Coffee Juice Research Articles

EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU

This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of fermentation duration). Physicochemical and organoleptic data were analyzed using ANOVA 5%, LSD 5%, and HSD 5%. Then, the best treatment's ash alkalinity, coffee juice content, and caffeine level were assessed. According to the study, the fermentation period has impact on the moisture level of green beans, the moisture and ash content of roasted beans, acidity, body, and balance. The water and ash content of roasted beans, aroma, flavor, acidity, aftertaste, body, balance, and overall attribute, are influenced by the roasting temperature. Then the interaction between factors significantly affects the water content of roasted beans, flavor, acidity, and body. The best treatment achieved a total score of 81.83 (40 days, 200 °C).

The Effect of Gelatin and Xanthan Gum Concentration on Diversification of Dark Chocolate Praline Jelly Coffee Products

This study aims to determine the best coffee juice jelly formulation using various concentrations of gelatin and xanthan gum, and evaluating the properties of each formula. The study used factorial experiments with 2 factors, 3 levels and 2 replicates. This approach allowed for the detection of the main and simple effects of each level, facilitating the analysis of variable impacts.The factors were Gelatin (9%; 10%; and 11%) and Xanthan Gum (1%; 2%; and 3%). The parameters for assessment were moisture content, ash content, texture, sugar content, fat content, caffeine content and organoleptics. The best treatment was selected based on the average acceptance of panelists on product quality. The best coffee juice jelly praline was made using 11% gelatin and 3% xanthan gum. It had 14.17% moisture and 0.32% ash content. For dark chocolate praline candy with coffee juice jelly candy filler, 10% gelatin and 2% xanthan gum was preferred by 40 respondents. It had 82.71% total sugar, 35.55% fat content, and 15% caffeine content.

Pengaruh Waktu Penyangraian Terhadap Karakteristik Fisikokimia Kopi Bubuk Robusta Menggunakan Mesin Roasting Elektrik

The quality of coffee powder can be improved if the main stages of the roasting process can be carried out optimally. Hot air-type roasting machines with a combination of 10 minutes and a temperature of 200 C can produce high-quality coffee powder. Therefore, other research is needed using different types of roasting machines and coffee powder quality criteria based on standards set by the government. The electric roasting machine consists of a Teflon heating mat that is directly integrated with temperature-adjustable heating components and has an automatic stirrer. The study used a one-factor Complete Randomized Design (CRD) with four treatment levels and two repeats. The Roast time of robusta coffee beans at a temperature of 200 C with levels (10, 15, 20, and 25) minutes is factor A. The criteria for testing the quality of coffee powder produced by the electric roasting machine state (smell, color, taste) with normal test results, water content ranges from 1.47-5.29%, ash content ranges from 3.53-3.83%, coffee juice ranges from 24.1-25.6%, and caffeine ranges from 1.66-1.78%. Electric roasting machines at a temperature of 200 C and 10 minutes are the best combination of treatment because the ground coffee produced is quality. I am referring to SNI 01-3542-2004 criteria for criteria tested with the most optimal electrical energy efficiency

An Extract and Fractions from Coffea arabica Sediment on Antioxidant and Anti-Tyrosinase Activities, and on the Quality of Whiteleg Shrimp (Litopenaus vannamei) during Refrigerated Storage.

Coffea arabica sediment, a popular agro-by-product from the coffee juice processing industry, contains many phytochemicals, and it is often discarded as waste. The antioxidant and anti-tyrosinase activities of an ethanol extract and its active fractions obtained from Coffea arabica sediment was studied. Additionally, whiteleg shrimp (Litopenaeus vannamei) was treated with the extract and fractions, and the quality during refrigerated storage was evaluated. The most active fraction (P<0.05) fraction III from the Coffea arabica sediment extract showed a total phenolic content of 116.5 mg gallic acid equivalent/g, an inhibitory concentration of 50% value of 27.3 μg/mL in the 2,2-diphenyl-1-picryl hydrazyl test, an absorbance of 3.7 (at 1.0 μg/mL) in the reducing power assay, and 79.5% inhibition for the tyrosinase inhibition test (at 100 μg/mL). Whiteleg shrimp treated with PD-3 and crude extract (CE) retarded the growth of bacteria and spoilage microor-ganisms in comparison to the control (P<0.05). Lower values in pH, thiobarbituric acid reactive substances, and total volatile base content were enumerated in samples treated with PD-3 and CE (P<0.05) compared to controls. Loss in freshness, protein content, and melanosis formation declined with CE and PD-3 treatments. Our findings showed that Coffea arabica sediment has antioxidant and antimicrobial properties. Also, it could be a promising treatment in melanosis prevention, and a natural additive for extending the shelf life of whiteleg shrimp during refrigerated storage; thus an alternative to traditional sulfites.

