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Suud, Hasbi Mubarak
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Journal : Pelita Perkebunan

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Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages Savitri, Dyah Ayu; Arum, Ayu Puspita; Suud, Hasbi Mubarak; Farisi, Oria Alit; Patricia SM, Susan Barbara; Kusmanadhi, Bambang; Munandar, Denna Eriani
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 2 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i2.511

Abstract

Bondowoso Arabica coffee is a type of coffee that grows on the slopes of Mount Ijen-Raung. It has a high commercial value and distinctive taste. Coffee processing applications from roasting, grinding, packaging and brewing to storage will affect the quality of coffee. Caffeine is one of the compounds in coffee that contributes to bitterness and has certain pharmacological effects. This study aimed to determine the caffeine content of Bondowoso Arabica coffee harvested on August 2021 which was obtained from Sukosari Lor village with various roast profiles and types of packaging. In this study, Arabica coffee was roasted with light roast, medium roast and dark roast profiles. Then each treatment was mashed to obtain ground coffee. Ground coffee was put in a standing pouch made of polyethylene terephthalate (PET) with a thickness of 75 microns; polypropylene (PP) with a thickness of 100 microns; and polypropylene (PP) with a thickness of 120 microns and then stored for three months. During the storage of first and third months, caffeine levels were measured. Based on the results of the study, the caffeine content was increase along with higher roasting temperature. During the storage process, the caffeine content in ground coffee packaged using PP decreased the most.
Various roasting characteristics against alteration of antioxidant activity, amino acids content, and flavor of Java Ijen-Raung coffee beans Suud, Hasbi Mubarak
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 39 No. 3 (2023)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i3.563

Abstract

The coffee roasting keys are temperature and time. Coffee beans have many chemical and physical reactions while the roasting is running. These reactions are characterized by a pattern in the drying and development phases during coffee roasting. This study discussed how roasting affected the characteristics of coffee beans, particularly antioxidant activity and amino acids, and also tried to define the roasting process by describing each roasting phase. The study discussed these characteristics of Java Ijen arabica coffee, which has speciality coffee criteria. The roasting process can increase amino acids and antioxidant activity inside the coffee beans, but the excessive heat and longer duration of roasting can burn the amino acids. Based on this study, the highest antioxidant Activity was found in beans that had been roasted with a total roasting time under 13 minutes, started with charge temperature of 148oC, and released at 190.5oC. The beans that had been roasted with a total duration under 13 minutes, started with charge temperature of 149oC, and released at 184.8oC is the best roasting degree with the highest score on the cup test.
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