Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages
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Aug 15, 2022
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Bondowoso Arabica coffee is a type of coffee that grows on the slopes of Mount Ijen-Raung. It has a high commercial value and distinctive taste. Coffee processing applications from roasting, grinding, packaging and brewing to storage will affect the quality of coffee. Caffeine is one of the compounds in coffee that contributes to bitterness and has certain pharmacological effects. This study aimed to determine the caffeine content of Bondowoso Arabica coffee harvested on August 2021 which was obtained from Sukosari Lor village with various roast profiles and types of packaging. In this study, Arabica coffee was roasted with light roast, medium roast and dark roast profiles. Then each treatment was mashed to obtain ground coffee. Ground coffee was put in a standing pouch made of polyethylene terephthalate (PET) with a thickness of 75 microns; polypropylene (PP) with a thickness of 100 microns; and polypropylene (PP) with a thickness of 120 microns and then stored for three months. During the storage of first and third months, caffeine levels were measured. Based on the results of the study, the caffeine content was increase along with higher roasting temperature. During the storage process, the caffeine content in ground coffee packaged using PP decreased the most.
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Savitri, D. A., Arum, A., Suud, H., Farisi, O., Patricia SM, S., Kusmanadhi, B., & Munandar, D. (2022). Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 38(2), 128-137. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i2.511
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References
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Joko, N., Lumbanbatu, J., & Sri, R. (2009). Pengaruh Suhu dan Lama Penyangraian Terhadap Sifat Fisik-Mekanis Biji Kopi Robusta. Seminar Nasional Dan Gelar Teknologi PERTETA, 6(2006), 217–225.
Kirwan, M. J., Plant, S., & Strawbridge, J. W. (2011). Plastics in Food Packaging. Food and Beverage Packaging Technology: Second Edition, 157–212. https://doi.org/10.1002/9781444392180.ch7
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Kreuml, M. T. L., Majchrzak, D., Ploederl, B., & Koenig, J. (2013). Changes in sensory quality characteristics of coffee during storage. Food Science and Nutrition, 1(4), 267–272. https://doi.org/10.1002/fsn3.35
Kumar, V., Vinayak, A. K., Venkatachalam, S., & L, M. (2022). Moisture Barrier Behavior of Polymer Films on Food Packaging Plastic Materials. International Journal For Technological Research In Engineering, 9(5), 6–12. https://doi.org/10.5281/zenodo.6348202
Lobo, Y. A., Kencan, P. K. D., & Arda, G. (2014). Studi pengaruh jenis kemasan dan ketebalan plastik terhadap karakteristik mutu rebung bambu tabah (Gigantochloa nigrociliata kurz) kering. Jurnal Beta, 2(1), 1–10. https://ojs.unud.ac.id/index.php/beta/article/view/33648
Mehaya, F. M., & Mohammad, A. A. (2020). Thermostability of bioactive compounds during roasting process of coffee beans. Heliyon, 6(11), e05508. https://doi.org/10.1016/j.heliyon.2020.e05508
Motora, K. G., & Beyene, T. T. (2017). Determination of Caffeine in Raw and Roasted Coffee Beans of Ilu Abba Bora Zone, South West Ethiopia. Indo American Journal of Pharmaceutical Research, 7(09), 463–470. https://doi.org/10.5281/zenodo.1036324
P, J. (2018). Perpindahan Panas dan Massa Pada Penyangraian dan Penggorengan Bahan Pangan. Badan Penerbit Universitas Negeri Makassar.
Purnamayanti, N. P. A., Gunadnya, I. B. P., & Arda, G. (2017). Pengaruh Suhu dan Lama Penyangraian terhadap Karakteristik Fisik dan Mutu Sensori Kopi Arabika (Coffea arabica L). Jurnal BETA (Biosistem Dan Teknik Pertanian, 5(2), 39–48.
