Coffee Science
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Item Physicochemical characterization of coffee parchment of species Coffea arabica variety Castillo®(Universidade Federal de Lavras, 2024-07-03) Campuzano, Francisco; Escobar, Diana Marcela; L., Ana María TorresCoffee parchment is one of the most abundant wastes from coffee processing in Colombia, representing 5.8% of dry weight of the berry. This waste has been scarcely characterized, then this work is a complete physicochemical characterization of coffee parchment of the species Coffea arabica variety Castillo®. The coffee parchment composition was studied, determining the fractions of cellulose (49 %), hemicellulose (21 %), lignin (28 %), and inorganics (3 %) presented. Also, FTIR analysis was made to explore the different functional groups of the constituent molecules and confirm their presence, likewise the thermal profile was determined to confirm the composition and explore the thermal stability of this waste. Crystallinity was determined by the Segal method using XRD. A morphological analysis by SEM and a granulometric analysis of this raw material is also presented. All these analyses are important for proposing alternative uses of coffee parchment, such as obtaining cellulose.Item Physicochemical and sensory analysis of coffee: A determination in different parts of the plant(Universidade Federal de Lavras, 2024-07-29) Sousa, Rachel Machado de; Paiva, Leandro CarlosThe quality of the Arabica coffee drink (Coffea arábica L) is the result of the interaction of several factors, such as climatic conditions, terroir, altitude, nutritional factor, management aspects, stage of fruit maturation, harvest, among others. The objective was to evaluate the physical-chemical quality of coffee fruits, through the soluble solids content of coffee beans, in different parts of the plant, in order to define which position/location on the plant presents the best results in relation to sensory attributes of the drink. The analysis of soluble solids (SS) in ºBrix of cherry and raw coffee, mass grains (MMG) and sensory evaluation, the Catuaí IAC 144 variety presented better results in relation to the Paraíso MG 419- 1 variety. Regarding electrical conductivity (EC), total titratable acidity (TTA) of raw coffee, pH, color the results of the two varieties were representative for quality, the values found in the analyzes are within the defined ranges. The experimental design used was randomized blocks and each variety was harvested in three blocks. Each block consisted of a plant, each plant was divided into twelve subdivisions. The treatments were arranged in a 12x2x3 factorial scheme and subjected to analysis of variance (ANOVA) and the means compared using the Scott Knott post hoc test with a significance level (p-value ≤ 0.05). The correlation matrix was used between the variables under study, in order to verify whether there is a linear relationship or not between the variable’s soluble solids ºBrix of cherry and raw coffee, aroma and body of the drink with the final average score of the tasters. Interpreting the generated equation, there is an association between body and final score, when increasing one unit in the body, an increase of 2.21 in the final score is expected. The positions on the coffee plant, upper third and lower third, in relation to the varieties Catuaí IAC 144 and Paraíso MG 419-1, were the most promising from the perspective of the results found in the physical-chemical and sensorial analysis.Item System dynamic model of green supply chain management robusta coffee Argopuro in Indonesia: A case study(Universidade Federal de Lavras, 2024-06-19) Purnomo, Bambang Herry; Ni’maturrakhmat, Viko Nurluthfiyadi; Wibowo, YuliSmall-scale Argopuro Robusta coffee agroindustry has the potential to harm the environment in every supply chain activity. Even though the waste processing process has been carried out, this is still not enough to reduce the environmental impact. Performance measurement of Green Supply Chain Management (GSCM) in the business is complex because it considers environmental indicators and operational business as a whole. GSCM performance is also dynamic because the behavior of the supply chain system often changes over time. Therefore, it is necessary to develop a performance diagnosis model that has complex and dynamic characteristics through a system dynamic model. This research aims to diagnose and improve the GSCM performance index for currently and future using a system dynamic model. The scope of the model starts from harvesting coffee cherries to selling processed products. Research result shows that there are 13 performance indicators. The indicator values are then determined using the system dynamic model to obtain an index value