Natural Coffee Research Articles

Coffee substitutes: A review of the technology, characteristics, application, and future perspective.

Despite being one of the most frequently consumed beverages worldwide, there are concerns that excessive consumption of coffee can have adverse effects, especially concerning the addictive and stimulating effects of the alkaloid caffeine, which contributes to coffee's popularity. It is known to increase the risk of hypertension and heart rate among predisposed individuals, adversely affecting the nervous system. Even though they differ in nature from those found in coffee, coffee substitutes can be considered economically and health-wise as a favorable alternative to natural coffee brews. This review summarizes the state-of-the-art varieties of plants used as coffee substitutes and discusses their production technology, chemical composition, nutritional properties, health benefits, economic challenges, and rationale for choosing the plant as a substitute for coffee. Various instant products and coffee substitute blends are also available on the market especially based on different kinds of plants and herbs like ginger, rye, date pits, quinoa, lupine, chicory, barley, rye, oak, and so on. These coffee substitutes have several advantages especially having no caffeine and containing different beneficial phytochemicals, although the results of the difference between the levels of harmful compounds in coffee and coffee substitutes were contradictory. Therefore, it is no wonder that the development of coffee substitutes, which are beverages that are able to mimic the taste and aroma of coffee, is on the rise at present.

Impact of Coffee Consumption on Subjective Perception and Inflammatory Markers in Patients with Inflammatory Bowel Diseases.

Inflammatory bowel diseases (IBD), including Crohn's disease (CD) and ulcerative colitis (UC), are chronic conditions marked by persistent inflammation, impacting patients' quality of life. This study assessed differences in coffee consumption between CD and UC patients and its potential effects on the subjective perception and objective changes in inflammation markers in these two categories of patients. Using questionnaires, coffee consumption patterns, and perceived symptom effects were evaluated. Biological samples were collected to measure the following inflammatory markers: leukocytes, C-reactive protein (CRP), erythrocyte sedimentation rate (ESR), and fecal calprotectin (FC). Among 148 patients, 60% reported regular coffee consumption, with no significant difference between CD and UC patients. While 45.93% perceived no impact on symptoms, 48% of those reporting exacerbation continued their regular coffee consumption. FC values were significantly lower in coffee consumers than in non-consumers (p < 0.05), particularly in those consuming natural coffee (p < 0.001), and the case was observed for UC patients (p < 0.05). No significant differences were observed in other inflammatory markers, regardless of coffee type, frequency, or milk addition. This study highlights the commonality of coffee consumption among IBD patients and the association of lower FC levels with coffee consumption, especially in UC patients, suggesting that coffee may influence intestinal inflammatory responses.

Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test

This study evaluated consumers’ perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with 127 participants. An acceptance test and a Check-All-That-Apply procedure were applied. Two clones, BRS 2314 and BRS 2357, were studied (both in natural and fermented versions) and their roasted coffee composition was also evaluated. All beverages were described as having a mild aroma, roasted flavor, and slightly sour taste; consumers noticed both the effect of the fermentation process and genetics. Natural coffees had greater sensory acceptance than fermented ones. Natural coffees were most associated with a slightly bitter taste, and were well accepted by almost half of the participants, mainly women. Fermented coffees were both associated with fermented flavor, but also presented specific characteristics. BRS 2314F was most associated with a fruity flavor and slightly bitter taste and was well accepted by younger consumers with higher levels of education. BRS 2357F was most associated with tobacco flavor and bitter taste and was well accepted by older consumers with a lower education level and a higher coffee consumption frequency. The positive acceptance of C. canephora intervarietal hybrid beverages allowed us to confirm its material market potential.

Subgrade Feasibility Analysis for Tourist Access Roads in Senggani Gorge, Tulungagung Using Laboratory CBR Testing

Highways have an important role in the economic and tourism sectors, providing easy accessibility and accelerating regional growth. Senggani Gorge, a tourist attraction in Nglurup Hamlet, Sentang District, Tulungagung Regency, is the main attraction with the charm of waterfalls and natural coffee plantations in the highlands. However, accessibility constraints arise because the path to the tourist attraction is still slippery and bumpy clay. Clay soil conditions pose access difficulties, so more research is needed to understand the potential use of clay soil as a base layer of road pavement. This study focused on a research system that involved soil sampling on the access road to Senggani Gorge. Experimental methods were used to evaluate the effect of using clay subgrades on such tourist road access. The laboratory CBR test was conducted to test the strength of clay subgrade in road pavement construction, with the main aim to determine the impact of its use on tourist access to Senggani Gorge in Tulungagung. The results showed the percentage of CBR in collision variations 10, 25, and 56, as well as a comparison with research in Nglurup Hamlet which reached a CBR value of 27%. These findings are expected to provide a dimension of comparison and generalization of results, broadening understanding of the use of clay soils as road construction materials in various locations.

