Influence of Fermentation Conditions on The Antioxidant and Physico-Chemical of Arabica Coffee from Kerinci Region of Indonesia

Nizori, Addion; Jayanti, Elkanah; Surhaini, Surhaini; Gusriani, Ika; Mursyid, Mursyid; Purba, Daniel Tua

doi:10.22437/ifstj.v5i1.17383

Cited by 6 publications

(7 citation statements)

References 3 publications

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“…-Fermented coffee for 48 hours is better than 24 and 72 hours. Arabica coffee from Kerinci [24] --Fermentation time significantly increases antioxidant activity…”

Section: Coffee Speciesmentioning

confidence: 99%

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The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review

Kartika,

Sunarharum,

Mahatmanto

2024

JELS

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Coffee is one of the most traded commodities in the world and plays a crucial role in Indonesia's economy. The price of coffee is intricately tied to its quality and perceived health benefits. Recently, there has been a growing interest in studying the effect of post-harvest processing, particularly fermentation, on coffee antioxidants. Among the various fermentation techniques, self-induced anaerobic fermentation (SIAF) has emerged as an innovative approach to enhance coffee antioxidants. Despite its potential, the effects of SIAF on coffee antioxidants appear to be inconsistent, and the underlying mechanisms remain unclear. This review aims to evaluate the potential impacts of SIAF on coffee's antioxidant contents and activities. Relevant articles from 2013 to 2023 that discuss the effects of SIAF on coffee antioxidants were reviewed. The results indicate that SIAF may enhance coffee's antioxidant contents and activities, but the effects appear to depend on the microorganisms involved in the fermentation process. The effects may be linked to the microbial activities and enzymatic processes that change the biochemical compositions of the coffee during fermentation. Knowledge of the mechanisms underlying the effects is important for optimal integration of SIAF into the coffee industry. This study contributes valuable insights into the promising role of SIAF in enhancing coffee antioxidants and emphasizes the importance of continued research in this field.

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“…-Fermented coffee for 48 hours is better than 24 and 72 hours. Arabica coffee from Kerinci [24] --Fermentation time significantly increases antioxidant activity…”

Section: Coffee Speciesmentioning

confidence: 99%

“…The combination significantly increased antioxidant activity, total polyphenol, and total flavonoid content. In the case of Arabica coffee from Kerinci, expanding fermentation time contributes an essential part in boosting antioxidant activity [24].…”

Section: Coffee Speciesmentioning

confidence: 99%

The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review

Kartika,

Sunarharum,

Mahatmanto

2024

JELS

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“…Formulation F9 produced the lowest pH level and significantly differed from other formulations as presented in Table 1 by the LSD test at a 5% significance level. This occurred because the fullwash coffee involved fermentation, during which aliphatic acids such as citric, malic, and quinic acids are formed [17], thereby affecting the pH level of the coffee produced. The pH level of this instant coffee was also influenced by the crude extract content of gambir catechin, as catechin compounds are acidic, easily oxidized at neutral pH, and stable at low pH [11].…”

Section: Volume 17 949 2023mentioning

confidence: 99%

Incorporation of gambir catechin crude extract in robusta instant coffee made from different coffee processing methods

Santoso,

Sulthanah Zhafirah,

Priyanto

et al. 2023

Potr. S. J. F. Sci.

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This research aimed to enhance the antioxidant properties of instant gambir coffee by adding gambir catechin crude extract during coffee processing using natural anaerobic, full wash, and honey methods. The experiment used a completely randomized non-factorial design (RALNF), with each treatment replicated five times. The treatments consisted of nine formulations (F), namely F1= natural anaerobic 87.5% (w/w): gambir catechin crude 5% (w/w), F2 = natural anaerobic 82.5% (w/w): gambir catechin crude 10% (w/w), F3 = natural anaerobic 77.5% (w/w), gambir catechin crude 15% (w/w), F4 = honey 87.5% (w/w): gambir catechin crude 5% (w/w), F5 = honey 82.5% (w/w): gambir catechin crude 10% (w/w); F6 = honey 77.5% (w/w): gambir catechin crude 15% (w/w) F7 = full wash 87.5% (w/w): gambir catechin crude 5% (w/w); F8 = honey 82.5% (w/w): gambir catechin crude 10% (w/w), and F9 = honey 77.5% (w/w): gambir catechin crude 15% (w/w). The results showed that the formulation treatments significantly affected the instant gambir coffee's water content, solubility percentage, acidity level (pH), total phenols, and IC50. The characteristics of the resulting instant gambir coffee included water content, solubility percentage, pH, total phenols, and IC50 with values of 6.56-7.02%, 94.35-96.55%, 5.25-5.75, 24.91-40.35 mgGAE/g, and 31.46-121.75 mg/mL, respectively.

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“…Antioxidant activity was measured according to DPPH (2,2diphenyl-1picryhyrazil) radical-scavenging activity method ( [20]) The antioxidant activity of the RPOO-substituted Lokan rendang was analyzed using a Genesys 10s UV-Vis spectrophotometer Thermo Scientific USA . Hundred milligrams (100 mg) of the sample was dissolved in 10 mL of methanol.…”

Section: Antioxidant Activity Analysismentioning

confidence: 99%

The Quality of Lokan Rendang Oil Substitued Red Palm Oil Olein

Budiyanto,

Anis,

Jayadi

et al. 2023

IFSTJ

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Rendang is a typical Minangkabau cuisine in West Sumatra, which is usually made with beef and other protein resources such as Lokan, which contains amino acids L-leucine and L-isoleucine. It is made with coconut milk that produces oil during cooking. The oil can be substituted with Red Palm Oil Olein (RPOO), which contains nutrients essential for the body as antioxidants. This study aims to determine the effect of RPOO substitution in Lokan rendang on color properties, vitamin A content, antioxidant activity, and organoleptic. The experimental design in this research was a Completely Randomized Design (CRD) with one factor and five treatment levels. The treatment factor was RPOO substitution with 0, 25, 50, 75, and 100% Lokan rendang oil. The result showed that RPOO substitution significantly affected the antioxidant and organoleptic activity (taste, aroma, and overall) of rendang Lokan. The greater the substituted RPOO, the greater the vitamin A content in Lokan rendang.

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Influence of Fermentation Conditions on The Antioxidant and Physico-Chemical of Arabica Coffee from Kerinci Region of Indonesia

Cited by 6 publications

References 3 publications

The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review

The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review

Incorporation of gambir catechin crude extract in robusta instant coffee made from different coffee processing methods

The Quality of Lokan Rendang Oil Substitued Red Palm Oil Olein

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