of GSCM. The simulation results show that in 2023, the GSCM performance value will be 35.40, which is included in the good enough status, and 2035 the performance value increase by 54.8. To improve its performance, an optimistic scenario is used. This scenario is built by providing intervention to increase the percentage of waste processing by 90% for solid waste and 70% for liquid waste. Increase the number of pickup trucks by 4 units and reduce the motorcycle by 45 units to be more optimal and reduce the amount of emissions produced. The simulation results show that with that scenario the GSCM performance index was successfully increased to 68.2 (good status) in 2035.Item Influence of water quality on CO2 degassing and sensory attributes in lampung robusta espresso(Universidade Federal de Lavras, 2024-07-05) Haviz, Muhammad; Djana, MIftahul; Nandini, Ni Putu Ariessa; Eltri, Amandha Putri; Fahrani, Nadila Aura; RIna, OktafWater quality plays a crucial role in shaping the sensory attributes and overall taste experience of Espresso Coffee (EC). This study aimed to investigate the influence of water quality parameters, specifically acidity (pH) and total dissolved solids (TDS), on CO2 degassing kinetics and sensory characteristics in Lampung Robusta espresso. Five different brands of bottled water were utilized for EC extraction, and their impact on CO2 degassing behavior, pH, TDS, and sensory attributes was evaluated. Analysis of variance (ANOVA) and Tukey’s Honest Significant Difference (HSD) post-hoc tests were employed to assess the significance of differences in CO2 degassing levels among water brands. Two-way ANOVA was used to examine variations in pH and TDS before and after espresso extraction. Sensory evaluation by trained panelists was conducted to assess sensory characteristics. ANOVA revealed significant differences in CO2 degassing levels among water brands (F= 41.21, p= 1.41E-16), with specific brand pairs exhibiting significant variations identified by Tukey’s HSD test. Brand D water maintained the lowest average CO2 emissions (865 ppm) compared to other brands, indicating its potential in stabilizing the release of CO2 during the EC extraction. Two-way ANOVA demonstrated significant differences in pH (F= 38380.37, p < 0.001) and TDS (F= 1178385, p < 0.001) among water brands before and after espresso extraction. The highest TDS elevation observed in brand A post-extraction (7258 ppm) suggests a potential for over-extraction. The lowest final pH in EC was recorded with brand B (5.11) and the highest final pH of brand A (5.32) Sensory evaluation revealed variations in aroma, acidity, bitterness, body, crema, sweetness, mouthfeel, and flavor notes among espresso samples prepared with different water brands. This study highlights the significant impact of water quality on CO2 degassing and sensory attributes in Lampung Robusta espresso.Item Analysis of shape features by applying gain ratio and machine learning for coffee bean classification(Universidade Federal de Lavras, 2024-06-28) Septiarini, Anindita; Hamdani, Hamdani; Sela, Enny Itje; Hidayat, Nurul; Afuan, LasmediCoffee is one of the daily consumed beverages in many countries. It is yielded from coffee beans, which have proceeded through several processes. Several common coffee beans have been produced in Indonesia, such as Arabica, Robusta, Liberica, and Excelsa. Nevertheless, many coffee fanatics are unable to distinguish the various coffee bean types visually based on those shapes. Accordingly, it is necessary to classify the types of coffee beans. The work applied training and testing steps. Both involved ROI detection, pre-processing, segmentation, feature extraction, selection, and classification. Image processing was used in ROI detection, pre-processing, and segmentation to simplify the procedure and separate the coffee bean from the background. The feature extraction produced 14 shape features to distinguish the coffee bean’s class, but the proposed method’s performance has yet to reach the optimal result. The gain ratio was used to reduce the features; hence, only 4 features were selected, including aspect ratio, eccentricity, equivalent diameter, and area. These features were utilized as input data for classification using Naive Bayes, Artificial Neural Network (ANN), Support Vector Machine (SVM), C4.5, and decision tree. The proposed method used 4 features and a decision tree classifier. The local dataset has 400 coffee bean photos in four classes of 100 images each. The photos were divided for training and testing using k-fold 10 cross-validation. The accuracy evaluation parameter reached 0.995.Item Factors influencing GAP implementation on Robusta Coffee Farms in the Mountains of Indonesia(Universidade Federal de Lavras, 