Instant Coffee Research Articles

Determination of Acrylamide in Coffee, Cereals, Baby Food, Cocoa, Dry Pet Food, Potato Products, Vegetable Crisps, Biscuits, Tea, Nuts, and Spices by LC-MS/MS in a Single-Laboratory Validation: First Action 2023.01.

Acrylamide (AA) is a process contaminant naturally formed during the cooking of starchy food at high temperatures. Considering existing risks of misquantification inherent to the analysis of AA, an AOAC initiative raised the need for a consensus standard to determine AA in a broad variety of food. A quantitative LC-MS/MS method for AA determination in food was validated in a single-laboratory study. Targeted performance requirements in terms of target matrixes, limit of quantification, recovery, and precision were as defined per Standard Method Performance Requirement (SMPR®) 2022.006. The proposed method derives from EN 16618:2015 standard pending modifications brought to the (1) sample preparation (simplified, potentially automated); (2) scope of application (significantly extended); and (3) LC conditions (improved selectivity). Confirmatory detection of AA is conducted by LC-MS/MS in the Selected Reaction Monitoring mode (SRM), and isotopic dilution was applied for quantification approach using either 2,3,3-d3-acrylamide (d3-AA), or 13C3-2,3,3-d3-acrylamide (13C3-d3-AA) as labeled internal standard. A total of 16 laboratory samples from nine matrix categories were included in the validation process. A full validation was conducted on coffee (instant, roast), infant cereal, cocoa powder, pet food (croquettes), tea (green tea), spices (black pepper), and nuts (roasted almonds) with satisfactory performances both in terms of recovery (97-108%) and precision (RSDr and RSDiR <12%). The method applicability was further demonstrated through the analysis of quality control materials and reference materials including French fries, potato crisps, vegetable crisps, instant coffee, infant food, and biscuits (cookies), with accuracy values determined within a 94-107% range. The performances of the presented method are in agreement with the acceptance criteria stipulated in SMPR 2022.006. The Expert Review Panel for acrylamide approved the present method as AOAC Official First Action 2023.01.

Nine dietary habits and risk of colorectal cancer: a Mendelian randomization study

BackgroundEpidemiological studies have provided evidence that there is an association between diet and colorectal cancer. However, the causal relationship between dietary habits and colorectal cancer remains unknown.MethodsThe UK Biobank provided summary-level genome-wide association study data for nine dietary habits, including alcohol consumption (n = 549,703), instant coffee consumption (n = 250,308), fruit consumption (n = 210,947), meat consumption (n = 210,947), full cream milk consumption (n = 41,306), sweets consumption (n = 25,521), tea consumption (n = 501,494), vegetable consumption (n = 210,947), and yogurt/ice cream consumption (n = 210,947). Additionally, data on colorectal cancer were collected, consisting of 5,567 cases and 372,016 controls. The MR analysis employed inverse variance weighted, weighted median, MR-Egger regression, and MR multivariate residuals tests.ResultsIn the predominantly European population, a positive association was observed between vegetables (OR = 1.014, 95% CI = 1.000-1.029, p = 0.048) and an increased risk of colorectal cancer. The results for vegetable did not survive correction for multiple comparisons. However, no strong evidence was found for other dietary factors, such as alcohol (OR = 1.012, 95% CI = 0.974–1.051, p = 0.556), fruit (OR = 1.007, 95% CI = 0.986–1.029, p = 0.512), meat (OR = 1.000, 95% CI = 0.987–1.026, p = 0.968), full cream milk (OR = 1.019, 95% CI = 0.979–1.061, p = 0.357), sweets (OR = 0.998, 95% CI = 0.991–1.004, p = 0.524), and tea (OR = 1.002, 95% CI = 0.994–1.009, p = 0.672), with regards to colorectal cancer risk in the European population.ConclusionsOur study highlights the need for a more nuanced approach to dietary recommendations for CRC prevention, with greater emphasis adherence to the Mediterranean dietary pattern.

