Original Coffee Research Articles

Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus subtilis

Coffee is a tree species in the Rubiaceae family and Coffea genus. One way to enhance the value of coffee commodities is by using fermentation technology. Fermentation can use probiotic bacteria found in mongoose digestive tracts, creating coffee with a unique taste and aroma. <em>Bacillus subtilis </em>is one of these bacteria, offering an alternative to those from mongoose. This study aimed to analyze the effects of fermentation using <em>B. subtilis</em> bacteria on the physicochemical and sensory properties of Liberica coffee. The study method included bacteria preparation, coffee fermentation, and testing. The samples' total phenolics, flavonoids, caffeine, and chlorogenic acid contents were estimated. The analysis was performed using UV-Vis and GC-MS spectrophotometers. The results revealed that the fermentation process using <em>B. subtilis </em>improved the sensory and physical qualities of the fermented Liberica coffee. The total values of phenolic and flavonoid contents and antioxidants of the fermented Liberica coffee were higher than that of the original coffee. GC-MS analysis exhibited compounds in the fermented coffee in which the highest was N-Dodecyl-N-(trifluoroacetyl)dodecanamide (C<sub>26</sub>H<sub>48</sub>F<sub>3</sub>NO<sub>2</sub>), with a retention time of 23.73 minutes and an area percentage of 18.96%. Moreover, the caffeine and chlorogenic acid of the fermented Liberica coffee was lower than that of the original coffee.

Physicochemical stability and sensory quality of selected Ethiopian coffee (Coffea arabica L.) brands as affected by packaging materials during storage

Ethiopia's economy heavily relies on coffee, the country's primary export. However, there is a need for improvement in the current packaging materials for parchment coffee during extended storage. An experiment was conducted to evaluate the effectiveness of four different packaging materials (Jute, Woven Polypropylene internally lined with low-density propylene, Grain Pro, and Purdue Improved Crop Storage) on the quality of three brands of Parchment Coffee (Limu, Sidama, and Yirgacheffe) stored for 12 months. The results demonstrated that hermetic packaging materials like Purdue Improved Crop Storage and Grain Pro bags outperformed the Jute bag control in maintaining the original coffee quality throughout the storage period. There was a significant interaction between the coffee brands and the packaging materials for most measured parameters, except bioactive compounds. Notably, Sidama and Yirgacheffe brands stored in hermetic bags consistently achieved cup quality values above 80 %, meeting the requirements for specialty coffee grade. However, the Limu brand did not meet the specialty coffee criteria. The study recommends using hermetic storage materials such as PICS and Grain Pro bags for extended coffee storage. By adopting these methods, the renowned Ethiopian coffee brands can uphold their exceptional quality standards in the international market and ensure customer satisfaction.

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.

Utilization of Coffee Commodity Agricultural Waste Through Partnership Towards Sustainable Production and Consumption

One of the SDGs for the process of coffee production and consumption through partnerships is SDGs 12 and 17. SDGs 12 relates to Responsible consumption and production and SDGs 17 relates to partnerships for the Goals. Efficient management of waste management is an important target for achieving SDGS 12 goals to move towards a more sustainable consumption pattern by 2030. Coffee production is increasing every year accompanied by an increase in coffee consumption and drinking trends around the world. This research was conducted at Satya Terra Bhinneka University by holding a Focus Group Discussion (FGD) by inviting stakeholders consisting from farmers, government, business world and academics. on July 20 2023. The data collection method was carried out using the PRA (Participatory Rural Appraisal) method and analyzed in a descriptive. The research results show that coffee farmers in North Sumatra Province are spread across several districts which produced Arabica and Robusta while the original coffee variety is “Sigarar Utang”. Coffee farmer institutions in North Sumatra are in the form of farmer groups, farmer group associations and farmer cooperatives to managing plantations by implementing agricultural corporations. The use of coffee waste is making compost and liquid organic fertilizer. Coffee waste is also used as a Cascara drink and making coffee ashtrays.

Photocatalytic Scheme with External Magnetic Field on Coffee Waste in Hydrogen Production

Photocatalytic is considered a deadlock-breaking technology for renewable energy and lowering environmental pollutants. Photocatalytic efficiency efforts are improved by activating the photocatalyst to introduce an external magnetic field. This review highlights recent breakthroughs by comparing original coffee waste, activation of coffee waste with the addition of catalysts, and manipulation of spin electrons by applying external magnets. Characterization was done with FTIR to look at chemical bonds, UV-Vis with Tauc's Relation approach to measure bandgap, and material morphology using SEM EDX. The increase in photocatalyst activation aligns with the decrease in bandgap value. The rate of decline in bandgap is in line with the rate of acceleration of hydrogen production. Adding an external magnetic increases hydrogen production up to 1.5 times greater than the original photocatalytic.

