PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO
Article Sidebar
Accepted
24 June 2020
Published
26 June 2020
Keywords:
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amino acid composition, chemical characteristic, green coffee beans, organic acid composition, principal component analysis
Abstract
The distinctive aroma and taste of roasted coffee can be due to varietal differences in green coffee beans. The purpose of this research was to map the chemical characteristics of green coffee beans of Gayo arabica and Gayo robusta using principal component analysis (PCA) approach. Other analyses include pH using pH meter, total fats by Soxhlet method, total ash by gravimetric method, total protein by Kjeldahl method, total carbohydrates by difference, total soluble solids (TSS) by refractometer, organic acids composition by HPLC-UV/Vis, and total amino acids composition by UHPLC-PDAD. Six green coffee bean samples of Gayo arabica and Gayo robusta from different locations in Gayo, Aceh, as well as samples of arabica and robusta coffee beans each from plantation in West Java, Central Java and East Java (as comparators) were used in this study. The results showed the chemical characteristics of Gayo arabica and Gayo robusta could be mapped by PCA based on the concentrations of fats, organic acids and carbohydrates. The organic acid composition of Gayo arabica was associated with malic acid, succinic acid and citric acid, while Gayo robusta to acetic acid. The organic acids as well as TSS of the coffee beans could map Gayo arabica separately from Java arabica. Gayo arabica had higher organic acids, whereas Java arabica had higher TSS. Gayo robusta were characterized by higher fats, ash and total amino acids, but lower TSS than Java robusta. This study suggested the distinct characteristics of Gayo coffee beans to their corresponding coffee beans from Java.
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Wahyuni E, Karim A, Anhar A. 2013. analisis citar-asa kopi arabika organik pada beberapa ke-tinggian tempat dan cara pengolahannya di da-taran tinggi Gayo. J Manajemen Sumberdaya Lahan 2: 261-269.
Waters Corporation. 2012. Amino Acid Analysis Application Notebook. https://www.waters.com/ webassets/cms/library/docs/720006130en.pdf. [19 Juni 2019].
Wong KH, Aziz SA, Mohamed S. 2008. Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. Int J Food Sci Technol 43: 1512-1519. DOI: 10.1111/j.1365-2621.2006.01 445.x.
Afriliana A, Harada H, Khotijah PQ, Giyarto, Jayus. 2018. Fermented technology of robusta coffee beans (Canephora coffee) with kefir milk to pro-duce specialty coffee. Adv Eng Res 172: 302-309. DOI: 10.2991/fanres-18.2018.61.
[AOAC] Association of Official Analytical Chemist. 2012. AOAC Official Method of Analysis. 19th ed. AOAC International Press, Mayland (USA).
Babova O, Occhipinti A, Maffei ME. 2016. Chemical partitioning and antioxidant capacity of green coffee (Coffee arabica and Coffee canephora) of different geographical origin. Phytochem 123: 33-39. DOI: 10.1016/j.phytochem.2016.01. 016.
Bicho NC, Leitao AE, Ramalho JC, Alvarenga NB, Lidon FC. 2013. Identification of chemical clus-ters discriminators of arabica and robusta green coffee. