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Wenny Bekti Sunarharum
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INDONESIA
Journal of Coffee and Sustainability
Published by Universitas Brawijaya
ISSN : -     EISSN : 30627362     DOI : http://doi.org/10.21776/ub.jcs
Core Subject : Education, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science Other
Journal of Coffee and Sustainability (JCS) aims to disseminate and exchange research outcomes related to coffee and sustainability, strengthen the international network and international recognition of Indonesian researchers, and foster the development of coffee and related fields to contribute to addressing a global coffee challenge. JCS published scientific papers in review, short report, and articles on coffee-related topics in agriculture, agroforestry, agribusiness, biological, coffee-based industry, food science, waste management, health, economy, tourism, technology, gastronomy, culture, and other social sciences.
Arjuna Subject : Umum - Umum
Articles 20 Documents
 1   2 
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.
Caffeine Extraction from Sarawak Liberica Coffee Li Qi, Bryan Voon; Nillian, Elexson
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.2024.01.01.04

Abstract

Liberica coffee is a minor coffee species that is cultivated all around the world. There are only a few studies conducted on this coffee species as it only occupies one percent of coffee plantations all around the world. There has yet to be a research study in Malaysia focusing on the caffeine content, the total phenolic content (TPC), and the flavonoid content (TFC) of the liberica sp. coffee mainly cultivated in Sarawak, Malaysia. Thus, in this research, Sarawak liberica sp. coffee was extracted using Soxhlet extractor using ethanol as solvent. The extracted sample was analyzed using high-performance liquid chromatography (HPLC) to identify the caffeine concentration in the sample. Colorimetric assays for phenolic compounds and flavonoids were also performed to determine the total phenolic content (TPC) and the flavonoid content (TFC). As a result, the dry basis of caffeine (w/w) in the extracted sample is 5.404%. In contrast, the total phenolic content of extracted products is 89.472 mg GAE/g of coffee beans, and the total flavonoid content of the extracted products is 308.19 mg quercetin/g of coffee beans. This research will further contribute knowledge for future Sarawak liberica sp. coffee studies.
Ethnobotanical Study of Potential Food-Utilization of Shade and Undercover Vegetation in the Coffee Agroforestry Landscape, Kalibaru District, Banyuwangi Regency Pribadi, Titanio Auditya; Nurrofik, Agus; Bilbina Evabian, Camelia Hanum; Yuwafi, Hamdan
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.2024.01.01.01

Abstract

Agroforestry is a cultivation system that integrates crops like coffee with various vegetation, as applied in the Kalibaru District. The local community utilizes an agroforestry system by combining shade and undercover plants that can be utilized as food. The objective of this study was to collect a diversity of edible vegetation and investigate the local utilization. Data was collected by vegetation analysis and ethnobotanical studies related to their use. The result showed that 22 species of shade plants and 22 species of undercover plants were edible. The highest use value of shade species in coffee agroforestry are Leucaena leucocephala, Musa paradisiaca, Syzygium aromaticum, Carica papaya, and Artocarpus heterophyllus. Meanwhile, the highest use values in undercover species are Capsicum frutescens, Manihot esculenta, Colocasia esculenta, and Maranta arundinacea. The highest index of cultural significance for shade species is shown in Carica papaya, Leucaena leucocephala, Parkia speciosa, and Musa paradisiaca. Meanwhile, the highest index of cultural significance for undercover species is C. frutescens, L. esculentum, P. amarylifolius, and C. longa. This area can support local food resources and serve as a means of cultural preservation.
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.
Sensory Characteristics of Robusta Wine Coffee (Coffea canephora L.) Seklotok with Different Fermentation Time Setianingsih, Annisa; Nurdyansyah, Fafa; Muflihati, Iffah; Mahar Maligan, Jaya
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.2024.01.01.03

Abstract

Robusta coffee is the most widely produced type of coffee in Indonesia. About 87.1% of the total Robusta coffee production comes from Indonesia. However, not all types of Robusta coffee are included in the specialty coffee class. One of them is Seklotok robusta coffee with a natural process. It is necessary to do post-harvest processing that can improve the quality and taste of coffee. The wine process is one of the post-harvest coffee processes that can improve the taste because this process uses fermentation, which removes the slime layer and bitter taste and produces a mild impression on the coffee taste. This study aims to analyze and determine the effect of fermentation time on the sensory characteristics of Seklotok robusta wine coffee. Seklotok robusta coffee is fermented for 20 days, 30 days, and 40 days. Then, do the roasting and grinding. The results showed that Seklotok robusta wine coffee had a cupping score of 81.94–82.78. Fermentation treatment can improve the sensory characteristics of Seklotok robusta wine coffee so that it can be categorized as a specialty coffee.
The Effect of Coffee Consumption on Individuals with Acute Stress Disorder Masayu Nandhia Dwiputri; Ramadhani, Aji Fajar
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.2024.01.02.01

