Effect of Moisture Contents and Roasting Degree on Quality of Wine Coffee from Arabica Gayo

Sulaiman, Ismail; Hasni, Dian; Alkausar, Riki

doi:10.18517/ijaseit.12.4.15666

Cited by 3 publications

(3 citation statements)

References 13 publications

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“…However, the moisture content of these two green beans is higher than those planted at lower altitudes (K1). According to Abubakar et al [19,22], the water content of green beans will increase following the altitude of the place where it grows. The higher the altitude of the place where coffee grows, the greater the influence of the surrounding environment, such as increasing humidity levels and high rainfalls that affect the water content of coffee cherries and coffee beans.…”

Section: 2robusta Green Bean Qualitymentioning

confidence: 99%

The quality and flavour effects of robusta coffee cultivated at various altitudes in Aceh Tengah District - Gayo Highlands were investigated

Sulaiman,

Hasni,

Husaini

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Gayo Highland (GH) is known for its arabica GH also planted robusta in lower altitude areas, but its quality is rarely reported. In Indonesia, robusta is mostly planted in Lampung and Java and thus is well-examined and reported. This study explores the quality of the Gayo-robusta-picked coffee cherries and its green bean and the effect of post-harvest practices farmers apply towards the quality of Gayo robusta. This research used RBF Design with two factors and four repetitions. Factor A is altitude levels, which are 600-800 m.a.s.l, 801-1.000 m.a.s.l and 1.001-1.200 m.a.s.l. Factor B is post-harvest practices, which have two levels with and without post-harvest practices. The result shows that 800-1.000 m.a.s.l altitude showed better quality of red cherries (75.25% ± 3.30) as the black and green cherries percentages are lower than other levels. As the altitude increases, green beans tend to have higher moisture, defect value, and bigger size. The average moisture of the green bean was 12.44%, the defect value was 12.51%, and the green bean size that passed the 6.5 mm sieve was 86.84%. For the cupping test, the average score was 67.33. The best treatment was robusta was planted on 600-800 m.a.s.l and, with post-harvest practices, had a cup test value of 80.25 and was considered a quality of fine Robusta.

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Section: 2robusta Green Bean Qualitymentioning

confidence: 99%

The quality and flavour effects of robusta coffee cultivated at various altitudes in Aceh Tengah District - Gayo Highlands were investigated

Sulaiman,

Hasni,

Husaini

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…For WP, the selected red cherries are washed, put in a transparent polyethylene (PE) plastic container, and closed tightly for 12 days of fermentation. After 12 days, the coffee cherries are dried without direct exposure to sunlight [32]. The NP is the most implemented coffee cherry processing method [33].…”

Section: Green Coffee Bean Samplesmentioning

confidence: 99%

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

Yulia,

Analianasari,

Widodo

et al. 2023

Foods

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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.

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“…The coffee cherries are dried without being separated from the pulp. Interestingly, this procedure had resulted a new product called wine coffee since the fermentation step was happened when the beans were in the pulp [6].…”

Section: Introductionmentioning

confidence: 99%

Drying gayo coffee under natural processing by using modified Hohenheim solar tunnel dryer in Gayo highland

Khathir,

Yunita,

Agustina

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Gayo highland has relatively low daily temperature which is not effective for drying coffee. The objective of this study was to examine the operation of modified type Hohenheim solar tunnel dryer with 33% absorber area for drying coffee under natural processing in Gayo highland. About 9kg coffee cherries were dried by using the dryer and about 1 kg was dried under sun drying method. Results showed that the drying temperature of modified type Hohenheim solar tunnel dryer was higher about 9 to 14°C than the temperature of sun drying method. However, the relative humidity was about 40% both inside the drying chamber and outside the dryer. In order to reach the moisture below 14%, the drying time of coffee cherries by using the Hohenheim solar tunnel dryer may take for 8—9 days (64—72h) whereas the drying time by using sun drying method needs about 40 days (320h). It was found that the drying rate of coffee cherries dried by using Hohenheim solar tunnel dryer was higher than that of dried by sun drying method. In conclusion, the modified type Hohenheim solar tunnel dryer is promising to be used by farmers in Gayo highland.

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Effect of Moisture Contents and Roasting Degree on Quality of Wine Coffee from Arabica Gayo

Cited by 3 publications

References 13 publications

The quality and flavour effects of robusta coffee cultivated at various altitudes in Aceh Tengah District - Gayo Highlands were investigated

The quality and flavour effects of robusta coffee cultivated at various altitudes in Aceh Tengah District - Gayo Highlands were investigated

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

Drying gayo coffee under natural processing by using modified Hohenheim solar tunnel dryer in Gayo highland

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