Randriani, E., Dani, D., & Wardiana, E. (2018). Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda. Jurnal Tanaman Industri Dan Penyegar, 5(1), 21. https://doi.org/10.21082/jtidp.v5n1.2018.p21-30
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Suradi, I., Murdyastuti, A., & Patriadi, H. B. (2017). Implementasi Kebijakan Pengembangan Klaster Kopi Arabika Di Kabupaten Bondowoso. Majalah Ilmiah “Dian Ilmu,” 17(1), 54–73.
Tarigan, E. B., Wardiana, E., Hilmi, Y. S., & Komarudin, N. A. (2022). The changes in chemical properties of coffee during roasting: A review. IOP Conference Series: Earth and Environmental Science, 974(1), 1–8. https://doi.org/10.1088/1755-1315/974/1/012115
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Wang, N. (2012). Physicochemical Changes of Coffee Beans During Roasting. In University of Guelph.
Wibowo, Y., Purnomo, B. H., & Kristio, A. (2021). The Agroindustry Development Strategy for Java Ijen-Raung Arabica Coffee, in Bondowoso Regency, East Java. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 10(2), 135–148. https://doi.org/10.21776/ub.industria.2021.010.02.5
Zarebska, M., Stanek, N., Barabosz, K., Jaszkiewicz, A., Kulesza, R., Matejuk, R., Andrzejewski, D., Biłos, Ł., & Porada, A. (2022). Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions. Scientific Reports, 12(1), 1–12. https://doi.org/10.1038/s41598-022-06676-9
AL-Asmari, K. M., Abu Zeid, I. M., & Al-Attar, A. M. (2020). Medicinal properties of arabica coffee (coffea arabica ) oil: An overview. Advancements in Life Sciences, 8(1), 20–29.
Andayani, O., & Agustini, S. (2019). Penentuan Masa Simpan Kopi Bubuk Dalam Kemasan Aluminium Laminated Polyetilen (ALP) dan Poly Etilen Ptalat (PET). Jurnal Dinamika Penelitian Industri, 30(2). https://doi.org/10.28959/jdpi.v30i2.5645
Anisa, A., Solomon, W. K., & Solomon, A. (2017). Optimization of roasting time and temperature for brewed hararghe coffee (Coffea Arabica L.) using central composite design. International Food Research Journal, 24(6), 2285–2294.
Ardila, D. D., Agustina, T., Subekti, S., Agribisnis, P. S., Pertanian, F., & Jember, U. (2019). Saluran Dan Margin Pemasaran Kopi Cap Lereng Tancak Kabupaten Bondowoso. SEPA: Jurnal Sosial Ekonomi Pertanian Dan Agribisnis, 15(2), 116–127. sepa
Awwad, S., Issa, R., Alnsour, L., Albals, D., & Al-momani, I. (2021). Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels.
Bicho, N. C., Leitão, A. E., Ramalho, J. C., & Lidon, F. C. (2012). Use of colour parameters for roasted coffee assessment. Ciencia e Tecnologia de Alimentos, 32(3), 436–442. https://doi.org/10.1590/S0101-20612012005000068
Cuong, T. Van, Ling, L. H., Quan, G. K., Tiep, T. D., Nan, X., Qing, C. X., & Linh, T. Le. (2014). Effect of Roasting Conditions on Several Chemical Constituents of Vietnam Robusta Coffee. Food Technology, 38(2), 43–56.
Dharmaputra, O. S., Ambarwati, S., Retnowati, I., & Nurfadila, N. (2021). Assessment of the Quality of Arabica Coffee Beans From Three Processing Methods and Two Types of Packaging Materials. Biotropia, 28(3), 193–203. https://doi.org/10.11598/BTB.2021.28.3.1325
Dias, R. C. E., & Benassi, M. de T. (2015). Discrimination between arabica and robusta coffees using hydrosoluble compounds: Is the efficiency of the parameters dependent on the roast degree? Beverages, 1(3), 127–139. https://doi.org/10.3390/beverages1030127
Edowai, D. N., & Tahoba, A. E. (2018). Proses Produksi dan Uji Mutu Bubuk Kopi Arabika (Coffea arabica L) Asal Kabupaten Dogiyai, Papua. Agriovet, 1(1), 1–18.