Timor-Leste’s Coffee Diversification. A Case Study of Hospitality Industry in Dili, Timor-Leste

The study aims to identify the clients' perceptions regarding Timor coffees' diversification to enhance the value marketing in the hospitality industry (1). Also, the objective of this study is to create a prototype of Timor's coffee instant based on the client's perception (2). The population of this study is the coffee lover clients, and the undefined sample of the clients was used as simple random sampling, which is 384 participants, and the key informants are 12 informants. This study applies a mix-method study of qualitative and quantitative study. The data collection method conducted observation, in-depth interviews, and surveys using questionnaires, and the data analysis used narrative and descriptive analysis. The result of this study is that most of the informants mentioned that the good quality of coffee is arabica coffee. They mostly agreed with the coffee diversification to enhance the value of Timor-Leste coffee. Also, the good quality of coffee starts from harvesting, fermentation, roasting, and preparing the coffee. Furthermore, regarding the clients' perceptions, 86% of clients agree with the diversification of Timor-Leste's coffee to be competed in the marketing, 65% strongly agree with drinking original Timor-Leste coffee. Moreover, 57% is clients' perception regarding Timor-Leste coffee instant and herbal (ginger and cinnamon) and 87% strongly agree that this diversification could increase the coffees’ farmer income. Moreover, the results of the prototype coffee of this study are Herbal drip original coffee mix with ginger and cinnamon, Timor-Leste coffee 2in1 and 3in1, and Timor-Leste coffee capsule (ginger and cinnamon). The benefit of this study is for clients to consume Timor-Leste's coffee instant, and thus, the reduction of importing coffee instant to Timor-Leste. Also, it is beneficial for agriculture area, especially coffee farmers, to plant more coffee as it is essential for farmers, clients, and the nation's national income.

Utilization of Mangosteen Skin Into A Halal Drink and Thayyib As A Business Opportunity In The Form Of Health Coffee Powder

This study aims to educate the public so that they can use mangosteen peel waste that has been consumed, so that it is not turned into useless waste, but can be used as a selling point that is beneficial for health and to help the creative economy for residents and SMEs in the hamlet. Ireng Daye, Jatisela Village, Gunungsari District, West Lombok Regency. The method used in this study was direct observation, with a validation test of the efficacy of mangosteen peel coffee, the type of qualitative research, while the data sources used were primary and secondary data, namely finding and collecting various information and records, books, journals that related to the object of research. The problem faced is the local community's lack of awareness of the benefits of mangosteen peel so that the mangosteen peel waste is not responded to properly, due to the lack of human resources and knowledge of the benefits of mangosteen peel. The results showed that instant KBM powder contained alpha-mangostin levels of 0.59 mg/g, anthocyanins 1.13 mg/g, and phenolic levels of 8.49 mg/g per unit weight of dry sample. the conclusion of this study. In order to be used as a herbal medicinal product is mangosteen rind. The most popular benefit is to overcome heart disease, cancer and other degenerative diseases. In order to be useful as a business opportunity by various ways of packaging as original coffee powder drinks.

New Orleans Coffee in The Awakening: The Legacy of Rose Nicaud

New Orleans Coffee in <i>The Awakening</i>: The Legacy of Rose Nicaud

Potential Feasibility of Menggung Coffee as A Product of Local Wisdom in Sewu Kembang Tourism Village Nglurah Tawangmangu

The Sewu Kembang Nglurah Tourism Village area of Tawangmangu, which incidentally is a tourist destination producing ornamental plants, also has the potential for local wisdom for other products besides ornamental plants, namely Menggung Coffee. As the name implies, Menggung Coffee is attached to the heritage of Menggung temple as the name of the coffee brand. Therefore, the purpose of this study is to review the identification of the potential feasibility of Menggung coffee, starting from the coffee beans, the production process, and also the product packaging and menu of Menggung coffee variants. The research method used is a qualitative method with descriptive analysis, which focuses on the results of interviews with 1 Menggung Coffee producer, 1 Wangsul coffee producer, 1 Nglurah village head, 1 Nglurah community leader, and 2 Menggung coffee consumers. The results of the study contained several potential feasibilities in Menggung coffee. The first potential is the feasibility of Menggung coffee beans, which are original coffee from Nglurah Tawangmangu, which incidentally is Javanese coffee from the slopes of Mount Lawu. Although both come from the same parent, Menggung Coffee, when processed, has a different aroma from coffee on other slopes of Mount Lawu. Another potential feasibility of Menggung coffee is in the processing process using the slow roast technique for Arabica and Fast Roast for Robusta and does not use preservatives in its production. However, the potential feasibility of packaging and variant menus needs to be improved considering that the P-IRT license has not been taken care of by the Menggung coffee producer so that later this brand can be claimed by outside parties and also needs to improve the menu variants in the future so that they can compete with other coffee products.

