Honey Processing Research Articles

Antibacterial Activity Test of Sumbawa White Honey against Escherichia coli ATCC 25922

Due to their high mortality and morbidity rates, E. coli infections are a serious issue. Antimicrobial Resistance (AMR) is a result of this indiscriminate antibiotic use. One approach to address this issue is to utilize natural antimicrobials such as Sumbawa white honey. Sumbawa white honey contains antibacterial components like glucose and fructose (80%), water (17%), polyphenols, and hydrogen peroxide. This study aimed to analyze the antibacterial activity of white honey from Sumbawa against E. coli ATCC 25922. The research method employed was a laboratory experiment using a post test only control group design. Antibacterial testing was conducted using disc diffusion at concentrations of 25%, 75%, and 100%, with chloramphenicol as positive control and DMSO as negative control, and honey processing involved dilution. Antibacterial tests were repeated five times and antibacterial activity was observed based on the diameter of inhibition zones around the disc. The outcomes showed that there was a restraint zone at 100 percent grouping of honey, to be specific 0.90 mm, while at 25% and 75% fixations there were no hindrance zones. According to the findings of this study, white honey from Sumbawa has a low antibacterial activity (0.90 mm), but this activity is ineffective against E. coli ATCC 25922. Further identification of the chemical components in Sumbawa white honey that are primarily responsible its antibacterial effect.

Effect of High-Pressure Processing on the Antioxidant and Antibacterial Properties of Honey

AbstractHigh pressure processing (HPP) have the potential to be used as an alternative to commercial thermal processing of honey. Its impact on the antioxidant and antibacterial properties of honey have yet to be understood properly. This study focuses on the effects of HPP on the antioxidant and antibacterial properties of honey. Six different honey samples were subjected to HPP at 400 and 600 MPa for 10 and 15 min. The antioxidant properties were measured in terms of total phenolic content, total flavonoid content, the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging assay, and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) free radical scavenging assay. The antibacterial activity was measured as the minimum bacteriocidal and minimum bacterial inhibition concentration of honey against S. aureus, P. aeruginosa and E. coli. HPP decreased the total phenolic content and increased the total flavanoid content. There was an increase in the antibacterial activity of HPP honey against S. aureus, whereas no significant changes were observed against P. aeruginosa, and E. coli. It was evident that the changes in the antioxidant and antibacterial activity of honey samples were dependent on the HPP processing parameters and the type of honey.

Analisis Proses Pascapanen Kopi di Pusat Pelatihan Pertanian dan Pedesaan Swadaya (P4S) Kopi Gunung Ikamaja Kecamatan Sumberjaya Kabupaten Lampung Barat

The post-harvest coffee process is vital in determining the quality and quantity of coffee production. Problems that often occur in the post-harvest coffee process are incomplete or overcooked fermentation, improper drying process, high water content, improper roasting process, and inappropriate use of resources. For this reason, it is important to carry out proper processing in the post-harvest coffee process so that the quality of the coffee can be optimal. This research aims to analyze the post-harvest process of robusta coffee and identify post-harvest coffee facilities and infrastructure at P4S Kopi Gunung Ikamaja. The types of data used are primary data and secondary data. The data collection methods used in this research are expert interviews and active participation observation. The results of the study show that there are post-harvest coffee processes that do not comply with the provisions for post-harvest processing according to Minister of Agriculture Regulation Number 52/Permentan/OT.140/9/2012. In natural processing processes, those that are appropriate are the sorting, drying, horn stripping, roasting, and fine grinding stages, while those that are not appropriate are the packaging process. Honey process processing is in accordance with Minister of Agriculture Regulation Number 52/Permentan/OT.140/9/2012. The full wash process is not by Agriculture Ministerial Decree Number 52/Permentan/OT.140/9/2012 at the fermentation stage. Facilities and infrastructure based on building location are not yet appropriate; however, based on tools and machines and based on containers and packaging, they are by the provisions of Minister of Agriculture Number 52/Permentan/OT.140/9/2012.

Application of ATR-FTIR for Green Arabica Bean Shelf-Life Determination in Accelerated Storage.

