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All Journal The Journal of Experimental Life Sciences (JELS) Journal of Coffee and Sustainability
Kartika, Annisa Aurora
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Medicine & Pharmacology Neuroscience Other

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Re-fermentation of Green Liberica Coffee (Coffea Liberica) Beans: Impact on the Caffeine and Antioxidant Content of the Roasted Beans Sunarharum, Wenny Bekti; Umami, Hindun Riza; Kartika, Annisa Aurora; Septiana, Siska; Mahatmanto, Tunjung
The Journal of Experimental Life Science Vol. 13 No. 2 (2023)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2023.013.02.001

Abstract

Coffee is renowned for its delightful taste and associated health benefits. A growing preference for lower-caffeine coffee is evident, but traditional decaffeination processes can inadvertently deplete vital bioactive compounds like antioxidants. This research explores the effects of re-fermentation on green liberica coffee beans to alter their caffeine and antioxidant levels. The re-fermentation was achieved using water and coffee cherry extract as media, while a control sample without re-fermentation was used for comparison. The study focused on caffeine content and antioxidant activity, measured as IC50. The results show that re-fermentation, whether with water or coffee cherry extract, led to decreased caffeine content and increased antioxidant activity. The re-fermentation process utilizing coffee cherry extract yielded the lowest caffeine content at 0.12% and exhibited the strongest antioxidant activity with an IC50 of 11.00 ± 1.21 ppm. Keywords: Antioxidant, caffeine, green coffee beans, liberica, re-fermentation.
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.
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.
Co-Authors Khairunnisa, Meutia Irdina Septiana, Siska Tunjung Mahatmanto Umami, Hindun Riza Wenny Bekti Sunarharum