Investigation of Changes of Antioxidant Properties of Coffee through Fermentation by Using Saccharomyces Cerevisiae and Bacillus Subtilis

The study was carried out to investigate the changes of antioxidant properties and quality of green coffee beans fermented by using Bacillus subtilis and Saccharomyces cerevisiae as starter cultures in sugarcane and banana juice at different times fermentation. The fermentations were conducted with different juice concentrations for different fermentation times 24, 48, and 72 hours at room temperature. Antioxidant properties were determined by Folin-Ciocalteu reagent for the determination of total phenolic content, DPPH assay for the determination of antioxidant capacity, and colorimetric method used for determination of total flavonoid content. As a result, coffee fermentation at 10oBrix, 107 cells/mL for each type of microbe, and the time (48 hours) had a positive effect on antioxidant properties. However, there was not a significant difference in terms of antioxidant properties between fermented and original coffee beans at optimal conditions. Therefore, antioxidant properties were dramatically reduced during the early stages of fermentation, but it was shown to be able to overcome it through this study. This study is a premise to applying microbial products through fermentation to create a coffee with high antioxidant activity compared to conventional coffee products.

Spent Coffee Grounds Valorization as Bioactive Phenolic Source Acquired Antifungal, Anti-Mycotoxigenic, and Anti-Cytotoxic Activities.

Spent coffee grounds (SCGs), which constitute 75% of original coffee beans, represent an integral part of sustainability. Contamination by toxigenic fungi and their mycotoxins is a hazard that threatens food production. This investigation aimed to examine SCGs extract as antimycotic and anti-ochratoxigenic material. The SCGs were extracted in an eco-friendly way using isopropanol. Bioactive molecules of the extract were determined using the UPLC apparatus. The cytotoxicity on liver cancer cells (Hep-G2) showed moderate activity with selectivity compared with human healthy oral epithelial (OEC) cell lines but still lower than the positive control (Cisplatin). The antibacterial properties were examined against pathogenic strains, and the antifungal was examined against toxigenic fungi using two diffusion assays. Extract potency was investigated by two simulated models, a liquid medium and a food model. The results of the extract showed 15 phenolic acids and 8 flavonoids. Rosmarinic and syringic acids were the most abundant phenolic acids, while apigenin-7-glucoside, naringin, epicatechin, and catechin were the predominant flavonoids in the SCGs extract. The results reflected the degradation efficiency of the extract against the growth of Aspergillus strains. The SCGs recorded detoxification in liquid media for aflatoxins (AFs) and ochratoxin A (OCA). The incubation time of the extract within dough spiked with OCA was affected up to 2 h, where cooking was not affected. Therefore, SCGs in food products could be applied to reduce the mycotoxin contamination of raw materials to the acceptable regulated limits.

ANALISIS NILAI TAMBAH KOPI ROBUSTA PADA HOME INDUSTRY PUTRA ADIRA CAP MAHKOTA RAJOKU DI KABUPATEN KEPAHIANG

This study aimed to measure the greater value obtained from Putra Adira Cap Mahkota Rajoku Ground Coffee in producing various ground coffee products. The research was conducted at the Putra Adira Cap Mahkota Rajoku Ground Coffee Business, which is a small-scale home industry that produces ground coffee products in Pelangkian Village, Kepahiang Regency, Bengkulu Province. Processed products from Robusta coffee analyzed were original ground coffee, ginger coffee, and pandanus coffee. The method of value added analysis used the Hayami calculation method. The results of the study showed that the added value of real coffee was Rp. 24,456,597 / kg or 82,174%, the added value of ginger coffee was Rp. 13,426,194 / kg or 29,967%, and the added value of pandanus coffee products was Rp. 18,638,833 / kg or 61,881%. Thus, the greatest added value was obtained in original coffee products because the higher the production, the higher the added value and the benefits obtained

Preparation and Identification of Carbon Materials from Coffee Grounds

Carbon materials have been reported to applying extensively on many biological researches. In this paper, the organic carbon component in coffee grounds was extracted to convert the activated carbon, and the adsorption activity of the activated carbon was studied. It was noticed that the two steps of oil extraction and sieving gave a great influence for adsorption activity. Oil extraction in the treatment process made the surface of the coffee grounds form a loose and porous structure and thus the adsorption areas were expanded, which was the important influencing factor. Screening could control the particle diameter of the final product. It was found that the large particles of the unscreened sample formed activated carbon of coffee grounds with adsorption properties. It showed the stronger adsorption activity of the activated carbon than the original coffee grounds, which showed only weak adsorption. The final product obtained after oil extraction and sieving was about 70% higher than the adsorption capacity of commercial activated carbon.