Coffee Skin Fiber Biocomposite for Brake Pad Applications

In this research, a biocomposite made from brass, magnesium oxide and polyester is filled with coffee skin powder fibers using a compaction method using a hydraulic press machine as a specimen maker. Biocomposites have variations in coffee skin powder of 10%, 20%, 30%, 40%, 50% by weight and were investigated for the hardness and surface morphology of brake lining. The hardness strength increased with the addition of coffee skin powder and was found to be higher than the matrix. Microscopic observation shows that the biocomposite bonds are not homogeneous. This is indicated by the presence of voids in the biocomposite specimen.

Dietary and smoking habits during the exam period and their effect on the academic achievement among Syrian medical students

BackgroundDietary habits are crucial for maintaining overall health and have been shown to impact academic performance. However, little research has been conducted on the specific eating, drinking, and smoking habits during the exam period and their effect on academic performance. Therefore, this study aimed to investigate dietary and smoking habits and their relationship with academic performance among medical students at Damascus University. Findings from this study can inform interventions to improve both dietary habits and academic performance.MethodsA cross-sectional design was used to investigate the association between dietary habits during the exam period and academic performance among 608 medical students. Data were collected using a self-administered paper-based questionnaire that was randomly distributed across multiple classes. The statistical analysis employed Spearman’s rank correlation and multiple linear regression to examine the relationship between the different amounts of diet behaviour during the exams and the reported average students’ grades from the last two semesters. The regression model was adjusted for age, sex, residency type, and residency partners.ResultsIn both Spearman's rank correlation and multiple linear regression analyses, we observed consistent negative associations between specific dietary habits and self-reported average grades. These included daily consumption of tea (B = -0.334, p = 0.022), instant coffee (B = -0.682, p = 0.001), and weekly fast food consumption (B = -0.583, p = 0.038). Notably, traditional coffee was found to be significant in the Spearman analysis but did not exhibit significance in the regression analysis. Furthermore, the regression analysis revealed a negative association between water pipe consumption and academic performance (B = -0.700, p = 0.049). No significant association was observed between other dietary habits, cigarette smoking, and academic performance.ConclusionsThe study highlights a negative, but weak, association between academic achievement and specific dietary habits during the exam period. However, further longitudinal studies are needed to establish causal relationships. Additionally, the study suggests exploring the impact of other habits such as study and sleeping habits, which may have a more significant impact on academic achievement.

Association Between Instant Coffee Consumption and the Development of Chronic Obstructive Pulmonary Disease: Results From a Community-Based Prospective Cohort.

A poor diet is a risk factor for chronic obstructive pulmonary disease (COPD). The interaction between dietary factors and cigarette smoking in the development of COPD is unclear. We investigated the interactions between dietary patterns and smoking status on COPD-related outcomes. We used data from the Anseong-Ansan cohort that has been followed for 20 years. A total of 6,221 individuals without COPD in the baseline survey were analyzed. Five dietary patterns were identified using a semi-quantitative food frequency questionnaire. Associations of dietary patterns with COPD and forced expiratory volume in 1 second (FEV1)/forced vital capacity (FVC) ratio in different strata of smoking status were evaluated using Cox regression and linear mixed models, respectively. The highest quartile of the "coffee" pattern (high coffee consumption) was associated with COPD (hazard ratio, 1.46; 95% confidence interval [CI], 1.03-2.08) and lower FEV1/FVC ratio (β = -1.2%; 95% CI, -1.9% to -0.6%) using the lowest quartile as a reference for heavy smokers, but not light or never smokers (P value for interaction = 0.035 for COPD). Regarding the associations between various consumption levels of black coffee, combined coffee, and instant coffee and COPD, an association with COPD was only observed for instant coffee in heavy smokers. High instant coffee consumption is associated with COPD development in heavy smokers, but not in light or never smokers. This may be attributed to sugar and cream in instant coffee mixes.

The role of coffee and potential mediators in subclinical atherosclerosis: insights from Mendelian randomization study.

