Coffee Science (E-Journal)
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Coverage plants in coffee production systems as weed control
Full text linkThe aim of this study was to evaluate the floristic and phytosociological compositions of weeds and the influence of cover crops between rows of organic and conventional coffee plantations. The assessment of weeds was carried out in two seasons (dry and rainy) in 2019 and 2020. A square made from welded iron bars of 0.50 x 0.50 m (0.25 m2) was launched four times in each block randomly, avoiding overlap, totaling 4.0 m2 of sampled area. A total of 41 weed species were found and described, which were distributed in 38 genera and 19 families with the predominance of Poaceae and Asteraceae. The most abundant species were Cyperus sp. and Urochloa decumbens Staf. that occurred simultaneously in all treatments and showed greater importance (IVI) among weeds. The similarity index is generally low, indicating that the weed community was affected by the presence and absence of cover crops.
Key words: Phytosociology; Coffea arabica; Organic agriculture; Cover crops
Coffee and blood pressure
Full text linkCoffee has a characteristic taste, aroma and color that attracts its fans. Coffee is one of the drinks most consumed after mineral water. Annual coffee consumption is estimated at around 500 billion cups/year. Coffee contains a lot of caffeine and other chemical compounds. Coffee having a positive impact on health, also has a negative impact on health. The negative impact of coffee on health is that coffee affects blood pressure (BP) and the risk of hypertension. This research aims to determine the effect of coffee on blood pressure according to existing research. This research method uses the Literature Review (LR) research type. The article inclusion criteria used for this research were articles published in 2020-2023 with the keywords coffee, blood pressure, the relationship between coffee and blood pressure, the effect of coffee and blood pressure. This research found three articles that met the inclusion criteria for this research. The results of this research explain that three articles, there are two articles which prove that coffee consumption has no effect on blood pressure, but there is one article which shows that the duration of coffee consumption has an effect on systolic blood pressure. The conclusion of this literature study from these three articles can be concluded that on average coffee consumption has no effect on blood pressure. Coffee that is good for health is pure coffee that is brewed without a sugar.
Key words: Correlation; Caffeine; Literature Review
Exploratory evaluation of dry fermentation of specialty coffee from Nariño-Colombia, -using wet and honey-like methods
Full text linkThe aim of this investigation was to compare the quality of coffee produced by dry fermentation using wet and honey-type methods in three farms located in southwestern Colombia through an ex post facto study. Specialty coffee was produced and studied according to a post-harvest protocol that utilized traditional practices. The study revealed that the quality of coffee is primarily affected by postharvest processing (57.6%) and the coffee farm (37.9%). The honey-like processing method employed on La Mina farm obtained the highest overall quality score, as determined by the Specialty Coffee Association (SCA). The variation in the cup quality occurred due to the variation in the different attributes. The overall impression, fragrance/aroma, body, and flavor were the primary contributors to the total score quality variance (34.9%), whereas acidity, aftertaste, and balance accounted for 26.1% of the total variance. Regarding the environmental, physicochemical, and microbiological parameters, the principal component analysis showed that the bottom temperature (BT), surface temperature (ST), middle temperature (MT), aerobic mesophilic bacteria (AMB), and °Bx accounted for 29.5% of the variance. Also, yeast, pH, LAB, and AAB accounted for 27.3% of the total variance. The highest correlation with the final cupping score was recorded for MT, ST, environmental temperature (ET), BT, Enterobacteria, and relative humidity (RH). Pre-fermentation was found to increase the microbial count, and longer dry fermentation durations of depulped coffee promoted the growth of beneficial microbial populations. The process revealed interesting relationships between temperature-AMB and degrees Brix (°Bx), and between yeast-lactic acid bacteria (LAB) and acetic acid bacteria (AAB).
