Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee

Afriliana, Asmak; Harada, Hiroyuki; Khotijah, Putri Qoriasiatul; Jayus, Jayus; Giyarto,

doi:10.2991/fanres-18.2018.61

Cited by 6 publications

(5 citation statements)

References 21 publications

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“…All beans were produced in Rwanda using a wet processing method. The day before the experiment, green coffee beans (75 g) were combined with 100 mL of distilled water and sterilized (121 • C, 20 min, 0.1 mbar) [12,13]. Extracts were discarded and beans were rinsed with distilled water before enzyme applications.…”

Section: Methodsmentioning

confidence: 99%

The Effect of Type and Duration of Digestive Enzyme Treatment on Coffee Bean Composition

Pakosz,

Wołosiak,

Drużyńska

et al. 2024

Applied Sciences

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During kopi luwak production, coffee fruit is subjected to enzymatic and microbial treatment. While microbial modification of coffee fruit or beans is often investigated, there is little information regarding the influence of the enzymatic part of the process. In this study, green Arabica and Robusta beans were modified using basic animal digestive enzymes (pepsin or trypsin with α-amylase) and various treatment times (3, 6 or 12 h) to determine their effect on bioactive and other quality-affecting compounds. Analyses of coffee composition were performed using spectrophotometric and HPLC methods. Modified and control samples were significantly affected by the treatment. Among enzymes used, only proteases exhibited noticeable impact on target compounds by increasing soluble protein content in green beans. The most advantageous modification time was 3 h. The composition of beans was altered by the roasting step, with the effect not quite corresponding to the previous stage. In conclusion, enzymatic treatment of green coffee beans provides a way to alter coffee composition, which can further influence its quality.

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Section: Methodsmentioning

confidence: 99%

The Effect of Type and Duration of Digestive Enzyme Treatment on Coffee Bean Composition

Pakosz,

Wołosiak,

Drużyńska

et al. 2024

Applied Sciences

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“…A previous study by Lee et al (2015) showed that bacteria in semi-wet fermentation of coffee beans include Acetobacter, Bacillus brevis, Bacillus lichonifermis, Bacillus cereus, Enterobacteriaceae, Lactobacillus brevis, Leifsonia aquatica, Leuconostoc mesenteroides, Pseudomonas, Streptococcus faecium, Vibrio, but only Bacillus cereus, Bacillus lichonifermis, Bacillus brevis, and Enterobacteriaceae which have an important role in improving the quality of coffee aroma. The fermentation process on low-quality coffee could improve its quality (Afriliana et al 2018). Fermentation improves the physical quality and taste of coffee beans through physical changes and chemical composition.…”

Section: Fermentative Processmentioning

confidence: 99%

Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821

et al. 2021

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Abstract. Wibowo NA, Mangunwardoyo W, Santoso TJ, Yasman. 2021. Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821. Biodiversitas 22: 3922-3928. Fermentation is one of the post-harvest steps that influence the quality of coffee. This study aims to determine the sensory quality of Liberica coffee beans cv. Liberoid Meranti (LiM) fermented using a consortium of bacteria from saliva Arctictis binturong Raffles, 1821 with varying fermentation periods. Fermentation was performed in a wet process for 0, 4, 8, 12-hours in triplicate. The parameters observed were caffeine, protein, and fat content. The sensory quality of brewed coffee was conducted refers to the standard Speciality Coffee Association (SCA). The data obtained were processed with Minitab version 16 for Windows and analyzed using ANOVA with a level of 5% and followed by a post hoc test. The results showed that coffee fermented for 0, 4, 8, 12 hours has protein content of 15.31-15.67%; 15.09-16.62%; 12.71-13.07%; 14.64-14.69%; fat content of 9.48%; 10.20%; 9.96%; 10.21%; and caffeine content of 1.05%; 0.99%; 0.96%; 1.02%, respectively. The length of the fermentation period affects significantly (p<0.05) the content of protein, fat, and caffeine. The final score of cupping test in coffee fermented for 0, 4, 8, and 12 h were 77.63; 78.13; 82; and 80.25, respectively. A fermentation period of 8 and 12 hours improve the flavor score that categorized fermented Liberica coffee as specialty coffee (8.00 - <9.00 = superior).

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“…Menurut literatur, pH biji kopi arabika berkisar antara 5,30 hingga 6,07 (Abubakar et al, 2011;Lee et al, 2017), dengan demikian biji kopi arabika gayo masuk dalam rentang ini. Fermentasi biji kopi yang terjadi pada proses basah dapat menyebabkan peningkatan kadar asam laktat pada biji kopi arabika, sehingga dapat menurunkan pH dan meningkatkan keasaman biji kopi (Afriliana et al, 2018). Asam laktat diproduksi selama fermentasi biji kopi karena aktivitas mikroba.…”

Section: Hasil Dan Pembahasan Karakteristik Kimia Biji Kopi Arabika Gayounclassified

Pemetaan Karakteristik Kimia Biji Kopi Arabika Gayo Dan Robusta Gayo

Saputri

Lioe

Wijaya

2020

jtip

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The distinctive aroma and taste of roasted coffee can b e due to varietal differences in green coffee b eans. The purpose of this research was to map the chemical characteristics of green coffee b eans of Gayo arab ica and Gayo rob usta using principal component analysis (PCA) approach. Other analyses include pH using pH meter, total fats b y Soxhlet method, total ash b y gravimetric method, total protein b y Kjeldahl method, total carb ohydrates b y difference, total solub le solids (TSS) b y refractometer, organic acids composition b y HPLC-UV/Vis, and total amino acids composition b y UHPLC-PDAD. Six green coffee b ean samples of Gayo arab ica and Gayo rob usta from different locations in Gayo, Aceh, as well as samples of arab ica and rob usta coffee b eans each from plantation in West Java, Central Java and East Java (as comparators) were used in this study. The results showed the chemical characteristics of Gayo arab ica and Gayo rob usta could b e mapped b y PCA b ased on the concentrations of fats, organic acids and carb ohydrates. The organic acid composition of Gayo arab ica was associated with malic acid, succinic acid and citric acid, while Gayo rob usta to acetic acid. The organic acids as well as TSS of the coffee b eans could map Gayo arab ica separately from Java arab ica. Gayo arab ica had higher organic acids, whereas Java arab ica had higher TSS. Gayo rob usta were characterized b y higher fats, ash and total amino acids, b ut lower TSS than Java rob usta. This study suggested the distinct characteristics of Gayo coffee b eans to their corresponding coffee b eans from Java.

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Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee

Cited by 6 publications

References 21 publications

The Effect of Type and Duration of Digestive Enzyme Treatment on Coffee Bean Composition

The Effect of Type and Duration of Digestive Enzyme Treatment on Coffee Bean Composition

Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821

Pemetaan Karakteristik Kimia Biji Kopi Arabika Gayo Dan Robusta Gayo

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