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan.

Cordyceps coffee, containing Cordycepin and β-glucan, was developed to improve quality and functionality of coffee. We evaluated its biological activities and quality characteristics. We treated green coffee beans with mixed extracts from three medicinal mushrooms, Cordyceps mushroom (Cordyceps militaris), Phellinus mushroom (Phellinus linteus), and Chaga mushroom (Inonotus obliquus). Both control [27.00 mg gallic acid equivalent (GAE)/g] and Cordyceps coffee (37.34 mg GAE/g) had higher contents of polyphenol than the Cordyceps mushroom raw materials (23.17 mg GAE/g). 1,1-Diphenyl-2-picrylhydrazyl scavenging activity was higher for both the control and Cordyceps coffee (80.56% and 82.21 %, respectively) compared with Cordyceps mushrooms (62.89%). β-Glucan content was determined by the enzyme method; the raw Cordyceps, Phellinus, and Chaga mushrooms contained 3.79%, 7.06%, and 8.57% β-glucan, respectively. However, β-glucan and total glucan contents were much lower in Cordyceps coffee (2.03% and 3.11%, respectively) than in the raw mushrooms. The amount of Cordycepin, as determined by high performance liquid chromatograph, was 2,274.70 mg/kg for the Cordyceps coffee and 11,533.22 mg/kg for the Cordyceps mushrooms. Through flavor pattern analysis using the electronic nose system, we showed Cordyceps coffee kept the original coffee aroma (similar as the control), and this was not obstructed by the off-flavor of the Cordyceps mushrooms. In conclusion, this study suggests that Cordyceps coffee may be a novel functional coffee containing the functional components Cordycepin and β-glucan.

Analysis of Caffeine Levels in the Beverages of Roasted Arabica Coffee Balango in Bukik Apik with the Method of Spectroscopic

Research has been conducted on the analysis of caffeine levels in the beverages of roasted arabica coffee balango using spectroscopic method. The research was conducted in Research and Testing Laboratories (RTL) Gajah Mada University in November 2019. Samples of arabica coffee were taken from Balingka Agam Regency which was processed using the process of fully washed and roasted using a soil cauldron or Balango in Bukik Apik of Bukittinggi city. This successfully proved that the surface area of the coffee powder determined the amount of dissolved caffeine level in boiling water. The concentration of caffeine in original coffee powders, fine, medium, and coarse in a row are : 35.03%; 17.67%; 1.31%; and 0.69%.

ANALISIS KADAR KAFEIN DALAM MINUMAN KOPI KHOP ACEH DENGAN METODE SPEKTROSKOPIK

In addition of being dubbed as the city of "Serambi Mekah", Aceh is also famous as the city of "Thousand Coffee Shops". One of coffee dish that attracts consumers' is khop coffee (read: kopi khop) because it is served with a glass dish upside down. The khop coffee, a typical coffee drink from Meulaboh, West Aceh Regency, is served by reversing the glass that has been filled with coarse coffee powder on top of the pan. Therefore, it is deemed necessary to conduct a special study on the analysis of unique taste-determining compounds in khop coffee to elevate the local wisdom of the Acehnese to the scientific region. The aim of this study was to determine the concentration of caffeine compounds of khop coffee due to the modification of coffee powder diameter by using the thin layer chromatography (TLC) method and UV-Vis spectrophotometry. This study used four types of samples with diameter variations coffee, namely original, fine, medium, and coarse. The four samples were extracted with boiling hot water according to the same conditions when the bartender served it (90 °C) followed by liquid-liquid extraction using chloroform solvent. Dry extract was analyzed by using TLC followed by a UV-Vis spectrometer. The results showed that the concentrations of original, fine, medium, and coarse coffee were respectively 57.85%; 17.61%; 1.29%; and 0.83%.