Coffee contains many bioactive compounds, and its inconsistent association with subclinical atherosclerosis has been reported in observational studies. In this Mendelian randomization study, we investigated whether genetically predicted coffee consumption is associated with subclinical atherosclerosis, as well as the role of potential mediators. We first conducted a two-sample Mendelian randomization analysis to examine the causal effect of coffee and its subtypes on subclinical atherosclerosis inferred from coronary artery calcification (CAC). Next, the significant results were validated using another independent dataset. Two-step Mendelian randomization analyses were utilized to evaluate the causal pathway from coffee to subclinical atherosclerosis through potential mediators, including blood pressure, blood lipids, body mass index, and glycated hemoglobin. Mendelian randomization analyses were performed using the multiplicative random effects inverse-variance weighted method as the main approach, followed by a series of complementary methods and sensitivity analyses. Coffee, filtered coffee, and instant coffee were associated with the risk of CAC (β = 0.79, 95% CI: 0.12 to 1.47, p = 0.022; β = 0.66, 95% CI: 0.17 to 1.15, p = 0.008; β = 0.66, 95% CI: 0.20 to 1.13, p = 0.005; respectively). While no significant causal relationship was found between decaffeinated coffee and CAC (β = -1.32, 95% CI: -2.67 to 0.04, p = 0.056). The association between coffee and CAC was validated in the replication analysis (β = 0.27, 95% CI: 0.07 to 0.48, p = 0.009). Body mass index mediated 39.98% of the effect of coffee on CAC (95% CI: 9.78 to 70.19%, p = 0.009), and 5.79% of the effect of instant coffee on CAC (95% CI: 0.54 to 11.04%, p = 0.030). Our study suggests that coffee other than decaffeinated coffee increases the risk of subclinical atherosclerosis inferred from CAC. Body mass index mediated 39.98 and 5.79% of the causal effects of coffee and instant coffee on CAC, respectively. Coffee should be consumed with caution, especially in individuals with established cardiovascular risk factors, and decaffeinated coffee appears to be a safer choice.

Biosorption of nickel by ground fallen waste coffee plant leaves powder: Equilibrium, kinetics, Thermodynamics and Optimization (RSM)

This study reports the biosorption of nickel using powdered fallen coffee leaves. BET, SEM, FTIR, and XRD characterize the biosorbents. We go over the findings from thermodynamic, kinetic, and equilibrium biosorption experiments. Here are some of the factors that were studied: agitation duration (t), biosorbent size, pH of the aqueous solution (ranging from 1 to 8), initial nickel concentration (C0), pH (ranging from 5 to 150), temperature (ranging from 283 to 323), and so on. Coffee leaf powder is best when the pH is 4. This biosorbent pair works best when dosed at 18 g/L for nickel biosorption. Nitrogen absorption is 4.219 mg/g when coffee leaf powder is used. For nickel biosorption, CCD has optimized four parameters. The data on nickel biosorption are tightly matched to the biosorbent model of pseudo-second-order. The negative sign of the free energy change (ΔG) for coffee leaf powder (-1546 J/mol) reflects both the practicality and spontaneous nature of the biosorbent-material. Powdered coffee leaves are predicted to undergo enthalpy changes of 62.99 J/mol K and entropy changes of 51.08 J/mol K. When the value of ΔS is positive, it indicates that the randomness is increasing, and when the value of enthalpy change is positive, it indicates that the process is endothermic.

Authentication of the shelf-life and decaffeination process of instant coffee samples using UV–Vis and NIR spectral fingerprints

Authentication of the shelf-life and decaffeination process of instant coffee samples using UV–Vis and NIR spectral fingerprints

Effect of sucrose replacement on physicochemical parameters and sensory characteristics of instant coffee drinks

Coffee is one of the most popular drinks in the world. There has been a trend in consumer behaviour over the last few years - a change in the traditional way of consuming coffee. Instant coffee drinks of the “3 in 1” type, which consumers prefer because of the convenience of consumption, are gaining more and more popularity. One of the main ingredients in the composition of this type of drinks is sugar. Its partial or complete replacement with suitable alternatives leads to a change in the sensory profile of instant coffee drinks and the overall perception by consumers. The aim of the present study is to evaluate the influence of isomalt as a sugar substitute in the composition of instant coffee drinks of the type “3 in 1” on their sensory profile and some of their physico-chemical parameters. Results show that isomalt is a suitable substitute for sugar in the composition of instant coffee drinks.

