Coffee Science

URI permanente desta seção${dspace.url}/handle/123456789/3355

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2023 - 20242

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Autor: search.filters.author.Latief, Madyawati

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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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    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.