Abstract

Caffeine, or the consumption of coffee with antioxidant content, has many benefits, one of which is reducing symptom stress in individuals. Research purposes This is to know the influence of consuming coffee against declining symptoms of stress in individuals with Stress Acute Disorder who experienced​ traumatic incidents. Research methods This quantitative approach experiment uses one group pre-test - post-test design. Pre-test and post-test will be measured using the Acute Stress Disorder Scale (ASDS) in individuals diagnosed with the Stress Acute Disorder. There are eight types of acute sex: men and women aged 20-25 years. Treatment is done by giving the subjects two glasses of coffee daily with a dose of 10 mg or equivalent with 25-35 ml of liquid espresso. The paired sample t-test showed results that the mean for the average result is 32,750 marks. This is the difference between the average values pre-test and post-test with a Sig of 0.000 (p < 0.50). The results of the paired sample t-test are known as t value = 55,499. This matter is worth positive because the average pre-test score is taller than the mean post-test score, meaning fewer stress symptoms exist in individuals with Stress Acute Disorder.
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.
The Effect of Compost, Cow, and Goat Manure on Inceptisols Soil Characteristics From Smallholder Plantation, Karangploso District, Malang Regency Soemarno; Pramesti, Gitri Ardia; Putrideny, Ayesha Ammara; Ifadah, Nisfi Fariatul
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.2024.01.02.02

Abstract

Inceptisol soils mainly have medium to high physical properties. However, these physical properties can be degraded if there is a limiting factor in the terrain, which is the degree of slope and low SOC. On steep slopes, soil infiltration rates decrease, which leads to the limited available soil moisture in root zone subsoil. Application of compost or manure into the soil can improve soil physical properties and increase the soil organic carbon (SOC), it improves soil porosity and improve available water capacity (AWC).  This study used the factorial completely randomized design with 8 treatments and 4 replications. The treatments included (Control + Topsoil), (Control + Subsoil), (Compost + Topsoil), (Compost + Subsoil), (Cow manure + Topsoil), (Cow manure + Subsoil), (Goat manure + Topsoil), (Goat manure + Subsoil). The results showed that (1) the addition of compost and manure can improve the physical properties of topsoil and subsoil, reducing macro porosity, increasing meso and microporosity, and increasing field capacity. (2) The addition of compost and manure can increase the water holding capacity of topsoil by 36.72% at 1 MAI to 41.12% at 5 MAI and inceptisol subsoil by 35.27% at 1 MAI to 36.42% at 5 MAI. (3) The addition of compost and manure can increase the C-organic content of topsoil by 1.62% at 1 MAI to 1.72% at 5 MAI and subsoil by 1.24% at 1 MAI to 1.38% at 5 MAI.
A Growth Pattern, and Caffeine Degradation of Acinetobacter gerneri KAFS 47 on Glucose Media with Addition of Caffeine Arimurti, Sattya; Wicaksono, Bagus Aji; Siswanto, Siswanto
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.2024.01.02.04

Abstract

Caffeine-degrading bacteria are organisms capable of utilizing caffeine as a carbon and nitrogen source. Acinetobacter gerneri KAFS 47 is known to possess the ability to degrade caffeine. The type of carbon source present in the growth medium influences the growth pattern and the caffeine degradation capabilities of caffeine-degrading bacteria. The objective of this study was to ascertain the growth pattern of A. gerneri KAFS 47 and to analyze the pattern of caffeine degradation by A. gerneriKAFS 47 in growth media following the addition of caffeine during the logarithmic phase.  The research methodology encompasses the following steps: 1.) Constructing a growth curve for A. gerneri KAFS 47 using M9 supplemented with 2.5 g/L glucose, M9 supplemented with 2.5 g/L caffeine, M9 supplemented with 2.5 g/L glucose with an additional 2.5 g/L caffeine introduced midway through the logarithmic phase (12 hours), and M9 supplemented with 2.5 g/L glucose with an added 5 g/L caffeine at the midpoint of the logarithmic phase (12 hours); and  2.) developing a caffeine degradation curve for A. gerneri KAFS 47. The addition of caffeine during the logarithmic phase at concentrations of 2.5 g/L and 5 g/L enhanced the logarithmic growth phase of  A. gerneriKAFS 47 in media with a glucose carbon source. Notably, the degradation of caffeine by A. gerneri KAFS 47 was observed to be slower in media containing glucose with added caffeine (2.5 g/L and 5 g/L) compared to media where caffeine served as the sole carbon source.
Soil Quality in Land Suitability Analysis of Coffee Agroforestry in Patokpicis Village, Wajak District, Malang Regency Affan, Muhammad; Zayadi, Hasan
Journal of Coffee and Sustainability Vol. 1 No. 3 (2024)
Publisher : Directorate of Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jcs.2024.01.03.03

Abstract

Patokpicis is one of the villages in Wajak District, Malang Regency, which also develops agriculture and agroforestry, one of which is Coffee agroforestry. For a particular land use, a comparison must be made between the suitability of the land and the requirements of the land suitability level. The purpose of this study was to analyze the suitability of Argoforesty coffee agroforestry in Patokpicis village, Wajak District, Malang Regency. This research was conducted in February-July 2023. Furthermore, using qualitative descriptive methods, the object of this practice is land use data. The research results show that all sub-villages have good soil texture for the growth of coffee plants, with ideal soil pH and stable air temperature. Although there are some environmental factors that are not ideal, such as slightly high soil pH and somewhat high air temperature, the soil in the area still has good potential to support the growth of coffee plants. The research results show that Patokpicis and Bangsri hamlets are included in hamlets that have land suitability classes S1 and S2, while Klakah and Sumbersuko hamlets are included in the S1, S2, and N categories for the 4 soil characteristics analyzed.

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