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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan The Journal of Experimental Life Sciences (JELS) Journal of Innovation and Applied Technology Erudio: Journal of Educational Innovation Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) INOVASI: Jurnal Hasil Pengabdian Masyarakat Journal of Coffee and Sustainability
Wenny Bekti Sunarharum
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Other

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The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review Kartika, Annisa Aurora; Sunarharum, Wenny Bekti; Mahatmanto, Tunjung
The Journal of Experimental Life Science Vol. 14 No. 1 (2024)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2024.014.01.06

Abstract

Coffee is one of the most traded commodities in the world and plays a crucial role in Indonesia's economy. The price of coffee is intricately tied to its quality and perceived health benefits. Recently, there has been a growing interest in studying the effect of post-harvest processing, particularly fermentation, on coffee antioxidants. Among the various fermentation techniques, self-induced anaerobic fermentation (SIAF) has emerged as an innovative approach to enhance coffee antioxidants. Despite its potential, the effects of SIAF on coffee antioxidants appear to be inconsistent, and the underlying mechanisms remain unclear. This review aims to evaluate the potential impacts of SIAF on coffee's antioxidant contents and activities. Relevant articles from 2013 to 2023 that discuss the effects of SIAF on coffee antioxidants were reviewed. The results indicate that SIAF may enhance coffee's antioxidant contents and activities, but the effects appear to depend on the microorganisms involved in the fermentation process. The effects may be linked to the microbial activities and enzymatic processes that change the biochemical compositions of the coffee during fermentation. Knowledge of the mechanisms underlying the effects is important for optimal integration of SIAF into the coffee industry. This study contributes valuable insights into the promising role of SIAF in enhancing coffee antioxidants and emphasizes the importance of continued research in this field. Keywords: Antioxidant, Anaerobic Fermentation, Coffee, Microbes, Polyphenol.
The effects of drying temperature and duration on rose tea chemical and sensory profiles as a functional beverage Bimo, Igoy Arya; Ali, Dego Yusa; Sunarharum, Wenny Bekti; Mu’awannah, Nailul; Athirah, Clarissa Evanarda; Jatmiko, Naila Syakira; Pranita, Meylda Dyah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.3

Abstract

This study examined rose tea's stress-relieving potential through its chemical and sensory characteristics. Aligned with Indonesia’s SDG point 3, the phenolics and antioxidants contents of rose tea reinforce its role as a functional beverage. Variations in Oolong withering duration (18 hours), drying temperature (60°C and 80°C), and drying duration (1-3 hours) affected key properties, including acidity, sugar content, phenolics, flavor, aroma, and mouthfeel. Sensory and chemical analyses revealed that optimal drying conditions enhance taste and aroma, increased acidity and phenolics sharpen flavors, while higher sugar content balances the profile. Sample A1 (dried rose tea at 60°C for 1 hour) achieved the highest consumer acceptance due to its balanced acidity (0.19 ± 0.02 g/L), sweetness (14.00 ± 0.61 g/L), and floral aroma (3.49 ± 1.14). The phenolic content (1.21 ± 0.16 mg GAE/g) enhanced flavor without excessive bitterness (3.95 ± 1.25), while higher sugar content improved sweetness (3.84 ± 1.12). The well-balanced astringency (2.94 ± 1.41), floral flavor (3.81 ± 1.18), and sweet aroma (3.27 ± 1.37) contributed to its high preference, despite its lower brown (1.61 ± 0.81) and red (1.12 ± 0.42) color intensity. These findings highlight the importance of optimizing processing conditions to enhance both sensory appeal and functional benefits of rose tea.
Chemical and sensory properties of single-origin chocolate made from cocoa beans with different fermentation durations Sunarharum, Wenny Bekti; Wahyuni, Nuril L; Saputro, Arifin D.; Dimas RA, Muhammad; Efrat, Novianus
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1753

