carried out with the objectives to work out costs and returns in cultivation of cluster bean, to study the economics of cluster bean processing units and to identify various constraints faced by farmers and processers in production and processing of cluster bean in Southern Haryana. The study was based on primary data. A total of 80 farmers were interviewed to gather all the desired information. The per hectare cost of cluster bean cultivation was found to be ₹40241 and ₹44553 in Bhiwani and Mahendargarh district, respectively. On an average, the per hectare gross and net returns obtained from the cultivation of cluster bean in Bhiwani district were ₹49002 and ₹8758. The corresponding figures for Mahendargarh district were worked out to be ₹52732 and ₹8178, respectively. The B:C ratio for cluster bean cultivation was worked out to be 1.21 for Bhiwani & 1.18 for Mahendargarh district. On an average total cost of processing guar into guar gum was worked out to be ₹6408.78 per quintal of output. Cluster bean processing plants incurred a profit of ₹204 per quintal on average basis during the year 2020-21 with gross and net returns of ₹6484.42 lakh and ₹200.35 lakh, respectively. The B:C ratio was worked out to be 1.03 for processing units of cluster bean in Southern Haryana. The results of a survey conducted to learn about the problems faced by farmers in the production and by processors in the processing of cluster bean revealed that weeds, high labor costs, high plant protection chemical costs, disease, aphids in the crop, scarcity of labor, and a lack of quality seeds and improved varieties were the major constraints faced by farmers in the production of cluster bean in the study area. Huge fuel costs, huge losses during transportation from field to factory Power shortages, under-utilization of existing capacity, excessive sales taxes, and a lack of government price policies were the major obstacles that processors faced in the processing of cluster bean seeds in the study area.

Water Content Comparison of Green Bean and Roasted Bean of Robusta Gumitir Coffee Based on Processing Method and Roast Level

This study aims to compare the water content of green beans and roasted coffee bean based on the processing method and roasting level. The research was conducted at the TEFA Coffee Stub-Agricultural Plant Processing Laboratory, Politeknik Negeri Jember in April-July 2022. The coffee samples were Robusta coffee originating from the Gumitir area, Jember. This research consists of two main stages, green bean processing (dry (natural), honey, semi-wet, and full wash process) and roasting process based on light, medium, and dark levels. The analysis result showed that there was a decrease in the water content of coffee beans in each processing method as the roasting level increased. Overall, the water content of roast beans from full wash processing has the highest level compared to roast beans from other processed methods. The water content of green beans was originally 12.65%, decreased to 3.91%, 3.90%, and 3.38% after roasting with light, medium, and dark levels. The darker the roast level, the more weight loss. A significant decrease in water content was obtained in green beans processed by the honey method. Initially, the green bean water content was 13.05%, decreasing to 2.36%, 2.14, and 1.34% at each roasting level. Meanwhile, the green beans produced from natural processing (dry process), semi-wet, and full wash resulted in a decrease in water content that was not significant as the roasting level increased. Based on the results of this study, it is necessary to carry out further research related to the relationship between processing methods and roasting level on the physicochemical characteristics of coffee beans by optimizing.

Willingness to Pay for Centralized Modern Locust Bean Processing Equipment in Ekiti State, Nigeria

This study investigated the propensity to pay for modern apparatus processing locust beans in Ekiti State, Nigeria. Utilizing primary data and a multistage sampling strategy, 240 processors were chosen for the study. The collected data were analyzed utilizing descriptive statistics and an inferential statistical instrument, such as Logit and ordinary least square regression analysis. About 72 percent of processors were married and had an average of eight years of experience processing locust legumes. The majority of respondents belonged to a cooperative group (66.7%) and had no access to credit (100%). The average monthly income from processing was N18,000. The majority of respondents (65%) were unwilling to pay for the service of centralized, advanced or contemporary processing equipment. According to the results of the Logit regression analysis, the variables that significantly influence willingness to pay for the service of centralized modern locust bean processing equipment were household income and processing experience (1%), level of education and age (5%), and household size (10%). The Ordinary Least Square (OLS) analysis reveals that household size and education level were significant at the 1% level, while age and marital status were significant at the 5% level and processing experience was significant at the 1% level. The study suggests that processors ready to pay should form a formidable cooperative to secure grants or loans to establish a centralized, contemporary locust processing cottage. The government should educate processors on modern food processing and safety at all levels.

Techno-economic studies of threshing green beans (vigna radiata) using power thresher.

Green bean threshing is one of the most important steps in the cultivation and processing of green beans. However, in practice, many problems are found that affect the level of economy and efficiency. This study aims to analyze the techno-economics of threshing green beans using a multipurpose threshing machine, namely the power thresher. The research method used involves a technical approach, economics, and statistics. The results showed that the green beans with a moisture content of 16.56% and an average feeding capacity of 388.88 kg/hour had an average threshing efficiency of 94.67% and a percentage of damaged green beans of 2.96%. Based on the results of research on parameter-technical parameters and statistics, it shows that there is an influence of moisture content on threshing green beans. In addition, for economic parameters, the basic cost for threshing green beans with a moisture content of 16.56% is Rp 255.30 per kg, with a break-even point of 21,076,738 kg per year. It can be concluded that, the lower the moisture content of green beans, the higher the economic value produced. In addition, the low moisture content makes the machine have a high level of efficiency.