Coffee bean oxidation is associated with enzymatic and non-enzymatic browning, the degradation of desirable aromatic compounds, the development of undesirable flavors, increased susceptibility to microbial spoilage, and volatile compound losses. This study investigated natural dry process (DP) and honey process (HP) green coffee beans stored in GrainPro® bags for 0, 5, 10, and 20 days under accelerated storage conditions at 30 °C, 40 °C, and 50 °C with relative humidity of 50%. A kinetic model was used to estimate the shelf life of the green coffee beans. DP recorded durability of 45.67, 29.9, and 24.92 days at 30 °C, 40 °C, and 50 °C, respectively, with HP 60.34, 38.07, and 19.22 days. Partial least squares (PLS) analysis was performed to build the models in order to predict the shelf life of coffee based on peroxide (PV) and thiobarbituric acid reactive substances (TBARS) values. In terms of prediction with leave-one-out cross-validation (LOOCV), PLS provided a higher accuracy for TBARS (R2 = 0.801), while PV was lower (R2 = 0.469). However, the auto-prediction showed good agreement among the observed and predicted values in both PV (R2 = 0.802) and TBARS (R2 = 0.932). Based on the variable importance of projection (VIP) scores, the ATR-FTIR peaks as 3000-2825, 2154-2150, 1780-1712, 1487-2483, 1186-1126, 1107-1097, and 1012-949 cm-1 were identified to be the most related to PV and TBARS on green coffee beans shelf life. ATR-FITR showed potential as a fast and accurate technique to evaluate the oxidation reaction that related to the loss of coffee quality during storage.

Perbedaan Metode Pengolahan Pascapanen dalam Memengaruhi Kadar Kafein Roasted Bean Kopi Robusta Argopuro

This study aims to determine the caffeine content of Argopuro Jember robusta coffee beans based on differences in post-harvest processing methods. The research was conducted at the Jember State Polytechnic Agricultural Products Processing (PHP) Laboratory and the Jember State University Integrated Testing Unit Laboratory in June-September 2022. The samples were robusta coffee logs originating from the Argopuro area of ​​Jember. The post-harvest coffee processing process is divided into four (4) methods, namely natural processing (dry process), semi-wet processing, wet (full wash process), and honey processing. Green beans from the results of each processing method are roasted at light, medium, and dark levels. The roasted bean caffeine content test from each post-harvest processing method at each roasting level was carried out descriptively (simple, without repetition). Overall, the caffeine content of the roasted beans produced in this study still meets the SNI 01-3542-2004 standard, a maximum of 2%. The caffeine content of Argopuro Jember robusta coffee roast beans at the light roast level ranges from 1.44-1.65%, 1.38-1.92% for medium roast, and 1.61-1.81% for dark roast. The highest caffeine content in roasted beans at each roasting level is 1.65% (dry process), 1.92% (full wash process), and 1.81% (full wash process), respectively. Meanwhile, roasted beans with the lowest caffeine content with a value of 1.38% are produced using the semi-wet process processing method at a medium roast level. The fluctuations in caffeine values ​​produced in this study indicate that post-harvest processing methods do not affect the caffeine content of roasted beans at light, medium, or dark roast levels.

Impact of processing steps (filtration, creaming and pasteurization) on the botanical classification of honey using LC-QTOF-MS

The present study investigated the impact of filtration, creaming and pasteurization on the authentication of the botanical origin of honey using the dilute-and-shoot method in liquid chromatography coupled to mass spectrometry (LC-MS). The analytical method performances were satisfactory (analyte recoveries ranging from 95 % to 103 % and inter-day precision below 12 %). Three types of raw honeys including blueberry, canola and clover were processed under controlled conditions. Filtration, creaming and pasteurization had no impact on honey botanical classification based on the LC-MS fingerprint, and the key molecular fingerprints were retained after processing. However, results revealed that testing the impact of processing is essential when selecting honey authenticity markers because some candidates (e.g. adenosine) are not stable or can be removed during honey processing. The results of the present study also highlighted the suitability of the dilute-and-shoot approach to both develop authentication tools for honey and study the impact of processing methods on specific chemicals in honeys.

Assistance in the Cultivation of Stingless Bees and the Development of Derivative Products in Sungkai Green Park Ecotourism

The practice of cultivating Galo-galo bees has been steadily developing each year in West Sumatra. All parts of the Galo-galo bee, from honey to propolis, can be effectively utilized to produce commercial products, thereby enhancing the community's economy. Community service activities at Sungkai Green Park Ecotourism (ESGP) in Lambung Bukit Village, Padang, assist the community in cultivating Galo-galo bees. These activities involved providing colonies, conducting socialization sessions, offering mentoring and discussions, and collecting data on local plants and insects. Additionally, knowledge regarding the use and processing of honey and propolis was shared. These community service activities, conducted from September to December 2023, have had a positive impact, particularly on the community around the ESGP area. This aligns with the goal of the initiative, which is to provide education and hands-on practice in Galo-galo bee cultivation.

