Coffee Science

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Assunto: search.filters.subject.Resíduos e subprodutos do café

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Agora exibindo 1 - 10 de 23
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    Physicochemical characterization of coffee parchment of species Coffea arabica variety Castillo®
    (Universidade Federal de Lavras, 2024-07-03) Campuzano, Francisco; Escobar, Diana Marcela; L., Ana María Torres
    Coffee parchment is one of the most abundant wastes from coffee processing in Colombia, representing 5.8% of dry weight of the berry. This waste has been scarcely characterized, then this work is a complete physicochemical characterization of coffee parchment of the species Coffea arabica variety Castillo®. The coffee parchment composition was studied, determining the fractions of cellulose (49 %), hemicellulose (21 %), lignin (28 %), and inorganics (3 %) presented. Also, FTIR analysis was made to explore the different functional groups of the constituent molecules and confirm their presence, likewise the thermal profile was determined to confirm the composition and explore the thermal stability of this waste. Crystallinity was determined by the Segal method using XRD. A morphological analysis by SEM and a granulometric analysis of this raw material is also presented. All these analyses are important for proposing alternative uses of coffee parchment, such as obtaining cellulose.
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    System dynamic model of green supply chain management robusta coffee Argopuro in Indonesia: A case study
    (Universidade Federal de Lavras, 2024-06-19) Purnomo, Bambang Herry; Ni’maturrakhmat, Viko Nurluthfiyadi; Wibowo, Yuli
    Small-scale Argopuro Robusta coffee agroindustry has the potential to harm the environment in every supply chain activity. Even though the waste processing process has been carried out, this is still not enough to reduce the environmental impact. Performance measurement of Green Supply Chain Management (GSCM) in the business is complex because it considers environmental indicators and operational business as a whole. GSCM performance is also dynamic because the behavior of the supply chain system often changes over time. Therefore, it is necessary to develop a performance diagnosis model that has complex and dynamic characteristics through a system dynamic model. This research aims to diagnose and improve the GSCM performance index for currently and future using a system dynamic model. The scope of the model starts from harvesting coffee cherries to selling processed products. Research result shows that there are 13 performance indicators. The indicator values are then determined using the system dynamic model to obtain an index value of GSCM. The simulation results show that in 2023, the GSCM performance value will be 35.40, which is included in the good enough status, and 2035 the performance value increase by 54.8. To improve its performance, an optimistic scenario is used. This scenario is built by providing intervention to increase the percentage of waste processing by 90% for solid waste and 70% for liquid waste. Increase the number of pickup trucks by 4 units and reduce the motorcycle by 45 units to be more optimal and reduce the amount of emissions produced. The simulation results show that with that scenario the GSCM performance index was successfully increased to 68.2 (good status) in 2035.
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    Converting Arabica Coffee Parchment into value added products: Technical and Economic Assessment
    (Universidade Federal de Lavras, 2024-07-29) Setiawan, Adi; Sitepu, Billy B.; Muhammad; Anshar, Khairul; Riskina, Shafira; Nurjannah, Siti; Hakim, Lukman
    The 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.
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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.
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    Production of high dietary fiber and antioxidant activity bread from coffee parchment skin flour
    (Universidade Federal de Lavras, 2023-11-10) Rizkaprilisa, Windy; Hapsari, Martina Widhi; Paramastuti, Ratih; Santosa, Kresna Mulya
    Parchment has a higher food fiber and antioxidant activity than coffee by-products. The increased food fiber and antioxidant parchment can be used to produce food products with nutritional value. One of the popular foods that be the most frequent choice is bread because it can provide a feeling of fullness compared to other snacks. However, bread can increase blood sugar levels and cause obesity because bread has a low dietary fiber content. Therefore, the high content of dietary fiber and antioxidants from parchment could potentially add to the nutritional value of bread, such as dietary fiber and antioxidants. In this study, we modify bread with high food fiber and antioxidant activity by adding parchment flour. Several analyses were conducted, including sensory properties, dietary fiber, antioxidant activity, and physical and chemical properties. The addition of parchment can increase dietary fiber and antioxidants in bread formulation. Parchment makes the bread dough darker and enhances the reddish color of the bread. Based on sensory evaluation, the panelists most liked the bread formulation with the addition of 2.5% parchment flour (P2). It has 6.01% dietary fiber content and 22.51% antioxidant activity. Adding 2.5% parchment flour can increase the carbohydrate content of the bread. Besides giving a feeling of fullness, this bread can also be a functional food that can reduce obesity and prevent disease. Parchment flour can add to the nutritional value of bread compared to other bread that does not use parchment flour.
