{"title":"Carbon footprint and carbon storing capacity of arabica coffee plantations of Central America: A review","authors":"C. Arellano, C. Hernández","doi":"10.25186/.v18i.2072","DOIUrl":"https://doi.org/10.25186/.v18i.2072","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69261667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Fadhil, S. Safrizal, K. Rizal, Bambang Sukarno Putra, J. Firmansyah
Gayo Arabica coffee is a famous specialty coffee in Indonesia and abroad. Proper roasting is needed to produce high-quality coffee, including getting the desired coffee taste. This study contributes to roasting high-quality coffee, especially regarding the appropriate time variation in the drying phase. This study aims to analyze the roasting time of Gayo Arabica coffee in the drying phase based on the cupping score and sensory assessment. Coffee roasting in this study was carried out by modifying the time in the drying phase for 3:00, 4:00, and 5:00 minutes, while in the other phases (maillard and development), it was 4:00 and 3:00 minutes, respectively. The study parameters include roasting charts which measure the time for drying, maillard, development and total roasting time, roasting profiles, cupping scores by certified panelists (Q graders) and sensory assessments by identified panelists by the TOPSIS method. The TOPSIS is a decision-making method based on various alternatives that are ranked to get the best results with the highest value. The results showed that the best time treatment in the drying phase based on the cupping score was the F2 treatment as rank 1 (score 85.00), treatment F1 as rank 2 (score 83.50), and treatment F3 as rank 3 (score 81.00). Meanwhile, the sensory assessment by the panelists using the TOPSIS method showed the same thing for rank 1, namely the F2 treatment with a value of 0.88. However, it is different for rank 2, namely the F3 treatment with a value of 0.69 and ranks 3 is the F1 treatment with a value of 0.17. It can be concluded that the assessment by certified and identified panelists, who can be considered representative of consumers, show the same conclusion that coffee roasted with the best treatment in the drying phase is 4 minutes (F2).
{"title":"Study of variations in the roasting time of gayo arabica coffee in the drying phase","authors":"R. Fadhil, S. Safrizal, K. Rizal, Bambang Sukarno Putra, J. Firmansyah","doi":"10.25186/.v18i.2085","DOIUrl":"https://doi.org/10.25186/.v18i.2085","url":null,"abstract":"Gayo Arabica coffee is a famous specialty coffee in Indonesia and abroad. Proper roasting is needed to produce high-quality coffee, including getting the desired coffee taste. This study contributes to roasting high-quality coffee, especially regarding the appropriate time variation in the drying phase. This study aims to analyze the roasting time of Gayo Arabica coffee in the drying phase based on the cupping score and sensory assessment. Coffee roasting in this study was carried out by modifying the time in the drying phase for 3:00, 4:00, and 5:00 minutes, while in the other phases (maillard and development), it was 4:00 and 3:00 minutes, respectively. The study parameters include roasting charts which measure the time for drying, maillard, development and total roasting time, roasting profiles, cupping scores by certified panelists (Q graders) and sensory assessments by identified panelists by the TOPSIS method. The TOPSIS is a decision-making method based on various alternatives that are ranked to get the best results with the highest value. The results showed that the best time treatment in the drying phase based on the cupping score was the F2 treatment as rank 1 (score 85.00), treatment F1 as rank 2 (score 83.50), and treatment F3 as rank 3 (score 81.00). Meanwhile, the sensory assessment by the panelists using the TOPSIS method showed the same thing for rank 1, namely the F2 treatment with a value of 0.88. However, it is different for rank 2, namely the F3 treatment with a value of 0.69 and ranks 3 is the F1 treatment with a value of 0.17. It can be concluded that the assessment by certified and identified panelists, who can be considered representative of consumers, show the same conclusion that coffee roasted with the best treatment in the drying phase is 4 minutes (F2).","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69261689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marcelo Paiva Foresti Junior, Juliano Curi de Siqueira, Aline dos Reis Souza, Mateus Pimentel de Matos, Ronaldo Fia
{"title":"Use of by-products generated in the processing of coffee berries: A review","authors":"Marcelo Paiva Foresti Junior, Juliano Curi de Siqueira, Aline dos Reis Souza, Mateus Pimentel de Matos, Ronaldo Fia","doi":"10.25186/.v18i.2101","DOIUrl":"https://doi.org/10.25186/.v18i.2101","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69263112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Resende, Flávio Meira Borém, Marcelo Ângelo Cirillo
{"title":"Case study of modeling covariance between external factors and sensory perception of coffee","authors":"M. Resende, Flávio Meira Borém, Marcelo Ângelo Cirillo","doi":"10.25186/.v18i.2112","DOIUrl":"https://doi.org/10.25186/.v18i.2112","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84787450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I Dewa Ayu Ratna Dewanti, Didin Erma Indahyani, Ristya Widi Endah Yani
Coffee Pulp and silver skin contain compounds that alleged as anti-microbials, so they might be used as toothpaste. We made toothpaste from ethanol extract of Caffea robusta pulp and silver skin, then concentration were adjusted to 20; 30; 40 and 50%. Furthermore, they were tested for antibacterial activity against Staphylococcus aureus, Streptococcus sanguis and Candida albicans and its effect on tooth hardness and surface roughness. Antibacterial test used paper disc diffusion method, the parameter was the diameter of inhibition zone. Analysis of tooth hardness and surface roughness were conducted on extracted tooth (maxillary first premolars) after being brushing, using Rockwell Hardness Testing Machine (Mitutoyo, Brazil) and Surface Roughness Tester (Roughness Tester TR 220, Dongguan, China), respectively. Data were analyzed using ANOVA and LSD. Results showed that toothpaste containing coffee pulp and silver skin, both have demonstrated strong antibacterial activity against S. mutans, S. aureus, S. sanguis and C. albicans. There was no effect of the application of its toothpaste on tooth hardness and surface roughness. Conclusion, Toothpaste containing pulp and silver skin of Caffea robusta has strong inhibition against S. aureus, S. sanguis, C. albicans and does not affect the roughness and hardness of the tooth surface in vitro. So, pulp and silver skin of Caffea robusta can used as ingredient of toothpaste, either alone or in combination with two. Key words: Caffea robusta; C. albicans; coffee pulp; S; mutans; S; aureus; S. sanguis.