Abstract

Cocoa is an important agricultural commodity, with global demand rising due to its central role in chocolate production. As the world’s third-largest cocoa producer, Indonesia plays a significant role in the global market, with cocoa beans as an essential export commodity. Recently, single-origin chocolate has gained popularity due to its unique sensory qualities, particularly its aroma and flavor, which are influenced by volatile compounds produced during fermentation. This study investigating the proximate composition, volatile compounds, and aroma profiles of single-origin chocolate derived from cocoa beans subjected to different fermentation treatments or durations: nonfermented/NF, half-fermented/HF (3-day fermentation), and fully fermented/FF (6-day fermentation). The proximate composition of the cocoa beans, nibs, and chocolate products was analyzed, while the chocolate products were further examined for volatile compounds using GC‒MS and sensory aroma profiles through descriptive analysis. The length of the fermentation process affects the chemical and sensory characteristics of single-origin chocolate. Fully fermented cocoa beans and nibs contain the highest fat and protein, along with the least carbohydrates. Chocolate that is unfermented, partially fermented, or fully fermented can be identified by the distinct differences in their volatile compound profiles. These results underscore the critical role of fermentation timing in developing desirable chemical and aromatic characteristics, providing valuable insights for enhancing the production of high-quality single-origin chocolate.
Effect of Different Roasting Levels and Manual Brewing Techniques on the Sensory Profile of Liberica Coffee with Honey Process Sunarharum, Wenny Bekti; Nurminah, Mimi; Purba, Newyearta Gloria
Journal of Coffee and Sustainability Vol. 1 No. 1 (2024)
Publisher : Directorate of Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jcs.2024.01.01.05

Abstract

Liberica coffee is less popular than Arabica and Robusta coffees. One reason is that Liberica coffee has a less pleasant flavor than its other counterparts. Exploration on Liberica coffees and the processing impact on quality is still limitedly published. The objectives of this research are to evaluate the effect of different roasting levels and manual brewing techniques on the sensory profile of Liberica coffee. The green coffee beans used in this study are processed using honey.  The Qualitative Descriptive Analysis (QDA) method evaluated sensory profiles, while a preference test was also performed.  The brewed coffee’s basic physicochemical characteristics (color, pH, and Total Dissolved Solids (TDS)) were measured. The sensory evaluation applied a factorial Randomized Block Design with two factors, i.e., roasting level (light, medium, dark) and manual brewing technique (V60, French press), while the physicochemical characteristics analysis followed a nested design. The results showed that different roasting levels and manual brewing techniques significantly impacted 11 coffee sensory attributes, pH values, and panelists' preferences. The most preferred Liberica coffee honey processing treatment was light roast level with the V60 manual brewing technique.
Evaluation of the Effect of Different Doses of X-Ray Irradiation on the Physicochemical and Microbiological Profiles of Liberica Green Coffee Beans Khairunnisa, Meutia Irdina; Kartika, Annisa Aurora; Sunarharum, Wenny Bekti; Mahatmanto, Tunjung
Journal of Coffee and Sustainability Vol. 1 No. 2 (2024)
Publisher : Directorate of Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jcs.2024.01.02.03

Abstract

Liberica coffee has significant potential for cultivation and trade in Indonesia. The coffee trade requires effective post-harvest processing to maintain commodity quality. X-ray irradiation offers several advantages as a post-harvest processing method. However, research on X-ray irradiation remains limited. This study was designed to determine the effect of different doses of X-ray irradiation on the microbiological and physicochemical characteristics of Liberica green coffee beans and to identify the optimal dose for treatment. The research employed a randomized block design (RBD) method with five different doses of X-ray irradiation: 0 kGy, 2.7 kGy, 5.4 kGy, 7.2 kGy, and 10.8 kGy. The results indicated that varying doses of X-ray irradiation had no discernible effect on the color, water, protein, and fat content of Liberica green coffee beans. However, differences in the X-ray irradiation dose significantly affected the degree of acidity (pH), caffeine content, total sugar, antioxidants, and phenol levels in the beans. Additionally, there was a decrease in the Total Plate Count (TPC) with increasing doses of X-ray irradiation. The best treatment achieved was at an irradiation dose of 7.2 kGy.
Bekasam, an Indonesian unique traditional fermented fish as umami sources Miftachurrochmah, Anis; Fibrianto, Kiki; Sunarharum, Wenny Bekti
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.02.5

