Impact of origin environment to the chemical characteristic of java coffees

Abstract

Coffee is one of the most important export commodities and a unique product which have different taste, shape and flavour according to the origin. The objective of this research was to characterized three different origins of Java coffee (Java Preanger, Andung Sari and Malang) using chemical method. Determination of major composition of coffees were carried out using proximate analysis and determination of caffeine, trigonelline and chlorogenic acid (CGA) was conducted using LCMS method. The concentration of each chemical composition were significantly different among three Java coffees, except for trigonelline and lipid concentration. The carbohydrate and protein concentration of Andung Sari coffee were the highest beside another two coffee origins which were 58.4% and 14.59% respectively. The highest concentration of CGA was obtained in Andung Sari coffee (9.1%) followed by Malang coffee (8.32%) and Java Preanger coffee (6.04%). The highest concentration of caffeine was also obtained in Andung Sari (1.42%). The Chemical quality of Andung Sari coffee is superior among Java coffees.

NIR Spectroscopy application to determine the carbohydrate and lipid content in green bean coffee

“…Carbohydrates are include into the major components of coffee and usually its percentage is approximately > 18% to more than 50% of the dry weight [2][3][4][5]. Sucrose is an important component for coffee flavor which will influenced the cup quality of coffee [1].…”

“…On the other hand the lipid component, which also include as the major component in coffee beans, generally contributes approximately about 10% to 18% in coffee beans [4][5]. In arabica coffee, total lipid concentration could be two times that of robusta beans.…”