Key words: Coffea arabica; Postharvest coffee processing; Wet and honey methods; Dry fermentation; Quality coffee
Performance of Chitosan Beads after treatment with spent coffee grounds for the adsorption of methylene blue
Full text linkSpent coffee grounds are one of the ingredients that are abundantly available today and can be used as a crosslinking material with other materials. The objective of this work was chitosan (CS) beads and treatment spent coffee grounds (TCG) made into beads to determine their ability to adsorb methylene blue (MB). The ratios of CS to TCG (by weight) were varied to make beads with the following composition: 1:0 (CS), 1:1 (CS/TCG 3%), 1:2 (CS/TCG 6%), and 1:3 (CS/TCG 9%). Glutaraldehyde crosslinking was performed to increase the stability of the beads in water; these beads were used to test the capacity to adsorb MB. The beads of different compositions were assessed using several techniques, including scanning electron microscopy (SEM), Fourier-transform infrared (FTIR) and ultraviolet-visible spectroscopy (UV-Vis). The results of the morphological analysis showed that adding TCG resulted in the formation of more pores and cavities in each sample. It enhances its effectiveness as an adsorbent. Analysis of the composition of TCG via XRF showed the presence of a carbon atom, a precursor of activated carbon. The FTIR spectrum indicated that functional groups played a crucial role in adsorption. The UV-Vis results showed that the degradation percentage increased with an increase in the weight ratio of CS/TCG beads. The CS beads treated with TCG could be used to adsorb MB for up to seven repetitions, with an adsorption percentage of 87.8%.Therefore, it is concluded that the measured CS/TCG data were numerically fitted using Langmuir and Freundlich models to analyze the adsorption isotherm behavior.
Key words: Waste coffee ground; chitosan; beads; pollutant; robusta
Effect of storage duration on phenolics stability in ready-to-drink coffee beverage
Full text linkReady-to-drink (RTD) coffee is one of the innovations in coffee beverages that is widely circulated in the market and is quite popular among various groups of people. This study aimed to partially validate the Folin-Ciocalteu method for phenolic compounds analysis in ready-to-drink (RTD) coffee and determine the effect of storage time on the stability of phenolic compounds in RTD coffee. Coffee drinks were made from Robusta coffee extract added with other ingredients (sugar and potassium sorbate), pasteurized, hot filled into plastic cups, and stored at room temperature (25 – 28 oC) for 0, 2, 4, 6, and 8 weeks. Two proposed methods (Folin-Ciocalteu methods) for routine phenolic analysis (Total phenolic content (TPC) and total tannin content (TTC)) in RTD coffee were partially validated. In general, partial validation parameters of TPC gave more satisfying results, such as linearity (R2 = 0.9991); precision (RDS < 2/3 RSDHorwitz); recovery (109%) and sensitivity (LOD = 14.20 mg L-1). Phenolic stability in RTD coffee was evaluated using the Folin-Ciocalteu method (TPC and TTC) and HPLC method (individual caffeoylquinic acids (CQAs) (3-CQA, 4-CQA, and 5-CQA)). In general, TTC values in all storage time were higher than TPC values because the TTC method had higher recovery (132%). Furthermore, the three parameters observed (TPC, TTC and CQAs) experienced significant degradation during storage. The decrease percentage of TPC and TTC during 8 weeks of storage was 11% (from 63 to 55 mg/100 mL) and 10% (160 to 143 mg/100 mL), respectively. Meanwhile, 5-CQA was the most sensitive CQAs and its degradation for 8 weeks of storage reached 19% (from 28 to 23mg/100mL ). TPC is recommended for monitoring the effect of storage duration on phenolic compound stability in RTD coffee and analysis of 5-CQA as the most unstable individual phenolic may support the monitoring.