Task specific behavior of Indian honey bee (Apis cerana indica) workers

The success of honey bees living in a colony is due to well-organized interaction among morphologically similar castes, the workers. Here, we investigated the behavior of marked worker bees (Apis cerana indica Fab.) after emergence. To have a distinct difference in behavior between early- and middle-adult bees, worker bees were divided into two groups: young-aged bees (YAB) and middle-aged bees (MAB). Four castes i.e., “cell cleaner”, “nurse bee” (YAB), “MAB”, and “forager bees” were identified in A. c. indica. Seventeen distinct behavioral tasks performed by the worker caste with advancing age were recorded. YAB were observed to be engaged in taking care of the brood, such as “capping”, “inspecting”, and “feeding the brood”, while MAB were observed to be engaged in “honey processing”, “building combs”, “guarding”, and other tasks. There were no significant differences in “inspecting cells” and “walking” between YAB and MAB. YAB were seen “In cell” comparatively higher on the combs. Tasks like “capping” are done only by YAB, while tasks like “head inside honey cells”, “building comb”, and “chewing wood” are performed by MAB. Except for a brief orientation flight, YAB never performed “guarding” or “foraging” outside the colony. Data indicated that MAB is also involved in feeding the broods. The transition from within-colony to outside-colony tasks was observed when workers were 18-20 days old. Additionally, worker bees performed a variety of duties concurrently on the same day. Thus, the worker caste of A. c. indica, which lacks physical difference, can organize and divide colony responsibilities.

PHYSICOCHEMICAL ANALYSIS OF ARABICA COFFEE SIGARAR UTANG VARIETIES BASED ON VARIATIONS OF PROCESSING METHODS (FULLYWASH, HONEY, AND NATURAL PROCESS)

Coffee is processed with a variety of processes such as natural (dry), fullywash (wet), and honey processes. The type of coffee processing influences the characteristics of the coffee produced. The aim of this research is to analyze the physicochemical characteristics of the Sigarar Utang variety of arabica coffee based on different processing methods (fullywash, honey and natural process). The research design used a one-factor Completely Randomized Design (CRD). The research results showed that the type of coffee processing method had a significant effect on water content, coffee essence content, sucrose content, total dissolved solids (TDS), total titratable acidity (TTA), pH, total phenols and antioxidant activity of coffee brewing, but had no significant effect on ash content. The test results for water content, ash content and coffee essence content are in accordance with the Indonesian National Standard (SNI) for coffee powder. Coffee with honey processing has high values ​​for water content, sucrose content, and TDS, while coffee with fullywash processing has the highest acidity, total phenols and antioxidant activity.

Assessment of the botanical origin of Saudi Arabian honey samples to identify pollen with chromatographic tools and packing and storage.

The increasing demand for honey purification and authentication necessitates the global utilization of advanced processing tools. Common honey processing techniques, such as chromatography, are commonly used to assess the quality and quantity of valuable honey. In this study, 15 honey samples were authenticated using HPLC and GC-MS chromatographic methods to analyze their pollen spectrum. Various monofloral honey samples were collected, including Acacia, Hypoestes, Lavandula, Tamarix, Trifolium, and Ziziphus species, based on accurate identification by apiarists in 2023 from the Kingdom of Saudi Arabia. Honey analysis revealed the extraction of pollen from 20 different honeybee floral species. Pollen identified from honey samples using advanced chromatographic tools revealed dominant vegetation resources: Ziziphus species (23%), Acacia species (25%), Tamarix species (34%), Lavandula species (26%), Hypoestes species (34%), and Trifolium species (31%). This study uses HPLC to extract phenolic compounds, revealing dominant protocatechuic acid (4.71 mg g-1), and GC-MS to analyze organic compounds in honey pollen. Specifically, 2-dodecanone was detected with a retention time of 7.34 min. The utilization of chromatographic tools in assessing honey samples for pollen identification provides a reliable and efficient method for determining their botanical origins, thereby contributing to the quality control and authentication of honey products.

