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Journal : International Journal on Food, Agriculture and Natural Resources (IJFANRES)

Characterization of Robusta Coffee Powder with Addition of Palm Sugar and Vanilla Powder to Improve The Quality of Robusta Coffee (Coffea canephora Pierre) Herliani, Canserlita Puteri; Savitri, Dyah Ayu; Suud, Hasbi Mubarak; Rosyady, Muhammad Ghufron
International Journal on Food, Agriculture and Natural Resources Vol 5, No 3 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i3.382

Abstract

Bondowoso Robusta Coffee is a type of Robusta coffee that has a distinctive taste and high quality. The distinctive taste and high quality are obtained from the results of harvest management and post-harvest processing in accordance with Standard Operating Procedures (SOP). This research will be carried out by testing the characteristics of Robusta ground coffee with a mixture of palm sugar and vanilla flavoring to improve the quality of Robusta ground coffee. This was done by knowing the physicochemical and organoleptic properties of the mixed Robusta ground coffee. The aim of this research is to determine the interaction between roasting level and the composition of palm sugar and vanilla powder on the physiochemical and organoleptic properties of 3 in 1 Robusta Coffee. This research uses an experimental plan arranged factorially with the basic pattern of a Completely Randomized Design (CRD) with 4 replications. This design has two factors, the first factor is the roasting level and the second is the mixture composition. The results of this research show (1) The interaction of Roasting Level and Mixture (palm sugar and vanilla powder) has no significant effect on all observed variables such as water content, Brix content, pH value, and powder bulk density. (2) The effect of the main level of roasting has a very significant effect on the observed variables of rainfall density and an insignificant effect on the variables of air content, Brix content and pH value. (3) The effect of the main mixture has a very significant effect on the observed variables of air content, Brix content and powder bulk density and has no significant effect on the variable pH value.
Quality Analysis of Natural Processed Coffee Using Different Roasting Levels Apriliyani, Mulia Dwi Nur; Savitri, Dyah Ayu; Suud, Hasbi Mubarak; Wulanjari, Distiana
International Journal on Food, Agriculture and Natural Resources Vol 5, No 4 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i4.399

Abstract

Coffee is one of the leading plantation commodities in Indonesia. High-quality coffee has a higher price than low-quality coffee. The quality of coffee is determined by the method of selecting planting materials, handling during harvest, and processing. Coffee that is processed naturally, will be dried in the form of fruit/cherry so that coffee will decrease in quality. The quality of coffee beans can be improved if the roasting process is carried out using the right roasting temperature and time. With a variety of treatments in post-harvest processing methods and roasting levels will produce different coffee quality so that appropriate treatment is needed to determine the final result of coffee with the best quality. This study used the Complete Randomized Design (CRD) method with 2 factors, namely differences in coffee types (robusta coffee and arabica coffee) and roasting levels (light roast, medium roast, and dark roast). The research variables observed were seed weight, camba density, water content, and caffeine content. The data obtained will be analyzed using analysis of variance. If there is a significant difference between treatments, then further tests will be carried out using the Duncan Multiple Range Test (DMRT) at the 5% failure level.
Identification of Kinship and Characterization of Yellow Bean Local Robusta Coffee Subroto, Gatot; Avivi, Sholeh; Kusbianto, Dwi Erwin; Suud, Hasbi Mubarak; Savitri, Dyah Ayu
International Journal on Food, Agriculture and Natural Resources Vol 5, No 4 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i4.416

Abstract

— Curahpoh Village, Bondowoso Regency, has the potential to become a center for producing Robusta coffee. The uniqueness is found in several Robusta coffee outliers which produce yellow fruit resembling yellow cattura and yellow bourbon which are only found in Arabica species. A new clone of “yellow robusta coffee” found in Curahpoh Village needs to be characterized and identified for its kinship with existing robusta coffees on the market. It is hoped that the results of this study will become the basis for claims for the first superior new yellow coffee clone in Robusta coffee. This study used several morphological, physiological parameters to characterize these superior clones and identification of kinship with several other Robusta clones using RAPD (Random Amplified Polymorphic DNA). Other robusta clones as a comparison were imported from several community plantations or state-owned enterprises in Bondowoso district and its surroundings. The interim results in this study were that Robusta coffee in Curahpoh village was morphologically identical to BP 44, BP 42, BP 534 and BP358. This hypothesis is supported by the appearance of the leaves which are known to have waves that are quite strong compared to other coffee varieties collected in the trial greenhouse. Morphologically, Robusta coffee in Curahpoh village has similarities/identical with BP 44, BP 42, BP 534 and BP358 on the parameters of leaf number, leaf shape, leaf morphology and fruit color on the plant. Clones BP409, BP42, Sinasense, BP358, BP939, and Propelegitu are coffee clones that are molecularly highly related.
The Effect of Using Fast Roast and Slow Roast Roasting Techniques on the Chemical and Organoleptic Characteristics of Robusta Coffee Beans (Coffea robusta L.) Santoso, Aji; Slameto, Slameto; Savitri, Dyah Ayu; Kusbianto, Dwi Erwin; Suud, Hasbi Mubarak
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.261