Key words: Caffeoylquinic acids; phenolics; ready-to-drink coffee; stability; tannins
Factors influencing GAP implementation on Robusta Coffee Farms in the Mountains of Indonesia
Full text linkRobusta coffee is one of the plantation commodities that popular at home and abroad also as the biggest coffee product from Indonesia. This research aims to analyze the assessment of the level and influence factors of GAP implementation on coffee farmers in the Raung Argopuro Mountains region of Indonesia. The research was carried out in Bondowoso and Jember districts as one of the largest coffee producing centers in East Java with the coffee planting area located in the production forest area owned by Perhutani. The research data uses primary data from the results of assessing the level of GAP implementation among coffee farmer group members using an assessment model that refers to the 2014 RI Minister of Agriculture Regulation through actual assessments and in-depth interviews regarding implementation in the field. The method for determining and collecting data samples was carried out deliberately based on a multi-cluster random sampling model on members of a farmer group of 300 Robusta coffee farmers, divided into 150 coffee farmers in Bondowoso district and 150 coffee farmers in Jember district. Descriptive data analysis was used to see the level of GAP implementation by coffee farmers and logit model regression analysis was used to see the factors that influence the level of GAP implementation by coffee farmers in the research area. The research results show that the level of GAP implementation is divided into high and low implementation. The variables age, number of family members, land area and price variables are variables that have a positive and significant impact.
Key words: GAP; Coffee farmer; Level and factors GAP; Robusta coffee
Effect of demucilagination and soaking in water with organic acids on the microbial, chemical, and sensory characteristics of coffee (Coffea arabica)
Full text linkThere are divided opinions regarding sensory quality of mechanically demucilaginated (MD) coffee versus coffee that has undergone conventional fermentation (biological demucilagination). Fermenting and washing (wet process) requires high amounts of water that has contaminating effects upon its completion. Studies indicate that MD with soaking in organic acids could develop similar sensory quality to wet processed coffee. Organic acids are bioactive compounds that are naturally produced during conventional fermentation, which is why coffee has unique characteristics in the final cup profile. This study was conducted to assess the effects of soaking with organic acids (citric, ascorbic, and acetic) on the microbial, chemical, and sensory attributes of MD coffee. A Completely Randomized Design (CRD) was used, with a factorial arrangement (2×4+2) for a total of 10 treatments. The treatments were two soaking times (24 and 48 hours) and four soaking solutions (citric, ascorbic, acetic acid and water) in coffee with mechanical demucilagination, one treatment with mechanical demucilagination and one with fermentation and washing, both without soaking or acids. Microbiological counts of fungi, yeasts, and lactic acid bacteria (LAB) were carried out before and after soaking. Sensory characteristics were evaluated through cupping and chemical content and properties were studied by liquid chromatography and spectrophotometry. Microbial population demonstrated normal succession throughout the experiment with LAB been the most prevalent family during MD and fermentation. Soaking coffee in acid solutions maintained overall cupping scores with different attributes being detected by panelists. Phenolic compounds, caffeine and chlorogenic acids increased in soaked samples (acetic acid) but were similar to the control (fermentation). Flavonoid content ranged from 22 to 35 mg EC/g and was higher in samples soaked in acids compared to the controls. Green coffee extracts in general showed antioxidant activities greater than 80.9% comparable to other studies. Soaking time did not improve the quality characteristics of the coffee, but the type of acid used was able to modify the content and proportion of various families of chlorogenic acids in green coffee and total polyphenols, while maintaining sensory properties in comparison to fermented coffee
Key words: Acid solution; bioactive compounds; coffee extract; wet milling
Diversity pattern on phytochemical traits of coffee bean skin from various species and harvesting methods
Full text linkCoffee is a well-known beverage consumed widely all around the globe. During its processing, a vast amount of waste was generated that can be utilized due to its bioactive compounds beneficial for human health. This study aimed to investigate the diversity pattern of three coffee pulp species based on phytochemical properties (total phenolic content (TPC), caffeine content, and antioxidant activity using the DPPH assay) exhibited by the skin of three coffee bean species: Coffea arabica (Arabica), Coffea canephora (Robusta), and Coffea liberica (Liberica) harvested with different technique (selective and strip picking). This study revealed that species and harvesting techniques significantly influenced the phytochemical properties of the coffee bean skin (CBS). The diversity pattern is shown by Principal Component Analysis (PCA), which has a correlation between Robusta and TPC and Arabica with Caffeine content. The findings from this study show the possibility of utilizing the waste from the coffee industry, especially the skin, to be used further in the development of products with considerable amounts of bioactive compounds.