Investigation on Feasibility of Utilizing Coffee-Husk Ash as an Alkaline Activator in Geopolymer Concrete

Cement production is the major source of global warming which induces 7% of total greenhouse gas emissions. Reducing the use of cement in construction industry needs to be adopted by any of the alternates. One of the best alternates to reduce the impact caused by the cement production process is geopolymer concrete which can completely replace the usage of cement. Geopolymer is trending technology which possess numerous advantages than ordinary Portland cement concrete technology. Geopolymer is produced by the mixing of solid precursor and monomer. Most widely used solid precursors are waste industrial byproducts such as fly ash, GGBS, metakaolin etc., and monomers are alkaline activators like sodium hydroxide and Na2SiO3. Meanwhile, the properties of geopolymer concrete are decided by the various parameters such as quantity of aluminosilicate source in precursor, ratio of NaO/SiO2, SiO2/Al2O3, NaOH/NaSiO3, solution to binder ratio, concentration of NaOH etc., The alkaline activators mostly used are chemical activators which is harmful to humans. Hence, there is a need of finding an alternate for chemical activators in the geopolymer concrete. In this proposed methodology, the chemical alkaline activators have been completely replaced by the waste residue product named coffee husk. Coffee husk is a residue produced from the coffee powder production industry. A total of 18.29 MMT of coffee husk ash has been produced every year. Coffee husk has an inbuilt composition of potassium which is one of the alkaline activators. However, the coffee husk ash needs to be calcinated by the use of oven before to use. In this research, an attempt has been made to utilize the Coffee husk ash (CA), as an alkaline activator and efficient activation mechanism of CA will be examined.

Robusta Coffee Marketing Channel Analysis Picking Rainbows and Picking Reds in Pagar Alam City

Pagar Alam City is one of the cities in South Sumatra Province located between Bukit Barisan and Mount Dempo. It has the potential for developing Robusta coffee because it has characteristics that match the criteria for growing Robusta coffee. The coffee plantation area in Pagar Alam City is 8,237 hectares, with Robusta coffee productivity reaching 12,782 kg/year, which influences marketing activities, which generally involve farmers, village intermediaries, city intermediaries, exporters, coffee powder industry, roasteries, coffee shops, and consumers. The involvement of various marketing institutions results in differences in the price of robusta coffee between marketing channels due to the implementation of marketing functions. In this research, the technique used in determining the sample was purposive sampling and snowball sampling. The number of informants in the research was 35 people, and the analysis used was descriptive qualitative with marketing channel analysis. There are three marketing channels for rainbow-picked Robusta coffee channels, namely first Farmers – Village Middlemen – City Middlemen – Exporters, second Farmers – City Middlemen – Exporters, and third Farmers – Exporters. There are four marketing channels for red-picked Robusta coffee, namely the first, Farmers – Coffee Powder Industry, second, Farmers – Roastery, third, Farmers – Consumers, and Farmers – Coffee Shop. Keywords: Marketing Channels, Robusta Coffee, Petik Pelangi, Petik Merah The majority of rainbow picked robusta coffee farmers to sell in the first channel Farmers - Village Middlemen - City Middlemen - Exporters because this channel is the longest and most farmers sell, and the majority of red picked farmers sell in the first channel Farmers - Coffee Powder Industry and second Farmers - Roastery because their orders are always there. Keywords: Marketing Channels, Robusta Coffee, Petik Pelangi, Petik Merah

Análise de compostos bioativos, ácidos orgânicos e parâmetros genéticos de dez cultivares de robustas amazônicos

