Coffee Science (E-Journal)
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Blood glucose response of robusta coffee with different roasting levels: light and dark
Full text linkThe aims of this study were to analyze the total chlorogenic acid and total caffeine in robusta coffee roasted at light and dark levels; and the effect on clinical blood glucose response after its consumption. Original robusta coffee from Lampung was roasted into light and dark. Chlorogenic acids and caffeine in coffee brew were determined by using RP-HPLC, while α-glucosidase inhibitor was measured by UV-VIS spectrophotometer technique. The ethics of this research was approved by the Ethical Commission for Research Involving Human Subjects, IPB University. Blood glucose levels were assayed in ten healthy subjects after overnight fasting and consumption of coffee brew with and without references food (glucose and white bread). When light-roasted coffee was compared to dark-roasted coffee, the 3-CQA (O-caffeoylquinic acid) content reduced by 39%, 4-CQA by 41%, and 5-CQA by 44% in terms of chlorogenicacids. The amount of caffeine in the coffee brew (2.75–2.81 g/100 g) was unaffected by the roasting level. Inhibition of the α-glucosidase activity of light-roasted coffee the brew was 85% higher than dark-roasted coffee. While coffee brew alone did not significantly suppress postprandial glucose absorption, the combination of light-roasted coffee with glucose led to a greater reduction in blood glucose levels, particularly −2.4 mg/dL/min during the 45–60 minute post-consumption period. These results suggest that lightly roasted Robusta coffee may have potential in modulating postprandial glycemic response in healthy individuals when consumed acutely.
Key words: α-Glucosidase; carbohydrate; coffee; chlorogenic acids; caffeine
Agro-morphological characterization of robusta genotypes from the INERA Yangambi coffee collection, DRC
Full text linkMeeting rising quality standards while at the same time addressing climate challenges will make the commercial cultivation of Robusta coffee increasingly difficult. Whereas breeding new varieties may be an important part of the solution, such efforts for Robusta lag behind, with much of its genetic diversity still unexplored. By screening existing field genebanks to identify accessions with desirable traits, breeding programs can be significantly facilitated. This study quantifies the morphological diversity and agronomic potential of 70 genotypes from the INERA Coffee Collection in Yangambi, Democratic Republic of the Congo. We measured 29 traits, comprising vegetative, reproductive, tree architecture, and yield traits. Classification models were applied to establish whether these traits could accurately classify genotypes based on their background. Furthermore, the agronomic potential and green bean quality of the genotypes were studied. While significant variation in morphological traits was observed, no combination of traits could reliably predict the genetic background of different genotypes. Genotypes with promising traits for green beans were identified in both ‘Lula’ and ‘Lula’ – Wild hybrids, while promising yield traits were found in ‘Lula’ – Congolese subgroup A hybrids. Additionally, certain ‘Lula’ – Wild hybrids showed low specific leaf area and stomatal density, indicating potential fitness advantages in dry environments, warranting further study. Our findings highlight the agronomic potential of underexplored Robusta coffee genotypes from the Democratic Republic of the Congo and indicate the need for further screening to maximize their value.
Key words: Coffea canephora; germplasm; phenotyping; coffee quality
Increasing value in robusta coffee processing through biogas utilization: An indonesia case study
Full text linkRobusta coffee is a leading commodity in Indonesia that accounts for 86% of total coffee exports in Indonesia. In addition, the issue of energy scarcity and the push for implementing a sustainable industrial system pose new challenges for Indonesia’s coffee industry to transform into a bio-industrial agricultural system. Starting from these issues, this study aims to assess the added value and impact on business profits from robusta coffee processing using biogas and LPG. The study was conducted in a bioindustrial farming system centre based on coffee and dairy cattle integration in Boyolali District, Central Java, Indonesia, from December 2023 to February 2024. The Hayami method was used in analyzing value-added. The analysis findings show that value-added and profit in the biogas-fueled industry have higher values than those in the LPG-fueled industry. Support is needed to develop biogas as an alternative energy and knowledge and training in processing waste as raw material for biogas. It is hoped that this research can improve the welfare of farmers and business actors, help implement sustainable agriculture, and become a model for other regions that want to create bioenergy using local resources.
