Effect of Processing Methods and Roasting Temperatures on Physico-Chemical Characters of Robusta Coffee
Abstract
Keywords
Full Text:
PDF (Indonesian)References
Alessandra, J., Caldeira, M., Gentil, D., & Toledo, M. De. (2014). Roasting process affects differently the bioactive compounds and the antioxidant activity of Arabica and Robusta coffees. FRIN, 61, 279–285. https://doi.org/10.1016/j.foodres.2013.06.006.
Badan Standardisasi Nasional. (2008). SNI 01-2907-2008 Mutu Biji Kopi. Jakarta.
Bicho, N.C., Lidon F.C., Ramalho J.C., & Leitao, A.E. (2013). Quality assessment of Arabica and Robusta green and roasted coffees - A review. Emirates Journal of Food and Agriculture, 25, 945-950. DOI: 10.9755/ejfa.v25i12.1.
Casal, S,, Oliveira, M.B., & Ferreira, M.A. (2000). HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee. Food Chemistry, 68, 481-485. DOI: 10.1016/S0308-8146(99)00228-9.
Corrêa, P. C., Oliveira, G. H. H. de, Oliveira, A. P. L. R., de Vargas-Elías, G. A., Santos, F. L., & Baptestini, F. M. (2016). Preservation of roasted and ground coffee during storage part 1: Moisture content and repose angle. Revista Brasileira de Engenharia Agrícola E Ambiental, 20(6), 581–587. doi.org/10.1590/18071929/agriambi.v20n6p581-587.
Direktorat Jenderal Perkebunan. (2014). Statistik Perkebunan Indonesia 2013-2015 - Kopi. Jakarta.
Farida, A., Ristanti, E., & Kumoro, Andri, A.C. (2013). Penurunan kadar kafein dan asam total pada biji kopi robusta menggunakan teknologi fermentasi anaerob fakultatif dengan mikroba Nopkor MZ-15. J. Teknologi Kimia dan Industri, 2(3), 70-75.
Gure, S., Mohammed, A., Garedew, W., & Bekele, G. (2014). Effect of mucilage removal methods on the quality of different coffee (Coffea arabica L.) varieties in Jimma, South Western Ethiopia. World Applied Sciences Journal, 32(9), 1899–1905. http://doi.org/10.5829/idosi.wasj.2014.32.09.457.
Kurniawan, M. (2017). Kajian metabolomik peranan fenolik dan melanoidin terhadap aktivitas antioksidan ekstrak kopi Robusta dan Arabika asal Indonesia. (Master's Thesis, Institut Pertanian Bogor.
Maramis, R. K., Citraningtyas, G., & Wehantouw, F. (2013). Analisis kafein dalam kopi bubuk di kota Manado menggunakan spektrofotometri UV-VIS. Pharmacon - Jurnal Ilmiah Farmasi, 2(4), 122-128.
Meilgard, M., Civille, G.V., & Carr, B. T. (2006). Sensory Evaluation Techniques (Fourth). USA.
Mullen, W., Nemzer, B., Stalmach, A., Ali, S., & Combet, E. (2013). Polyphenolic and hydroxycinnamate contents of whole coffee fruits from China, India, and Mexico. J. Agric. Food Chem, 61, 5298-5309.
Novita, E., Syarief, R., Noor, E., & Mulato, S. (2010). Peningkatan mutu biji kopi rakyat dengan pengolahan semi basah berbasis produksi bersih. Agrotek, 4(1), 76–90.
Panggabean, E. (2011). Buku Pintar Kopi. Jakarta: PT Agromedia Pustaka.
Pastoriza, S., & Rufián-henares, J. A. (2014). Contribution of melanoidins to the antioxidant capacity of the Spanish diet. Food Chemistry, 164, 438-445. https://doi.org/10.1016/j.foodchem.2014.04.118.
Poltronieri, P., & Rossi, F. (2016). Challenges in specialty coffee processing and quality assurance. Challenges, 7(2), 19. http://doi.org/10.3390/challe7020019.
Rahardjo, P. (2012). Kopi Panduan Budidaya dan Pengolahan Kopi Arabika dan Robusta. Jakarta: Penebar Swadaya.