Coinoculation of Saccharomyces cerevisiae and Bacillus amyloliquefaciens in solid-state and submerged coffee fermentation: Influences on chemical and sensory compositions

This study aimed to evaluate the influence coffee fermentation with yeast and bacillus as starter cultures in SIAF method applied in solid-state and submerged process. Saccharomyces cerevisiae and Bacillus amyloliquefaciens were separately and coinoculated into natural coffee in buckets with or without water adding. The fermentations were performed for until 96 h, and the effects on physicochemical composition including the concentrations of organic acids (citric, lactic, acetic, malic), sugars (glucose, fructose, sucrose), ethanol, and glycerol as well as the sensory profiles of the resulting coffee beverages, were evaluated. All coffees produced were classified in specialty coffee with final score above 84. The coinoculated coffees obtained the highest sensory scores in submerged process (>86). Due to the results found, the type of process, submerged and solid-state, showed more influence in chemical and sensory analyses than type of inoculation. Submerged process showed major concentration of lactic acid, while solid-state process promotes major concentrations of ethanol, glycerol and acetic acid. Different sensory descriptions were observed in each treatment. Coffees from the submerged process showed nutty, cocoa, and sweet sensory descriptions, while solid-state process produced coffees with sour and acidic attributes.

Effects of ultrafiltration membrane processing on the metabolic and sensory profiles of coffee extracts

In the coffee industry, the use of natural coffee extracts with differentiated attributes is desirable to drive new product development. This study evaluates the impact of ultrafiltration membrane processing on the sensory, metabolic, and physicochemical attributes of four commercially available coffee extracts: cold brew, lightly roasted, freeze concentrated and evaporated standard. The sensory analysis revealed an increase in acidity in the permeate across all extracts, with the most significant profile changes observed in the lightly roasted evaporated and evaporated extracts, accompanied by an enhancement of fruity and floral attributes. Furthermore, the permeate showed reduced total dissolved solids, while the caffeine concentration increased. Metabolomic analysis highlighted key coffee-related metabolites like cinnamic and coumaric acids, explaining observed variations due to their passage through the membrane. Our findings emphasize the potential of permeate as a coffee-based ingredient for ready-to-drink products development, providing a unique coffee experience with organoleptic profiles distinct from traditional beverages.

Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans

This study has innovative aspects related to the use of sequential inoculation technique in the coffee bean fermentation process: the inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae, in the fermentation of coffee fruit for the production of specialty natural coffees. The objective was to evaluate the effect of this technique and of the total fermentation time on the sensory attributes of the coffee beverage and on the organic acid profile, bioactive compounds, and fatty acid profile of the beans. The fermentation of coffee fruit with sequential inoculation resulted in greater acidity of the beverage and contributed to increases of up to 2 points in coffee fermented. The total fermentation time was directly related to the organic acid content, and the longer the total fermentation time was, the greater the organic acid content. The fatty acid content and bioactive compound content showed little variation among treatments.

Evaluation of Arabica Coffee Fermentation Using Machine Learning

This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup quality. Coffee fruits from the Catuaí IAC-144 variety were processed using both natural coffee (NC) and pulped coffee (PC) methods. The fruits were then subjected to self-induced anaerobic fermentation (SIAF) using one of the following fermentation methods: solid-state fermentation (SSF) or submerged fermentation (SMF). Within these methods, either spontaneous fermentation (SPF) or starter culture fermentation (SCF) was applied. Each method was conducted over periods of 24, 48, and 72 h. For this purpose, two-hundred-liter bioreactors were used, along with two control treatments. Numerous parameters were monitored throughout the fermentation process. A comprehensive chemical profiling and sensory analysis, adhering to the guidelines of the Specialty Coffee Association, were conducted to evaluate the influence of these fermentation processes on the flavor, aroma, and body characteristics of the coffee beverage across multiple dimensions. Data analysis and predictive modeling were performed using machine learning techniques. This study found that NC exhibited a higher production of acids (citric, malic, succinic, and lactic) compared to PC, resulting in distinct chemical and sensory profiles. The decision tree showed that fructose and malic and succinic acids were identified as the main factors enhancing sensory notes during cupping. SMF promoted higher concentrations of lactic acid, while SSF led to increased ethanol content. Consequently, the SIAF process enhances the sensory quality of coffee, adding value to the product by generating diverse sensory profiles.

Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping.

Fermentation using starter cultures has been considered an alternative and economically viable technology for the production of specialty coffees. This type of technology promotes several benefits, such as increased sensory quality, control over the fermentation process, predictability of the final product and added value. Coffee (Coffea arabica L.) samples for this study were collected in Presidente Olegário - MG (2018/19 crop year) in the Cerrado region of Minas Gerais. The effects of natural fermentation and inoculation of the yeast Torulaspora delbrueckii and duration of fermentation (0, 24, 48, 72 and 96 hours) on the sensory and chemical quality (analysis of bioactive, volatile, and organic compounds and fatty acids) of coffee were evaluated. The objective of this study was to determine the effect of fermentation time and starter culture inoculation on the chemical composition of fermented coffees. Fermentation time significantly influenced the sensory description of the coffee beverage, with notes of honey, brown sugar and almond predominating up to 48 hours, for coffees fermented for 72 and 96 hours the notes described were and fruity, winey notes. The chemical composition was primarily influenced by fermentation time.

Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees

AbstractThis study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5‐caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and flavor, roasted aroma and flavor, sweet aroma, and sour taste, and presenting dominance of coffee and tobacco flavors, and bitter and sour tastes. Fermented coffees were described as full‐bodied and having non‐characteristic, fermented and herbal aromas, astringent sensation, bitter taste and bitter aftertaste, and residual flavors, with the dominance of chocolate, fermented and roasted flavors, and bitter taste. BRS 2357 beverages were characterized by bitter taste and bitter aftertaste. BRS 2314N beverage presented attributes considered positive for quality.Practical ApplicationsThe results are relevant for the coffee production chain and consumers. Intervarietal hybrids of Conilon and Robusta are grown in an area characterized by family farming and with great prospects for sustainable production (in the Rondônia/BR state, Western Amazon) and are developed to express the best characteristics of both botanical varieties, as the high potential of Robusta coffees for fine cup beverages. The hybrid clones were successfully evaluated by experts, but the results do not necessarily correspond to the consumers' insights into coffee brew quality. In addition, fermentation allows to produce beverages with different nuances. The joint use of quick methodologies for static (Flash Profile) and temporal (Temporal Dominance of Sensations) sensory descriptions provided a closer representation of the consumers' perception of those products. This information brings new market perspectives for high‐yield Coffea canephora coffees that are now going through a moment of breaking paradigms regarding quality.

Consumer Acceptance Level of Natural Coffee Soap Using Cold Process Technology Based on Type of Coffee Roasting

Consumer acceptance level testing can help the industry understand what it wants and needs, especially for product development. This study aim to analyze the level of consumer acceptance of coffee natural soap produced by the cold process method based on the type of coffee roasting. The research design used was a completely randomized design with one factor (type of coffee roasting) and three treatments (light, medium, and dark). The consumer acceptance level test was carried out by organoleptic testing on 100 Pat Petulai University student respondents using a Likert scale (1-7). The data were analyzed with Kruskal Wallis. For significantly different results, it was continued with the Menn-Whitney test at a 5% level. The attributes of aroma, texture, surface appearance, and overall appearance showed P&gt;0.05, there was no significant difference in the type of coffee roasting for these attributes, the color attribute showed P&lt;0.05, and there was a significant difference in the type of coffee roasting for the color of the coffee soap. The average acceptance level of color attributes is between 4.75-5.14 (either-to slighty likely), aroma attributes range from 3.57-3.67 (Slightly unlikely), texture ranges from 4.79-4.92 (either-slightly likely), surface appearance 4.58- 4.67 (either) and overall appearance 4.88-5.08 (either-slightly likely.

Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee

All coffee production stages occur in a microbiome, which is generally composed of bacteria, yeasts, and filamentous fungi. The use of starter cultures in post-harvest processing stages is an interesting alternative, since they promote faster removal of mucilage and incorporation of compounds that improve sensory quality, which can result in diverse sensory attributes for the beverage. This study was therefore developed with the objective of evaluating the effect of the following processing procedures on the chemical and sensory characteristics of the coffee beverage: first, fermentation of coffee fruit of the yellow Catucaí variety of Coffea arabica with indigenous microorganisms, followed by inoculation of the starter culture Torulaspora delbrueckii CCMA 0684 during the drying stage. The fruit was divided into two lots, which were differentiated by a natural fermentation process before drying began. The starter culture was inoculated on the coffee at different times during the drying process: at 0 h, 24 h, 48 h, or 72 h after drying began. The sensory attributes, the volatile compound composition of the roasted beans, the organic acid profile, the bioactive compounds, and the fatty acid profile of the green coffee beans were analyzed. The fatty acid and bioactive compound content showed little variation among treatments. Analysis of volatile compounds and organic acids and evaluation of sensory attributes made it possible to distinguish the two treatments. We conclude that natural fermentation of coffee fruit improve the chemical and sensory quality of the coffee beverage. The effect of natural fermentation may be before inoculation of the starter cultures or even during drying.

Effect of storage conditions on the physical properties of coffee beans with different qualities

The quality of coffee starts in the field, and goes through the harvesting and post-harvesting processes, and continues to storage and transportation. The storage of coffee beans aims to stock a product for a certain period of time. However, factors such as quality and metabolism of the grain, water content, environmental conditions of the warehouse, type of packaging, and storage time influence the maintenance of these characteristics, and may negatively affect sensory aspects of the beverage. The use of high-barrier packaging or refrigerated storage practices are alternatives that can ensure grain quality during storage. Thus, the objective of the present study was to evaluate the behavior of raw coffee beans, of different processing and quality levels, packed in impermeable packages and stored in a refrigerated environment. The specialty coffees were previously sampled and characterized as to the drink, with two lots (one of natural coffee and the other of pulped natural coffee) evaluated with a score of 82 points, and another lot of natural coffee evaluated with a score of 84 points. They were packed in two types of packaging: moisture and gas permeable, and gas, moisture, and light impermeable. The beans were stored in ambient conditions without temperature control and in refrigerated environments. The CO2 concentration inside the packaging was measured, and the physical analyses – water content, color, and apparent specific mass – were performed. According to the results there is less variation in the water content and coloration of the grains stored in high barrier packages. The storage of the beans in refrigerated condition and in high barrier packing is efficient in the retarding of the loss of quality of the coffees during the nine months of the experiment

Effect of storage conditions on the chemical and sensory quality of pulped natural coffee

Due to the social and economic importance of specialty coffees, there is a constant effort to develop storage techniques for green coffee beans that effectively preserve the chemical and sensory quality of the product. The objective of this study was to evaluate how the application of cooling along with the use of high-barrier packaging affects the quality of pulped natural coffee over nine months of storage. Commercial pulped coffee beans (Coffea arabica L.) classified as specialty coffee (82 points on the SCA scale) were purchased. They were stored under two environment conditions (controlled cool temperature, and un-controlled ambient conditions) in two packages (one permeable – jute; and the other impermeable – high barrier to gases, light, and water vapor). The sensory and chemical quality of the stored beans was evaluated at the beginning and at six and nine months during storage. The results of sensory analysis indicate that the quality of the samples stored in a refrigerated environment in high-barrier packaging was preserved, and the beans did not exhibit defects after 9 months of storage. Regarding chemical quality of the beans, the high-barrier packaging was able to preserve the fatty acid composition of the green coffee beans, regardless of the storage environment. However, only the refrigerated environment along with this packaging preserved the bioactive compounds of the green coffee beans. The results are promising for creating better storage conditions of the beans, provided by the packaging and/or temperature conditions over time.

