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All Journal MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Sains Alami (Known Nature) Journal of Artificial Intelligence and Digital Business Jurnal Sains Alami (Known Nature) Journal of Agriprecision & Social Impact Journal of Coffee and Sustainability
Riyan Riyadlun Najih
Sultan Aji Muhammad Idris Samarinda State Islamic University (UINSI Samarinda)
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Journal : Journal of Coffee and Sustainability

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Analysis of Caffeine Content of Liberica Coffee (Coffea liberica) with Variations of Roasting Methods at Kalipuro Research Center, Banyuwangi District Almayda, Nabila; Najih, Riyan Riyadlun
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.2024.01.01.02

Abstract

The roasting process is one of the keys in the coffee production stage. Roasting affects the quality of coffee in terms of organoleptic characteristics.This study aims to analyze the chemical content of liberica coffee. The research was carried out at the Kalipuro Research Institute (Kembang Galengan) using two types of roasting methods, namely conventional and modern (machine-roasted). Testing of liberica coffee samples by analyzing water content, ash content, acidity levels (pH), and caffeine. The results showed that modern coffee roasting produces a water content of 4%, ash content of 5.1%, acidity (pH) of 4.7, and caffeine content of 0.47%. Meanwhile, conventional roasting produces a water content of 2.5%, ash content of 4.9%, acidity (pH) of 4.7%, and caffeine content of 0.28%. Based on these results, it can be concluded that all categories of liberica coffee processed conventionally and modernly (machine-roasted) at the Kalipuro Research and Development Center qualify for SNI standards.
Co-Authors Almayda, Nabila Anindyasari, Dinar Brian Rahardi Dede Aprylasari Hasan Zayadi Indana, Khoiru Jati Batoro Luchman Hakim Safitri, Apdila Sofy Permana Yunita, Annisa