Navegando por Autor "Sutrisno"

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Initial roasting temperature effect on thermal behaviour and characteristic of liberica coffee
(Editora UFLA, 2019-10) Heriyanti; Panggabean, Yulia; Pangestu, Enggar Tyas; Asyhar, Rayandra; Sutrisno
The roasting process has brought about some changes in transition phases, in chemical characteristics, and microstructures of minerals in the Liberica coffee beans. Two initial roasting temperature variations were carried out to study the thermal behavior and characteristic of Liberica coffee, namely 200 °C and 230 °C. The thermal behaviour of phase changes of the Liberica green and ground coffee after the roasting process has been identified by using Differential Scanning Calorimeter (DSC). Chemical functional groups and molecular structures have been well-analyzed by using Fourier-Transform Infrared Spectroscopy (FTIR), Liquid Chromatography-Mass Spectrometry (LC-MS), Scanning Electron Microscope with Energy Dispersive X-Ray Spectroscopy (SEM/EDX) and X-Ray Powder Diffractions (XRD) for the green and roasted Liberica coffee. The DSC spectra indicated a high decomposition process that occurred during thermal treatment with crystallization and melting temperature around 120 °C and 325 °C for both roasting initial temperature variations, respectively. The FTIR and LC-MS are able to identify the chemical change in both the green and the roasted coffee. The dominant compounds found in the roasted Liberica coffee are caffeine, trigonelline, nicotinic acid, and dehydrocafestol. The XRD spectrum indicates that there is an amorphous phase for the green coffee and a sucrose crystal phase for the roasted coffee within the activity in 2θ = 20.3° and 21.1°.
Liberica coffee enriched with Cinnamon (Cinnamomum verum): synergetic study of sensory, antioxidant activity, and chemical components
(Universidade Federal de Lavras, 2023-11-15) Tarigan, Indra Lasmana; Munawaroh, Siti; Sutrisno; Yusnaidar; Latief, Madyawati
Innovations in adding spices to coffee are developing and many are being carried out to obtain new aromas and tastes as well as to enrich the properties of coffee so that it becomes a functional drink for the body. One type of spice that has health effects or values is cinnamon. Liberica coffee with cinnamon flavor can be an alternative to coffee-based products with the addition of spices that still maintain the distinctive taste and aroma of coffee. This study aims to studi how effect of liberica coffee combined cinnamon in coffee sensory, chemical compound profiles, and antioxidant activity. The analysis included phenolic content, flavonoid content, antioxidant test, caffeine content, chlorogenic acid content, chemical compound analysis, moisture content, ash content, fat content, protein content, and carbohydrate content. Data were analyzed statistically using one-way analysis of variance (One-way ANOVA) with a 95% confidence level, and to see significant differences between treatments, Duncan’s advanced test was used. The results showed that the Liberica coffee herbal combination with cinnamon can increase the final score of the Liberica coffee sensory profile from 77.7 to 81.2 - 84.2. The best ratio of Liberian coffee: cinnamon combination (99:1) with a total score of 8.42 ± 0.085. The addition of Cinnamon increased the total phenolic, flavonoid, and antioxidant activity of Liberica coffee. Apart from that, it adds bioactive compounds to Liberian coffee.