Coffee Science_v.17, 2022
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13712
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Resultados da Pesquisa
Item Mapping of coffee land zoning based on sensory attributes of wine coffee(Universidade Federal de Lavras, 2023-01-20) Chairuddin, Zulkarnain; Laban, Sartika; Iksan, Muh.; Khaerunnisa, Khaerunnisa; Suhardjo, Suhardjo; Hock, Tan KhimThe primary aimed of this study is to carry out land zoning of Arabica coffee area based on the characteristics of organoleptic sensory attributes with the optimal taste of coffee wine at different levels of altitudes. The study was conducted on the hillsides of Mount Bawakaraeng Lompobattang, South Sulawesi Province which has Arabica coffee plants at different altitudes, namely, 1000-1200 m.asl (A), 1200-1400 m.asl (B), 1400-1600 m.asl (C), and 1600-1800 m.asl (D). Quality tests of coffee beans and organoleptic sensory attribute taste tests were carried out including fragrance or aroma, flavor, aftertaste, acidity, body, uniformity, balance, clean cup, sweetness, overall, and taint or defect. The results of the study showed that the coffee beans were classified as quality 1 with large bean size; while the characteristics of uniformity, clean cup, and sweetness are the basic or essential characteristics of the coffee beans tested in this study because they showed the highest score of 10 and this score is consistent for all levels of altitudes. The results of compiling organoleptic sensory attribute data and satellite imagery analysis were used for mapping potential coffee fields with Specialty Grade, covering area of 20,025.54 ha or equal to 2.00% of the research area of 1,011,693 ha. In addition, coffee land zones can also be mapped with the level of coffee wine taste based on the distribution pattern of dominant organoleptic sensory attributes at different altitude. The order of the optimal level of coffee wine taste can be written as the land zoning, as follows: D > B > C > A. The land zoning D covers an area of 3,351.60 ha; B 5,738.53 ha; C 4,381.27 ha; and A 3,552.10 ha. Overall, it can be concluded that the taste of wine coffee tends to be better or optimal as the level of altitude increases.Item Biocontrol of root-knot nematode Meloidogyne incognita in arabica coffee seedling by using fortified bacterial consortium(Universidade Federal de Lavras, 2023-01-11) Pradana, Ankardiansyah Pandu; Hoesain, Mohammad; Asyiah, Iis Nur; Adiwena, Muh; Budiman, Aris; Yousif, Ahmed Ibrahim AlrashidThe damage caused by the southern root-knot nematode (Meloidogyne incognita) in coffee plants has been reported in various countries, including Indonesia. The measures to control the nematodes on coffee seedlings and fields depend on synthetic nematicides. Addressing this issue requires not only a more environmentally friendly and cheaper technology but also equal effectiveness comparable to synthetic nematicides. This study aimed to test the effectiveness of fortified bacterial consortium (FBC) involving a combination of liquid organic fertilizer (LOF), botanical pesticide, and a bacterial consortium to control M. incognita infection in Coffea arabica seedlings. The treatments in this study consisted of control, synthetic nematicide with the active ingredient fluopyram, and various FBC concentrations ranging from 20%, 40%, 60%, 80%, and 100%. The results demonstrated that the application of 60% to 100% FBC increased plant growth. The most effective and efficient treatment for increasing plant growth was the application of 60% FBC. When compared with control plants, 60% FBC treatment resulted in 6.8% longer root, 9.5% higher plant, 5.3% heavier plant fresh weight, and 4.8% heavier root fresh weight. We also found that the application of 60% to 100% FBC increased the amount of chlorophyll in leaves. FBC application also reduced the number of nematodes in the soil up to 60.6%, the number of galls up to 286.4%, and the severity of root damage up to 118.2%. This study indicates that the application of 60% FBC is the most effective and efficient in controlling M. incognita and stimulating the growth of C. arabica seedlings.Item Improving the quality of kombucha cascara with different varieties and fermentation time in diverse arabica coffee (Coffea arabica L) cultivars(Universidade Federal de Lavras, 2023-01-12) Rohaya, Syarifah; Multahadi; Sulaiman, IsmailOne of the innovations of