The Role of Bee Pollinators in Improving Berry Weight and Coffee Cup Quality

Karanja, Rebecca; Njoroge, Grace N.; Kihoro, John M.; Gikungu, Mary; Newton, L. E.

doi:10.19026/ajas.5.4841

Cited by 8 publications

(8 citation statements)

References 13 publications

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“…The coffee beans produced by closed pollination were slightly shorter than other groups (ANOVA, P<0,05), while other parameters were relatively similar among all groups (Table 1). A study by Karanja et al [16] showed that coffee bean weight and coffee cup quality were affected by pollination types (in open and hand pollination), which means pollination not only increases crop yields but also improves the taste and coffee aroma. This study also supported the importance of non-managed social bees as pollinators of coffee, as shown by bigger fruit produced through open pollination [17].…”

Section: Resultsmentioning

confidence: 99%

Cross-Pollination Produces Arabica Coffee Beans with Higher Caffeine and Lower Fatty Acid

Sari

Putra

2021

Biotropika

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Studies showed that cross-pollination also affect fruits and green bean coffee quantity and quality yet study on this subject in Indonesia rarely found. This study focused on assessing the pollination effect of fruit quality and beans in terms of size, weight, physical defect, and content of caffeine and fatty acid. During this study, Tetragonula laeviceps, indigenous stingless bees, were applied as a pollination agent to be compared to open pollination. The result showed that open pollination produced bigger beans (16.73ab±1.57 X 14.66a±1.48 mm) with higher caffeine (18.22%) and lower fatty acid (41,86%), while application of T. laeviceps produced slightly heavier beans (0.22 gram). Besides producing higher caffeine and lower fatty acid, cross-pollination services mainly required wild pollinators, although T. laeviceps could act as a potential replacement or for the inundation of this service.

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Section: Resultsmentioning

confidence: 99%

Cross-Pollination Produces Arabica Coffee Beans with Higher Caffeine and Lower Fatty Acid

Sari

Putra

2021

Biotropika

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“…Pengelompokan mutu fisik biji kopi juga berdasarkan ukuran dan cacat biji (Muzaifa et al, 2016). Biji kopi berukuran lebih besar cenderung mendapatkan harga yang relatif lebih tinggi (Karanja et al, 2013). Biji kopi yang berukuran besar dan seragam akan menghasilkan keseragaman kualitas pada hasil pemanggangan (roasting) dan tidak cepat gosong (Nathsubedi, 2011).…”

Section: Ukuran Bijiunclassified

Pengaruh Penambahan Lactobacillus fermentum CK165 dan Lama Fermentasi terhadap Karakteristik Fisik Kopi Arabika (Coffea arabica) Asal Kintamani, Bangli

Hatiningsih¹,

Permana²,

Harsojuwono³

et al. 2022

itepa

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The fermentation stage is considered to be one of the critical steps in coffee processing due to its impact on the final quality of the product. The aim of this study was to determined the effect of Lactobacillus fermentum CK165 addition and fermentation time on the physical characteristics of Arabica coffee Kintamani, Bangli, and knowing the right treatment to produce Arabica coffee with the best physical characteristics. This study used a completely randomized design (CRD) with treatment using Lactobacillus fermentum CK165 addition and duration of fermentation consisting of 0 hours, 12 hours, 24 hours, and 36 hours. Each treatment was repeated 2 times to obtain 16 experimental units. The physical characteristics of Arabica coffee were analyzed statistically by analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT), if there was an affect between treatments. The result showed that Lactobacillus fermentum CK165 addition and fermentation time significantly affected the bulk density, moisture content, bean number/10 g, weight of 100 beans, bean wide, and color (L* and b*). Lactobacillus fermentum CK165 addition and fermentation for 24 hours resulted Arabica coffee with the best physical characteristics with bulk density 0.637 g/ml, moisture content 8.507%, bean number/10 g 51.500 beans, weight of 100 beans 19.873 g, long 10.570 mm, wide 7.401 mm, thick 4.305 mm, L* 36.588, a* 1,670, b* 11.045, broken beans 0.533 bean number/100 g, brown beans 0.102 bean number/100 g, and partly black beans 1.766 bean number/100 g.

