JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.17728/jaft.16413

Water Content, Total Dissolved Solids and Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir

Priyo Bintoro  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Anggun Miftahurrahmi  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
*Heni Rizqiati orcid scopus  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Open Access Copyright 2023 Journal of Applied Food Technology

How to cite (IEEE): P. Bintoro, A. Miftahurrahmi, and H. Rizqiati, "Water Content, Total Dissolved Solids and Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir," Journal of Applied Food Technology, vol. 10, no. 1, pp. 13-16, Jun. 2023. https://doi.org/10.17728/jaft.16413
Citation Format:
Abstract

Coffee is one of the plantation commodities that is usually processed into beverage products. The most widely cultivated coffee in Indonesia is Robusta coffee. However, Robusta coffee has a lower quality compared to other types of coffee. Fermentation of coffee beans during wet processing can improve coffee quality. The purpose of this study was to determine the best fermentation time for robusta coffee beans in whey kefir so that quality robusta coffee powder was obtained from the water content, total dissolved solids (TDS) and antioxidant activity. This study used a completely randomized design (CRD) with different fermentation time treatments. Parametric data were analysed by ANOVA and followed by DMRT test. Antioxidant activity data were analysed descriptively. Longer fermentation times reduced the total dissolved solids (TDS) of the coffee beans. However, prolonged fermentation can also increase the water content and reduce antioxidant activity. The best treatment was found to be a fermentation time of 18 hours, which resulted in a coffee bean with a good balance of TDS (3.25°Brix), water content (4.67%), and antioxidant activity (16.09 ppm).

Fulltext View|Download
Keywords: Coffee; Robusta; Whey Kefir; Antioxidant; Fermentation

Article Metrics:

