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All Journal International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal of Applied Agricultural Science and Technology
Herliani, Canserlita Puteri
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Agriculture, Biological Sciences & Forestry

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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.
Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles Savitri, Dyah Ayu; Setiyono, Setiyono; Meliala, Susan Barbara Patricia Sembiring; Arum, Ayu Puspita; Novijanto, Noer; Herliani, Canserlita Puteri
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.286

Abstract

Kombucha is a fermented beverage product often produced by adding kombucha culture into sweetened tea, juices, coffee, and herb extracts. Coffee is a refreshing ingredient commonly served as a beverage prepared from roasted coffee beans. Therefore, this study aimed to investigate the chemical and microbiological characteristics of kombucha beverage produced from robusta and arabica coffee through natural methods with light, medium, and dark roasting profiles. Ground-roasted robusta and arabica coffee were dissolved into a sucrose solution, then the kombucha culture was added to these treatments and fermented for 14 days at ambient temperature. Subsequently, each kombucha beverage was analyzed for Total Soluble Solid (TSS), pH, Total Titrated Acid (TTA), Soluble Vitamin C, Caffeine Content, and Total Lactic Acid Bacteria (LAB). The results showed that TSS decreased on the 14th day due to sucrose degradation by microbes. TTA increased at the end of the processing, followed by a lower pH (2.87–3.49), signifying a safe value for human consumption. The soluble Vitamin C increased on the seventh day and decreased on the 14th day, which was related to the oxidation process during fermentation. The monoanion of ascorbic acid became oxidized by oxygen molecules and formed other unstable compounds. The total LAB and caffeine content elevated along with fermentation time due to the caffeine solubility which increased in low pH solution.
Co-Authors Arum, Ayu Puspita Dyah Ayu Savitri Meliala, Susan Barbara Patricia Sembiring Noer Novijanto Rosyady, Muhammad Ghufron Setiyono Setiyono Suud, Hasbi Mubarak