ABSTRACT Coffea canephora beans are used for various industrial purposes, among which the use as soluble coffees stands out for producing beverages in blends with Coffea arabica. Due to the increase in demand, EMBRAPA launched ten monoclonal C. canephora cultivars, named Amazonian Robustas, adapted to the growing conditions of the Brazilian Amazon. However, the chemical composition of the beans of these cultivars is still little known. The present study aimed to estimate genetic parameters for the evaluated characteristics and determine the levels of bioactive compounds and organic acids in ten C. canephora cultivars. The experiment was set in Manaus, Amazonas, consisting of plants from the cultivars BRS 1216, BRS 2299, BRS 2314, BRS 2336, BRS 2357, BRS 3137, BRS 3193, BRS3210, BRS 3213, and BRS 3220. The cultivars were characterized according to the profile of bioactive compounds and organic acids. Analysis of variance, mean test, and genetic caracterizadas quanto ao perfil de bioativos e ácidos orgânicos. Foi parameters (genetic, environmental, and phenotypic variance and realizada análise de variância, teste de médias e estimados heritability) were conducted. The heritability of characters was parâmetros genéticos como variância genética, ambiental, fenotípica considered from intermediate 63.76% (trigonelline) to high 88.44% e herdabilidade. A herdabilidade dos caracteres foi considerada de (caffeine). Of the compounds studied, trigonelline contents ranged mediana, 63,76%, para trigonelina, a alta, 88,44%, para cafeína. Dos from 0.54 to 0.78 g.100g-1, chlorogenic acids from 3.77 to 5.31 compostos estudados, os teores de trigonelina variaram de 0,54 a g.100g-1, caffeine from 2.31 to 4.13 g.100g-1, and citric acid from 0.76 to 1.28 g.100g-1. It was observed that there is genetic variability among the cultivars for the compounds studied, and the cultivars can be used in breeding programs for the development of new cultivars.

Impact of Covid-19 on Ready-to-Drink Coffee Consumer Behavior for People in Situbondo

Drinking coffee has become a lifestyle for students. Various coffee drinks are available, including coffee-processed and instant coffee. Instant coffee In December 2019, the COVID-19 disease epidemic appeared, which changed the behaviour of coffee consumers. The purpose of the study was to find out the effect of the disease after COVID-19 on the behaviour of instant coffee consumers in Situbondo, to find out the effect of lifestyle on the behaviour of instant coffee consumers in Situbondo and to identify the effect. Post-COVID-19 edition of Situbondo instant coffee consumer lifestyle. This research method is a kind of quantitative descriptive research, and the data analysis method is Partial Least Square (PLS). The variables of this research are: after covid-19 (X1), lifestyle (X2) and consumer behavior (Y1). The results of this study are as follows: After Covid-19 (X1) has a significant effect on consumer behavior (Y1) with a positive original sample value (0.77) with a p-value of 0.000 (&lt;0.05) and t. -statistics of 12.49 (&gt;1,96), lifestyle (X2) has no significant effect on consumer behavior (Y1), the original sample value is positive (0.13) with a p-value of 0.09 (&gt;0.05), and t Statistic 1.72 (&lt;1,96) and post-Covid-19 (X1) has a significant impact on lifestyle (X2), with the original sample value being positive (0.64) with a p-value of 0.000 (&lt;0.05) and a t-statistic of 8.00 (&gt;1,96). This study concludes that post-Covid-19 has a significant effect on consumer behaviour (H1 accepted), lifestyle does not have a significant effect on consumer behaviour (H2 rejected) and post-Covid-19 effect on lifestyle (H3 taken)

Comparison of Total Flavonoid, Phenolic Levels, and Antioxidant Activity between Robusta and Arabica Coffee

Coffee contains a lot of phenolic compounds, especially chlorogenic acid, therefore many studies have examined the potential of coffee as an antioxidant. Antioxidants can inactivate oxidation reactions and prevent the formation of free radicals. This research aimed to determine the total phenolic and flavonoid content of the ethanol extract of robusta coffee (Coffea canephora) and the ethanol extract of arabica coffee (Coffea arabica), as well as determine the % inhibition value of Arabica coffee ethanol extract and Robusta coffee ethanol extract and their combination as antioxidants in vitro. Robusta and Arabica coffee powders were soaked in ethanol solvent, respectively, and the filtrate was concentrated using a rotary evaporator. The extract’s flavonoid and total phenolic content were measured by UV-Vis spectrophotometry. An antioxidant activity test was carried out using the DPPH method. The phenolic content of the ethanol extract of robusta coffee powder and the ethanol extract of arabica coffee powder were 7.98 and 9.16 mg QE/g, respectively. The total flavonoid content of the ethanol extract of robusta coffee powder and the ethanol extract of arabica coffee powder were 11.5 and 14.2 mg GAE/g, respectively. The highest % inhibition values of the ethanol extract of arabica coffee powder and the ethanol extract of robusta coffee and their combination as antioxidants in vitro were 71.1, 85.1, and 86.4%.

