White Coffee Research Articles

Pengaruh Daya Tarik Iklan, Kualitas Produk, Citra Merek, Serta Harga Terhadap Keputusan Pembelian Luwak White Coffee Di Toko Virdasari Desa Sitanggal Kabupaten Brebes

One of the new beverage or food industry competitions that are ready to compete and enter the market nationally is the white coffee industry. Efforts to increase promotion, price adjustments, and product quality, or need to carry out a more effective marketing strategy in accordance with the findings of market research conducted. The purpose of this study is to analyze the influence of advertising attractiveness, product quality, brand image, and price on purchasing decisions for Luwak White Coffee drinks. The quantitative approach method carried out is based on concrete research data, which is a numerical value that will be measured by statistics as a calculation test tool and related to problems, resulting in a conclusion. The population of this study was consumers of Luwak White Coffee drinks at the Virdasari store in SiDate Village. The sample was obtained from subjects 25% of the population of 332 people, obtained 83 respondents. The research instrument used is the primary data from filling out the questionnaire. The results of the study found that advertising attractiveness does not affect purchasing decisions, product quality does not affect purchasing decisions, brand image does not affect purchasing decisions, price affects purchasing decisions. Simultaneously, advertising attractiveness, product quality, brand image and price influence purchasing decisions at Toko Virdasari Desa SiDate

Pengaruh Brand Ambassador terhadap Keputusan Pembelian pada Produk Luwak White Koffie di Surabaya dengan Citra Merek sebagai Variabel Intervening

This study aims to determine the effect of brand ambassadors on purchasing decisions on civet white coffee in Surabaya with brand image as an intervening variable. The research method used is a quantitative research method with a sampling technique using non-probability sampling and purposive sampling techniques. The population and sample in this study were people in the city of East Surabaya who had bought and consumed civet white coffee products with a total of 99 respondents. This study uses the Smart-PLS test tool. The results of the study show that: 1) Brand Ambassadors had an effect on Purchasing Decisions, 2) Brand Ambassadors had an effect on Brand Image, 3) Brand Image had an effect on Purchasing Decisions and 4) Brand Ambassadors through Brand Image had an effect on Purchasing Decisions.
 Keywords: Brand Ambassador; Brand Image; Luwak White Koffie

Changes in Coffee Intake, Added Sugar and Long-Term Weight Gain - Results from Three Large Prospective US Cohort Studies

BackgroundConsumption of both caffeinated and decaffeinated coffee has been reported to attenuate long-term weight gain. Whether the association between coffee consumption and weight gain depends on the addition of sugar, cream, or coffee whitener remains unclear. ObjectiveWe aimed to study the associations between changes in coffee consumption, caffeine intake, and weight changes by considering the addition of sugar, cream, or a nondairy coffee whitener. MethodsWe used 3 large prospective cohorts – the Nurses’ Health Study (1986 – 2010), Nurses’ Health Study II (1991 – 2015) and Health Professional Follow-up Study (1991 – 2014). We applied multivariable linear regression models with robust variance estimators to assess the association of changes in coffee habits within each 4-y interval with concurrent weight changes. Results across the 3 cohorts were pooled using inverse-variance weights. ResultsAfter multivariable adjustment, each 1 cup per day increment in unsweetened caffeinated coffee was associated with a reduction in 4-y weight gain of -0.12 kg (95 % CI: -0.18, -0.05 kg) and of -0.12 kg (95 % CI: -0.16, -0.08 kg) for unsweetened decaffeinated coffee. The habits of adding cream or nondairy coffee whitener were not significantly linked to weight changes. Adding a teaspoon of sugar was associated with a 4-y weight gain of +0.09 kg (0.07, 0.12 kg). Stratified analyses suggested stronger magnitude of the observed associations with younger age and higher baseline BMI. Neither caffeine nor coffee modified the association of adding sugar to any food or beverage with weight changes. ConclusionsAn increase in intake of unsweetened caffeinated and decaffeinated coffee was inversely associated with weight gain. The addition of sugar to coffee counteracted coffee’s benefit for possible weight management. To the contrary, adding cream or coffee whitener was not associated with greater weight gain.

