Coffee Science
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Resultados da Pesquisa
Item Potential inhibitory action of cafestol on apoptosis proteins: An in-silico study(Editora UFLA, 2025-02-04) Rendón-Rodríguez, Juan José; Lopera-Rodríguez, Jorge Alejandro; Sanabria-Chanaga, Elkin; Röthlisberger, SarahCoffee has been found to reduce cell proliferation and induce apoptosis, which is significant in terms of protecting against cancer. However, the molecular mechanism of this effect is yet to be fully elucidated. The aim of this study was to evaluate the affinity between 12 key proteins involved in apoptosis and four of the main compounds derived from coffee: caffeine, cafestol, caffeic acid, and chlorogenic acid, in order to contribute to the understanding of the effect of coffee on apoptosis. Molecular docking was performed between proteins and ligands using Autodock Tools in Autodock Vina. The best protein-ligand complexes were then submitted to molecular dynamics (MD) simulations in GROMACS 2018.2. The best interactions in molecular docking analysis were Bcl-2 with cafestol, Bcl2l1 with cafestol, and Bax with cafestol. MD simulations show that cafestol binds more strongly within the binding pockets of Bcl-2 and Bax, while the Bcl2l1-cafestol complex is not very stable. These results imply that cafestol competes for binding with Bcl-2 and Bax. Binding of cafestol could inhibit the anti-apoptotic activity of Bcl-2 and promote the pro-apoptotic activity of Bax, thus favoring apoptosis. This is especially relevant in the context of cancer cells, where the expression of Bcl-2 can be increased. We propose a model in which the binding of cafestol with Bcl-2 favors a pro-apoptotic effect, and as such is worth further scrutiny as an anticancer strategy.Item System Dynamic Model of Production Control in Indonesia’s Robusta Coffee Downstream Agroindustry (A case study)(Editora UFLA, 2025-05-19) Herry Purnomo, Bambang; Novita, Elida; Setiawati, Anis; Wahono, Puji; Pradana, Hendra Andiananta; Kurnianto, Mokhamad Fatoni; Pramulya, Rahmat; Rahmah, Devi Maulida; Sutrisno, Adi; Amiluddin, AfifThe small-scale downstream agroindustry of Argopuro robusta coffee often faces problems related to suboptimal production management. The Kahyangan Robusta Coffee Processing Unit (called UPH) produces roasted and ground coffee and has the same problem, often being unable to meet market demand, having excess product and raw material inventory, and quite high production costs. The purpose of this study is to design a system dynamic model for production control that can guarantee the fulfillment of market demand for roasted and ground coffee, reduce excess inventory, and lower production costs. The research results show that until 2025, UPH is still unable to meet market demand (stockout occurs) of 66,25 kg (roasted coffee) and 57,04 kg (ground coffee), product stock volume of 24,6 tons, and total production costs of Rp. 1,34 billion. A policy scenario was developed to handle this unsatisfactory situation by regulating the production rate of roasted and ground coffee through variable settings for the amount of downstream product safety stock, ‘inventory adjustment time’, and ‘time to update demand’. The results of the model simulation show that monthly demand has been met without stockouts. There were savings in production costs of up to 14% and stock reductions for raw materials of 42%, roasted coffee of 14%, and ground coffee of 27,36%. The model has proven to be useful for inventory optimization and cost management. UPH can follow up by controlling the production rate according to the level of downstream product stock so that it can increase its competitiveness.Item Enzymes activity as potential molecular markers for drying tolerance and quality in Coffea arabica seeds(Editora UFLA, 2024-09-19) Freitas, Aline Silva; Pinho, Édila Vilela de Resende Von Pinho; Santos, Heloisa Oliveira dos; Pereira, Elise de Matos; Pereira, Wilson Vicente SouzaAntioxidant enzyme expression plays a vital role in the stress response in plants. This study evaluated the physiological quality and antioxidant enzyme expression of coffee seeds and plants subjected to drying. Coffee seeds were conventionally dried to 40% and 10% water content, representing nonstressed and stressed conditions, respectively. The tests included germination, accelerated aging, and emergence. The expression of enzymes (SOD, CAT, POX, APX, and 1-cys-prx), together with lipid peroxidation, was analysed. The results showed no significant differences in the physiological test results, except for germination in stressed seeds. We found differences in antioxidant system enzymes according to the condition applied to the seeds; however, only for peroxidase, lipid peroxidation, and 1-cys-prx were the observed patterns more strongly correlated with seed germination. Nevertheless, only lipid peroxidation and 1-cys-prx were more strongly correlated with germination, indicating its potential as a marker for coffee seed quality.Item Risk identification of supply chain system in coffee processor: A case of Indonesia(Editora UFLA, 2024-11-26) Suryaningrat, Ida Bagus; Hapsari, Shinta Syafrina EndahCoffee is one of Indonesia's top agricultural products, earning US$815,933,000 on an export basis, with 8.93% (64,804 tons) of the production coming from East Java (Indonesian Central Bureau of Statistics, 2019). Coffee processors face many uncertain conditions in the supply chain, which are commonly referred to as risks. Risk management is important in any business process to optimize, monitor, evaluate and maintain the continuity of business strategy and resources. This research aims to analyze and mitigate risks in the coffee processor's supply chain system. Risk identification and analysis, aggregate risk potential (ARP) score, risk evaluation and treatment, and effective to difficulty (ETD) score were implemented in this study. This study found that the risk drivers have the most significant relationship with the 28 listed risk events. On the other hand, 10 mitigation strategies have a strong relationship with these risk agents and have high effectiveness and lower difficulty.Item Global competitiveness of coffee products: A comparative study of Indonesia and Vietnam(Editora UFLA, 2024-09-19) Suryana, Anggita Tresliyana; Saleh, Yopi; Dewi, Triana Gita; Rahayu, Heni Sulistyawati PurwaningThe competition and performance gap between Indonesia and Vietnam coffee underscore the importance of Indonesia assessing its global competitiveness against Vietnam. The study aims to analyze the competitiveness of Indonesian and Vietnamese coffee in international trade, focusing on green beans, roasted coffee, and instant coffee as the primary products of the coffee industry. Assessing export performance necessitates comparative analysis with competitor countries like Vietnam. The data comprises export statistics of both robusta and arabica coffee from Indonesia and Vietnam obtained from the UN Commodity Trade database, covering 2004 to 2021. The Revealed Comparative Advantage (RCA) and Revealed Symmetric Comparative Advantage (RSCA) methods were used to analyze Indonesia’s and Vietnam’s coffee competitiveness. The study analyzed the Trade Balance Index (TBI) to measure the trade balance of export commodities. The study result stated that Indonesia’s competitiveness in green bean coffee is lower than Vietnam’s. Vietnam surpasses Indonesia in the instant coffee market after facing reduced competitiveness from Indonesia between 2014 and 2020. Regarding roasted coffee exports, the two countries do not have a comparative advantage in international trade. In comparing TBI results, it is evident that green beans and instant coffee products from Vietnam and Indonesia possess a comparative advantage for export, with an average TBI of 0.97, 0.63, 0,91, and 0.52, respectively. Moreover, although roasted coffee in both countries lacks a comparative advantage, it still focuses on exports. To improve the competitiveness of Indonesian coffee, it is necessary to implement good agricultural practices to ensure consistency and quality, and government policies and regulations are vital to incentivize investment and innovation in upstream coffee processing, thereby fostering a solid industry.Item Converting Arabica Coffee Parchment into value added products: Technical and Economic Assessment(Editora UFLA, 2024-07-29) Setiawan, Adi; Sitepu, Billy B.; Muhammad; Anshar, Khairul; Riskina, Shafira; Nurjannah, Siti; Hakim, LukmanThe coffee processing industry is experiencing a continuous rise in residues due to increased coffee-cherry production. However, the utilization of coffee parchment, which contains toxic compounds, remains limited and requires further investigation. This study aims to convert coffee parchment into biochar for potential use as a raw material for porous carbon material. The research was conducted using a purpose-built pilot-scale reactor. The goal was to address challenges related to operational cost, simplicity in operation, and maintenance, utilizing the Net Present Value (NPV) approach. Results indicated that coffee parchment comprised 34.5% biochar, 42.15% bio-oil, and balanced un-condensable-gas. Additionally, biochar products consisted of 42.02% fixed carbon and 38.63% volatile matter. The pyrolysis equipment designed for coffee parchment showcased economic viability, considering optimized annual operating days and scalability for production.Item 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, CutCoffee 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.Item Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process(Universidade Federal de Lavras, 2023-07-18) Jitjaroen, Wanphen; Kongngoen, Rungtiwa; Panjai, LachineeThe goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature. Five different variations of SCM processes were investigated: pulped natural process (control); at 15 oC for 10 days (SCM-15); at 20 oC for 10 days (SCM-20); with 0.01 g.L-1 pectinases A (polygalacturonase, pectin esterase and pectin lyase) at 20 oC for 5 days (SCM-PA); and with 0.03 g.L-1 pectinases B (polygalacturonase, pectin