Effect of Different Roasting Levels and Manual Brewing Techniques on the Sensory Profile of Liberica Coffee with Honey Process

Liberica coffee is less popular than Arabica and Robusta coffees. One reason is that Liberica coffee has a less pleasant flavor than its other counterparts. Exploration on Liberica coffees and the processing impact on quality is still limitedly published. The objectives of this research are to evaluate the effect of different roasting levels and manual brewing techniques on the sensory profile of Liberica coffee. The green coffee beans used in this study are processed using honey. The Qualitative Descriptive Analysis (QDA) method evaluated sensory profiles, while a preference test was also performed. The brewed coffee’s basic physicochemical characteristics (color, pH, and Total Dissolved Solids (TDS)) were measured. The sensory evaluation applied a factorial Randomized Block Design with two factors, i.e., roasting level (light, medium, dark) and manual brewing technique (V60, French press), while the physicochemical characteristics analysis followed a nested design. The results showed that different roasting levels and manual brewing techniques significantly impacted 11 coffee sensory attributes, pH values, and panelists' preferences. The most preferred Liberica coffee honey processing treatment was light roast level with the V60 manual brewing technique.

The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage.

In commercially available honey, the application of a heat treatment to prevent spoilage can potentially compromise its beneficial properties and quality, and these effects worsen with extended storage. The high-pressure processing (HPP) of honey is being explored, but its long-term impact on honey quality has not been characterised yet. This study evaluated the effects of HPP and thermal processing on the microbial load, physicochemical quality (i.e., hydroxymethylfurfural content and diastase activity), and antioxidant capacity of honey after treatment and following extended storage (6, 12, and 24 months) at 20 °C. Pasteurization (78 °C/6 min) effectively eliminated the microorganisms in honey but compromised its physicochemical quality and antioxidant activity. HPP initially showed sublethal inactivation, but storage accelerated the decrease in yeasts/moulds and aerobic mesophiles in honey (being <1 log CFU/g after 24 months of storage) compared to unprocessed honey and honey thermally treated under mild conditions (55 °C/15 min). The physicochemical characteristics of the quality of HPP-treated honey and raw unprocessed honey did change after long-term storage (24 months) but remained within regulatory standards. In conclusion, HPP emerged as a more suitable and safe preservation method for Apis mellifera honey, with a minimal risk of a loss of antioxidant activity compared to traditional industrial honey pasteurization.

The Sweet Revolution: Sustainable Development of Honey Sector in Rajasthan, India- a Value Chain Based Approach

The primary objective to undertake this current study is to examine the Honey sector, specifically in the Rajasthan region of India. In particular, a value chain based approach is utilized to understand the existing challenges and prospects of the sector. In addition, the study aims to provide recommendations to strengthen the production, distribution, and sustainable development of Honey sector. India, being an agro economy, agriculture and allied activities constitute a substantial chunk of India’s GDP. Rajasthan, the largest state in terms of area in India, is well-known because of its abundant biodiversity and is acknowledged as the top crop producer, accounting for an estimated 50% of the country's supply of seed spices. Drawing from the body of existing literature, this study demonstrates how the Indian honey industry has not been able to live up to its potential and instead has fallen short of expectations. These factors include a lack of technological adoption, access to markets, and value chain development. A lack of governmental support, a lack of systematic marketing and distribution strategies, a lack of knowledge about beekeeping, limited access to sophisticated tools and technology integration, and a lack of chemicals required for efficient beekeeping and honey processing operations are the main obstacles impeding the rapid development of the honey's consumption industry. The primary approaches envisioned for the long-term growth of the honey industry should include effective methods of delivering components, knowledge-based methods of processing honey from bees, integration of processes that add value, and creation of market connections for local farmers, beekeepers, and honey producers. As a result, honey producers make more money while supporting the industry's participants' performance, profitability, and sustainable way of life. The findings of this study provide policymakers and government agencies with ideas on how to create programs for the long-term growth of Rajasthan’s honey sector.

Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods

UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing methods. The total phenolic content ranged from 34.44 to 44.42 mg/g DW, the e-tongue results revealed the strongest umami sensor response value in the sample prepared with traditional dry processing, while the samples prepared via honey processing II had the strongest astringency sensor response value. Metabolomics analysis identified 221 differential metabolites, with higher contents of amino acids and derivatives within dry processing II sample, and increased contents of lipids and phenolic acids in the honey processing III sample. The astringency and aftertaste-astringency of the coffee samples positively correlated with the trigonelline, 3,5-di-caffeoylquinic acid and 4-caffeoylquinic acid content. The results contributed to a better understanding of how the primary processing process affects coffee quality, and supply useful information for the enrichment of coffee biochemistry theory.

Comprehensive evaluation of chemical constituents and antioxidant activity between crude and processed Polygalae radix based on UPLC-Q-TOF-MS/MS combined with multivariate statistical analysis

Polygalae radix (PR) is a famous herbal medicine obtained by drying the root of Polygala tenuifolia Willd., one of the traditional Chinese medicines (TCM) that can be used for healthy food. There are three main processed methods of PR, including removing the xylem of roots (Polygalae Cortex, PC), frying PC with licorice (LP), and frying PC with honey (HP). While processing is believed to enhance efficacy and reduce toxicity, it is crucial to understand the differences in chemical composition and biological activities between crude and processed PR. This study used ultra-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) combined with multivariate statistical analysis to analyze the chemical profiles and differences between the crude and processed products. Total polyphenol contents (TPC), total flavonoid contents (TFC), total saponin contents (TSC) and antioxidant activity of the processed and crude PR were also investigated. A total of 131 chemical compounds, including 42 saponins, 44 oligosaccharide esters, 25 xanthones, 2 organic acids, 3 Carbohydrates, and 15 components detected in auxiliary materials, were detected in all samples. Notably, PC exhibited significant changes among the three processed products, with the content of 62 compounds being higher. Processing of licorice (LP) and honey (HP) decreased the content of several compounds due to temperature and moisture influences. Comprehensive comparison of the antioxidant capacity of crude and processed PR showed that the antioxidant capacity of PC was higher than that of PR, HP, and LP. Our results can provide a scientific basis for further developing and applying P. tenuifolia resources.

Pengaruh Metode Pengolahan dan Level Roasting Terhadap Karakteristik Kopi Robusta Argopuro Jember

Jember, located in East Java, is renowned for its exceptional production of robusta coffee. The objective of this study was to analyze the physical properties of roasted robusta coffee beans sourced from Argopuro, Jember. The study utilized a fully Randomized Factorial Design incorporating two factors: processing method and roasting intensity. The processing method comprised four levels: natural process, honey process, semi-wet process, and full-wash process. Concurrently, the roasting level treatment consisted of three levels: light, medium, and dark. The observations encompassed the density of green beans, the density of roast beans, and the yield of roast beans. The green beans utilized in this investigation adhered to the quality criteria specified in the Indonesian National Standard (SNI) Grade 2. The research findings indicated that the processing technique had no substantial impact on the density of green beans. Neither the processing method nor the roasting level treatments had a different effect on the density or yield of the roasted beans. Nevertheless, the application of different roasting levels did result in a significant effect on both the density and yield of roasted coffee beans. The natural process approach yielded the maximum green bean density, weighing 365 kg/m3. The dark roast level resulted in the maximum bean density across all processing methods, including the natural, honey, semi-wet, and full-wash processes. The specific values for each method were 735.3 kg/m3, 637.3 kg/m3, 698.4 kg/m3, and 637.5 kg/m3, respectively. Moreover, the light roast level achieved the maximum output of roast beans, reaching 88.83%.

Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS

In this study, coffee samples from seven primary processing methods—traditional dry processing (CG), dry processing I (GA), dry processing II (GB), traditional wet processing (CS), honey processing I (MA), honey processing II (MB), and honey processing III (MC)—underwent comprehensive investigation using HS-SPME/GC-MS and HS-GC-IMS. A total of 81 and 96 VOCs were identified by GC-MS and GC-IMS, respectively. The differences in VOCs among various primary processing samples were observed. The results demonstrated increased volatilization of coffee flavor substances due to anaerobic fermentation. CG, GA, and GB samples exhibited high levels of fruity, floral, and sweet aromas. Conversely, honey processing methods (MA, MB, and MC) enhanced the caramel, roasted aroma, and buttery flavor of coffee samples. PCA and PLS-DA successfully categorized coffee beans based on their aroma properties. These findings indicated that honey processing, combined with drying, significantly influenced coffee bean VOCs, enhancing caramel, roasted aroma, and buttery flavor—crucial for the characteristic volatile metabolites of Yunnan arabica coffee beans.