PENGARUH CITRA MEREK, KUALITAS PRODUK DAN DESAIN PRODUK TERHADAP KEPUTUSAN PEMBELIAN LUWAK WHITE COFFEE DI KOTA BATAM

Various initiatives were carried out by the company to boost product sales to meet consumer demand. When a person recognizes a need in general and wants in particular, the buying process occurs. The difference between the desired state and the existing condition begins to register in the person's consciousness. Because everyone has different points of reference and attitudes towards goods, one's buying behavior can be said to be unique. Brand Image, Product Quality and Product Design are existing factors that can influence purchasing decisions. The sampling technique uses simple random sampling. For data collection purposes, the researcher distributed questionnaires, which contained a list of questions that had to be answered by the participants. The method used in the findings contained in this study is a quantitative-based research by conducting multiple linear analysis. The results of research based on a study will certainly be able to prove that brand image, product quality and product design have a significant effect on purchasing decisions for Luwak White Coffee in Batam City.

Functional single-nucleotide polymorphism (rs762551) in CYP1A2 gene affects white coffee intake in healthy 20- to 40-year-old adults

Coffee is one of the most consumed beverages in the world, but the extent to which it is consumed is affected by both environmental and genetic factors. Genome-wide association studies and candidate date association studies have identified several gene variants associated with increased consumption of coffee. Functional single-nucleotide polymorphisms in rs762551 (cytochrome P450 1A2 [CYP1A2]) and rs5751876 (adenosine receptor A2A [ADORA2A]) has been linked to individual caffeine response. Coffee intake has been shown to affect lipid metabolism. We thus hypothesize that rs762551 (CYP1A2) A allele carriers consume more coffee than C allele carriers and that rs5751876 (ADORA2A) C allele carriers consume less coffee than T allele carriers. Additionally, we hypothesize that CYP1A2 genotype can modulate serum glucose concentrations and lipid profile. A total of 421 participants aged 20 to 40 years were recruited from 2016 to 2018 in Poznań, Poland. Genotyping of CYP1A2 and ADORA2A was performed using TaqMan probes. Individuals with AA CYP1A2 genotype consumed relatively more coffee with milk (72.81 ± 10.15 mL/1000 kcal vs 43.38 ± 6.42 mL/1000 kcal, P = .008) and with milk or cream than did C allele carriers, whereas the rs5751876 ADORA2A polymorphism was not associated with coffee or tea intake. Additionally, subjects with AA CYP1A2 genotype had 10% higher serum triacylglycerol (TG) concentrations than C allele carriers. This study suggests that CYP1A2 rs762551 polymorphism is associated with coffee intake and serum TG concentrations in healthy 20- to 40-year-old adults.