Fadri, R. A., Sayuti, K., Nazir, N., & Suliansyah, I. (2019). Review Proses Penyangraian Kopi Dan Terbentuknya Akrilamida Yang Berhubungan Dengan Kesehatan. Journal of Applied Agricultural Science and Technology, 3(1), 129–145. https://doi.org/10.32530/jaast.v3i1.82
Fajriana, N. H., & Fajriati, I. (2018). ANALISIS KADAR KAFEIN KOPI ARABIKA (Coffea arabica L.) PADA VARIASI TEMPERATUR SANGRAI SECARA SPEKTROFOTOMETRI ULTRA VIOLET. Analit: Analytical and Environmental Chemistry, 3(02), 148–162.
Franca, A. S., Mendonça, J. C. F., & Oliveira, S. D. (2005). Composition of green and roasted coffees of different cup qualities. LWT - Food Science and Technology, 38(7), 709–715. https://doi.org/10.1016/j.lwt.2004.08.014
Government of India. (2005). Manual of Methods of Analysis of Foods Food Additives. In Analysis.
Grzelczyk, J., Fiurasek, P., Kakkar, A., & Budryn, G. (2022). Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process. Food Chemistry, 387(March). https://doi.org/10.1016/j.foodchem.2022.132888
Hadisoemarto, T. (2003). Penyerap Oksigen Dan Aplikasinya Dalam Sistem Pengemasan Untuk Memperpanjang Umur Simpan Produk Pangan Yang Dikemas. In Bulletin Penelitian (pp. 1–9). https://doi.org/10.24817/jkk.v0i0.4693
Hariyono Dede Cristantoa, A. D., Soetriono, S., & Mulyo Aji, J. M. (2018). Kajian Sistem Agribisnis Kopi Arabika Di Desa Sukorejo Kecamatan Sumberwringin Kabupaten Bondowoso. Jurnal Bioindustri, 1(1), 50–59. https://doi.org/10.31326/jbio.v1i1.95
Ivorra, E., Sarria-González, J. C., & Girón-Hernández, J. (2020). Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo. Czech Journal of Food Sciences, 38(6), 388–396. https://doi.org/10.17221/346/2019-CJFS
Joko, N., Lumbanbatu, J., & Sri, R. (2009). Pengaruh Suhu dan Lama Penyangraian Terhadap Sifat Fisik-Mekanis Biji Kopi Robusta. Seminar Nasional Dan Gelar Teknologi PERTETA, 6(2006), 217–225.
Kirwan, M. J., Plant, S., & Strawbridge, J. W. (2011). Plastics in Food Packaging. Food and Beverage Packaging Technology: Second Edition, 157–212. https://doi.org/10.1002/9781444392180.ch7
Kiyoi, L. (2010). Determining the Optimal Material for Coffee Packaging. The Faculty of the Graphic Communication Departemen - California Polyrechnic State University, San Luis Obispo, 20.