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“…Biji kopi berukuran lebih besar cenderung mendapatkan harga yang relatif lebih tinggi (Priyono & Sumirat, 2012;Karanja, Njoroge, Kihoro, Gikungu, & Newton, 2013). Biji kopi yang berukuran besar dan seragam akan menghasilkan keseragaman kualitas pada hasil pemanggangan (roasting) dan tidak cepat gosong (Nathsubedi, 2011).…”

Section: Pendahuluanunclassified

Evaluasi Ukuran Biji Beras, Kadar Kafein, dan Mutu Cita Rasa Lima Kultivar Kopi Arabika

Randriani

Dani

Wardiana

2014

JTIDP

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ABSTRAKPerbaikan mutu fisik, biokimia, dan cita rasa berbasis kultivar penting dilakukan saat ini untuk meningkatkan daya saing kopi Indonesia di pasar global. Penelitian ini bertujuan mengevaluasi keragaman ukuran biji, kadar kafein, dan mutu cita rasa lima kultivar kopi Arabika, yaitu ABP-1, ABP-2, ABP-3, AGK-1, dan S-795. Kelima kultivar tersebut ditanam pada tahun 2008 oleh petani di Desa Marga Mulya, Kecamatan Cikandang, Kabupaten Garut, Jawa Barat pada ketinggian 1.300 m di atas permukaan laut. Biji dari masingmasing kultivar dipanen pada bulan Juli-Agustus 2013 melalui prosedur pengolahan basah. Sampel sebanyak 100 biji beras dari masing-masing kultivar diambil secara acak untuk pengukuran panjang, lebar, tebal, dan bobot 100 biji beras. Pengukuran tersebut diulang sebanyak tiga kali. Analisis varian satu arah dan analisis gerombol dilakukan terhadap data hasil pengukuran. Selain itu, sampel sebanyak 500 gram biji beras dari masing-masing kultivar digunakan untuk pengujian mutu fisik, kimia, dan cita rasa. Ukuran biji beras diklasifikasikan berdasarkan standar SNI 01-2907-2008, sedangkan kandungan kafein diuji berdasarkan prosedur Official Method of Analysis AOAC. Penilaian mutu seduhan mengacu kepada protokol Specialty Coffee Association of America (SCAA). Hasil pengujian menunjukkan bahwa biji beras kultivar ABP-1, ABP-2, AGK-1, dan S-795 termasuk dalam kategori besar, meskipun berdasarkan analisis gerombol terbagi ke dalam dua kelompok. Hanya kultivar ABP-3 yang memiliki ukuran biji beras tergolong kecil dan mengelompok sendiri. Kandungan kafein biji kultivar ABP-1, ABP-2, dan S-795 di bawah 1%, sedangkan ABP-3 dan AGK-1 lebih besar dari 1%. Meskipun demikian, semua kultivar yang diuji termasuk dalam kategori spesialti karena nilai akhirnya mencapai > 80,00.Kata Kunci: Kopi Arabika, spesialti, seleksi, spesifik lokasi ABSTRACT Cultivar-based quality improvement of Arabica coffee is very important in order to increase competitiveness of Indonesian coffee product in global market. The objectives of this study were to identify the diversity of green bean size, levels of caffeine, and quality among five Arabica coffee cultivars that cultivated by farmers in West Java, ABP-1, ABP-2, ABP-3, AGK-1, and S-

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The Role of Bee Pollinators in Improving Berry Weight and Coffee Cup Quality

Cited by 8 publications

References 13 publications

Cross-Pollination Produces Arabica Coffee Beans with Higher Caffeine and Lower Fatty Acid

Cross-Pollination Produces Arabica Coffee Beans with Higher Caffeine and Lower Fatty Acid

Pengaruh Penambahan Lactobacillus fermentum CK165 dan Lama Fermentasi terhadap Karakteristik Fisik Kopi Arabika (Coffea arabica) Asal Kintamani, Bangli

Evaluasi Ukuran Biji Beras, Kadar Kafein, dan Mutu Cita Rasa Lima Kultivar Kopi Arabika

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