Gringochos

Gringochos Chip Livingston (bio) I didn't mean to scare the Gocho. I was falling in love with the guapo and I wanted him to be comfortable, to trust me, and to see a part of Uruguay he'd never seen—this last part was the motivation I used to convince him to leave his routine. "Come on," I said, "it's a weekend. You have to know Cabo Polonio, La Paloma, Aguas Dulces. Everything's closed for the election on Sunday. We should take advantage that we can't vote and go up the coast." I'd been nervous to spend so much time with the Gocho, no more than one or two nights actually "slept over" in the year we'd been dating. His light snore more trolling motor than chainsaw. The weekend away was my push to change the dynamic, to test our compatibility, capaz, for something more established than a weekly hookup or to simply show him I wasn't a typical Gringo with bohemian grooming tendencies. And he had to know more of his new country, the eastern beaches at the least. The Gocho was on the conservative side; "Cuadrado," he described himself, drawing a square in the air before finally accepting my invitation. I kept both hands on the wheel driving east from the capital, the rambla congested with home-from-work commuters plus political campaigners waving flags and pamphlets at every backed-up stoplight. Once past the Sofitel casino in Carrasco, the traffic petered out, and the Gocho asked me if I'd been inside the old baroque hotel. I pushed my lips toward the traffic light in El Pinar, where a busker spun fire-lit bowling pins in thick yellow gloves. "We should give him fifty pesos simply for not juggling political signs." The Gocho took our first selfie out on Punta Ballena, our Ray-Bans angled to reflect the sun setting over Pan de Azúcar, silhouetting alchemical Piriapolis, and behind us a glittering Punta del Este skyline. We kissed in the car, in the almost dark, in our Airbnb overlooking [End Page 92] the Atlantic, on the starlit beach, in the two-person Jacuzzi with a view of the ocean. I tried to keep my hippy down, but funky Cabo Polonio was the place to let it all hang out. The Gocho didn't mind the tobacco I rolled and had smoked on the balcony. He even choked down two smoky puffs of the joint I'd bought, and we barefooted the beach and the sand dunes, the tiny surf and fishing town, climbed the lighthouse and posted our videos of sea lions to Instagram. We ate algae fritters and grilled corvina and fried octopus, took the last dune buggy back to the parking lot at 5 pm, everything shutting down early for Sunday's obligatory presidential vote. I'd been playing tourist guide and deejay so far, pulling from my playlist a favorite mix from Spain and the Americas, so I asked the Gocho to pick the music as we drove toward Aguas Dulces. He connected his phone to the Bluetooth. "Hola Siri, play Los Pericos." He sung to me as the first song began, "Cuídame bien, lo mío es serio." We couldn't see the sunset from Aguas Dulces, but we walked the sleepy shore till dusk, shared a short flat white coffee as the moon rose, sat on a rock until the surf splashed us to chills. Driving back to La Paloma, his playlist kept up the romantic ballads, one after another. Finally he said, "I think Siri thinks we are boyfriends." A cluster of stars hovered northwest of the road, and I asked the Gocho if he knew what planets were visible that weekend. I said I'd read about them lining up. He cut the music to ask Siri, and his phone reported that Venus, Jupiter, and Saturn would appear thirty minutes after sunset on the horizon. "Do you believe in aliens?" he asked as we drove in that direction. "Obviously," I replied. "I'm an alien. You're an alien. We're lucky we found a country so welcoming. A lot depends...

SEMANTIKA SRPSKIH PRIDEVA ZA JEDANAEST NEOSNOVNIH BOJA („BORDO“, „TIRKIZNA“, „ZLATNA“, „BEŽ“, „SREBRNA“, „TEGET“, „OKER“, „LILA“, „CIKLAMA“, „KREM I „PINK“)

The paper elaborates on the semantics of the 11 Serbian non-basic colour terms – namely, the adjectival lexemes bordo; burgundy, tirkizna; turquoise, zlatna; gold/golden, bež; beige, srebrna; silver, teget; navy (blue), oker; ochre, lila; lilac, ciklama; fuchsia, krem; cream, and pink; vivid pink. The given terms represent a counterpart of the 11 basic colour terms, or BCTs, first named so by Berlin and Kay in 1969. Based on the free word-associations, collected from 142 examinees, all of whom are native Serbian speakers, the following conclusions were drawn: (1) primary associations for (a) lila, and (b) tirkizna are the natural colours of (a) ‘flowering plants’, and (b) ‘the sea’ (a dominant association) as well as ‘the sky’ (a secondary association), respectively. Moreover, these are descriptive definitions of the Serbian BCTs (a) ljubičasta; purple, and (b) plava; blue, respectively (lila and tirkizna are shades of ljubičasta and plava, respectively); (2) bordo, krem, and oker evoke mental images of various artificial entities from the extralinguistic context. Thus, for example, available associations for bordo are cosmet- ics, clothing items, home textiles, cars, etc. Nevertheless, the natural referents ‘a sour cherry’ (Serb. višnja), ‘a cherry’, and ‘blood’ are also mentioned. As for the non-basic term oker, it is percieved to be the colour of ‘walls’, ‘clothing items’, ‘footwear’, as well as ‘human/animal excrement’, ‘a dog’, and ‘autumn’. Finally, krem brings to mind certain ‘food’ associations, mostly ‘Eurocrem’, that is, a two-coloured (brown and white) hazelnut- and cocoa-flavoured sweet milk chocolate spread. Still, the associations here are also those of ‘skin’, ‘nails’, and ‘cof- fee’; (3) the primary associations of pink are ‘TV Pink and its owner Mr. Željko Mitrović’; (4) teget and ciklama are percieved to be predominatly the colours of ‘male and female clothing’, respectively. As a matter of fact, ciklama is a shade of pink and it is commonly associated with ‘feminine’ and ‘femininity’ as well as ‘flowers’, ‘a beetroot’, and ‘sweets’; (5) srebrna and zlatna basically evoke mental images of ‘silver and gold/golden jewelry’, respectively. Another fre- quent association here is that of ‘silver and gold(en) medals, trophies, plaques, and awards’, all of which are administered to the first and second place winners, respectively; (6) finally, beige is a neutral colour which is typically associated with ‘human/animal skin’, ‘wood’ and ‘wood products’, as well as ‘white coffee’, ‘edible or cosmetic cream’, etc.

