Navegando por Autor "Sulaiman, Ismail"

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Improving the quality of kombucha cascara with different varieties and fermentation time in diverse arabica coffee (Coffea arabica L) cultivars
(Universidade Federal de Lavras, 2023-01-12) Rohaya, Syarifah; Multahadi; Sulaiman, Ismail
One of the innovations of cascara is the kombucha cascara which is made from the fermented coffee fruit skin, which is fermented with a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). The cascara used in this study was cascara from the Timtim, Borbor, and Ateng super coffee varieties. This study aims to determine the effect of different varieties of arabica coffee and fermentation time on the quality of kombucha cascara. This study used a factorial randomized block design method consisting of two factors. The first factor is cascara from coffee varieties consisting of three levels (Timtim, Borbor, Ateng super). The second factor is the length of fermentation, consisting of three levels (4, 8, and 12 days). Parameters analyzed were antioxidant activity, total phenol, tannin content, pH, and total microbe. The results showed that cascara from coffee varieties significantly affected antioxidant activity, and pH. Fermentation time significantly affects antioxidant activity, total phenol, tannin content, pH, and total microbial. The best treatment was obtained in the cascara treatment of the Ateng super coffee variety and the fermentation time was 12 days with the following characteristics; antioxidant activity 45.74%, total phenol 132,59 mg/L, tannin content 0.46%, pH value 2.69, and total microbes 4.99x104 CFU/ml.
Roasting variations and brewing methods in the preparation of clear Coffee Beverages from Gayo Arabica Coffee
(Universidade Federal de Lavras, 2024-07-29) Sulaiman, Ismail; Marsyanda; Erika, Cut
Coffee drinks are trendy drinks around the world, and they usually contain caffeine. However, this research focuses on creating a coffee drink that does not contain caffeine so that those who cannot consume it can enjoy it. The resulting coffee drink is a colorless coffee drink. The coffee production process initially produces a black-colored drink, but it can turn it into a clear-colored drink through distillation and chemical methods. This research aims to study the process of making clear coffee by varying roasting and brewing levels with various variations to obtain clear-colored coffee and low caffeine levels. Preparation of clear coffee drinks is done by brewing espresso and Tobruk, which is then analyzed for pH, caffeine, and color tests on the results of the clear coffee drink. Based on the ranking test on each parameter tested on clear coffee drinks, the best treatment is using the distillation method, espresso brewing, and medium roasting level. The analysis results of this selected formulation produced a transparent beverage color (clear), pH 3.5, and caffeine levels of 4.639 mg/mL.
The influence of temperature and duration of brewing on the sensorial value of Gayo Arabica wine coffee, a comparison of hedonic and cupping test methods
(Universidade Federal de Lavras, 2023-01-27) Sulaiman, Ismail; Irfan; Syahputra, Rudi
Wine coffee has a different taste from normal coffee drinks due to the fermentation process. In this study, various levels of temperatures and durations of brewing with French press method were conducted and the resulted Gayo Arabica wine coffee drink was analyzed with the hedonic and cupping tests. Compared to the hedonic test, the cupping test can detect more accurately the effect of brewing temperature and duration on the organoleptic quality attributes of wine coffee. Based on the hedonic test carried out by semi-trained panelists, the only color attribute was statistically affected by the treatment. While based on the cupping test carried out by trained panelists of the Gayo cupper team, there are several attributes which statistically influenced by the treatment: flavor, aftertaste, overall and final score. In general, both panelist groups prefer wine coffee drinks produced by a brewing temperature of 80-90 0C. This coffee has at least winey, tarty, short notes.