Keywords: biogas, robusta coffee, added value, Hayam
Enhancing bioactive compounds from coffee cascara via enzymatic treatment and microbial fermentation
Full text linkCoffee cascara is rich in bioactive health-promoting compounds, particularly phenolic compounds with known antimicrobial, antioxidant, and anticancer properties and shows promise for utilization in the food and pharmaceutical industries. Enzymatic treatment and subsequent fermentation have emerged as a viable technique for enhancing the breakdown of complex plant cell structures, releasing phenolic compounds, and generating desirable flavors and active metabolites. This study aims to evaluate the effect of enzymatic treatment and subsequent microbial fermentation on the production of bioactive compounds in coffee cascara. Celluclast was determined to be the most effective for extracting phenolic compounds, yielding a total phenolic contentof 25.29 mg gallic acid equivalent/g (mg GAE/g) and demonstrating high antioxidant activity. Lactobacillus paracasei C13-treated cascara recorded the highest total phenolic content and antioxidant capacity, with caffeic acid levels 12 – 18 times higher than those observed in other treatments. Combining Celluclast treatment with fermentation by L. paracasei C13 significantly increased total phenolic content to 29.56 mg GAE/g and achieved the highest antioxidant activity of 15.40 mg ascorbic acid equivalent/g (mg AAE/g). This process improved the extraction of chlorogenic acid, protocatechuic acid, and caffeic acid to 151.95 mg/100 g, 27.99 mg/100 g, and 22.58 mg/100 g, respectively, while decreasing caffeine levels compared to L. paracasei C13 fermentation alone. Enzymatic treatment and subsequent microbial fermentation significantly enhanced bioactive compounds, demonstrating a feasible method for the production of functional food ingredients from coffee cascara.
Key words: Coffee cascara; enzyme-assisted extraction; microbial fermentation; antioxidant capacity; health-promoting compounds
System Dynamic Model of Production Control in Indonesia’s Robusta Coffee Downstream Agroindustry (A case study)
Full text linkTh e small-scale downstream agroindustry of Argopuro robusta coffee often faces problems related to suboptimal production management. The Kahyangan Robusta Coffee Processing Unit (called UPH) produces roasted and ground coffee and has the same problem, often being unable to meet market demand, having excess product and raw material inventory, and quite high production costs. The purpose of this study is to design a system dynamic model for production control that can guarantee the fulfillment of market demand for roasted and ground coffee, reduce excess inventory, and lower production costs. The research results show that until 2025, UPH is still unable to meet market demand (stockout occurs) of 66,25 kg (roasted coffee) and 57,04 kg (ground coffee), product stock volume of 24,6 tons, and total production costs of Rp. 1,34 billion. A policy scenario was developed to handle thisunsatisfactory situation by regulating the production rate of roasted and ground coffee through variable settings for the amount of downstream product safety stock, ‘inventory adjustment time’, and ‘time to update demand’. The results of the model simulation show that monthly demand has been met without stockouts. There were savings in production costs of up to 14% and stock reductions for raw materials of 42%, roasted coffee of 14%, and ground coffee of 27,36%. The model has proven to be useful for inventory optimization and cost management. UPH can follow up by controlling the production rate according to the level of downstream product stock so that it can increase its competitiveness.
Key words: Model system dynamic; simulation; inventory optimization; cost management; stockout
Unlocking the Probiotic with Antioxidant-Rich Potential from Wine Coffee: In vitro Screening and Characterization
Full text linkFood companies are becoming interested in lactic acid bacteria (LAB) due to their promising health benefits. LAB can be isolated from several bioresources; nothing is known about the probiotic potential of fermented coffee products like wine coffee. The study aimed to determine the probiotic potential of LAB isolated from wine coffee with antioxidant properties. Characterization of probiotics included antioxidant activity, acidity resistance, bile salt tolerance, antibacterial activity, antibiotic sensitivity, and haemolytic activity. The promising probiotics were identified using 16S rDNA sequences. The current results demonstrated that twenty-five isolates were found in wine coffee, and all showed antioxidant activities. Isolate E1 has the highest antioxidant activity (64.31%) among others. Isolates D4 and E2 were proposed as potential probiotics due to survival at low pH (pH 2) and bile salt (2%), inhibit Bacilluscereus ATCC 1178, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 29213, and Salmonella Typhimurium TRD1, and do not display haemolytic activity. Isolates D4 and E2 demonstrated resistant to Kanamycin and Aztreonam. Based on molecular identification, isolates E2 and D4 were identified as Lactiplantibacillus plantarum, E1 was identified as Lacticaseibacillus paracasei. These LAB isolates are promising probiotic candidates and require further validation of their strain-specific potential.
