Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.4465

The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea

*Kiki Fibrianto scopus  -  Sensory and Applied Food Science Research Group, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
Aswin Rizky Wardhana  -  Sensory and Applied Food Science Research Group, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
Laila Yum Wahibah  -  Sensory and Applied Food Science Research Group, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
Eka Shinta Wulandari  -  Sensory and Applied Food Science Research Group, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

Citation Format:
Abstract

The cultivation of coffee plants produces leaf-waste which is only currently used for feed and fertilizer. Traditionally coffee leaves tea could be processed as “kopi kawa”, a popular tea-like beverage in West Sumatera, Indonesia. This research was aimed at characterizing the sensory profile of beverage made from Ampelgading Robusta coffee leaves by considering different leaves age, processing method, and serving temperature applying the Rate-All-That-Apply (RATA) method involving 111 consumer respondents. It was observed that the coffee leaves tea were sensorially dominated by green aroma and flavor, bitter taste, and astringent mouth-feel. The leaves age significantly affected 6 sensory attributes, i.e. sweet taste, sour taste, bitter taste, sweet flavor, earthy flavor, and woody flavor. Meanwhile the processing method (oxidized and non-oxidized pre-treatment) as well as serving temperature had no significant effect on the sensory perception of consumer although significant influences were recorded on the changing of total phenolic content, caffeine content, pH, and color parameters. As conclusion, sensory characteristic of Ampelgading robusta coffee leave tea was strongly affected by the age of leaf, regardless the pre-treatment process and serving temperature.

Fulltext View|Download
Keywords: coffee leaf tea; leaf age; oxidation; serving temperature

Article Metrics:

Article Info
Section: Catatan Penelitian (Research Note)
Language : EN
Recent articles
Karakteristik Fisikokimia Tepung Daluga (Cyrtosperma merkusii. (Hassk.) Schott) Hasil Modifikasi Fermentasi Bakteri Asam Laktat dan Heat Moisture Treatment (HMT) Pengaruh Lama Pemanasan terhadap Kualitas Kimia Wheat Pollard yang Berpotensi sebagai Prebiotik Ekstrak Etanol Daun Belimbing Wuluh (Averrhoa bilimbi) sebagai Antioksidan dan Antiinflamasi The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea More recent articles
  1. Ares, G., Bruzzone, F., Leticia, V., Cadena, R.S., Gimanez, A., Pineau, B., Hunter, D.C., Palsley, A.G., Jaegar, S.R. 2014. Evaluation of a rating-based variant of check-all-that-apply question: Rate-all-that-apply (RATA). Food Quality and Preference 36(2014):87-95. DOI: 10.1016/j.foodqual.2014.03.006
  2. Anesini, C., Ferraro, G.E., Filip, R. 2008. Total Polyphenol Content and Antioxidant Capacity of Commercially Available Tea (Camellia sinensis) in Argentina. Journal of Agricultural and Food Chemistry 56 (19):9225-9229. DOI: 10.1021/jf8022782
  3. Ashour, A., Hegazy, M.A., Abdel-Kawy, M., ElZeiny, M.B. 2015. Simultaneous spectrophotometric determination of overlapping spectra of paracetamol and caffeine in laboratory prepared mixtures and pharmaceutical preparations using continuous wavelet and derivative transform. Journal of Saudi Chemical Society 19(2):186-192. DOI: 10.1016/j.jscs.2012.02.004
  4. Calvert, R., Vohra, S., Ferguson, M., Wiesenfeld, P. 2015. A beating heart cell model to predict cardiotoxicity: effects of the dietary supplement ingredients higenamine, phenylethylamine, ephedrine and caffeine. Food and Chemical Toxicology 78:207-13. DOI: 10.1016/j.fct.2015.01.022
  5. Campa, C., Mondolot, L., Rakotondravao, A., Bindel, L.P.R., Gargadennec, A., Couturon. E. 2012. A survey of mangiferin and hydroxycinnamic acid ester accumulation in coffee (Coffea) leaves: biological implication and uses. Annals of Botany 110(3):595-613. DOI: 10.1093/aob/mcs119
  6. Campbell, N.A., Reece, J.B., Mitchell, L.G. 2006. Biology. Concepts and Connections. 5th Edn. Addison Wesley Longman Inc. 118
  7. Chen, X-M, Ma, Z., Kitts. D.D. 2018. Effect of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves. Food Chemistry 249: 143-153. DOI: 10.1016/j.foodchem.2017.12.073
  8. Cherian, S., Lee, B.S, Tucker, R.M., Lee, K, Smutzer, G. 2018. Toward improving medication adherence: The suppression of bitter taste in edible taste films. Advances in Pharmacological Sciences 2018:1-11. DOI: 10.1155/2018/8043837
  9. Jang, H.J., Park, Y.D. Ahn, H.K., Kim,S.J., Lee, J.Y.,Kim, E.C., Chang, Y.S.,Song, Y.J., Kwon., H.J. 2014. Analysis of green tea compound and their stability in dentifrices of different pH Level. Chemical and Pharmaceutical Bulletin 62(4): 328-335. DOI: 10.1248/cpb.c13-00814
  10. Koch, I.S., Muller, M., Joubert, E., van der Rijst, M., Næs, T. 2012. Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon. Food Research International 46(1):217–228. DOI: 10.1016/j.foodres.2011.11.028
  11. Kumazawa, K., Masuda, H. 2002. Identification of potent odorants in different green tea varieties using flavor dilution technique. Journal of Agricultural and Food Chemistry 50(20): 5660-5663. DOI: 10.1021/jf020498j
  12. Lee, J., Chambers, D.H. 2007. A lexicon for flavor descriptive analysis of green tea. Journal of Sensory Studies. 22(3):256-272. DOI: 10.1111/j.1745-459X.2007.00105.x
  13. Setiawan, B., Tantawi, A.R., Azhari, A. 2019. The study of coffee plant propagation (Coffea spp) with leaf cut. Budapest International Research in Exact Sciences Journal 1(1):1-8. DOI: 10.33258/birex.v1i1.130
  14. Theron, K.A., Muller, M., Van der Riist, M., Cronje, J.C., le Roux, M. Joubert, E. 2014. Sensory profiling of honeybush tea (Cyclopia species) and development of a honeybush sensory wheel. Journal of Food Research International. 66(2014):12-22. DOI: 10.1016/j.foodres.2014.08.032
  15. Wang, Y., Ho, C.T. 2009. Polyphenolic chemistry of tea and coffee: a century of progress. Journal of Agricultural and Food Chemistry 57(18):8109-14. DOI: 10.1021/jf804025c
  16. Wang, J., Li, J., Liu, M., Xu, X., Tong, J. 2016. Chlorogenic acid prevents isoproterenol-induced DNA damage in vascular smooth muscle cells. Molecular Medicine Reports 14(5):4063-4068. DOI: 10.3892/mmr.2016.5743
  17. Yamaoka-Yano, D.M., Mazzafera, P. 1999. Catabolism of caffeine and purification of a xanthine oxidase responsible for methyluric acids production in Pseudomonas putida L. campinas: Brasil. Revista de Microbiologia 30(62-70). DOI: 10.1590/S0001-37141999000100013
  18. Yuwono, S.S., Fibrianto, K., Wahibah, L.Y., Wadhana, A.R. 2019. Sensory Attributes Profiling of Dampit Robusta Coffee Leaf Tea (Coffee canephora). Carpathian Journal of Food Science and Technology 11(2):165:176. DOI: 10.34302/crpjfst/2019.11.2.13

Last update:

No citation recorded.

Last update:

No citation recorded.