Kidney Histology of Wistar Rats (Rattus norvegicus Berkenhout 1769) Due to White Coffee

Coffee is a drink that is very popular with the people of Indonesia and in other countries. Coffee has many benefits but on the other hand, coffee can also damage health, the dangerous content in coffee is caffeine and cafeeic acid. The effect of coffee consumption is still a matter of controversy, one of which is the effect on the kidneys because the kidneys are the main excretory organ for removing metabolic waste from the body. The kidney is the second organ after the liver, which is most often the target of damage by chemicals. This study aims to determine the effect of multilevel doses of white coffee on the histological picture of rats' kidneys. This research is a completely randomized design study with four 4 treatments and four 4 replications. Consists of K (distilled water), P1 (0.36 ml), P2 (1.08 ml) and P3 (2.16 ml). The results of this study showed that macroscopic observations of the administration of white coffee civet coffee solution with different doses showed that the kidneys looked normal. It is characterized by the shape of the kidney like a pea and brownish-red in color. The P0 group was significantly different from the P1, P2, P3 groups. The P1 group was significantly different from the P0 group and the P2 group, P3. The P2 group was significantly different from the P0, P1, and P2 groups. The P3 group was significantly different from the P0, P1, and P2 groups. This study concluded that white coffee in multilevel doses affects the histopathology of kidneys in rats.

PENGARUH CITRA MEREK DAN LABEL HALAL TERHADAP KEPUTUSAN PEMBELIAN PRODUK LUWAK WHITE KOFFIE PADA MAHASISWA FAKULTAS EKONOMI DAN BISNIS UNIVERSITAS KHAIRUN TERNATE

Objective: The purpose of this study was to determine the effect of Brand Image and Halal Labels both partially and simultaneously on the decision to purchase Luwak White coffee products. The analytical model used to test the hypothesis is multiple linear regression analysis, and the research method used is explanatory research with a quantitative approach and a sample of 50 respondents. Methodology: The analytical method used and Data processing techniques use SPSS 16 for windows.Finding: All hypothesis accepted at the 5% confidence level.Conclusion: The research proves that: first Brand Image has a positive and significant influence on Purchasing Decisions, which means that the better the perception and consumer confidence in the brand image of a product, will determine the purchasing decision of Luwak White Koffie Products. The second Halal Label has a positive and significant influence on purchasing decisions, which means that with the inclusion of halal labels on product packaging, it will directly affect consumers to make purchasing decisions Luwak White Koffie Products. With the results simultaneously both variables have a positive and significant effect on Purchasing Decisions.

ANALISIS PERBEDAAN KADAR KAFEIN PADA KOPI BUBUK HITAM DAN KOPI BUBUK PUTIH INSTAN SECARA SPEKTROFOTOMETRI UV-Vis.

Coffee is famous for its high caffeine content, with the main role of caffeine in the body is to improve psychomotor work so that the body stays awake and provides a physiological effect in the form of increased energy with a limit on coffee consumption of no more than 3-4 cups of coffee a day. Caffeine is a type of xanthine alkaloid that has two carbon rings with four nitrogen atoms and has a bitter taste. This study aims to determine the caffeine levels in black ground coffee and white ground coffee, analyze the differences and to find out the theoretical caffeine levels in one cup of coffee. The method used for qualitative analysis using UV- Vis Spectrophotometer at wavelength of 273 nm, the experiment was carried out three times the replication. The results of the study of caffeine content in black coffee powder samples and instant white coffee powder in a row were : H1 4,8mg: H2 3,65 mg; H3 4,85 mg; H4 3,95 mg; H5 3,85 mg; P1 9,85 mg; P2 8,8 mg; P3 9,6 mg; P4 7,4 mg; P5 6,45 mg. T tests results showed significant differences in caffeine levels of black ground coffee and white ground coffee with a value of p=0,00. According to the Indonesian Pharmacopoeia (1995), if it is theoretically reviewed in one consumption / sachet of black powdered coffee and instant white powdered coffee is still within reasonable limits or does not exceed the usual dose, which is 300 -600 mg.