Key words: Fermentation; functional food; Lacticaseibacillus paracasei; Lactiplantibacillus plantarum; probiotic potential
Promoting the Arabica Coffee Production in Dien Bien, Vietnam: Example of plant transition in the mountainous region
Full text linkArabica coffee cultivation has become an important driver of sustainable livelihood development and ecological improvement in Vietnam’s upland regions. However, the rate of adoption among smallholder farmers remains limited due to diverse socioeconomic and environmental constraints. Using data from the Vietnam Household Agriculture Research Survey, this study investigates the determinants of Arabica coffee adoption among smallholder farmers in Dien Bien Province. Employing probit and OLS regression models, the analysis examines how agricultural inputs, socioeconomic characteristics, infrastructure availability, and environmental stressors affect both adoption decisions and the extent of land allocated to coffee production. The findings indicate that higher investments in labor and fertilizer, frequent extension service contacts, and proximity to paved roads significantly promote the transition to Arabica cultivation. Conversely, competing livelihood strategies such as livestock rearing and non-farm employment detract from Arabica adoption. The study further highlights the role of ethnic minority status in facilitating sustainable farming practices, suggesting that culturally tailored interventions may bolster resilience and market integration. These results underscore the need for integrated policy measures, including improved rural infrastructure and targeted financial support, to foster sustainable agricultural transitions in Vietnam’s upland regions.
Key words: Coffea Arabica; socioeconomic factors; agricultural inputs; climate resilience; infrastructure
Development and characterization of edible cups made from wheat, sorghum, and coffee pulp flour
Full text linkThe use of plastic containers is increasing enormously, raising concerns about their improper disposal and their contribution to environmental pollution. The study aimed to develop and characterize edible cups made with wheat and sorghum flour, incorporating coffee pulp flour into their formulation. Percentages used of these flours in the three treatments studied were T1: 50-38-2 %; T2: 40-45-5 %; and T3: 30-52-8 %, respectively, and 10 % of cornstarch in all of them. Color, hardness, water absorption capacity, liquid resistance (distilled water at 20-25 and 75-80 °C), biodegradability, and fiber and protein analysis of the obtained containers were analyzed. Both one-way analysis of variance and the Tukey mean test were done at p˂0.05. The results, in comparison with a commercial edible cup, showed an acceptable cup color and a high protein (~11.8 %) and fiber (~3.62 %) content; hardness values (~37N for T1 and T2 and ~42N for T3) were lower. T2-T3 exhibited the low water absorption capacity and liquid resistance at 25°C (~28% at 30 min and ~165 minat 25°C, respectively), while T2 and T3 had the high-water stability at 80°C (~110 min). The developed edible cups exhibited the high biodegradability rate (~63%), decomposing in ~12 days. Including coffee pulp flour as an ingredient in the manufacture of edible cups allows obtaining containers with good structural integrity and physical properties superior to those of commercially available edible containers.
Key words: Comestible mugs; physical properties; biodegradable; coffee husk
Predictive modeling of nutrients in Conilon coffee leaves using portable X-ray fluorescence spectrometry
Full text linkPortable X-ray fluorescence (pXRF) spectrometers can offer accurate assessment of total elemental contents in the assessment of crop leaves. pXRF is a fast, low-cost, and accurate method of determining the total elemental contents in leaf samples without generating chemical waste, contributing to sustainable agribusiness practices. The objective of this work was to create prediction models capable of predicting nutrient contents in coffee leaves determined by ICP-OES from pXRF data. Leaf samples were collected in coffee plantations located north of the Espírito Santo state and subjected to macro and micronutrient analyses by wet chemistry and pXRF. pXRF analyses of leaf samples used two calibration methods: Mode 1 (“Soil”) and mode 2 (“Geochem”). Mode 1 was not capable of determining P contents. Nutrient contents determined by pXRF, in both modes, were higher than those determined by wet chemistry, except for Ca. High correlations were found between contents determined by wet chemistry and those determined by pXRF analysis, especially for mode 2 (r between 0.93 and 0.97), except for Zn (r = 0.65). With the calibration of linear equations, it was possible to predict P, K, Ca, Fe, and Mn contents in Conilon coffee leaves from pXRF data using mode 2 (R2 between 0.89 and 0.95). Results showed that the prediction of ICP-OES contents in leaves using pXRF is an accurate, fast, and ecofriendly method.
Key words: pXRF; predictive modeling; plant nutrition; nutritional monitoring; Coffea canephora
Optimization of Operational Processes in Coffee Production: A Systematic and Bibliometric
Full text linkThis bibliometric study analyzes and synthesizes the scientific literature on optimizing operational processes in coffee production. Using a systematic methodology based on SCOPUS database records (n=179), selected through refined Boolean logic and Bradford’s Law, the study integrates tools such as Biblioshiny and VOSviewer. Four core research questions guided the study: identification of key terms and authors, analysis of models and techniques, categorization of thematic areas, and assessment of optimization alternatives. Results reveal a multidisciplinary landscape encompassing technological, agronomic, and sustainability dimensions. The study offers a comprehensive state-of-the-art synthesis, highlighting knowledge gaps and proposing future research directions.
Key words: Optimization; operational processes; production; coffee