Effects of Manufacturing Processing Conditions on Retronasal‐Aroma Odorants from a Milk Coffee Drink

To develop a ready-to-drink (RTD) milk coffee that retains the original coffee flavor, the effects of manufacturing processing conditions on retronasal-aroma (RA) odorants were investigated by gas chromatography-olfactometry (CharmAnalysis™) using an RA simulator (RAS). Twenty-nine of 33 odorants detected in the RAS effluent (RAS odorants) were identified. The detected odorants were classified into 19 odor-description groups. The total odor intensity (charm value, CMV) of all coffee RAS odorants decreased approximately 68% following pH adjustment, whereas the total CMV increased 6% to 7% following ultra-high-temperature sterilization. The total CMV ratio (about 83%) of the milk coffee produced using a new blending-after-sterilization (BAS) process without pH adjustment of the coffee was greater than that (approximately 56%) prepared using a conventional blending-before-sterilization (BBS) process with pH adjustment. In BAS-processed milk coffees, the total CMV ratio (91%) with infusion (INF)-sterilized reconstituted milk (r-milk) was greater than that (83%) of plate (PLT)-sterilized r-milk. Principal component analysis of odor-description CMVs indicated that the effect of coffee pH adjustment on odor characteristics was greater than that of sterilization, that BAS and BBS samples differed, and that BAS milk coffee prepared using INF sterilization was more similar to homemade milk coffee (blending unsterilized coffee without pH adjustment with PLT-sterilized milk) than milk coffee prepared using PLT sterilization. In conclusion, the BAS process using INF sterilization is superior for manufacturing RTD milk coffee that retains odor characteristics similar to targeted homemade milk coffee. PRACTICAL APPLICATION: Ready-to-drink milk coffee beverages produced using conventional blending-before-sterilization methods do not retain their original coffee flavor following adjustment of the pH of the coffee during manufacturing. The use of newly developed blending-after-sterilization methods, by contrast, produces ready-to-drink milk coffee with an aroma more similar to that of homemade milk coffee, as demonstrated using an analytical system for characterizing food product aromas. The blending-after-sterilization process is now being used in Japan to produce ready-to-drink milk coffee beverages.

The benchmarking of chicory coffee’s production

Chicory coffee is the most used coffee substitute due to similar properties between original coffee – coffee Arabica – and chicory coffee itself that is made out of chicory root. To increase the use of locally produced products such as chicory coffee, it should be competitive in the market with similar products which at the moment are imported from foreign countries. At the moment, the price of locally produced chicory coffee is higher than similar products that are imported. In this paper chicory coffee’s production two main energy consuming processes – drying and roasting – were analysed in different production plants and countries (including Latvia) assuming that the energy that are consumed in these two processes mostly defines the price of the chicory coffee. The purpose of this paper is to obtain the information on how much energy is consumed for material drying and roasting in various chicory coffee production plants and to compare retrieved information between Latvian and other countries production plants.

Increasing public awareness of consuming Indonesian coffee through electronic marketing

Indonesia is one of the five largest coffee producing countries in the world during the 2016-2017 planting season. Indonesia itself has various types of famous coffee to foreign countries. With the diversity of existing coffee and also has been known in foreign countries, still the public awareness is still very low on it. This study aims to increase public awareness of Indonesian coffee consumption through electronic service quality (E-service) and e-word of mouth (E-WOM) as has been done by Otten Coffe in Bandung. Otten Coffee is one of the online stores that sell Indonesian coffee products complete with complete coffee maker equipment. With followers in Instragram accounts of 193 thousand and 17,214 youtube subscribed videos, Otten Coffee has sought to raise awareness of Indonesian coffee quality. However, people just look at existing coffee products without making a purchase. This at least shows that the awareness of the community towards the original Coffee of Indonesia is still low. Unlike foreign consumers who also make a visit to Otten Coffee website and immediately make a purchase.

Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel.

The original Coffee Taster's Flavor Wheel was developed by the Specialty Coffee Assn. of America over 20 y ago, and needed an innovative revision. This study used a novel application of traditional sensory and statistical methods in order to reorganize the new coffee Sensory Lexicon developed by World Coffee Research and Kansas State Univ. into scientifically valid clusters and levels to prepare a new, updated flavor wheel. Seventy‐two experts participated in a modified online rapid free sorting activity (no tasting) to sort flavor attributes of the lexicon. The data from all participants were compiled and agglomeration hierarchical clustering was used to determine the clusters and levels of the flavor attributes, while multidimensional scaling was used to determine the positioning of the clusters around the Coffee Taster's Flavor Wheel. This resulted in a new flavor wheel for the coffee industry.