Comprehensive Quality Evaluation of Polygonatum cyrtonema and Its Processed Product: Chemical Fingerprinting, Determination and Bioactivity.

Processing of Chinese herbal medicines (CHMs) is a traditional pharmaceutical technology in Chinese medicine. Traditionally, proper processing of CHMs is necessary to meet the specific clinical requirements of different syndromes. Processing with black bean juice is considered one of the most important techniques in traditional Chinese pharmaceutical technology. Despite the long-standing practice of processing Polygonatum cyrtonema Hua (PCH), there is little research on the changes in chemical constituents and bioactivity before and after processing. This study investigated the influence of black bean juice processing on the chemical composition and bioactivity of PCH. The results revealed significant changes in both composition and contents during processing. Saccharide and saponin content significantly increased after processing. Moreover, the processed samples exhibited considerably stronger DPPH and ABTS radical scavenging capacity, as well as FRAP-reducing capacity, compared to the raw samples. The IC50 values for DPPH were 1.0 ± 0.12 mg/mL and 0.65 ± 0.10 mg/mL for the raw and processed samples, respectively. For ABTS, the IC50 values were 0.65 ± 0.07 mg/mL and 0.25 ± 0.04 mg/mL, respectively. Additionally, the processed sample demonstrated significantly higher inhibitory activity against α-glucosidase and α-amylase (IC50 = 1.29 ± 0.12 mg/mL and 0.48 ± 0.04 mg/mL) compared to the raw sample (IC50 = 5.58 ± 0.22 mg/mL and 0.80 ± 0.09 mg/mL). These findings underscore the significance of black bean processing in enhancing the properties of PCH and lay the foundation for its further development as a functional food. The study elucidates the role of black bean processing in PCH and offers valuable insights for its application.

Modification of the Structural and Functional Characteristics of Mung Bean Globin Polyphenol Complexes: Exploration under Heat Treatment Conditions.

During the storage and processing of mung beans, proteins and polyphenols are highly susceptible to interactions with each other. Using globulin extracted from mung beans as the raw material, the study combined it with ferulic acid (FA; phenolic acid) and vitexin (flavonoid). Physical and chemical indicators were combined with spectroscopy and kinetic methods, relying on SPSS and peak fit data to statistically analyze the conformational and antioxidant activity changes of mung bean globulin and two polyphenol complexes before and after heat treatment and clarify the differences and the interaction mechanism between globulin and the two polyphenols. The results showed that, with the increase in polyphenol concentration, the antioxidant activity of the two compounds increased significantly. In addition, the antioxidant activity of the mung bean globulin-FA complex was stronger. However, after heat treatment, the antioxidant activity of the two compounds decreased significantly. The interaction mechanism of the mung bean globulin-FA/vitexin complex was static quenching, and heat treatment accelerated the occurrence of the quenching phenomenon. Mung bean globulin and two polyphenols were combined through a hydrophobic interaction. However, after heat treatment, the binding mode with vitexin changed to an electrostatic interaction. The infrared characteristic absorption peaks of the two compounds shifted to different degrees, and new peaks appeared in the areas of 827 cm-1, 1332 cm-1, and 812 cm-1. Following the interaction between mung bean globulin and FA/vitexin, the particle size decreased, the absolute value of zeta potential increased, and the surface hydrophobicity decreased. After heat treatment, the particle size and zeta potential of the two composites decreased significantly, and the surface hydrophobicity and stability increased significantly. The antioxidation and thermal stability of the mung bean globulin-FA were better than those of the mung bean globulin-vitexin complex. This study aimed to provide a theoretical reference for the protein-polyphenol interaction mechanism and a theoretical basis for the research and development of mung bean functional foods.

Enrichment of Baked Goods From Wheat Flour of the Highest Grade With Coffee Husks

This article presents a variant of the manufacture of dietary and preventive baked goods enriched with dietary fiber by adding coffee husks, a by-product of coffee production, to the recipe. In the course of the work, the influence of various volumes of introduced raw materials, in the amount of 3 and 6% of the total mass of flour, on the physicochemical and organoleptic quality indicators of the finished product was studied, a comparative analysis of the obtained bread samples was carried out, and the optimal dosage of coffee shells that did not reduce quality properties of baked goods. Thanks to this method of preparation, it becomes possible to create a product not only rich in fiber, but also with a valuable chemical composition, with a high level of potassium and vitamins. Such bread will be an excellent addition not only to the daily diet, but also to the menu of dietary nutrition necessary for a group of various diseases, ranging from metabolic disorders and obesity to cardiovascular pathologies, as it will close the body’s daily need for dietary fiber. In addition, it should be noted that the problem of environmental pollution with coffee production waste is acute for society. As a rule, secondary raw materials obtained during the processing of coffee are subjected to recycling or incineration. The method of recycling coffee shells proposed in the article allows not only to obtain a new healthy food product and expand the existing range of baked goods, but also significantly reduce the amount of waste remaining from the coffee bean processing process, which also entails financial benefits.