Diastase Enzyme activity and Hydroxymethylfurfural production during thermal processing of honey

The thermal treatment of honey is used to prevent honey crystallization which is one of the main problems that face beekeepers. In this study three samples of honey were heated at 40, 60, 80 and 100 °C, as a function of time in hours (h). Heating the samples at 40 °C did not show any significant effect on hydroxymethylfurfural (HMF) production or diastase enzyme activity up to 95 hours. Heating to higher temperatures 60, 80 and 100 °C resulted in a regular increase in HMF content and drop-off in diastase activity as a function of time. The HMF content reached 40 mg/kg after 80, 12.5 and 6 hours. For the three samples at 60, 80 and 100 °C respectively. Conversely, diastase enzyme activity reached close to 8 IU after 96, 12.5 and 5 hours. For the following temperatures 60, 80 and 100 °C respectively. The results showed that heating temperatures up to 40 °C is safe for long-term storage, while heating at 60 °C could be used but for a shorter treatment time. Results showed that the must temperature does not exceed 60 °C for 5 hours or 80 °C for one hour to preserve the honey's quality. The reaction rate constants and activation energy Ea of HMF formation in three samples were found 83.07, 91.79 and 89.57 kJ.mol-1 respectively. Therefore, honey can be preserved in this way, while at the same time the HMF remains below the permissible values, and the enzymatic activity remains at its highest level.

The Authentication of Gayo Arabica Green Coffee Beans with Different Cherry Processing Methods Using Portable LED-Based Fluorescence Spectroscopy and Chemometrics Analysis.

Aceh is an important region for the production of high-quality Gayo arabica coffee in Indonesia. In this area, several coffee cherry processing methods are well implemented including the honey process (HP), wine process (WP), and natural process (NP). The most significant difference between the three coffee cherry processing methods is the fermentation process: HP is a process of pulped coffee bean fermentation, WP is coffee cherry fermentation, and NP is no fermentation. It is well known that the WP green coffee beans are better in quality and are sold at higher prices compared with the HP and NP green coffee beans. In this present study, we evaluated the utilization of fluorescence information to discriminate Gayo arabica green coffee beans from different cherry processing methods using portable fluorescence spectroscopy and chemometrics analysis. A total of 300 samples were used (n = 100 for HP, WP, and NP, respectively). Each sample consisted of three selected non-defective green coffee beans. Fluorescence spectral data from 348.5 nm to 866.5 nm were obtained by exciting the intact green coffee beans using a portable spectrometer equipped with four 365 nm LED lamps. The result showed that the fermented green coffee beans (HP and WP) were closely mapped and mostly clustered on the left side of PC1, with negative scores. The non-fermented (NP) green coffee beans were clustered mostly on the right of PC1 with positive scores. The results of the classification using partial least squares-discriminant analysis (PLS-DA), linear discriminant analysis (LDA), and principal component analysis-linear discriminant analysis (PCA-LDA) are acceptable, with an accuracy of more than 80% reported. The highest accuracy of prediction of 96.67% was obtained by using the PCA-LDA model. Our recent results show the potential application of portable fluorescence spectroscopy using LED lamps to classify and authenticate the Gayo arabica green coffee beans according to their different cherry processing methods. This innovative method is more affordable and could be easy to implement (in terms of both affordability and practicability) in the coffee industry in Indonesia.

Pengaruh Metode Pengolahan Kopi Robusta Gumitir Di Kabupaten Jember Terhadap Karakteristik Green Coffee Powder (GCP)

Coffee is a plantation crop commodity that is widely consumed in Indonesia as a refreshing drink. Broadly speaking, coffee processing methods include natural processing, honey processing, semi-wet processing, and wet methods. Green coffee powder (GCP) is unroasted coffee that is ground to a certain particle size. Green coffee powder as a new product processed from green coffee without roasting, so in the processing process it is necessary to analyze the profile of green coffee beans. The differences in the processing methods of natural process coffee, honey process, semi wet process, and wet process are related to the physical and chemical characteristics of green coffee powder. GCP began to be recognized by the public because of its benefits as a functional food product that can increase body metabolism and lose weight. The research method used is Non Factorial Complete Randomized Design (RAL Non Factorial) and descriptive method. The treatment consisted of 4 processing methods, namely natural process, honey process, semi wet process, and wet process, so that 4 treatments were obtained with 5 replicates and 20 experimental units were obtained. The data were analyzed using the ANOVA analysis of variance method and continued with the BNT further test with a confidence level of 95%. The results showed a very significant difference from the effect of processing methods on the parameters of camba density and moisture content. While the effect of processing method did not give a significant difference to the parameters of yield and pH produced. In addition, from the results of chemical characteristics research, there are differences in the amount of caffeine content and volatile compounds from each processing method. Of these compounds that give the strongest aroma to green coffee powder is the compound Pyrazine, methyl- (CAS) Methylpyrazine.