The Coffee Set

This video essay focuses on the representation of a black and white coffee set in four sequences of Que horas ela volta (Anna Muylaert, 2015). While throughout the film the mismatched colors seem to celebrate the possibility of class mobility and interracial relations, the unexpected final rearrangement—white cups with white saucers and black cups with black saucers—alludes to the persistence of the status quo in Brazil despite the individual success of the two protagonists.

Coffee and tea choices and intake patterns in 20-to-40 year old adults

The main aim of this study was to analyze coffee and tea intake patterns considering body weight status and polymorphism of genes involved in bitter taste sensitivity. A group of normal weight and overweight or obese subjects aged 20–40 (n = 411) was recruited in Poznań, Poland. Three-day dietary records were used to assess daily intakes. Single nucleotide polymorphisms (SNPs) were genotyped using TaqMan SNP probes (TAS2R38: rs713598, rs1726866, rs10246939) or the high-resolution melting method (CA6 rs2274333). 67.2% of the group drank coffee and 70.6% drank tea. Drinking only coffee was associated with higher body mass index (BMI) (OR = 4.81, p = 0.041). BMI ≥ 25 kg/m2 was associated with higher coffee intake (p = 0.010) and lower tea intake (p = 0.003). Higher taste-sensitivity of TAS2R38 gene was associated with a preference for bitter white coffee (OR = 1.74, p = 0.033). Over 50% of respondents ate sweet snacks while drinking coffee or tea. Consumption of sweet snacks was associated with drinking bitter black coffee (p = 0.044, OR 1.97) and sweet white coffee (p = 0.003, OR 2.92) and with BMI below 25 kg/m2 (p = 0.016, OR = 0.51).Coffee and tea intake differed by body weight status. PAV haplotype (TAS2R38) was associated with a preference for bitter white coffee. The majority of the study group drank coffee and tea with additives (sugar, milk etc.) and ate sweet snacks with them.

Brand Loyalty and Repurchase Intention of a Coffee Brand: The Roles of Sensory Attributes, Functional Benefit, and Brand Ambassador

The trend of drinking coffee has resulted in an increase of coffee consumption around the world, including Indonesia. This study investigates the roles of sensory attributes, functional benefit, and brand ambassador towards the intention to repurchase which leads to brand loyalty of Luwak White Koffie. This study uses a quantitative approach by using primary data and distributed questionnaires to 100 employees of various corporations in Jakarta. The data was analyzed through regression analysis. The result of this study shows that functional benefit has a significant influence on both intention to repurchase and brand loyalty. This benefit factor is the most important precedent to both repurchase intention and brand loyalty. On the other hand, sensory attributes do not affect repurchase intention. This type of information can be important to predict or to explain the market response to luwak coffee products, and also to select which sensory attribute(s) should be included in a sensory specification or must be considered in product quality control programs. Another important finding is that, contrary to our expectations, we do not find empirical support for the significant influence of brand ambassador on an intention to repurchase and brand loyalty. The explanation may be that customers currently expect the functional benefit in the form of healthier gastric-friendly white coffee. Moreover, the brand ambassador may not be too influential in the high buying decision among luwak coffee consumers. The relevant contributions that emerged from this study include not only bridging the aforementioned gap in the literature but also offering significant managerial implications to assist organizations to understand the importance of functional benefits toward repurchase intention and brand loyalty.

