The influence of natrural fermentation on coffee drink quality

Pereira, Leandro Ferreira Bernardes; Franco, Kleso Silva; Barbosa, Camila Karen Reis

doi:10.25186/.v15i.1673

Cited by 3 publications

(2 citation statements)

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“…Small-scale industrial activities in rural areas are a form of small-scale participation in the coffee market that contributes to the sustainability of the coffee supply chain. The involvement of small-scale industries in this niche market provides desirable socio-economic, technological, and environmental benefits to coffee producers and improves the economy in communities [11][12][13][14] stated that post-harvest is a crucial factor in determining beverage quality, with an emphasis on harvesting red-picked fruits and drying methods of coffee beans. [15] added that the roasting process is essential for the coffee industry to perform correctly because many biochemical reactions occur in this process that are responsible for producing the flavor and aroma that characterizes the beverage from the industry.…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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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“…Moreover, research has been widely carried out focusing on postharvest techniques as an essential factor in determining the quality of drinks, emphasizing perfectly ripe cherries and coffee bean drying methods (Pereira et al 2020;Silva et al 2022). The physical quality of the differences in postharvest processing methods for eight local Robusta coffee clones in West Lampung needs to be studied for characteristics to produce the physical quality of coffee beans.…”

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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A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain

Rendón-Mera

Corrales²,

Mesa

2022

Journal of Food Quality

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Coffee is one of the most consumed beverages in the world and is crucial in the economy of many developing countries. The search to improve coffee quality comes from many fronts, as do the many ways to measure quality and the factors that affect it. Several techniques are used to measure the different metrics to assess coffee quality, across different types of coffee samples and species, and throughout the entire process from farm to cup. In this work, we conducted a systematic mapping study of 1,470 articles to identify the aspects of quality that are the most important in the scientific literature to evaluate coffee throughout the processing chain. The study revealed that cup quality and biochemical composition are the most researched quality attributes. The main objective of the reviewed studies is the correlation between different quality measurements. The most used techniques are the analytical chemistry methods. The most studied species is Coffea arabica. The most used sample presentation is green coffee. The postharvest stage is the most researched, in which quality control receives more attention. In the preharvest stage, management practices stand out. Finally, the most used type of research was the evaluation research.

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The influence of natrural fermentation on coffee drink quality

Cited by 3 publications

References 0 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

A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain

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