esterase, pectin lyase and ß-glucanase) at 20 oC for 5 days (SCM-PB). The chemical composition of intact mucilage and green bean coffee were analyzed. The environments created by using SCM fermentation process at 20 oC combined with pectinase A and pectinase B produced green bean coffee with higher content of acidity and reducing sugar. The volatile compounds of roasted coffee were examined by Gas Chromatography-Mass Spectrometry (GC-MS). Fifty-one volatile compounds belonging to 12 chemical classes were identified. The different total peak area, indicates that most volatile compounds, increases during SCM, and SCM process combined with enzymatic method. The Specialty Coffee Association of America; SCAA sensory analysis was performed by trained specialty coffee judges. The final product of coffee beans, which has been treated with SCM process at 15 and 20 oC have obtained the highest score in fragrance, flavor, aftertaste, body, balance and overall impression. While the enzyme treatment has attained the highest scores in acidity. This study demonstrates that the proposed process may be useful for the improvement of the cup quality.Item Characterization of active-aroma wheel in contemporary coffee processes via gas chromatography–olfactometry, and sensory perspective(Universidade Federal de Lavras, 2023-04-28) Jitjaroen, Wanphen; Chaisri, Daorung; Panjai, LachineeThis research is to study the difference in chemical changes during fermentation, between the new fermentation processes. Aroma descriptors and sensorial assessments can be effectively used to tailor made fermentation processes. Coffee cherries (Coffea arabica L. var. Catimor) were treated with three different processes as followed: 1) Dry process (control), 2) Semi-carbonic maceration process (SCM): Carbon dioxide gas was injected to replace oxygen, and 3) Yeast process: coffee cherries were fermented by commercial yeast strain Saccharomyces cerevisiae var cerevisiae. SCM and Yeast processes were both incubated at 17±1oC until mucilage of pulped coffee and pectin layer reached to 4.2-4.3 of pH value. Low air temperatures (20-33 oC), low relative humidity (25-60%) to dry coffee samples to the desired 12.5% moisture content was used. The chemical component of the intact mucilage during fermentation was analyzed. The active-aroma attributes of roasted coffee were qualified and intensified by gas chromatography–olfactometry, categorized as followed: Enzymatic, Sugar browning, Dry distillation and Aromatic, and translated into an active-aroma wheel. The quality cup scores were evaluated by certified Q arabica graders, according to the standard of the Specialty Coffee Association. Results shows that, when compared to Control, SCM and Yeast process had a greater potential when it comes to increasing active-aroma attributes (twenty, twenty-nine, and twenty-two active-aroma attributes respectively). The fermentation process of SCM and Yeast process changes the post fermentation chemical composition of coffee cherry, a decrease in pH value, and an increase in acidity and ethanol. Both processes resulted in an improvement in aromatic attributes of roasted coffee, in both types and intensities. In line with the cup quality’s final scores of 81.50, and 82.83 (specialty coffee), respectively, both processes scored higher than the Dry process (79.42 cup score), with coffee from Yeast process scoring the highest in significant difference.Item Evaluation of the behavior of coffee stored in cooled and natural environments(Universidade Federal de Lavras, 2023-01-11) Andrade, Ednilton Tavares de; Rezende, Renan Pereira; Borém, Flávio Meira; Rosa, Sttela Dellyzete Veiga Franco da; Rios, Paula de Almeida; Oliveira, Filipe da Silva deThe market value of coffee is strongly influenced by loss of quality, which makes storage one of the main steps in the entire production chain. The finite element method (FEM) and computational fluid dynamics (CFD) are numerical and computational techniques that facilitate the simulation of agricultural product storage systems. Computational modeling satisfactorily represents real experimentation, simplifies decision-making, and reduces costs. This study aimed to analyze mocha coffee storage for 6 months in a cooled environment with temperatures between 15 and 18 °C and in a natural environment. The water content, bulk density, specific heat, thermal conductivity, and thermal diffusivity were determined and colorimetry and sensory analysis were applied to compare initial and final samples of the product after storage. It was found that the water content and specific heat were the only properties that presented significant changes. Through sensory analysis, it was observed that the quality of the coffee was the same for both systems. A computational model was developed to simulate the heat transfer process during storage. The comparison of the simulation results with the experimental results for the temperature distribution in the grain mass showed overall mean relative errors of 2.34% for the natural environment and 5.74% for the cooled environment.