cascara is the kombucha cascara which is made from the fermented coffee fruit skin, which is fermented with a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). The cascara used in this study was cascara from the Timtim, Borbor, and Ateng super coffee varieties. This study aims to determine the effect of different varieties of arabica coffee and fermentation time on the quality of kombucha cascara. This study used a factorial randomized block design method consisting of two factors. The first factor is cascara from coffee varieties consisting of three levels (Timtim, Borbor, Ateng super). The second factor is the length of fermentation, consisting of three levels (4, 8, and 12 days). Parameters analyzed were antioxidant activity, total phenol, tannin content, pH, and total microbe. The results showed that cascara from coffee varieties significantly affected antioxidant activity, and pH. Fermentation time significantly affects antioxidant activity, total phenol, tannin content, pH, and total microbial. The best treatment was obtained in the cascara treatment of the Ateng super coffee variety and the fermentation time was 12 days with the following characteristics; antioxidant activity 45.74%, total phenol 132,59 mg/L, tannin content 0.46%, pH value 2.69, and total microbes 4.99x104 CFU/ml.Item Qualities of arabica and robusta cascara kombucha with different concentrations of starter(Universidade Federal de Lavras, 2022-12-29) Anjliany, Meysin; Syafutri, Merynda Indriyani; Widowati, Tri WardaniCoffee waste consisted of coffee peel (45%), mucilage (10%) and seed peel (5%). Generally, coffee peel is used in the manufacture of fertilizers. Coffee peel waste is a potential material that can be the producer of caffeine, polyphenol, bioethanol, antioxidantand antimicrobial. Coffee peel has many benefits including ward off free radicals, protect the stomach and give a firming effect on skin. This research aimed to create functional drink with high antioxidant activity by optimizing arabica and robusta coffee peel waste. This research used Completely Randomized Factorial Design with two treatment factors namely type of cascara (arabica and robusta) and starter concentration variation (5%, 10% and 15%). The treatment repeated three times. The parameters observed were total polyphenol, total titrated acid, total dissolved solid, pH and total mesophilic aerobic bacteria. The results showed that coffee peel type, starter concentration variation and the interaction between two factors had significant effects on total titrated acid and total dissolved solid cascara kombucha. Cascara kombucha with robusta coffee peel and starter concentration at 10% was chosen as the best treatment with total phenol 93.18 μg/ mL, TTA 0.82%, TDS 3.80°Brix, pH 4.21, and TMAB 7,7 log CFU/mL.Item Management of coffee leaf rust using L-glutamic acid biofertilizer combined with fungicide(Universidade Federal de Lavras, 2022-12-28) Cabral, Samanta Aparecida Cristiano; Mafra, Natália Moreira; Carvalho, Beatriz Fagundes de; Rezende, Dalilla CarvalhoThe use of biofertilizers is a potential tool for the management of crop diseases. Coffee leaf rust, which is commonly controlled by triazole and strobilurin fungicides, is one of the main phytosanitary challenges associated with coffee cultivation. However, the indiscriminate use of such fungicides may be harmful to the environment and human health, in addition to having a negative impact on coffee exports. The aim of this study was to evaluate the effect of foliar application of L-glutamic acid on the incidence and severity of coffee leaf rust in the southern region of Minas Gerais, Brazil. A biofertilizer made of sugarcane molasses fermented by the bacterium Corynebacterium glutamicumwas used in combination with 25% L-glutamic acid and a fungicide of the triazole group registered for crops. The experimental design adopted was randomized blocks with four replications (eight plants per replicate) and seven treatments: fungicides, control test, 0.8 L ha-1 of biofertilizer, combinations of 0.04, 0.06, 0.08, and 0.1 L ha-1 of biofertilizer and fungicide.Three treatments were initially applied in a preventive way, before the rainy season, and then at intervals of 60 days. After seven months of treatment, we observed that coffee leaf rust incidence was significantly lower in coffee plants treated with combined products when compared to treatments