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    Antimicrobial activity of toothpaste containing coffee pulp and silver skin and its effect on tooth hardness and roughness
    (Universidade Federal de Lavras, 2023-09-26) Dewanti, I Dewa Ayu Ratna; Indahyani, Didin Erma; Yani, Ristya Widi Endah
    Coffee Pulp and silver skin contain compounds that alleged as anti-microbials, so they might be used as toothpaste. We made toothpaste from ethanol extract of Caffea robusta pulp and silver skin, then concentration were adjusted to 20; 30; 40 and 50%. Furthermore, they were tested for antibacterial activity against Staphylococcus aureus, Streptococcus sanguis and Candida albicans and its effect on tooth hardness and surface roughness. Antibacterial test used paper disc diffusion method, the parameter was the diameter of inhibition zone. Analysis of tooth hardness and surface roughness were conducted on extracted tooth (maxillary first premolars) after being brushing, using Rockwell Hardness Testing Machine (Mitutoyo, Brazil) and Surface Roughness Tester (Roughness Tester TR 220, Dongguan, China), respectively. Data were analyzed using ANOVA and LSD. Results showed that toothpaste containing coffee pulp and silver skin, both have demonstrated strong antibacterial activity against S. mutans, S. aureus, S. sanguis and C. albicans. There was no effect of the application of its toothpaste on tooth hardness and surface roughness. Conclusion, Toothpaste containing pulp and silver skin of Caffea robusta has strong inhibition against S. aureus, S. sanguis, C. albicans and does not affect the roughness and hardness of the tooth surface in vitro. So, pulp and silver skin of Caffea robusta can used as ingredient of toothpaste, either alone or in combination with two.
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    Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality in Alto Inambari, Peru
    (Universidade Federal de Lavras, 2023-07-17) Antezana, Ricardo Nahuel Valenzuela; Luna-Mercado, Genny Isabel
    Coffee cultivation is an important economic activity, produced mainly by small producers, being a major exportation product in Peru. Among the coffee varieties grown in the Puno region, the Catimor variety predominates, mainly because of its resistance to yellow rust and productivity. Was investigated the effect on the physical and sensory quality of four coffee processing methods (washed, honey, natural, anaerobic) and a control sample. Samples of three kilograms of Catimor coffee were harvested for each benefit method, then the Specialty Coffee Association (SCA) methodology was applied to evaluate the physical and sensory quality, and the results were analyzed with analysis of variance and Tukey's multiple comparison. The results showed that yield, the main attribute of physical quality, grouped the treatments into two different groups: (1) control 71.17%, washed 75.83%, honey 75.24% and (2) natural 44.45%, anaerobic 45.70%; regarding to the sensory quality, of the sensory attributes only fragrance and body are significantly different, the total cup score was: 82.50 (control), 84.00 (washed), 82.88 (honey), 85.75 (natural) and 87.38 (anaerobic). There is a significant difference between the treatments, despite of the lower yields of the natural and anaerobic benefits, these benefit methods significantly improve sensory quality and therefore profitability. The study gives reference to the coffee producer on the processing method to be used to generate greater profits, and the organic and volatile components related to the benefit methods should be studied.