Abstract

Bekasam is a fish that is spontaneously fermented by adding salt and a source of carbohydrates (such as cooked white rice). This traditional food is often found in several regions of Indonesia, especially in South Sumatra, South Kalimantan, and North Sulawesi. Bekasam is traditionally produced to preserve fish during the harvest season. This review aims to present information on the historical background of bekasam, its manufacturing process, chemical characteristics, the types of microflora that exist within it, and the potential utilization of bekasam as a source of umami in dishes. The methodology for this study included a combination of literature review, observational interviews with traditional bekasam producers, experimental bekasam processing, and thorough documentation. A total of 60 articles were collected and chosen based on appropriate criteria. The results of the review article offer several explanations, based on historical aspects bekasam is an adaptation of Chinese cuisine introduced by traders who visited Sriwijaya. In the South Sumatra region, especially among the Ogan and Komering tribes, clay jars left by the Chinese are used to store bekasam in the kitchen. The Komering tribe refers to the fermentation of bekasam as sam-sam.  Various microbes are found in bekasam, with the main constituent being Lactobacillus spp., and a significant presence of Lactobacillus plantarum. During fermentation, the proteins in the raw materials of bekasam are degraded into simple compounds, mainly amino acids. Glutamate and aspartate had the highest values in the total composition of the other amino acids. These two amino acids contribute to the umami taste of food products. After exceeding the threshold for glutamate and aspartate, bekasam has the potential to contribute to the umami taste. Due to its umami potential, bekasam has been developed into various cuisines, including fried bekasam, sautéed bekasam, and chili sauce.
Capacity Building for Poncokusumo Farmers and Malang Raya Coffee Enthusiasts toward Quality Standardization Sunarharum, Wenny Bekti
Journal of Innovation and Applied Technology Vol 11, No 2 (2025)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2025.011.02.16

Abstract

Focus Group Discussions (FGD), technical guidance, training, mentoring, and evaluation. Training materials cover coffee cultivation based on Good Agricultural Practices (GAP), post-harvest processing, coffee quality and sensory analysis, financial and business management using the Business Model Canvas (BMC), and digital marketing strategies through website creation and QR codes. Results show increased participant understanding, proven by post-test scores. Farmers gained practical knowledge from cultivation to marketing, while coffee enthusiasts improved their capacity in sensory evaluation. The outputs include scientific journals, national seminars, media publications, modules, and Intellectual Property Rights (IPR). Overall, the program effectively enhanced the skills and knowledge of coffee stakeholders in the target area, supporting the development of high-quality, market-competitive Malang coffee. This program supports the achievement of SDG 8 (Decent Work and Economic Growth) and SDG 12 (Responsible Consumption and Production).
PHYSICOCHEMICAL CHANGES IN ROBUSTA COFFEE BEANS DURING HONEY PROCESSING STAGES WITH VARYING FERMENTATION DURATION Harijono; Talbiyya, Annisa Izzah; Sunarharum, Wenny Bekti
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.2

Abstract

Robusta coffee (Coffea canephora) dominates coffee production in Indonesia. High caffeine content results in a bitter and less varied taste of robusta coffee, leading to its being economically inferior. To increase the value and quality of coffee, post-harvest processing can be modified, such as through honey processing, which involves fermentation. This study evaluated the physicochemical and microbial changes during fermentation, also comparing the honey-processed robusta green beans obtained from 24 and 48 hours of fermentation duration. Observations were conducted at each stage of the process, from pulping until the green bean coffee was obtained. Research parameters during fermentation included chemical tests (moisture, Aw, pH, total sugars, total phenolics) and total microbes count. Color testing (CIE lab) and additional chemical analysis, including total caffeine, were performed on the green coffee beans. Statistical tests were carried out using ANOVA (p<0.05) and Fisher’s test. The findings reveal that fermentation duration affects the microbial population, leads to changes in Aw, and results in a decrease in caffeine content in the resulting green beans.
Physicochemical Characteristics and Consumer Acceptance of Bagged Indonesian Green Tea (Camellia sinensis) Formulated with Cinnamon Bark (Cinnamomum burmannii) and Lemon (Citrus limon) Peel Kirana, Adinda; Sunarharum, Wenny Bekti
The Journal of Experimental Life Science Vol. 10 No. 1 (2020)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2019.010.01.12