Plum Print visual indicator of research metrics
Captures
  • Readers: 16

Article Info
Section: Research Articles
Language : EN
Recent articles
Water Content, Total Dissolved Solids and Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir Comparing the Quality of West Sumatra’s Rendang: Rendang Darek vs Rendang Pasisia Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs Extending The Shelf Life of Ready-To-Eat (RTE) Meat Product by Using Turmeric and Red Ginger as Film Coating of Active Packaging More recent articles
  1. Anam, C., Muzayana, E., Atmaja, R.P., Purnomo, D. 2021. Evaluation of robusta coffee quality in Kare district, Madiun district, East Java. Journal Makanan Pro.6(2): 729 – 735. (In Bahasa Indonesia)
  2. Asociation of Official Analytical Chemist. 1995. Official Methods of Analysis of the AOAC International. Arlington: AOAC
  3. Badan Standarisasi Nasional. SNI 01-3542-2004. Coffee Powder. Standar Nasional Indonesia, Jakarta. (In Bahasa Indonesia)
  4. Figueiredo, L.P., Borém, F.M., Ribeiro, F.C., Giomo, G.S., Rios, P.A., Tosta, M.F. 2012. Quality coffee (Coffea Arabica L.) subjected to two processing types. In: Proceedings 24th International Conference on Coffee Science (ASIC) 2012. Page: 502—506
  5. Firdaus, G.M., Rizqiati, H., Nurwantoro. 2019. Effect of fermentation time on yield, pH, total dissolved solids and hedonic quality of whey kefir. Journal Teknologi Pangan 3(1): 70 – 79. (In Bahasa Indonesia)
  6. Goh, W.N., Rosma, A., Kaur, B., Fazilah, A., Karim, A.A., Bhat, R. 2012. Fermentation of black tea broth (Kombucha): I. Effects of sucrose concentration and fermentation time on the yield of microbial cellulose
  7. Journal International Food Research 19(1): 109 – 117
  8. Hardoko, M., Prihanto, N.H., Sasmito, B.B. 2019. Antioxidant activity and characteristics of pedada mangrove fruit vinegar (Sonneratia alba). Journal of Fisheries and Marine Research 3(3): 322 – 330
  9. Hečimović, I., Cvitanović, A.B., Horžić, D., Komes, D. 2011. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Journal Food chemistry 129(3): 991-1000. DOI: 10.1016/j.foodchem.2011.05.059
  10. Huliselan, Y.M. 2015. Antioxidant activity of ethanol, ethyl acetate, and n-hexane extracts from sesewanua leaves (Clerodendron squamatum Vahl.). Journal Pharmacon 4(3): 155 – 163
  11. Lestari, D., Kadirman, K., Patang, P. 2018. Substitution of salak bean powder and arabica coffee powder in making coffee powder. Journal Pendidikan Teknologi Pertanian 3(1): 15 – 24. (In Bahasa Indonesia)
  12. Mutmainah, S. 2020. Robusta coffee growth response to application of various liquid organic fertilizers in replacing C-organic and N-total soil. Journal Ilmu Pertanian 9(2): 40 – 43. (In Bahasa Indonesia)
  13. Napitupulu M.O.W, Setyahadi, Lubis, L.M. 2015. The effect of variations in the concentration of sucrose sugar and fermentation time on the manufacture of kombucha coffee. Journal Rekayasa Pangan dan Pertanian. 3: 316-322. (In Bahasa Indonesia)
  14. Nurhayati, N. 2017. Sensory characteristics of coffee bags and instant coffee of Robusta and Arabica varieties. Journal Ilmiah Inovasi 17(2): 80 – 85. (In Bahasa Indonesia)
  15. Nurhayati, N., Yuwanti, S., Urbahillah, A. 2020. Physicochemical and sensory characteristics of kombucha cascara (ripened coffee husk). Journal Teknologi dan Industri Pangan 31(1): 38 – 49
  16. Poerwanty, H., Halid, E. 2020. Ohmic fermentation of wet HS coffee on aroma with the addition of bromelain enzymes. Journal Ilmiah Terapan Budidaya dan Pengelolaan Tanaman Pertanian dan Perkebunan 9(1): 33 - 39. (In Bahasa Indonesia)
  17. Pratiwi, A., Martunis, M., Abubakar, Y. 2020. Consumer acceptance of arabica coffee - ginger dip in several particle sizes of ground coffee and ginger concentration. Journal Ilmiah Mahasiswa Pertanian 5(1): 341-345. (In Bahasa Indonesia)
  18. Prayuginingsih, H., Santosa, T.H., Hazmi, M., Rizal, N. S. 2012. Increasing the competitiveness of people's coffee in Jember district. Journal of Social and Agricultural Economics 6(3):26 – 40
  19. Purnamayanti, N.P.A., Gunadnya, I.B.P., Arda, G. 2017. Effect of temperature and roasting time on physical characteristics and sensory quality of arabica coffee (Coffea arabica L). Journal Biosistem dan Teknik Pertanian 5(2): 39-48. (In Bahasa Indonesia)
  20. Puspitasari, Y., Palupi, R., Nurikasari, M. 2017. Analysis of the vitamin C content of kombucha tea based on the length of fermentation as an alternative to antioxidant drinks. Journal Ilmu Kesehatan Global (GHS) 2(3): 245-253. (In Bahasa Indonesia)
  21. Rodina, A.F., Sobri, I., Kurniawan, D.W. 2016. Antioxidant cream roselle flower petal ethanol extract (Hibiscus sabdariffa L.). Journal Acta Pharmaciae Indonesia 4(1): 15-20
  22. Sari, A.R.S., Nurwantoro, Hintono, A., Mulyani, S. 2020. Effect of using f1 grain kefir as a starter on alcohol content, total yeast and optima kefir preference. Journal Teknologi Pangan 4(2): 137 - 144. (In Bahasa Indonesia)
  23. Sinurat, L.R., Ekoeati, C.N., Sumardi, Farisi, S. 2018. Characteristics of cow's milk kefir with tape yeast inoculum. Journal Ilmiah Peternakan Terpadu 6(2): 111-116. (In Bahasa Indonesia)
  24. Suena, N.M.D.S., Antari, N.P.U. 2020. Assay on the antioxidant activity of green coffee beans (Coffea canephora) with DPPH (2, 2-diphenyl-1-picrylhydrazil) method. Journal Ilmiah Medicamento 6(2): 111-117. (In Bahasa Indonesia)
  25. Suhardini, P.N., Zubaidah, E. 2015. Study of antioxidant activity of kombucha from various types of leaves during fermentation. Journal Pangan dan Agroindustri 4(1): 221 – 229. (In Bahasa Indonesia)
  26. Sundari, D., Darwin, D., Ratna, R. 2020. Fermentation of arabica coffee (Caffea arabica) using civet feces inoculum. Journal Ilmiah Mahasiswa Pertanian 5(1): 451 – 460. (In Bahasa Indonesia)
  27. Tawali, A.B., Abdullah, N., Wiranata, B.S. 2018. Effect of fermentation using yogurt lactic acid bacteria on the taste of robusta coffee (Coffea robusta). Journal Food Technology, Nutritions, and Culinary 1(1): 90-97
  28. Thalia, T., Ersan, F. Delvitasari, M., Maryanti. 2020. Effect of S. cerevisiae fermentation on robusta coffee quality. Journal Ilmu-Ilmu Pertanian 18(1): 60 – 77. (In Bahasa Indonesia)

Last update:

No citation recorded.

Last update:

No citation recorded.