{"title":"Antimicrobial activity of toothpaste containing coffee pulp and silver skin and its effect on tooth hardness and roughness","authors":"I Dewa Ayu Ratna Dewanti, Didin Erma Indahyani, Ristya Widi Endah Yani","doi":"10.25186/.v18i.2117","DOIUrl":"https://doi.org/10.25186/.v18i.2117","url":null,"abstract":"Coffee Pulp and silver skin contain compounds that alleged as anti-microbials, so they might be used as toothpaste. We made toothpaste from ethanol extract of Caffea robusta pulp and silver skin, then concentration were adjusted to 20; 30; 40 and 50%. Furthermore, they were tested for antibacterial activity against Staphylococcus aureus, Streptococcus sanguis and Candida albicans and its effect on tooth hardness and surface roughness. Antibacterial test used paper disc diffusion method, the parameter was the diameter of inhibition zone. Analysis of tooth hardness and surface roughness were conducted on extracted tooth (maxillary first premolars) after being brushing, using Rockwell Hardness Testing Machine (Mitutoyo, Brazil) and Surface Roughness Tester (Roughness Tester TR 220, Dongguan, China), respectively. Data were analyzed using ANOVA and LSD. Results showed that toothpaste containing coffee pulp and silver skin, both have demonstrated strong antibacterial activity against S. mutans, S. aureus, S. sanguis and C. albicans. There was no effect of the application of its toothpaste on tooth hardness and surface roughness. Conclusion, Toothpaste containing pulp and silver skin of Caffea robusta has strong inhibition against S. aureus, S. sanguis, C. albicans and does not affect the roughness and hardness of the tooth surface in vitro. So, pulp and silver skin of Caffea robusta can used as ingredient of toothpaste, either alone or in combination with two. Key words: Caffea robusta; C. albicans; coffee pulp; S; mutans; S; aureus; S. sanguis.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135750070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Windy Rizkaprilisa, Martina Widhi Hapsari, Ratih Paramastuti, Kresna Mulya Santosa
Parchment has a higher food fiber and antioxidant activity than coffee by-products. The increased food fiber and antioxidant parchment can be used to produce food products with nutritional value. One of the popular foods that be the most frequent choice is bread because it can provide a feeling of fullness compared to other snacks. However, bread can increase blood sugar levels and cause obesity because bread has a low dietary fiber content. Therefore, the high content of dietary fiber and antioxidants from parchment could potentially add to the nutritional value of bread, such as dietary fiber and antioxidants. In this study, we modify bread with high food fiber and antioxidant activity by adding parchment flour. Several analyses were conducted, including sensory properties, dietary fiber, antioxidant activity, and physical and chemical properties. The addition of parchment can increase dietary fiber and antioxidants in bread formulation. Parchment makes the bread dough darker and enhances the reddish color of the bread. Based on sensory evaluation, the panelists most liked the bread formulation with the addition of 2.5% parchment flour (P2). It has 6.01% dietary fiber content and 22.51% antioxidant activity. Adding 2.5% parchment flour can increase the carbohydrate content of the bread. Besides giving a feeling of fullness, this bread can also be a functional food that can reduce obesity and prevent disease. Parchment flour can add to the nutritional value of bread compared to other bread that does not use parchment flour. Key words: Parchment; bread; dietary fiber; antioxidant activity; functional food.