Key words: Coffee bean skin; phytochemicals; principal component analysis; selective picking; strip picking
Influence of water quality on CO2 degassing and sensory attributes in lampung robusta espresso
Full text linkWater quality plays a crucial role in shaping the sensory attributes and overall taste experience of Espresso Coffee (EC). This study aimed to investigate the influence of water quality parameters, specifically acidity (pH) and total dissolved solids (TDS), on CO2 degassing kinetics and sensory characteristics in Lampung Robusta espresso. Five different brands of bottled water were utilized for EC extraction, and their impact on CO2 degassing behavior, pH, TDS, and sensory attributes was evaluated. Analysis of variance (ANOVA) and Tukey’s Honest Significant Difference (HSD) post-hoc tests were employed to assess the significance of differences in CO2 degassing levels among water brands. Two-way ANOVA was used to examine variations in pH and TDS before and after espresso extraction. Sensory evaluation by trained panelists was conducted to assess sensory characteristics. ANOVA revealed significant differences in CO2 degassing levels among water brands (F= 41.21, p= 1.41E-16), with specific brand pairs exhibiting significant variations identified by Tukey’s HSD test. Brand D water maintained the lowest average CO2 emissions (865 ppm) compared to other brands, indicating its potential in stabilizing the release of CO2 during the EC extraction. Two-way ANOVA demonstrated significant differences in pH (F= 38380.37, p < 0.001) and TDS (F= 1178385, p < 0.001) among water brands before and after espresso extraction. The highest TDS elevation observed in brand A post-extraction (7258 ppm) suggests a potential for over-extraction. The lowest final pH in EC was recorded with brand B (5.11) and the highest final pH of brand A (5.32) Sensory evaluation revealed variationsin aroma, acidity, bitterness, body, crema, sweetness, mouthfeel, and flavor notes among espresso samples prepared with different water brands.This study highlights the significant impact of water quality on CO2 degassing and sensory attributes in Lampung Robusta espresso.
Key words: Espresso; acidity; CO2 degassing; Lampung robusta; sensory analysis
System dynamic model of green supply chain management robusta coffee Argopuro in Indonesia: A case study
Full text linkSmall-scale Argopuro Robusta coffee agroindustry has the potential to harm the environment in every supply chain activity. Even though the waste processing process has been carried out, this is still not enough to reduce the environmental impact. Performance measurement of Green Supply Chain Management (GSCM) in the business is complex because it considers environmental indicators and operational business as a whole. GSCM performance is also dynamic because the behavior of the supply chain system often changes over time. Therefore, it is necessary to develop a performance diagnosis model that has complex and dynamic characteristics through a system dynamic model. This research aims to diagnose and improve the GSCM performance index for currently and future using a system dynamic model. The scope of the model starts from harvesting coffee cherries to selling processed products. Research result shows that there are 13 performance indicators. The indicator values are then determined using the system dynamic model to obtain an index value of GSCM. The simulation results show that in 2023, the GSCM performance value will be 35.40, which is included in the good enough status, and 2035 the performance value increase by 54.8. To improve its performance, an optimistic scenario is used. This scenario is built by providing intervention to increase the percentage of waste processing by 90% for solid waste and 70% for liquid waste. Increase the number of pickup trucks by 4 units and reduce the motorcycle by 45 units to be more optimal and reduce the amount of emissions produced. The simulation results show that with that scenario the GSCM performance index was successfully increased to 68.2 (good status) in 2035.
Key words: Green supply chain management; system dynamic model; coffee; policy scenario