2024-08-05) Amrulloh, Atho’; Hani, Evita Soliha; Hariyati, Yuli; Soetriono; Harsono, Soni SisbudiRobusta coffee is one of the plantation commodities that popular at home and abroad also as the biggest coffee product from Indonesia. This research aims to analyze the assessment of the level and influence factors of GAP implementation on coffee farmers in the Raung Argopuro Mountains region of Indonesia. The research was carried out in Bondowoso and Jember districts as one of the largest coffee producing centers in East Java with the coffee planting area located in the production forest area owned by Perhutani. The research data uses primary data from the results of assessing the level of GAP implementation among coffee farmer group members using an assessment model that refers to the 2014 RI Minister of Agriculture Regulation through actual assessments and in-depth interviews regarding implementation in the field. The method for determining and collecting data samples was carried out deliberately based on a multi-cluster random sampling model on members of a farmer group of 300 Robusta coffee farmers, divided into 150 coffee farmers in Bondowoso district and 150 coffee farmers in Jember district. Descriptive data analysis was used to see the level of GAP implementation by coffee farmers and logit model regression analysis was used to see the factors that influence the level of GAP implementation by coffee farmers in the research area. The research results show that the level of GAP implementation is divided into high and low implementation. The variables age, number of family members, land area and price variables are variables that have a positive and significant impact.Item Descriptive sensory tests for evaluating Coffea arabica: A systematic review(Universidade Federal de Lavras, 2024-04-20) Nascimento, Manuella Oliveira; Ombredane, Alicia Simalie; Oliveira, Livia de Lacerda deCoffee is a beverage whose price is closely related to the characteristics of its flavor, necessitating reliable sensory tests. To quantify their sensory attributes, classic sensorial methods such as Quantitative Descriptive Analysis (QDA) can be useful. However, uncertainties persist due to protocol variations, which made uncertain the quality of these protocols in evaluating coffee. This study aimed to conduct a systematic review to assess the quality of QDA protocols used for assessing Coffea arabica’s sensory attributes. The review encompassed various critical protocols control points, including pre-test procedures, coffee processing and preparation techniques, test application and data collection procedures. It was also summarized key attributes, highlighting factors impacting coffee’s sensory traits and bias risk of the studies. As the main results, it was saw that the studies have many limitations, such as not citing or controlling critical points in the tests procedures and application, which made most studies having a medium-high bias rating. The primary sensory results findings of the studies included topics such as the impact of brewing time, chemical compounds associated with sensory attributes and the effect of various roasting techniques on the sensory qualities of coffee. In conclusion, standardizing sensory evaluations in future research could enhance consistency and accuracy, yielding less biased results.Item Effect of storage duration on phenolics stability in ready-to-drink coffee beverage(Universidade Federal de Lavras, 2024-06-20) Herawati, Dian; Davin, Christophorus; Yuliana, Nancy Dewi; Yulianti, YuliantiReady-to-drink (RTD) coffee is one of the innovations in coffee beverages that is widely circulated in the market and is quite popular among various groups of people. This study aimed to partially validate the Folin-Ciocalteu method for phenolic compounds analysis in ready-to-drink (RTD) coffee and determine the effect of storage time on the stability of phenolic compounds in RTD coffee. Coffee drinks were made from Robusta coffee extract added with other ingredients (sugar and potassium sorbate), pasteurized, hot filled into plastic cups, and stored at room temperature (25 – 28 oC) for 0, 2, 4, 6, and 8 weeks. Two proposed methods (Folin-Ciocalteu methods) for routine phenolic analysis (Total phenolic content (TPC) and total tannin content (TTC)) in RTD coffee were partially validated. In general, partial validation parameters of TPC gave more satisfying results, such as linearity (R2 = 0.9991); precision (RDS < 2/3 RSDHorwitz); recovery (109%) and sensitivity (LOD = 14.20 mg L-1). Phenolic stability in RTD coffee was evaluated using the Folin-Ciocalteu method (TPC and TTC) and HPLC method (individual caffeoylquinic acids (CQAs) (3-CQA, 4-CQA, and 5-CQA)). In general, TTC values in all storage time were higher than TPC values because the TTC