Analisis Kadar Kafein dan Antioksidan Kopi Robusta (Coffea canephora) Terfermentasi Saccharomyces cerevisiae

Abstract

Robusta coffee is one of Indonesia's premier commodities known both domestic and international markets. Coffee beans are known to contain polyphenol, a flavonoid substance listed as one of the strong antioxidants, particularly chlorogenic acid (cholorogenic acid), which is one of the known resistance to free radical conditions. The study is aimed at recognizing the effect of increasing yeast and optimizing time fermentation on caffeine content and antioxidant activity on robusta coffee beans. The study is an experimental study aimed at recognizing the effects of increased yeast and longer fermentation on the characteristics of pubic coffee covering acidity (ph), total caffeine, total phenol, and antioxidal activity. Research design is a complete random design (ral). The factors noted are the five degrees of yeast concentration (k), the concentration of leaven 0% (k0), the concentration of leaven 1% (k1), the concentration of leaven 2% (k2), the concentration of yeast 3% (k3), and the concentration of yeast 4% (k4). Analysis of each treatment involves degrees of acidity, total caffeine, water level, and phytocyination test. Fingerprint analysis will show the best treatment of the effects of yeast increases and longer fermentation. Studies are expected to provide information on the best quality of fermented robusta coffee. Based on research that has been compared to the conditions of the characteristic characteristic of fermented arabic-ground coffee using s. cerevisiae with a concentration of 0%, 1%, 2%, 3% and 4% according to coffee characteristics 01-3542-2004 based on water sni 2.33-1.68% b/b, the coffee saris 301-30%35% b/b and caffeine level 1.18-1,01% b/b. The fermentation process reduces the pH and sugar reduction and the formation of ethanol.

Effect of Variations of Roasting Temperature on the Physicochemical Properties of Robusta Coffee (Coffea canephora L.)

“…The obtained data were analyzed using Two-Way Analysis of Variance (ANOVA) at 95% significance level (α = 0.5%) to determine if there were significant differences in each factor. If the results obtained were significant (p ≤ 0.05), the analysis was followed by the Duncan Multiple Range Test (DMRT) at 95% significance level of (α = 5%) to observe differences among factors (Rabani & Fitriani, 2022).…”

“…More dilution was performed by pipetting 2 mL of the solution into a 50 mL flask and added with distilled water up to the mark. The absorbance of the solution was read at a wavelength of 285 nm (Rabani & Fitriani, 2022). The caffeine content was calculated using the following formula:…”

Chemical characteristics of original robusta coffee beans from Jember fermented with Saccharomyces cerevisiae starter using the semi-carbonic maceration technique

“…The water content of fermented coffee beans can be influenced by the amount of yeast added. This is supported by research by [25], which states that the water content of coffee powder decreases when the concentration of Saccharomyces cerevisiae is higher because microorganisms increasingly use the free water content in the coffee mucilage for growth. The drying method used influences the water content in robusta coffee beans.…”

“…During fermentation, reducing sugars and pectin present in the mucilage are broken down by Saccharomyces cerevisiae through a series of enzymatic reactions into ethanol, which is acidic, and other organic acids. Saccharomyces cerevisiae produces zymase enzymes that convert glucose into ethanol and pectinolytic enzymes that convert pectin into organic acids [25].…”

Daya antibakteri pasta gigi yang mengandung ekstrak biji kopi robusta (Coffea canephora) terhadap Treponema denticola: eksperimental laboratoris

“…Tanin yang terkandung pada biji kopi robusta merupakan senyawa polifenol yang bersifat polar dan berjumlah sekitar 5,5-8,0%. 36 Senyawa ini bekerja sebagai antibakteri dengan cara menginaktifkan adhesin mikroba pada host yang terletak pada permukaan sel dan enzim serta mengganggu transpor protein pada lapisan dalam sel sehingga menyebabkan pertumbuhan bakteri terhambat. Selain itu, tanin juga menyebabkan kerusakan dinding sel karena senyawa ini memiliki target terhadap polipeptida dinding sel.…”