The effects of mannanase activity on viscosity in different gums

Beta (β)-mannanases, hydrolyzed 1,4-β-D mannosidic bonds in mannan, galactomannan, glucomannan, and galactoglucomannans, can be used to reduce the viscosity of foods for gum modification. Locust bean gum (LBG) and guar gum (GG) have a wide range of use from food to textile as a thickening agent. In this study, the effect of β-mannanase on the viscosity of the LBG and GG was investigated. The rheological analysis showed that the flow behavior of LBG and GG changed from pseudoplastic to Newtonian after hydrolysis. The highest viscosities of non-hydrolyzed LBG (%1) and GG (%1) were 1,864.30 and 1,883.80 mPa/s, and the lowest values were 1.60 mPa/s for hydrolyzed LBG (0.5 g/L) and 2.90 mPa/s for GG (0.5 g/L), respectively. A significant decrease in viscosity was observed on the gums with the use of β-mannanase. Results showed that the β-mannanase enzyme can be used for gum modification. Practical applications Beta (β)-mannanase enzymes could hydrolyze gums, which include mannan units, such as galactomannans and glucomannans. Galactomannans as locust bean gum and guar gum have large scale applications in different food, cosmetic, and pharmaceutical products. They could have been used as a thickener, stabilizer, emulsifier, and gelling agent in emulsion and suspension systems. Additionally, they are also used as food ingredients in bakery goods (icings and cake mixes) and dietary products, coffee whiteners, baby milk formulations, and prebiotic sources. Despite the valuable properties of gums, their solutions have higher viscosity. Consequently, water-soluble application in industry and cleaning of gum processing equipment usually harder. Using β-mannanase could have overcome the negative effect of viscosity. Moreover, partially hydrolyzed LBG and GG solutions using β-mannanase could be benefited as a prebiotic source in daily nutrition.

Extraction-Free, Direct Determination of Caffeine in Microliter Volumes of Beverages by Thermal Desorption-Gas Chromatography Mass Spectrometry.

An extraction-free method requiring microliter (μL) volumes has been developed for the determination of caffeine in beverages. Using a pyrolysis-gas chromatography mass spectrometry system, the conditions required for the direct thermal desorption-gas chromatography mass spectrometry (TD-GC/MS) determination of caffeine were optimised. A 5 μL aliquot was introduced to the thermal desorption unit, dried, and thermally desorbed to the GC/MS. The response was linear over the range 10 to 500 μg/mL (R2 = 0.996). The theoretical limit of detection (3 σ) was 0.456 μg/mL. No interferences were recorded from endogenous beverage components or from commonly occurring drugs, such as nicotine, ibuprofen, and paracetamol. Replicate caffeine determinations on fortified latte style white coffee and Pepsi Max® gave mean recoveries of 93.4% (%CV = 4.1%) and 95.0% (%CV = 0.98%), respectively. Good agreement was also obtained with the stated values of caffeine for an energy drink and for Coca-Cola®. These data suggest that the method holds promise for the determination of caffeine in such samples.

Real-time in-situ Rheological Assessment of Sticky Point Temperature and Humidity of Powdered Products

Unwanted changes in powder flow behavior can unexpectedly occur when a product is exposed to certain conditions of temperature and humidity. This can happen during production, but also during transport or storage. The work reported here demonstrates the novel approach of using an amended powder rheology set-up for measuring and predicting such changes in powder flow behavior. The developed methodology makes it possible to vary in-situ the temperature and the relative humidity of the air to which the product is exposed, thereby mimicking realistic conditions of production or related unit operations. An air flow capable of fluidizing the powder particles is controlled at a specific constant temperature and its relative humidity can be altered while measuring the torque in the fluidized powder bed in real time. The fluidization is necessary for generating a homogeneous introduction of temperature and relative humidity. Results obtained using citric acid and commercial coffee whitener products have proven this methodology to provide both similar and in certain instances dissimilar results compared to the more established methodology such as measuring the vapour adsorption isotherms. These observations are explained. In this way, it can be predicted under which combinations of temperature and humidity a product does or does not become sticky. The main advantages of our approach are that the flow properties are directly assessed, the interpretation of the obtained data is more straightforward and that the measurement times are shortened substantially.