Analisis Kinerja Keuangan UMKM Cak Wang Macro Indonesia

This study aims to analyze the financial performance of PT Cak Wang Macro Indonesia. This company is engaged in the processing of coffee beans and the serving of ready-to-drink coffee and cafes. This research includes quantitative descriptive research. The research data is in the form of financial data consisting of assets, liquidity and equity. Financial can be obtained from the financial reports of PT Cak Wang Macro Indonesia. PT Cak Wang Macro Indonesia is located on Jalan Mastrip, Jember Regency, East Java Province. The company's financial performance is seen from the calculation of profitability ratios, liquidity ratios, leverage ratios, and activity ratios in one period. The results showed that through the calculation of profitability ratios it was known that the company's ability to generate profits, the calculation of the liquidity ratio was known to the company's ability to pay short-term debt, the calculation of leverage ratios was known to the company's ability to manage debt and the activity ratio was known to the effectiveness of inventory turnover and total assets of the company. Analysis of financial performance carried out can assist management in making business decisions.

Analisis Nilai Tambah Usaha Pengolahan Kopi Green Beans dan Kopi Bubuk di Begawan Ringgit

The purpose of this study was to determine the production process of the green coffee bean and ground coffee processing business, to analyze the value of income from the coffee bean and coffee powder processing business, and to analyze the amount of added value from the green coffee bean processing business and ground coffee at Begawan Ringgit. This study uses the case study method, this study focuses on the hayami formula to analyze the income and added value of the mung bean and coffee powder business in Begawan Ringgit. Respondents in this study were the owners and employees of the Begawan Ringgit coffee business. Quantitative analysis in the form of analysis of income and added value. The results of this study indicate that the value of income obtained from the mung bean processing business is Rp. 5,275,400/production and the income derived from the robusta coffee processing business is Rp. 2,775,400/production. Meanwhile, the income obtained from the green bean processing business is IDR 85,275,400/production and Arabica ground coffee is IDR 5,275,400/production. The added value of arabica green beans is greater than the added value of robusta green beans. The added value of arabica green beans is IDR 23,700 (59.25%), while the added value of robusta green beans is IDR 20,805 (65.01%). The added value of robusta ground coffee and arabica ground coffee have the same added value of Rp. 18,000 (30%) for robusta ground coffee and Rp. 18,000 (22.5%) for arabica ground coffee

ANALISIS NILAI TAMBAH DAN KEUNTUNGAN PENGOLAHAN BIJI KOPI DI PT FORTUNA INTI ALAM KOTA MANADO (Analysis of the Added Value and Profit of Coffee Bean Processing at PT Fortuna Inti Alam, Manado City)

This study aims to analyze the added value and benefits of processing coffee beans into ground coffee at PT. Fortuna Inti Alam. The research location was conducted at PT. Fortuna Inti Alam Highway Manado – Bitung, Maumbi Village Dusun III, North Minahasa Regency. The data used in this study comes from primary data and secondary data. Primary data is data obtained di-rectly from respondents (coffee business owners) while secondary data is obtained from related agencies, literature or literature, articles from journals related to this research. The analysis used is added value analysis and profit analysis. The results showed that the processing of coffee beans into ground coffee provided a gross added value of Rp. 1,803,171., net added value of Rp. Rp. 1,580,742 and obtained an added value per raw material of Rp. 34,724/Kg. The profit received is Rp. 830,081,092 which was obtained from a total receipt of Rp. 3,337,422,000 and a total cost of Rp 2,507,340,908.

Total microbe, physicochemical property, and antioxidative activity during fermentation of cocoa honey into kombucha functional drink

Cocoa honey is a by-product of cocoa bean processing and is rich in sugars and minerals that is suitable as medium for fermentation, from which then it could be used for making potential kombucha functional drink. It is an approach to upgrading cocoa honey product. This study evaluated total microbes, physicochemical aspect, antioxidant activity, and phenolic and flavonoid compounds during the fermentation of cocoa honey kombucha. The fermentation time significantly affected the properties of cocoa honey functional beverages. Total acidity, cellulose weight, viable counts, and antioxidative activity increased during the 8-day fermentation. On the contrary, pH and total soluble solids decreased after 6 days of fermentation. Based on antioxidative activity, the good quality of kombucha was confirmed after 6 days of fermentation. During this time, the kombucha cacao honey drink demonstrated high antioxidant activity (70.14% ±1.15% DDPH and 43.49% ± 0.52% ABTS), which correlated with the high levels of phenols (144.75 ± 2.03 mg GAEq/mL) and flavonoids (1.776 mg QAEq/mL). It is expected to help in further research on the production of kombucha functional drink.