of either fungicide or biofertilizer only, with a reduction of 56% and 45%, respectively, being observed. Among the combinations of biofertilizer and fungicide, coffee leaf rust incidence reduced with an increase in the biofertilizer dose, such thatthe disease incidence in plants treated with a dose of 0.1 L ha-1was 58% lower than that in plants treated with fungicide only. No differences in disease severity were observed among the treatments. In conclusion, the use of a combination of biofertilizer and fungicide is more effective for the management of coffee leaf rust than the use of the isolated products.Item Implementation of green supply chain management for sustainable agroindustry in coffee processing unit, a case of Indonesia(Universidade Federal de Lavras, 2023-01-09) Suryaningrat, Ida Bagus; Novita, ElidaWaste management, ecological impact, emission, and water and energy usage were common problems in coffee processing. Green cultivation, green processing or manufacturing, and green distribution as a part of green supply chain management (GSCM) which focuses on the environmental aspects, have a strong role to overcome these common problems. The purpose of this research was to study the smallholder coffee processing unit from the green concept approach in supply chain activities. The field survey, direct visit, and in-depth discussion with key persons were used in this study to reach accurate data. Farming activities, processing, and distribution aspects were also evaluated in detail as part of GSCM. The techno-ecological aspect was assessed in this study using certain criteria to determine the potential of GSCM implementation in the study area. The result of the research area found that minimizing water and optimization of processing waste have been implemented to support green processing indicators. Reducing emissions during distribution has a high potential as an effort to reach the green distribution concept. A high score of techno-ecological feasibility analysis shows that the GSCM concept has a strong potential to be implemented in this research area. Improvement activities were strongly required to support the implementation of the GSCM concept to support this small coffee processing unit.Item Evaluation of the behavior of coffee stored in cooled and natural environments(Universidade Federal de Lavras, 2023-01-11) Andrade, Ednilton Tavares de; Rezende, Renan Pereira; Borém, Flávio Meira; Rosa, Sttela Dellyzete Veiga Franco da; Rios, Paula de Almeida; Oliveira, Filipe da Silva deThe market value of coffee is strongly influenced by loss of quality, which makes storage one of the main steps in the entire production chain. The finite element method (FEM) and computational fluid dynamics (CFD) are numerical and computational techniques that facilitate the simulation of agricultural product storage systems. Computational modeling satisfactorily represents real experimentation, simplifies decision-making, and reduces costs. This study aimed to analyze mocha coffee storage for 6 months in a cooled environment with temperatures between 15 and 18 °C and in a natural environment. The water content, bulk density, specific heat, thermal conductivity, and thermal diffusivity were determined and colorimetry and sensory analysis were applied to compare initial and final samples of the product after storage. It was found that the water content and specific heat were the only properties that presented significant changes. Through sensory analysis, it was observed that the quality of the coffee was the same for both systems. A computational model was developed to simulate the heat transfer process during storage. The comparison of the simulation results with the experimental results for the temperature distribution in the grain mass showed overall mean relative errors of 2.34% for the natural environment and 5.74% for the cooled environment.Item Effect of indole-3-acetic acid on growth, physiology and nutritional status of young arabica coffee plants(Universidade Federal de Lavras, 2023-01-20) Erlacher, Wellington Abeldt; Amaral, José Francisco Teixeira do; Amaral, José Augusto Teixeira do; Christo, Bruno Fardim; Ferreira, Daniel Soares; Tatagiba, Sandro Dan; Rocha, Brunno Cesar Pereira; Tomaz, Marcelo Antonio; Rodrigues, Wagner Nunes; Partelli, Fábio LuizCoffee is one of the main agricultural commodities in the world. Thus, research aimed at reducing