method had higher recovery (132%). Furthermore, the three parameters observed (TPC, TTC and CQAs) experienced significant degradation during storage. The decrease percentage of TPC and TTC during 8 weeks of storage was 11% (from 63 to 55 mg/100 mL) and 10% (160 to 143 mg/100 mL), respectively. Meanwhile, 5-CQA was the most sensitive CQAs and its degradation for 8 weeks of storage reached 19% (from 28 to 23 mg/100mL ). TPC is recommended for monitoring the effect of storage duration on phenolic compound stability in RTD coffee and analysis of 5-CQA as the most unstable individual phenolic may support the monitoring.Item Coffee and blood pressure(Universidade Federal de Lavras, 2024-06-17) Nurvita, Silvia; Rizkaprilisa, WindyCoffee has a characteristic taste, aroma and color that attracts its fans. Coffee is one of the drinks most consumed after mineral water. Annual coffee consumption is estimated at around 500 billion cups/year. Coffee contains a lot of caffeine and other chemical compounds. Coffee having a positive impact on health, also has a negative impact on health. The negative impact of coffee on health is that coffee affects blood pressure (BP) and the risk of hypertension. This research aims to determine the effect of coffee on blood pressure according to existing research. This research method uses the Literature Review (LR) research type. The article inclusion criteria used for this research were articles published in 2020-2023 with the keywords coffee, blood pressure, the relationship between coffee and blood pressure, the effect of coffee and blood pressure. This research found three articles that met the inclusion criteria for this research. The results of this research explain that three articles, there are two articles which prove that coffee consumption has no effect on blood pressure, but there is one article which shows that the duration of coffee consumption has an effect on systolic blood pressure. The conclusion of this literature study from these three articles can be concluded that on average coffee consumption has no effect on blood pressure. Coffee that is good for health is pure coffee that is brewed without a sugar.Item Effect of demucilagination and soaking in water with organic acids on the microbial, chemical, and sensory characteristics of coffee (Coffea arabica)(Universidade Federal de Lavras, 2024-06-17) Ponce, Jorge Alfredo Cardona; Mejía, Luis Fernando MaldonadoThere are divided opinions regarding sensory quality of mechanically demucilaginated (MD) coffee versus coffee that has undergone conventional fermentation (biological demucilagination). Fermenting and washing (wet process) requires high amounts of water that has contaminating effects upon its completion. Studies indicate that MD with soaking in organic acids could develop similar sensory quality to wet processed coffee. Organic acids are bioactive compounds that are naturally produced during conventional fermentation, which is why coffee has unique characteristics in the final cup profile. This study was conducted to assess the effects of soaking with organic acids (citric, ascorbic, and acetic) on the microbial, chemical, and sensory attributes of MD coffee. A Completely Randomized Design (CRD) was used, with a factorial arrangement (2×4+2) for a total of 10 treatments. The treatments were two soaking times (24 and 48 hours) and four soaking solutions (citric, ascorbic, acetic acid and water) in coffee with mechanical demucilagination, one treatment with mechanical demucilagination and one with fermentation and washing, both without soaking or acids. Microbiological counts of fungi, yeasts, and lactic acid bacteria (LAB) were carried out before and after soaking. Sensory characteristics were evaluated through cupping and chemical content and properties were studied by liquid chromatography and spectrophotometry. Microbial population demonstrated normal succession throughout the experiment with LAB been the most prevalent family during MD and fermentation. Soaking coffee in acid solutions maintained overall cupping scores with different attributes being detected by panelists. Phenolic compounds, caffeine and chlorogenic acids increased in soaked samples (acetic acid) but were similar to the control (fermentation). Flavonoid content ranged from 22 to 35 mg EC/g and was higher in samples soaked in acids compared to the controls. Green coffee extracts in general showed antioxidant activities greater than 80.9% comparable to other studies. Soaking time did not improve the quality characteristics of the coffee, but the type of acid used was able to modify the content and proportion of various families of chlorogenic acids in green coffee and total polyphenols, while maintaining sensory properties in comparison to fermented coffee.