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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Tanaman Industri dan Penyegar Seminar Nasional Lahan Suboptimal Journal of Multidisciplinary Applied Natural Science
Eko Heri Purwanto
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Other

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Karakteristik Fisikokimia Nib Kakao dengan Berbagai Jenis Fermentasi dan Penyangraian Metode Puffing Gun Sari, Dwi Indah Permata; Purwanto, Eko Heri; Aunillah, Asif; Rosidah, Umi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.65

Abstract

Improving the quality of cocoa beans poses a great challenge when dealing with raw unfermented beans, as this process requires a relatively longer time. Furthermore, the roasting process, which is crucial in flavor development, can reduce the polyphenol content and antioxidant activity of cocoa beans. This study aimed to analyze the effects of different cocoa bean fermentation and puffing gun roasting methods on physicochemical characteristics of cocoa nibs. This research was carried out with two types of treatment: variations in puffing pressure (3, 4, and 5 Bar) and type of coco beans as raw material (unfermented, spontaneously fermented, and fermented using ragi tape). The results showed that carbohydrate content increased with increasing pressure of puffing gun; but otherwise, increasing puffing pressure decreased water content, fat content, total polyphenols, antioxidant activity, and hedonic scores for taste and aroma. The type of raw material treatment significantly influenced ash content, carbohydrates, L* (lightness) and a* (redness) color intensity, fat content, antioxidant activity, taste, and aroma. Cocoa nibs fermented spontaneously and roasted at a pressure of 3 Bar had the highest fat content, antioxidant activity, and the most favorable sensory scores for taste and aroma. The results of this study provide important insight for developing cocoa bean processing techniques that preserve desirable physicochemical properties and improve consumer preference.
Sustainable Repurposing of Coffee By-Products: A Systematic Review of Bioactive Potential and Safety Risks Aurum, Fawzan Sigma; Wibowo, Nendyo Adhi; Purwanto, Eko Heri; Wanita, Yeyen Prestyaning; Novitasari, Erliana; Amri, Aldicky Faizal; Yulianti, Yulianti; Karim, Mirwan Ardiansyah; Zainal, Putri Wulandari; Praseptiangga, Danar
Journal of Multidisciplinary Applied Natural Science Articles in Press
Publisher : Pandawa Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47352/jmans.2774-3047.359

Abstract

This systematic review (2020–2025) synthesizes evidence from recently peer-reviewed studies to evaluate the sustainable repurposing of coffee by-products. The analysis addresses four research questions (RQs) focused on chemical composition, application, safety, and sustainability. Quantitative results for RQ1 (bioactive composition) confirm that 100% of the studies identify high phytochemical density, notably chlorogenic acids, caffeine, and melanoidins. Specific benchmarks include caffeine levels up to around 31 mg/g in silverskin and a 6–10% lipid fraction in spent coffee grounds (SCG). For RQ2 (the application of the by-product) the evidence primarily concentrates on bakery products (bread, biscuits, gluten-free formulations) and beverages (teas, kombucha, soft drinks), followed by dermato-cosmetic formulations like creams and exfoliants. Critically, RQ3 (safety issues) reveals a significant evidence gap; while 10 hazard categories including mycotoxins and acrylamide were identified, standardized toxicological data remains fragmented. Similarly, RQ4 (sustainability aspect) remains conceptually strong but empirically weak, with only less than15% of studies providing quantitative indicators such as life cycle assessment (LCA) metrics. Despite qualitative support for circular economy integration, the lack of standardized safety protocols and human clinical trials limits regulatory approval. This manuscript integrates compositional value, real-world functionality, regulatory-relevant safety (including microbiology), and decision-useful sustainability into a single PRISMA-guided evidence map, making it a translational assessment rather than a descriptive inventory.
Co-Authors Aminuyati Amri, Aldicky Faizal Asif Aunillah Asif Aunillah Danar Praseptiangga Dibyo Pranowo Efri Mardawati Fawzan Sigma Aurum, Fawzan Sigma Handi Supriadi Harahap, Budi Mandra Iing Sobari Juniaty Towaha Juniaty Towaha Karim, Mirwan Ardiansyah Maulid, Muhammad Rifqi Nanda Supriana NENDYO ADHI WIBOWO, NENDYO ADHI Novitasari, Erliana Nura Malahayati Putri Wulandari Zainal Rosidah, Umi Saefudin, Saefudin Sakiroh Sakiroh Samsudin Samsudin Sari, Dwi Indah Permata Sigit Setyabudi Tajul Iflah Tarigan, Elsera Br Usman Ahmad Utami, Febriska Ditiea Yeyen Prestyaning Wanita Yulianti Yulianti