2024
DOI: 10.1051/bioconf/202410101003
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Identification of Chlorogenic Acid, Caffeine, Melanoidin, Sucrose, and Protein Content of Local Indonesia Arabica Coffee Base on Its Cupping and Variety Variation

Misto,
Siti Indarti,
Yustina Safitri
et al.

Abstract: The increased demand for high-quality coffee led to the need to evaluate coffee quality for market acceptance. Indonesia has Arabica, which has the potential for high selling value. Arabica coffee varieties, including Ateng, Lini S, and Sigararutang, affect the content of compounds in coffee beans, such as chlorogenic acid, caffeine, melanoidin, sucrose, and protein. The objective of this study was to analyze the impact of Arabica coffee varieties on the compound composition and flavor characteristics of coffe… Show more

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