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

Taxing sugar sweetened beverages in Indonesia: Projections of demand change and fiscal revenue.

The global trend of diets high in sugar sweetened beverages (SSB) is associated with a high risk of obesity and non-communicable diseases (NCDs). To reduce SSB consumption on a population level, SSB taxes have become a popular policy solution. In Indonesia, although the prevalence of obesity has doubled in the past decade (11.7% in 2010 to 21.8% in 2018), SSB taxes have not yet been implemented. Utilizing the 2021 Indonesian household socioeconomic survey (SUSENAS), this study estimated price elasticities and projected the plausible effects of implementing an SSB tax on consumers' demand for SSBs and the associated government revenue using the Quadratic Almost Ideal Demand System (QUAIDS) model. Five SSB groups were studied: 1) manufactured liquid milk; 2) sweetened condense milk; 3) instant coffee; 4) tea drinks and fizzy drinks with CO2; 5) fruit juices, "health" drinks, and energy drinks. The overall results showed that the non-milk SSB groups were price elastic. Probing deeper into the substitutions for SSB across categories, we found both substitutionary and complementary effects. Our analysis revealed that increasing SSB prices by 20% would reduce the demand for SSBs on average by 17.5% (14.3%-18.6% for each SSB group) and generate additional state revenue up to IDR 3,628.3 billion per year (approximately US$ 238.5 million or 0.2% of total tax revenue in 2022). Considering the health and economic impacts of high consumption of SSBs, this study provides empirical evidence that imposing taxes on SSBs could be an effective measure to reduce public consumption and to generate tax revenue for financing health programs that address obesity and NCDs in Indonesia.

Sensitising natural wool with green and brown coffee using a facile extraction method to optimise dye process parameters

Green coffee powder is the raw powder of coffee cherries and all coffee’s potential components are held within this green powder. A new natural colourant was extracted from Green Coffee using water as an extractant. To obtain a green-colored solution, a specific amount of green coffee was mixed with distilled water and left for 24 h at room temperature. Furthermore, the colouring performance of extracted colour has been studied using the conventional exhaust dyeing method on wool fabric. Different parameters viz. concentration of Green coffee powder, the temperature of the dye bath, the period for immersion, and solution pH were made to set to obtain a fine tone of green colour. The dyeing parameters (amount of the coffee: 2 g, 100 °C, 70 min & 6.7 pH) were optimised and selected to draw a comparison with the conventional Brown coffee powder. In experiments on wool, this potential solution of Green coffee offered rich green hues with good tonal variation. In addition, the colour fastness to washing was found superior in the case of both Green and Brown coffee and colour fastness to light, rubbing as well as perspiration also showed good performance. In this study, our main focus was to obtain the true and fast green tone of the fabric using Green Coffee and compare it with brown coffee using the same conditions used for dyeing with green coffee. The application of these dyes as natural dyes results in obtaining innovative natural fast colour with remarkable dyeing properties and a new inclusion to the existing commercial spectra of natural dyes.