Rahmawati, N. (2015). Aktivitas antioksidan dan total fenol teh herbal daun Pacar Air (Impatiens balsamina) dengan variasi lama fermentasi dan metode pengeringan. (Skripsi, Universitas Muhammadiyah, Surakarta, Jawa Tengah).
Sari, R. Y. (2018). Pengaruh suhu dan lama penyangraian terhadap sifat fisik-mekanis biji kopi sangrai Robusta pagaralam, sumatera selatan. (Master's Thesis, Institut Pertanian Bogor).
SCAA. (2012). Coffee Facts and Statistics. Specialty Coffee Association of America.
Setyani, S., Subeki, & Grace, H. A. (2018). Evaluasi nilai cacat dan cita rasa kopi Robusta (Coffea canephora L.) yang diproduksi IKM kopi di Kabupaten Tanggamus. Jurnal Teknologi & Industri Hasil Pertanian, 23(2), 103-114. https://doi.org//10.23960/jtihp.v23i2.103-114.
Severini, C., Derossi, A., Ricci, I., Fiore, A.G., & Caporizzi, R. (2017). How much caffeine in coffee cup? - Effects of processing operations, extraction methods and variables. Chapter 3, The Question of Caffeine. Intech Open Science/Open Minds. http://dx.doi.org/10.5772/intechopen.69002.
Somporn, C., Kamtuo, A., Theerakulpisut, P., & Siriamornpun, S. (2011). Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans ( Coffea arabica L . cv . Catimor ). International Journal of Food Science and Technology, 46, 2287–2296. https://doi.org/10.1111/j.1365-2621.2011.02748.x.
Sukohar, A., Setiawan, F.F, Wirakusumah, & Sastramihardja, H. S. (2011). Isolasi dan karakterisasi senyawa sitotoksik kafein dan asam klorogenat dari biji kopi Robusta Lampung. Medika Planta, 1(4), 1-16.
Tarigans, E., & Towaha, J. (2017). Pengaruh tingkat kematangan buah, serta lama fermentasi dan penyangraian biji terhadap karakter fisikokimia kopi Robusta. J.TIDP 4(3), 163-170.
Vignoli, J. A., Bassoli, D. G., & Benassi, M. T. (2011). Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee : The influence of processing conditions and raw material. Food Chemistry, 124(3), 863–868. https://doi.org/10.1016/j.foodchem.2010.07.008.
Wardiana, E. (2014). Faktor-faktor yang berpengaruh terhadap kandungan polifenol pada biji dan produk berbasis kakao. In: Rubiyo, Harni, R., Martono, B., Wardiana, E., Izzah, N.K., & Hasibuan., A.M. (eds.), Bunga Rampai Inovasi Teknologi Bioindustri Kakao (pp: 109-127). IAARD Press, Badan Penelitian dan Pengembangan Pertanian.
Yusianto & Widyotomo. (2013). Mutu dan citarasa kopi Arabika hasil beberapa perlakuan fermentasi : Suhu, jenis wadah, dan penambahan agens fermentasi. Pelita Perkebunan, 29(3), 220–239.
Yusmarini. (2011). Mini review senyawa polifenol pada kopi: Pengaruh pengolahan, metabolisme dan hubungannya dengan kesehatan, Sagu, 10(2), 22–30.
DOI: http://dx.doi.org/10.21082/jtidp.v7n2.2020.p61-72
Refbacks
- There are currently no refbacks.
Copyright (c) 2020 Jurnal Tanaman Industri dan Penyegar

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
P-ISSN: 2356-1297
E-ISSN: 2528-7222
Accredited No.30/E/KPT/2018 on Oktober 24, 2018 by Ministry of Research, Technology and Higher Education of the Republic of Indonesia
Jurnal Tanaman Industri dan Penyegar (JTIDP) Editorial Office :
Indonesian Industrial and Beverage Crops Research Institute
Jl. Raya Pakuwon Km. 2, Parungkuda, Sukabumi 43357 Jawa Barat Indonesia
Telp : (0266) 6542181
Fax : (0266) 6542087
Email : jtidp@litbang.pertanian.go.id, uppublikasi@gmail.com
Website : http://balittri.litbang.pertanian.go.id
View My Stats