Kreuml, M. T. L., Majchrzak, D., Ploederl, B., & Koenig, J. (2013). Changes in sensory quality characteristics of coffee during storage. Food Science and Nutrition, 1(4), 267–272. https://doi.org/10.1002/fsn3.35
Kumar, V., Vinayak, A. K., Venkatachalam, S., & L, M. (2022). Moisture Barrier Behavior of Polymer Films on Food Packaging Plastic Materials. International Journal For Technological Research In Engineering, 9(5), 6–12. https://doi.org/10.5281/zenodo.6348202
Lobo, Y. A., Kencan, P. K. D., & Arda, G. (2014). Studi pengaruh jenis kemasan dan ketebalan plastik terhadap karakteristik mutu rebung bambu tabah (Gigantochloa nigrociliata kurz) kering. Jurnal Beta, 2(1), 1–10. https://ojs.unud.ac.id/index.php/beta/article/view/33648
Mehaya, F. M., & Mohammad, A. A. (2020). Thermostability of bioactive compounds during roasting process of coffee beans. Heliyon, 6(11), e05508. https://doi.org/10.1016/j.heliyon.2020.e05508
Motora, K. G., & Beyene, T. T. (2017). Determination of Caffeine in Raw and Roasted Coffee Beans of Ilu Abba Bora Zone, South West Ethiopia. Indo American Journal of Pharmaceutical Research, 7(09), 463–470. https://doi.org/10.5281/zenodo.1036324
P, J. (2018). Perpindahan Panas dan Massa Pada Penyangraian dan Penggorengan Bahan Pangan. Badan Penerbit Universitas Negeri Makassar.
Purnamayanti, N. P. A., Gunadnya, I. B. P., & Arda, G. (2017). Pengaruh Suhu dan Lama Penyangraian terhadap Karakteristik Fisik dan Mutu Sensori Kopi Arabika (Coffea arabica L). Jurnal BETA (Biosistem Dan Teknik Pertanian, 5(2), 39–48.
Randriani, E., Dani, D., & Wardiana, E. (2018). Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda. Jurnal Tanaman Industri Dan Penyegar, 5(1), 21. https://doi.org/10.21082/jtidp.v5n1.2018.p21-30
Saloko, S., Sulastri, Y., Murad, & Rinjani, M. A. (2019). The effects of temperature and roasting time on the quality of ground Robusta coffee (Coffea rabusta) using Gene Café roaster. AIP Conference Proceedings, 2199(December). https://doi.org/10.1063/1.5141310
Saolan, Sukainah, A., & Wijaya, M. (2020). Pengaruh Jenis Kemasan dan Lama Waktu Penyimpanan Terhadap Mutu Bubuk Kopi Robusta (Coffea robusta). Jurnal Pendidikan Teknologi Pertanian, 6(2), 337–338.
Suradi, I., Murdyastuti, A., & Patriadi, H. B. (2017). Implementasi Kebijakan Pengembangan Klaster Kopi Arabika Di Kabupaten Bondowoso. Majalah Ilmiah “Dian Ilmu,” 17(1), 54–73.
Tarigan, E. B., Wardiana, E., Hilmi, Y. S., & Komarudin, N. A. (2022). The changes in chemical properties of coffee during roasting: A review. IOP Conference Series: Earth and Environmental Science, 974(1), 1–8. https://doi.org/10.1088/1755-1315/974/1/012115
Tarigan, Elsera Br, Wardiana, E., & Supriadi, H. (2021). Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda. Jurnal Tanaman Industri Dan Penyegar, 8(1), 37. https://doi.org/10.21082/jtidp.v8n1.2021.p37-48
Van Cuong, T., Hong Ling, L., Kang Quan, G., Jin, S., Shu Jie, S., Le Linh, T., & Duc Tiep, T. (2014). Effect of Roasting Conditions on Concentration in Elements of Vietnam Robusta Coffee. Acta Universitatis Cibiniensis. Series E: Food Technology, 18(2), 19–34. https://doi.org/10.2478/aucft-2014-0011
Wang, N. (2012). Physicochemical Changes of Coffee Beans During Roasting. In University of Guelph.
Wibowo, Y., Purnomo, B. H., & Kristio, A. (2021). The Agroindustry Development Strategy for Java Ijen-Raung Arabica Coffee, in Bondowoso Regency, East Java. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 10(2), 135–148. https://doi.org/10.21776/ub.industria.2021.010.02.5
Zarebska, M., Stanek, N., Barabosz, K., Jaszkiewicz, A., Kulesza, R., Matejuk, R., Andrzejewski, D., Biłos, Ł., & Porada, A. (2022). Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions. Scientific Reports, 12(1), 1–12. https://doi.org/10.1038/s41598-022-06676-9