LITERACY OF THE APPLICATION OF THE TRIKON STRATEGY (CONTINUOUS, CONVERGENT AND CONCENTRIC) IN THE INNOVATION OF CHOCOLATE PRODUCT VARIANTS OF FARMER GROUPS IN GUNUNGKIDUL

Situation analysis The chocolate farmer group is located in Nglegi Hamlet RT 09 RW 03 Nglegi Patuk, Gunungkidul Regency, Yogyakarta Special Region 55561. This group has natural potential and chocolate agricultural products are quite good in Gunungkidul. The products of this chocolate farmer group are processed from the basic ingredients of chocolate, because one village is almost 50% planted with chocolate trees which are the specialty of this village. The processed products produced include coffee powder, chocolate rengginang, and chocolate bananas. The main obstacle felt by the chocolate farmer group is how to make new products that are competitive and weak graphic design so that product visualization becomes an obstacle in imagining the shape of new products and the right packaging. Solutions are needed literacy in the application of the TRIKON strategy so that formalization, intervention, and value integration in product and business development continue to run continuously because this is the hope of all members of the Chocolate Farmers Group. This service program runs according to plan and has a significant impact on understanding the literacy of packaging innovation based on 3 N (niteni, nirokke, nambahi) and visualizing the type of packaging that has local wisdom value. In addition, the main obstacle of how to determine new competitive products can be overcome by understanding the TRIKON strategy well. Literacy The application of the TRIKON Strategy (continuous, convergent and concentric) in the innovation of Farmers Group chocolate product variants is expected to be able to be applied in the face of a constantly evolving environment of volatility, uncertainty, complexity, and ambiguity.

Jumlah eritrosit, hemoglobin dan hematokrit pada tikus (Rattus norvegicus) yang diberi seduhan kopi arabika (Coffea arabica)

Arabica coffee (Coffea arabica) contains tannins and caffeine which will interfere with iron absorption and cause anemia. This study aims to determine the number of RBC (Red Blood Cell) or erythrocytes blood hemoglobin levels and the percentage of PCV (Packed Cell Volume) or hematocrit in rats (Rattus norvegicus) treated with arabica coffee brew (Coffea arabica L). The method used is RAL (Completely Randomized Design) in 5 treatment groups and each group contains 5 rats. Group 1 as control by giving 3,6 mL of distilled water. Group 2 as the first treatment (P1) by giving 3,6mL of brewed coffee powder dose of 150mg/200gBB, group 3 as the second treatment (P2) by giving 3,6mL of brewed coffee powder dose of 310mg/200gBB, group 4 as the third treatment (P3) by giving 3.6mL of brewed coffee powder dose 630mg/200gBB and group 5 as the fourth treatment (P4) by giving 3,6mL of brewed coffee powder dose of 1,260mg/200gBB. The method of steeping coffee with oral gavage is using an oral sonde. Data were analyzed using Analysis of Variance (ANOVA). The results obtained in this study were that brewed arabica coffee (Coffea arabica) did not have a real effect on the number of erythrocytes, hematocrit percentage and hemoglobin levels in rats (Rattus norvegicus) because caffeine and tannin levels that act as iron inhibitors have been reduced due to high temperatures in the roasting process. Caffeine levels in coffee samples have not affected iron absorption. Iron reserves in the body are still in a normal state so that they do not affect the process of erythropoiesis.

Implementation of Improved Accounting and Digital Marketing Applications at Binoemar Roastery MSMEs

The community service activities that we carry out are to help MSMEs survive and develop in the future. Our implementation of community service is providing training, assistance, and motivation to remain sustainable in entrepreneurship for MSMEs. Community service activities were carried out on July-August 2023 at Binoemar Roastery MSMEs, Krajan Hamlet, Banyuwangi. This MSME is engaged in processing coffee beans and opening a coffee cafe. The production results include Original Coffee Powder with Arabica, House Blend, Excelsa, Lanang Coffee, and Robusta types. Apart from selling ground coffee, it also sells mature coffee beans under the name Authentik. Gold sizes start from Small, Large, Jumbo, Premium, and Gold. Apart from that, it also sells golden packages that can be directly brewed, namely K-POP, at a price of Rp. 8,000,-. The original sales system was by leaving it in souvenir shops in Banyuwangi Regency. Binoemar Roastery has not recorded income and expenses from its business. As a result of training and mentoring at Binoemar Roastery with various problems, we provided assistance for 1 month. So the result of what we do is provide a simple form of bookkeeping in Excel form and accompany its operation. Create digital marketing through the Shopee and TikTok applications.