THE CHARACTERISTIC OF ROBUSTA POWDER COFFE IN VARIOUS SIZE TYPES and COFFE WEIGHT ON SACHETS

This research aims to determine the performance influence of sachets on various sizes of bags and the weight of coffee to the characteristics of the brew of coffee bags. The study uses a completely random design with 2 treatment factors, the first factor of the volume of contents in the bag and the second factor of the packaging bag size. Analyzed With ANOVA dan when the effect is noticeable. It will be followed by using a DMRT at 5%. significant levels. The research at moisture and ash content is suitable for the raw material of coffee bags. Coffee Sari qualified SNI is on the treatment of the volume of 1/4 content and small bag size with a yield of 22.02% coffee juice. The results of the analysis on the missing coffee weight test were obtained the highest value found in the volume of the 1/3 content with a large bag size resulted in 2.73 grams of lost coffee weight. The lowest value is on the 1/2 content volume and the medium size is 0.17 grams. The sensory test was derived that the panelists preferred it to the size of a large bag and the appropriate volume of contents to fill the bag with a volume of 1/3.Keywords: Bag size and coffee weight, Coffee characteristics.

Effect Utilization Mangrove Rhizophora Sp Fruit Extract in Production of Coffee Powder in Perspective of Water Content and Organoleptic Test

Utilization of mangrove seeds is not as popular the use of wood tree. Utilization of wood from mangrove tree is used as raw material for making charcoal and building materials.The local community rarely uses mangrove seeds for food, drinks, scrubs and coloring. This is not enough of public knowledge about the benefits of mangrove seeds. The public mindset that the only sources of carbohydrates are rice and corn. There is not much knowledge about the potential and benefits of mangrove seeds as a coffee drink. The research method used in this research is experimental research. In this experiment, 3 repetitions of treatment and 3 replications. Water content data in the mangrove seed ground coffee was tested by normality test. The proximate test results show ash content of 1 to 4% when averaged is 2.6%. While the general requirement for roasted coffee (SNI.01.2983-1992) is 7-14% ash content. The color of coffee is influenced by the value of the extract content of the coffee, water soluble coffee juice will give it a deep black color ( Pastiniasih, 2012). The juice content of magrove coffee is high enough for each treatment so that the steeping gives a visually visible black color.

Captures of Wild Mediterranean and Oriental Fruit Flies (Diptera: Tephritidae) in Jackson and McPhail Traps Baited with Coffee Juice

We examined captures of wild Mediterranean fruit flies, Ceratitis capitata (Wiedemann), and oriental fruit flies, Bactrocera dorsalis (Hendel), in Jackson and McPhail traps baited with juice from ripe coffee fruits. Both males and females of each species were captured. Jackson traps baited with coffee juice caught significantly more C. capitata females than did traps baited with water or trimedlure. Fewer B. dorsalis males and females were captured in traps baited with coffee juice compared with other traps. McPhail traps baited with coffee juice caught more C. capitata female and male flies than those baited with water, and they were equal to those baited with Nu-Lure or a water + sugar mixture. McPhail traps baited with coffee juice caught more B. dorsalis female and male flies than those baited with water or Nu-Lure, and they were equal to those baited with a water + sugar mixture. Findings are discussed with respect to the physiological condition of responding C. capitata females and development of a female attractant.