Applicability of Natural Coffee Husk as a Mesoporous Adsorbent for Removal of Chromium (VI) from Aquatic Environments

Chromium (Cr) is an essential element in plant and animal metabolism, but high accumulation of this metal ion in soil and water from industrial sources has caused concern. This study investigated the removal of Cr (VI), the most mobile and toxic species, using coffee husk biosorption from aqueous solutions. Coffee husk was characterized using Brunauer Emmett Teller (BET) and Fourier Transform Infrared (FTIR) analysis. The effects of pH, adsorbent dosage, contact time, effect of KNO3 concentration, and temperature during the adsorption of Cr (VI) were studied. Infrared spectral studies revealed the presence of functional groups, such as hydroxyl and carboxyl groups, which facilitated the biosorption of Cr (VI). The maximum adsorption capacity reached 87 % at pH~2. Moreover, maximum adsorption capacity of Cr (VI) onto coffee husk 0.660 mg g-1 was recorded after 60 min of using 40 mg L-1 of Cr (VI) with no addition of KNO3 at 40 0C. The kinetic data followed the pseudo-second-order model with regression coefficients R2 = 0.99. The equilibrium data for the adsorption of Cr (VI) onto coffee husk biosorption were fitted into Langmuir and Temkin adsorption isotherm models with R2 = 0.98 corresponding to each model. Thermodynamic studies showed that the coffee husk-Cr (VI) adsorption system was spontaneous and endothermic because negative and positive values were obtained for &amp;Delta;G&amp;deg; and &amp;Delta;&amp;deg;H, respectively. The coffee husk was applicable to remove Cr (VI) after three recycling and using different environmental water samples. In conclusion, coffee husk can be used effectively as an adsorption system for Cr (VI) at different polluted sites.

Metabolic Pathway Reconstruction Indicates the Presence of Important Medicinal Compounds in Coffea Such as L-DOPA.

The use of transcriptomic data to make inferences about plant metabolomes is a useful tool to help the discovery of important compounds in the available biodiversity. To unveil previously undiscovered metabolites of Coffea, of phytotherapeutic and economic value, we employed 24 RNAseq libraries. These libraries were sequenced from leaves exposed to a diverse range of environmental conditions. Subsequently, the data were meticulously processed to create models of putative metabolic networks, which shed light on the production of potential natural compounds of significant interest. Then, we selected one of the predicted compounds, the L-3,4-dihydroxyphenylalanine (L-DOPA), to be analyzed by LC-MS/MS using three biological replicates of flowers, leaves, and fruits from Coffea arabica and Coffea canephora. We were able to identify metabolic pathways responsible for producing several compounds of economic importance. One of the identified pathways involved in isoquinoline alkaloid biosynthesis was found to be active and producing L-DOPA, which is a common product of POLYPHENOL OXIDASES (PPOs, EC 1.14.18.1 and EC 1.10.3.1). We show that coffee plants are a natural source of L-DOPA, a widely used medicine for treatment of the human neurodegenerative condition called Parkinson's disease. In addition, dozens of other compounds with medicinal significance were predicted as potential natural coffee products. By further refining analytical chemistry techniques, it will be possible to enhance the characterization of coffee metabolites, enabling a deeper understanding of their properties and potential applications in medicine.

Chemical Treatments for Coffee Husks: Application in Mortar for Coating and Laying Blocks

(1) The use of agro-industrial wastes, such as coffee husks, in cementitious materials is a viable way to achieve the sustainable development of new construction materials. Traditionally, these wastes are applied after calcination, spending energy and financial resources. Furthermore, the calcination of these wastes contributes to a more sustainable environment. This is interesting because calcination treatments are usually more expensive than those using chemical treatments. Thus, the objective of this research is to evaluate the possibility of using coffee husks with the use of chemical treatments with sodium and potassium hydroxide in mortars for coating and laying blocks. (2) The methodology of this article consists of producing test specimens of mortar for coating and laying blocks in the composition 1:1:6:1.55 (cement: hydrated lime: sand: water), using coffee husks that will be incorporated in quantities of 2.5% in relation to the mass of the cement in its natural state and after treatment with sodium and potassium hydroxide. Compositions containing calcined coffee husks are evaluated for comparison purposes. The evaluated parameters were the mass density in the hardened state, water absorption by immersion and compressive strength. To complement these analyses, XRD, SEM and calorimetry tests were executed to compare the proposed treatments. (3) The results indicate that the use of treatments with NaOH and KOH allows for the use of coffee husks in mortars, since the parameters obtained were compatible with this type of application. The use of natural coffee husks is not possible due to their low compressive strength and high water absorption, caused by porosity. The use of alkaline treatments, especially with KOH, does not affect the hydration of the cement, allowing for the obtention of values statistically equivalent to the reference composition. The results with calcined coffee husks are even more promising due to the high content of amorphous potassium, which promotes the conversion of ettringite into hydrous calcium aluminate monosulfate. (4) It is concluded that, for the application of coffee husks in mortars for coating and laying blocks, the chemical treatment with KOH meets the necessary parameters—for example, a compressive strength greater than 2 MPa, making sustainable building materials and promoting the use of agro-industrial waste in building materials.