Abstract

One of the commodities with the highest economic value in the plantation sector in Indonesia is coffee. In 2016 there was a significant difference between the area of robusta and arabica coffee, with the area of robusta coffee being superior. The wide difference between robusta and arabica coffee plantations is because robusta coffee is considered a potential opportunity in developing the community's economy compared to arabica coffee with a particular market. To improve the taste or quality of coffee production, one of the factors is the roasting process. Currently, the demand for coffee production is increasing with the need for maximum quality and taste of coffee beans, so the processing of coffee plants must be very concerned and improved. Therefore this study aims to determine the roasting technique with a roasting machine and its effect on improving the quality and taste of coffee beans that are popular with consumers. This study used a Split Plot Design (SPD) using the basic pattern of a completely Randomized Design consisting of 2 levels. The first factor is the roasting time as the main plot with four levels. Then the second factor is the roasting temperature with two levels. Each factor was repeated four times so there were 32 experimental units. The results of this study indicate that in the roasting process using slow roast and fast roast techniques, roasting time affects all observation parameters, namely moisture content, pH value, brix value, flavor, aroma, and caffeine. However, the roasting temperature only affects moisture content, brix value, and caffeine.
Co-Authors Adhitya Wardhono Adinda Putri Maharani Aji Santoso Aliyah, Rachmah Amelia, Wirda Fransisca Andini, Azizah Dian Aprilia, Sofi Apriliyani, Mulia Dwi Nur Arum, Ayu Puspita Ashilia, Indah Az-zahro, Aulia Fatimah Azizah, Qurrotun Azzahra, Ajeng Putri Bayu Aprillianto Bulqis, Malika Candra, Yoga Andika Dewi, Ruli Kusuma Djoko Soejono Dwi Erwin Kusbianto Dyah Ayu Savitri Elnadia, Salsabillah Rahmah Fadilah, Iftitah Arya Putri Faiqah, Qazzalva Nidya Farisi, Oria Alit Febriyanti, Dwi Aidil Firdaus, Rayhan Wahyu Gatot Subroto Hapsari, Salu Silvi Herliani, Canserlita Puteri Hidayat, Adrian Shevchenko Jayanti, Silvi Dwi Jazirah Karyaningtyas, Setyowati Kaylani, Gyzna Luzetta Khozin, Mohammad Nur Kirana, Zakiyah Galuh Pusphita Candra Kumala, Velliana Dhea Kusmanadhi, Bambang Lestari, Dhea Suci Maharany, Adelia Dwifa Marvintha, Kirana Ndaru Misi, Dina Aulia Mubarakah, Lailatul Munandar, Denna Eriani Nandini, Salma Nasir, M Abd Nayyiroh, Dini Anjum Milatin Nisak, Fauziatun Noer Novijanto Novita, Septian Abelia Nugroho, Alfin Patricia SM, Susan Barbara Prabowo, Rachmad Udhi Prakoso, Bhim Puspito, Agung Nugroho Putri, Duety Nectarinia Putri, Revita Salsabila Qori’ah, Ciplis Gema Rahmanda, Rahadian Ramadani, Prayogo Gilang Rosyady, Muhammad Ghufron Rufiani Nadzirah Saputra, Aris Yulio Sari, Sasmita Sholeh Avivi Siswanto, Siti Mazzhidha Rhaumi Novia Slameto Slameto Sugeng, Santoso Suryalaksono, Kemal Beryl Ubaidillah, Mohammad Wibowo, Kaisar Belmiro Khalfani Wulanjari, Distiana Zabita, Devara Fulavelya Zahrosa, Dimas Bastara Zaphora, Shineya Zennita