Abstract

Green tea is a popular functional beverage mostly due to its high antioxidant activity. However, based on preliminary study, the taste such as its bitterness and flavour were somehow disliked by Indonesian consumers, and therefore formulation with other materials such as the addition of cinnamon and lemon peel may bring an advantage.This research was aimed to study the effect of formulation of bagged Indonesian green tea with cinnamon and lemon peel to the physicochemical characteristics of the tea and its consumer acceptance. Evaluation on the effect of different steeping time while brewing those tea formulas was also reported. The formula being investigated was F1, F2, and F3 with green tea: cinnamon: lemon peel at the ratio of 70:15:15, 70:12:18, and 70:9:21, respectively.Tea brewing was performed at 100°C, followed by a steeping time (L) at 1, 3, and 5 minutes. The results indicated that the addition of more cinnamon and longer steeping time had increased total phenol and antioxidant activity of the brewed tea. Based on the consumer acceptance test, the formula ofgreen tea: cinnamon:lemon peel at 70:15:15 along with 3 minutes steeping time, was generally scored highest for degree of liking but the ratio of 70:12:18 was the most accepted or preferred for aroma.The best treatment was achieved on the ratio of green tea:cinnamon:lemon peel = 70:12:18, under 5 minutes steeping time. The best treatment provided a pH of 5.13, lightness (L*) at 44.93, redness(a*) at -2.50, yellowness (b*) at 16.93, total phenol of 59.82 mgGAE.g-1, and IC50 of 59.39 ppm.
Co-Authors . Harijono A. Harijono Adnel Nathaniela Sabatudung Ajeng Khorirodatul Djannah Ani Budi Astuti Annisa Aurora Kartika Annisa Irfianti Asep Awaludin Prihanto Athirah, Clarissa Evanarda Azzahramidha Pradichaputri Danniary Ismail Faronny Dego Yusa Ali Devi Farah Azizah Dias Satria Dimas RA, Muhammad Efrat, Novianus Elok Waziiroh Erni Sofia Murtini Fitria Dina Riana Harijono Hidayatun Muyasyaroh I Komang Suwita Igoy Arya Bimo Isna Suci Rakhmita Jatmiko, Naila Syakira Jaya Mahar Maligan Kgs . Ahmadi Khairunnisa, Meutia Irdina KIKI FIBRIANTO Kirana, Adinda Laila Yum Wahibah Luchman Hakim Luthfatul Amaliana Md Sikin, Adi Melati Julia Rahma Miftachurrochmah, Anis Mimi Nurminah Mochamad Nurcholis Mohd Rozali, Nur Anisya Faten Mufidah Afiyanti Muhamad Ibnu Shidqi Farras Muhammad Nuh Mu’awannah, Nailul N Nurjannah Nadyah Eka Nurizza Ngesti Ekaning Asih Pranita, Meylda Dyah Purba, Newyearta Gloria R. Amilia D. Kurnain Romli, Siti Rashima Saputro, Arifin D. Septiana, Siska Siti Asmaul Mustaniroh Siti Narsito Wulan Sudarminto Setyo Yuwono Sugiono Sugiono Talbiyya, Annisa Izzah Tanalyna Hasna Teti Estiasih Teti Estiasih Teti Estiasih Thomas Rianto Tunjung Mahatmanto Umami, Hindun Riza Wahyuni, Nuril L Wan Kamarudin, Wan Saidatul Syida Windayani, Neneng Wulandari, Eka Shinta Yuniar Ponco Prananto Zulfaidah Penata Gama