The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi

Mursalin, Mursalin; Nizori, Addion; Rahmayani, Irma

doi:10.22437/ifstj.v2i2.9442

Cited by 4 publications

(4 citation statements)

References 3 publications

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“…2983 of 2014 which states that the maximum water content is 5%. The values obtained in this research were observed to be higher than the 1.57 -1.61% reported by [21] for instant coffee from Tungkal Jambi and the 2.34% by [39] for cold-brewed instant coffee. Meanwhile, the values are in the same range as 4.4.% found by [15] for instant coffee produced from micro-size coffee combined with Bacillus coagulans.…”

Section: Water Contentcontrasting

confidence: 79%

Incorporation of catechin extracts from gambier products and pasak bumi in the production of functional instant green robusta coffee

Santoso

Aulia

Jannah

et al. 2022

Potr. S. J. F. Sci.

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The research was used to produce functional instant green coffee through gambier catechin extract and pasak bumi powder. This involved using a non-factorial completely randomized design with 5 treatments and 3 replications. The treatments consist of 5 formulations (F), including the instant green coffee (%), gambir catechin extract (%), and pasak bumi powder (%) where F1 was at 100:0:0, F2 was 80:15:5, F3 was 70:20:10, F4 was 60:25:15, and F5 was 50:30:20. The results showed the functional instant green coffee produced has a water content of 3.84 – 4.81%, soluble speed of 26.78 – 29.33 seconds, and total phenol of 16.79 – 169.48 mg/L, and IC50 of 44.68- 207.59 ppm. The addition of gambier catechin extract and pasak bumi powder to the formulation was observed to have significantly increased the functional properties and water content. Moreover, the soluble speed of the instant coffee fulfils the quality requirements of the Indonesian National Standard (SNI) number 2983 of 2014.

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Section: Water Contentcontrasting

confidence: 79%

Incorporation of catechin extracts from gambier products and pasak bumi in the production of functional instant green robusta coffee

Santoso

Aulia

Jannah

et al. 2022

Potr. S. J. F. Sci.

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“…The solubility percentage of instant gambir coffee produced was higher than the solubility level of 93.79% for instant coffee made from robusta beans processed using a vacuum dryer, as reported by Matanari [16]. However, the value was lower than Tungkal Jambi Liberika instant coffee, which had a content of 97.95-98.20% [12].…”

Section: Resultsmentioning

confidence: 55%

“…The water content of instant gambir coffee produced in this research was higher than the Indonesian National Standard (SNI) No 2983 of 2014, set at 5%. The value was also greater than [4] at 3.84-4.81%, instant coffee from Tungkal Jambi, which has a content of 1.57-1.61% [12], and cold brewed instant coffee at 2.43% [13].…”

Section: Resultsmentioning

confidence: 76%

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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“…Maltodextrin has a DE value of 3-20, while dextrin is 3-5 (Wulansari et al, 2012). Mursalin et al (2019) reported that the solubility of instant Liberica coffee made by crystallizing granulated sugar (35%) was 97.95%.…”

Section: Results and Discussion Rendementmentioning

confidence: 99%

Production of Robusta Instant Coffee Powder with Variation of Fillers

Ni’mah

Hasbullah

Retnowati

2021

AGROINTEK: Jurnal Teknologi Industri Pertanian

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Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.

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The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi

Cited by 4 publications

References 3 publications

Incorporation of catechin extracts from gambier products and pasak bumi in the production of functional instant green robusta coffee

Incorporation of catechin extracts from gambier products and pasak bumi in the production of functional instant green robusta coffee

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

Production of Robusta Instant Coffee Powder with Variation of Fillers

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