Implementation of GMP for post-harvest handling and coffee quality characteristics in different varieties and processing methods

Analianasari, A.; Kenali, Eko Win; Berliana, D.; Yulia, Meinilwita

doi:10.1063/5.0117437

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…Tirfe et al [30] primary defects play a significant role in the quality of green coffee beans. The results of the study are in accordance with what has been done by Analianasari et al [31] that farmers who have implemented the processing process in accordance with GMP standards produce the best quality coffee (fine robusta). Coffee beans that contain primary defective beans (black beans, brown beans) produced by the coffee industry in Tanggamus, Indonesia, produce an unfavorable taste, green/grassy and slightly bitter [32].…”

Section: Figuresupporting

confidence: 90%

Defects of Coffee Beans with Different Postharvest Processes and Roasting Temperatures on Volatile Compounds of Coffee Beans from Coffee Small-Scale Industries of West Lampung Indonesia

Analianasari,

Berliana,

Shintawati

2024

Trends Sci

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Specialty coffee is processed by performing high standards nationally (SNI) and internationally (SCAA). Good handling in the small coffee industry is essential to producing coffee raw materials as a refreshing drink. The aroma released from the best coffee beans gives an emotional flavor to the drinker - the aroma produced from the best coffee beans with different post-harvest methods. This study analyzed the physical quality of moisture content, coffee bean defects from dry processing post-harvest handling (natural and honey), and different roasting temperature differences to produce volatile compound profiles from three small-scale coffee industries. Six samples of raw materials from 3 small-scale coffee industries were selected by purposive sampling with the criteria that the processing farmer had performed SNI standards. Six coffee samples from the September harvest in 2022. Observations were made in the laboratory for analysis of moisture content and quality defects of coffee beans, then roasted by the industry and analyzed descriptively and multivariate analysis for volatile compounds. The moisture content of coffee beans from all coffee industries has met the requirements following SNI 01-2907-2008, that the moisture content is not more than 12.5 %. All coffee beans produced have 50 % potential as fine robusta coffee beans because they have no primary defects. Increasing the roasting temperature on all coffee beans increases volatile compounds. Coffee beans processed with honey produced more volatile compounds than the natural post-harvest method. The caffeine content in all post-harvest processing processes in the three industries has a difference in concentration due to differences in roasting temperature and time. The study that in the three-ground coffee small-scale industries processed by the natural post-harvest method, carbamic acid compounds were suspected to be from carbamate class insect pesticides (carbofuran) and the fungicide pyraclostrobin. Considering that pesticide residues harm human health, it is essential to implement measures to educate farmers to use organic fertilizers and ensure consumer safety. HIGHLIGHTS Kopi merupakan komoditas unggulan Provinsi Lampung Indonesia Kopi cacat mempengaruhi Kualitas mutu biji kopi Kopi yang dihasilkan IKM merupakan Kopi robusta petik buah merah Terdapat temuan kontaminasi dari senyawa kimia carbamate acid dari pemakaian herbisida/insektisida yang digunakan petani GRAPHICAL ABSTRACT

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Section: Figuresupporting

confidence: 90%

Defects of Coffee Beans with Different Postharvest Processes and Roasting Temperatures on Volatile Compounds of Coffee Beans from Coffee Small-Scale Industries of West Lampung Indonesia

Analianasari,

Berliana,

Shintawati

2024

Trends Sci

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“…The physical quality of coffee beans is essential in implementing the postharvest technology that will be used. There are two postharvest processes farmers use: dry processing (natural and honey) and wet processing (full wash) (Analianasari et al 2023).…”

Section: Introductionmentioning

confidence: 99%

The influence of coffee clones and postharvest methods on the physical quality of eight clones of local robusta coffee in West Lampung, Indonesia

ANALIANASARI,

MURHADI,

NURDIN

et al. 2023

Biodiversitas

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Abstract. Analianasari, Murhadi M, Nurdin SU, Utomo TP, Suhandy D. 2023. The influence of coffee clones and postharvest methods on the physical quality of eight clones of local robusta coffee in West Lampung, Indonesia. Biodiversitas 24: 5779-5787. One of the qualities of coffee is a physical characteristic that can be seen directly as a determinant of the coffee bean's price. This study consisted of eight clones of robusta coffee picked red, which was processed using the postharvest method (natural, honey, and full wash) with three repetitions, then evaluated based on the physical attributes of the coffee beans (moisture content, weight of 100 coffee beans, length and the width of the coffee beans, the percentage of passing through the Sieve, and the number of coffee bean defects). The results showed that most of the physical quality parameters of clones from local Robusta coffee varieties were carried out using the postharvest method and planted in West Lampung statistically different (P<0.05). The moisture content in naturally processed tugu sari clones had a higher moisture content, but it was not different from the srintil clones in all postharvest processing. All clones can produce specialty (fine) and premium quality coffee beans based on the quality of the physical attributes. However, dry processing (natural and honey) fine coffee clones provide the best quality physical attributes. The findings from this study were that the diversity of cloned robusta coffee with various postharvest methods provides information that indicators of local genetic diversity had different physical attributes, but more significant and repeated experiments are needed to obtain accurate results.

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Implementation of GMP for post-harvest handling and coffee quality characteristics in different varieties and processing methods

Cited by 2 publications

References 7 publications

Defects of Coffee Beans with Different Postharvest Processes and Roasting Temperatures on Volatile Compounds of Coffee Beans from Coffee Small-Scale Industries of West Lampung Indonesia

Defects of Coffee Beans with Different Postharvest Processes and Roasting Temperatures on Volatile Compounds of Coffee Beans from Coffee Small-Scale Industries of West Lampung Indonesia

The influence of coffee clones and postharvest methods on the physical quality of eight clones of local robusta coffee in West Lampung, Indonesia

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