Consuming coffee with milk and sugar added before a high glycemic index meal improves postprandial glycemic and insulinemic responses

AbstractLiterature regarding the health effect of coffee consumption was contradicting, whereby it was found to protect against type 2 diabetes while inducing acute glucose intolerance. Previous studies suggested that adding sugar and milk into coffee may alter the effect of its consumption on glucose metabolism, potentially explaining the contradiction, but this is seldom investigated. This study aimed at assessing the effect of adding milk and sugar into coffee on the postprandial glycemic metabolism after a subsequent, high glycemic index (GI) meal. A total of 11 apparently healthy adults were recruited for this randomized, cross-over acute feeding study. In each experimental session, overnight-fasted participants consumed one cup of the following drinks: espresso (35 ml), instant, boiled, and decaffeinated coffee (all 150 ml). Then they consumed a high GI meal and blood samples were collected every 15–30 minutes in the subsequent two hours. Each type of coffee was tested for 3 times, twice with 50 g low-fat milk and 7.5 g white sugar added (i.e. white coffee) and once without (i.e. black coffee). Postprandial levels of glucose, insulin, and active GLP-1, as well as the incremental area-under-curve (iAUC) of the biomarkers, were compared between black and white coffee, with baseline measurements as a covariate. Results showed that the peak glucose level after the meal was lower in white coffee sessions than black coffee sessions, regardless of coffee types. The difference was the greatest between black and white decaffeinated coffee (mean difference from baseline ± SEM, white coffee: 2.5 ± 0.2 mmol/L; black coffee: 3.3 ± 0.3 mmol/L, p = 0.019). The mean glucose iAUC of white coffee sessions was significantly smaller than black coffee sessions for all coffee types except for instant coffee (all p < 0.05). The peak insulin levels between black and white coffees were not significantly different, yet white decaffeinated coffee had a 35% smaller mean insulin iAUC than black decaffeinated coffee (p = 0.025). The active GLP-1 levels were not significantly different between black and white coffee sessions. These results showed that prior ingestion of coffee with milk and sugar added attenuated the glucose response after the subsequent meal, compared with drinking black coffee beforehand. Our results may provide an explanation for the conflicting literature regarding the protective effects of coffee consumption against type 2 diabetes.

Free Mixed Race Women of African and British Ancestry in Early Nineteenth-Century Plantation Jamaica: A Case Study of Frances King (1767–1838)

This article is a case study of Frances King, a free woman of mixed African and British ancestry in early nineteenth-century plantation Jamaica. King was connected to the wealthy Swaby family of St Elizabeth/Manchester, as she had children for John Swaby, a substantial white coffee planter and pen-keeper in the parish. Indications are that Frances King operated in her own right a relatively substantial coffee plantation, as well as acted as manager of other properties in the parish in the decades just prior to the abolition of slavery. The objective is to provide a brief profile of a free coloured woman who appeared to have succeeded in participating in an area of the economy dominated by white male planters, and to establish why she was able to do so.

REPRESENTASI GENDER DALAM IKLAN PRODUGEN VERSI ‘TWO STORIES’ DI FACEBOOK FANPAGE

This article aims to find out the gender representation existing in the advertisement of Produgen White coffee Two stories version. This type of research used is descriptive qualitative research with Semiotic Barthes. The focus of this research is on the exposure of denotation in which a man and woman appear to have different activities and behaviors. The man is described as the owner of a coffee shop business and a coffee enthusiast, while the woman is a yoga and healthy milk lover. All these moments have the meaning behind called connotationin in whise there are various gender stereotypes requiring men and women to act properly for social expectation, whereas in the concept of gender itself is the nature or behavior that can be exchanged, and is not a nature that must be met, is different from sex.

Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

In this study, the emulsion stability of modified fish gelatin (FG) with gum Arabic (GA) and octenyl succinate anhydride gum Arabic (OSA-GA) through glycosylation and un-glycosylation were investigated. The results showed that glycosylated FG has the smallest values of viscosity and particle size by delaying the emulsion droplets flocculation during storage, but highest zeta potential than those of un-glycosylation samples. OSA-GA was better than GA for modification fish gelatin to form stable emulsion. Tribological data indicated that glycosylation could stabilize emulsion and guarantee its lubrication properties. The lightness and lubrication of white coffee increased with increasing emulsion content. Moreover, in comparison with A2 milk, all emulsion samples largely increased lubrication of white coffee, and FG-GA conjugates emulsion had highest lubrication. This study provides insight into the potential of glycosylation modified FG with improved emulsifying properties for application in coffee as a new coffee whitener instead of milk.