Coffee Science_v.19, 2024

URI permanente para esta coleção${dspace.url}/handle/123456789/14639

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    Changes in the Chemical Compound and Sensory Profiles of Liberica Fermentation (Coffea liberica) with Cellulolytic Bacteria Alcaligenes sp and Exiguobacterium indicum
    (Editora UFLA, 2024-11-14) Tarigan, Indra Lasmana; Adriliana, Zairaini; Putri, Alya Adiningtyas; Febrianto, Noor Ariefandie; Latief, Madyawati; Sutrisno
    Jambi Province, particularly in Tanjung Jabung Barat Regency, Indonesia, is a crucial producer of Liberica coffee known as Liberika Tungkal Komposit (Libtukom). This variety of Liberica coffee (Coffea liberica) thrives in lowland regions, particularly peatlands. It grows best in slightly acidic soil with a pH between 6.0 and 6.5, which helps the plant absorb nutrients and resist pests more effectively. A significant post-harvest method to improve the quality and yield of Liberica coffee involves fermentation using cellulolytic bacteria, Alcaligenes sp. And Exiguobacterium indicum, found in civet digestive tracts. Fermentation enhances the coffe’s flavor, aroma, and quality, mimicking that of civet coffee. The primary objective of this study was to refine the sensory characteristics of Liberica coffee, improve its proximate composition, preserve its bioactive compounds, and boost its antioxidant properties. The fermentation was conducted over 24 hours and 48 hours periods, with roasting temperatures set at light (170 ºC), medium (190 ºC), and dark (210 ºC). The process began with the preparation of bacterial inoculum, followed by fermentation, roasting, and grinding. Sensory evaluation, proximate analysis, and chemical profiling (via FTIR, LC-MS, antioxidant activity, and total phenolic content) were then performed. The findings revealed that fermented Liberica coffee exhibited improved sensory attributes, achieving specialty-grade status at medium roasting temperatures. There was a decrease in moisture and ash content, an increase in fat content, and a reduction in carbohydrate and protein levels. The FTIR analysis showed the preservation of existing compounds, while LC-MS identified bioactive components based on their retention times and molecular weights. Additionally, the fermented coffee demonstrated increased antioxidant activity and total phenolic content compared to non-fermented samples. This study highlights the potential of fermentation technology to enhance the quality and health benefits of Liberica coffee significantly.
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    Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea
    (Universidade Federal de Lavras, 2024-06-17) Parwiyanti; Nurrocmah, Siti Iliyo; Malahayati, Nura
    Dried coffee peel or cascara as coffee waste is a potential ingredient that still contains phytochemical substances such as polyphenol and clorogenic acid. Cascara can be used in making kombucha. Kombucha is a functional drink made of fermenting tea and sugar with using symbiotic culture of bacteria and yeast (SCOBY) as starter. The addition of cascara and combination with green tea could potentially improve nutritional values on kombucha. This study aimed to evaluate the chemical and microbiological characteristics of kombucha made from robusta cascara and green tea. This study used Completely Randomized Design with one treatment factor namely combination of robusta cascara and green tea (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%). The treatment repeated three times. The parameters observed were total polyphenol content, total titrated acid, total dissolved solid, pH, and total lactic acid bacteria. The result showed that combination of robusta cascara and green tea had significant effects on all parameters. The increased of green tea proportion in treatments could increase content of total titrated acid from 0.0032% (kombucha with 100% robusta cascara) to 0.0048% (kombucha with 100% green tea) whereas total dissolved solid from 0.0667% Brix to 9.1333% Brix and pH values from 3.6000 to 3.4667 slightly decreased in ombucha.The higher polyphenol content in the raw material the higher total polyphenol obtained in kombucha reflected on 100% green tea kombucha with 0.2245 mg GAE/mL. Total lactic acid bacteria of kombucha obtained at 3.3760 log CFU/mL to 4.3917 log CFU/mL.