{"title":"Production of high dietary fiber and antioxidant activity bread from coffee parchment skin flour","authors":"Windy Rizkaprilisa, Martina Widhi Hapsari, Ratih Paramastuti, Kresna Mulya Santosa","doi":"10.25186/.v18i.2121","DOIUrl":"https://doi.org/10.25186/.v18i.2121","url":null,"abstract":"Parchment has a higher food fiber and antioxidant activity than coffee by-products. The increased food fiber and antioxidant parchment can be used to produce food products with nutritional value. One of the popular foods that be the most frequent choice is bread because it can provide a feeling of fullness compared to other snacks. However, bread can increase blood sugar levels and cause obesity because bread has a low dietary fiber content. Therefore, the high content of dietary fiber and antioxidants from parchment could potentially add to the nutritional value of bread, such as dietary fiber and antioxidants. In this study, we modify bread with high food fiber and antioxidant activity by adding parchment flour. Several analyses were conducted, including sensory properties, dietary fiber, antioxidant activity, and physical and chemical properties. The addition of parchment can increase dietary fiber and antioxidants in bread formulation. Parchment makes the bread dough darker and enhances the reddish color of the bread. Based on sensory evaluation, the panelists most liked the bread formulation with the addition of 2.5% parchment flour (P2). It has 6.01% dietary fiber content and 22.51% antioxidant activity. Adding 2.5% parchment flour can increase the carbohydrate content of the bread. Besides giving a feeling of fullness, this bread can also be a functional food that can reduce obesity and prevent disease. Parchment flour can add to the nutritional value of bread compared to other bread that does not use parchment flour. Key words: Parchment; bread; dietary fiber; antioxidant activity; functional food.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"120 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136258227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Nurmalita, Raudhatul Raihan, Z. Jalil, S. Nur, A. Setiawan
{"title":"The Physical and Chemical Properties of Activated Nanocarbon produced from Robusta (Coffea Canephora) Coffee Pulp under slow pyrolysis method","authors":"N. Nurmalita, Raudhatul Raihan, Z. Jalil, S. Nur, A. Setiawan","doi":"10.25186/.v17i.2019","DOIUrl":"https://doi.org/10.25186/.v17i.2019","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69260402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Z. Chairuddin, S. Laban, Muhamad Iksan, Khaerunnisa Khaerunnisa, Suhardjo Suhardjo, Tan Khim Hock
{"title":"Mapping of coffee land zoning based on sensory attributes of wine coffee","authors":"Z. Chairuddin, S. Laban, Muhamad Iksan, Khaerunnisa Khaerunnisa, Suhardjo Suhardjo, Tan Khim Hock","doi":"10.25186/.v17i.2071","DOIUrl":"https://doi.org/10.25186/.v17i.2071","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"110 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69261524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ivan Pale-Ezquivel, Ricardo Musule Lagunes, M. del Rosario Pineda-López, E. Alarcón-Gutiérrez, Lázaro Rafael Sánchez-Velásquez
{"title":"Temporal progress of coffee leaf rust and environmental conditions affecting severity in Veracruz State, Mexico","authors":"Ivan Pale-Ezquivel, Ricardo Musule Lagunes, M. del Rosario Pineda-López, E. Alarcón-Gutiérrez, Lázaro Rafael Sánchez-Velásquez","doi":"10.25186/.v18i.2047","DOIUrl":"https://doi.org/10.25186/.v18i.2047","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69262093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sri Rejeki Retna Pertiwi, Noli Novidahlia, Febdian Logis Rohmanto, A. Aminullah
The strong sensory of canistel powder ( Pouteria campechiana ) could be combined with other strong sensory like coffee. This combination made a unique innovative product and has benefit for body. The objective of this research was to evaluate the sensory of cold canistel coffee using Rate-All-That-Apply method. There were five comparison of overripe canistel powder and granule instant coffee, namely 50:50; 60:40; 70:30; 80:20; 90:10, then mixed with plain base of 25:75. The product analysis using Focus Group Discussion by selected panelists. Friedman and Nemenyi tests, Principal Component Analysis, and Preferences Mapping from XLSTAT 2019 were used for data analysis. The results showed that the most preferred by panelists was the cold canistel coffee of 70:30. It has dominant sensory of caramelly aroma and taste, green aroma, creamy taste and sweet taste. Overall, the consumers have high preference to the sensory attribute of caramelly aroma, caramelly taste and creamy taste.
{"title":"Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder","authors":"Sri Rejeki Retna Pertiwi, Noli Novidahlia, Febdian Logis Rohmanto, A. Aminullah","doi":"10.25186/.v18i.2109","DOIUrl":"https://doi.org/10.25186/.v18i.2109","url":null,"abstract":"The strong sensory of canistel powder ( Pouteria campechiana ) could be combined with other strong sensory like coffee. This combination made a unique innovative product and has benefit for body. The objective of this research was to evaluate the sensory of cold canistel coffee using Rate-All-That-Apply method. There were five comparison of overripe canistel powder and granule instant coffee, namely 50:50; 60:40; 70:30; 80:20; 90:10, then mixed with plain base of 25:75. The product analysis using Focus Group Discussion by selected panelists. Friedman and Nemenyi tests, Principal Component Analysis, and Preferences Mapping from XLSTAT 2019 were used for data analysis. The results showed that the most preferred by panelists was the cold canistel coffee of 70:30. It has dominant sensory of caramelly aroma and taste, green aroma, creamy taste and sweet taste. Overall, the consumers have high preference to the sensory attribute of caramelly aroma, caramelly taste and creamy taste.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69263137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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