the productive risks of the crop has been increasingly encouraged, among which the use of plant hormones stands out. In addition, the objective of this work was to analyze the effect of the application of indole-3-acetic acid on the growth, nutrition and gas exchange of young Coffea arabica L plants. The experiment was carried out in the field in the city of Alegre, Espírito Santo, Brazil. The experimental design used was randomized blocks, testing the effect of the application of five doses of indole-3-acetic acid in young Arabica coffee plants, in four replications. The application of indole-3-acetic acid stimulates the growth rate of the stem diameter at a concentration of 60 mg L-1, as well as gas exchange in coffee plants, however it did not favor the increase in the substomatic concentration of CO2 instantaneous and intrinsic efficiency in water use and instantaneous carboxylation efficiency. Although the application of EIA was not able to provide direct gains in coffee growth during the experimental period, a longer evaluation of the treatments would possibly provide promising results for the coffee crop. The multivariate analysis showed that higher doses of auxin have a high relationship with the macronutrients studied.Item The influence of temperature and duration of brewing on the sensorial value of Gayo Arabica wine coffee, a comparison of hedonic and cupping test methods(Universidade Federal de Lavras, 2023-01-27) Sulaiman, Ismail; Irfan; Syahputra, RudiWine coffee has a different taste from normal coffee drinks due to the fermentation process. In this study, various levels of temperatures and durations of brewing with French press method were conducted and the resulted Gayo Arabica wine coffee drink was analyzed with the hedonic and cupping tests. Compared to the hedonic test, the cupping test can detect more accurately the effect of brewing temperature and duration on the organoleptic quality attributes of wine coffee. Based on the hedonic test carried out by semi-trained panelists, the only color attribute was statistically affected by the treatment. While based on the cupping test carried out by trained panelists of the Gayo cupper team, there are several attributes which statistically influenced by the treatment: flavor, aftertaste, overall and final score. In general, both panelist groups prefer wine coffee drinks produced by a brewing temperature of 80-90 0C. This coffee has at least winey, tarty, short notes.Item Water, energy and carbon dynamics over an intercropped sun-grown coffee and corn system(Universidade Federal de Lavras, 2022-12-29) López, Juan Carlos García; Herrera, Ninibeth Gibelli Sarmiento; Carabalí, Carolina Ramírez; Bohórquez, Juan Pablo Carvajal; Bejarano, Natalia Catalina Flechas; Chaurra, Daniel Antonio FrancoThe energy dissipation and the evapotranspiration processes, are factors involved in the ecosystem net carbon exchange and are determinants in the ability of a self-regulating system to balance high carbon emissions. To discover these relationships, a corn production system intercropped with coffee was monitored during the first 19 months after the system establishment, to determine the flux of energy, water, gases, and carbon by implementing the eddy covariance technique. From the net carbon exchange ecosystem balance, during the first cycle of corn intercropped with coffee, 63 g C m-2 was fixed. For the next phase of coffee culture, maintaining the corn stalks and coffee branches, 5.4 g C m-2 was emitted. In the second cycle with intercropped corn, the fixation was 291 g of C m-2; and in the last period of the first reproductive stage of the coffee trees, 172 g C m-2 was fixed. Throughout the analysis period, the system behaved as a carbon sink with a potential fixation between 4.7 and 5.6 ton C ha-1. The energy, measured as net radiation, was estimated at 274.53 ± 5.2 W m-2 day-1, and it was dissipated mainly as sensible heat (26.5% - 53.6%), latent heat (45.7% - 71, 9%) and soil heat (0.5% - 1.6%). The crop coefficient (Kc) in the coffee vegetative stage in the monoculture, fluctuated between 0.79 ± 0.05 and 0.99 ± 0.04. For the intercropping system with corn, the Kc was calculated at 0.84 ± 0.05, 1.05 ± 0.06, 1.60 ± 0.09, and 1.22 ± 0.05 for the vegetative, pre-flowering, maximum foliar development and harvest maturity stages of corn, respectively.
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