Hazard identification and analysis during the production of natural roasted ground coffee according to the principles of HACCP

The article identifies and analyzes dangerous factors that may arise during the production of natural roasted coffee, which are an important element for the implementation of permanent procedures of the food safety management system according to the principles of HACCP. The responsibility and, at the same time, the mandatory task of every management of the enterprise is to guarantee quality at all critical points of the technological process of manufacturing food products, minimizing the risks of dangerous factors as much as possible. Natural roasted coffee production technologies are constantly changing, so the process of ensuring the analysis of all technological stages for the identification of biological, chemical and physical dangerous factors is continuous. Coffee undergoes the most changes during roasting, because a number of chemical reactions occur, resulting in the formation of new compounds, including potentially dangerous ones. Producers of natural roasted coffee can autonomously model parameters and modes of roasting raw materials in order to best ensure the aromatic and taste properties of coffee. According to EU requirements from 2018. coffee producers must minimize acrylamide formation, monitor acrylamide levels through sampling and research, and keep records of research results and mitigation measures. The conducted study determined the degree of risks by type of hazards (chemical, microbiological and physical) in accordance with the course of the technological process of preparation, roasting of natural coffee, including packing and labeling of packaging. Guided by current safety regulations and taking into account the reliable results of scientific research, acceptable (permissible) levels of risk are indicated. Assessment of the level of risks from dangerous factors during the production of natural roasted ground coffee is presented in the form of an algorithm, which can serve as a basic procedure method for simplifying the approach to implementing the requirements of the food safety management system. Due to the identification and analysis of dangerous factors, manufacturers have the opportunity to more objectively determine critical control points and establish their management measures, which will subsequently ensure the production of roasted ground coffee in accordance with safety and quality standards.

Physicochemical and sensory characteristics of three types of wine coffees from Bener Meriah Regency, Aceh Indonesia

Wine coffee is coffee products which is produced through a natural coffee processing process which is modified with a longer fermentation process. Currently, the coffee wine processing in the Gayo highlands of Aceh is very popular because it has a fairly high selling price, reaching two to three times higher than regular coffee. This research aims to analyze the physicochemical and sensory properties of three types of wine coffees consisting of soft, hard and black wine coffee which are distinguished by their process based on the length of fermentation. Wine coffee with longer fermentation time has a darker color, sour smell and lower pH. The colour of wine coffee is range from yellowish to brownish. These wine coffees has water content ranges from 10.33-11.67% (meets the standard) and a slightly sour to sour smell with a pH range of 4.65-4.87. The wine coffee flavor scale ranges from 6.5 (good)-7.75 (very good) with a cupping score below the specialty coffee score. The fermented taste attributes detected in wine coffee were winey, overripe, vinegar, citrusy and sourly. The winey character that is often associated with wine coffee is found with moderate to high intensity. In particular, overripe, vinegar and sourly characters have a higher intensity in soft and strong wine coffee than black wine coffee.

Formulation of Natural Coffee Cream in Increasing Antioxidants as an Effort to Prevent Skin Aging

Skin aging is caused by the excessive production of free radicals in the body, thus causing damage to skin tissue; this also results in damage to skin collagen, which further accelerates the aging process of the skin. The purpose of this study was to determine the effect of giving coffee cosmetic creams on reducing superoxide dismutase (SOD) levels in the skin aging process. This study used a true experiment design with a post-test-only group design research design. The population in this study was an old female Wistar (Rattus norvegicus) weighing 200-250 grams and aged 14-16 months. The overall sample count was 24 female wistars divided for each group was 6 in 4 treatment groups. SOD level data were measured using the ELISA (Enzyme Linked Immune-Sorbent Assay) method. The data obtained were analyzed using the Kruskal Wallis Test and the Mann Whitney Test. The results showed that there was a significant increase in SOD levels (p&lt; 0.05), so it can be concluded that giving coffee cosmetic creams increases SOD levels, meaning that there is an increase in SOD or the main antioxidant enzyme that can ward off free radicals.