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All Journal Zuriat Jurnal Ilmu Dasar e-Journal Pustaka Kesehatan BERKALA SAINSTEK Indonesian Journal of Agricultural Science Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) The Journal of Pure and Applied Chemistry Research UNEJ e-Proceeding ALCHEMY Jurnal Penelitian Kimia Jurnal Abdi: Media Pengabdian Kepada Masyarakat
Ika Oktavianawati
Jurusan Kimia Fakultas Matematika Dan Ilmu Pengetahuan Alam Universitas Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Education Energy Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Other

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Journal : The Journal of Pure and Applied Chemistry Research

 1 
The Impacts of Traditional Fermentation Method on the Chemical Characteristics of Arabica Coffee Beans from Bondowoso District, East Java Ika Oktavianawati; Sattya Arimurti; Suharjono Suharjono
The Journal of Pure and Applied Chemistry Research Vol 9, No 2 (2020): Edition May-August 2020
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpacr.2020.009.02.526

Abstract

Bondowoso district is the predominant supplier of coffee beans, and also known as Republik Kopi. However, there was still insufficient data about the chemical characteristics of coffee from Bondowoso. This research has main aims to characterize the chemical characteristic of Coffea Arabica L. from Bondowoso, and determine the impact of traditional fermentation on them. Coffee beans were naturally-fermented through soaking in water for less than 12 hours. Unfermented coffee beans were used as a control. Both unfermented and fermented coffee beans were subjected to chemical analysis. Results show that total nitrogen and lipid contents of both fermented and unfermented beans decreased after fermentation into 0.19%±0.03 and 10.03%±0.14, respectively. LCMS analysis of coffee beans revealed that the majority of amino acid contents in fermented beans were higher than that found in unfermented beans, while caffeine and derivatives to be lower in fermented coffee beans than in unfermented beans. One exception for this was 7-methylxanthine, which was found only in fermented beans. Other metabolites, including procyanidines A and B, were found to decrease through fermentation. Interestingly, 3-flavanol was found only in fermented coffee beans. This research results would benefit on improving the quality of coffee through fermentation step.
Co-Authors . Ifada Achmad Sjaifullah Agung Budi Santoso Alidion, Moch. Yoris Anak Agung Istri Ratnadewi Anita Karolina Ari Satya Nugraha Arifulloh Arifulloh Ayik Rosita Puspaningtyas Ayik Rosita Puspaningtyas1 Bambang Sugiharto Bambang Sugiharto Bambang Sugiharto Bella J Zhentya Djenal . Djenal Djenal Dwi Indarti Dwi Purwita Utari Elis Nur Farida Elis Nur Farida, Elis Nur I Nyoman Adi Winata Meirinda Hermiastuti Meirinda Hermiastuti, Meirinda Nanda Letisya Nanda Letitia Ivana Nia Kristiningrum Niken Widya Palupi Novita Rahmawati Novita Rahmawati, Novita Priscillia Citra RD Ratih Sattya Arimurti Sovia MW Sholihah Suharjono Suharjono Tanti Haryati Tri Agus Siswoyo Tri Mulyono Triodora Hutahuruk Untung Murdiyanto Untung Murdiyanto Untung Murdiyanto Wahyu Novandari Herdiyanti Wawan Badrianto Wawan Badrianto, Wawan Wuriyanti Handayani Wuriyanti Handayani Wuriyanti Handayani, Wuriyanti Wuryanti Handayani Yuni Retnaningtyas