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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 5 Documents
 1 
Search results for , issue "Vol. 1 No. 1 (2024)" : 5 Documents clear
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.

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