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    Use of by-products generated in the processing of coffee berries: A review
    (Universidade Federal de Lavras, 2023-07-17) Foresti Junior, Marcelo Paiva; Siqueira, Juliano Curi de; Souza, Aline dos Reis; Matos, Mateus Pimentel de; Fia, Ronaldo
    Coffee production plays an essential role in the Brazilian economy, and a large production centre is located in Minas Gerais. In recent years, there has been an increase in coffee cultivation, consequently generating coffee wastewater (CW) and solid waste (skin, pulp, parchment, and dregs) during the processing stage. Thus, the present review study seeks to characterize these by-products from the coffee production chain and present their possible applications in agribusiness and other sectors towards a circular economy, mainly related to reuse as fertilizer or energy and biomaterial recovery. CW treatment is complex given the high concentrations of organic matter, phenols, and nutrients, especially potassium. Still, its use as a liquid fertilizer is highly recommended as it can increase crop yield. In this regard, CW should be applied to soil according to nutritional criteria, with potassium as the reference chemical element. The wastewater production and its potential for soil contamination can be reduced by applying biological, physical, or chemical treatment along with recirculation routes during the washing/peeling/pulping of coffee berries. Moreover, the solid waste from coffee production can be used for energy generation, wastewater treatment (as an organic filter material or biochar), and as organic fertilizer (in natura or composted).
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    Qualities of arabica and robusta cascara kombucha with different concentrations of starter
    (Universidade Federal de Lavras, 2022-12-29) Anjliany, Meysin; Syafutri, Merynda Indriyani; Widowati, Tri Wardani
    Coffee waste consisted of coffee peel (45%), mucilage (10%) and seed peel (5%). Generally, coffee peel is used in the manufacture of fertilizers. Coffee peel waste is a potential material that can be the producer of caffeine, polyphenol, bioethanol, antioxidantand antimicrobial. Coffee peel has many benefits including ward off free radicals, protect the stomach and give a firming effect on skin. This research aimed to create functional drink with high antioxidant activity by optimizing arabica and robusta coffee peel waste. This research used Completely Randomized Factorial Design with two treatment factors namely type of cascara (arabica and robusta) and starter concentration variation (5%, 10% and 15%). The treatment repeated three times. The parameters observed were total polyphenol, total titrated acid, total dissolved solid, pH and total mesophilic aerobic bacteria. The results showed that coffee peel type, starter concentration variation and the interaction between two factors had significant effects on total titrated acid and total dissolved solid cascara kombucha. Cascara kombucha with robusta coffee peel and starter concentration at 10% was chosen as the best treatment with total phenol 93.18 μg/ mL, TTA 0.82%, TDS 3.80°Brix, pH 4.21, and TMAB 7,7 log CFU/mL.
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    Implementation of green supply chain management for sustainable agroindustry in coffee processing unit, a case of Indonesia
    (Universidade Federal de Lavras, 2023-01-09) Suryaningrat, Ida Bagus; Novita, Elida
    Waste management, ecological impact, emission, and water and energy usage were common problems in coffee processing. Green cultivation, green processing or manufacturing, and green distribution as a part of green supply chain management (GSCM) which focuses on the environmental aspects, have a strong role to overcome these common problems. The purpose of this research was to study the smallholder coffee processing unit from the green concept approach in supply chain activities. The field survey, direct visit, and in-depth discussion with key persons were used in this study to reach accurate data. Farming activities, processing, and distribution aspects were also evaluated in detail as part of GSCM. The techno-ecological aspect was assessed in this study using certain criteria to determine the potential of GSCM implementation in the study area. The result of the research area found that minimizing water and optimization of processing waste have been implemented to support green processing indicators. Reducing emissions during distribution has a high potential as an effort to reach the green distribution concept. A high score of techno-ecological feasibility analysis shows that the GSCM concept has a strong potential to be implemented in this research area. Improvement activities were strongly required to support the implementation of the GSCM concept to support this small coffee processing unit.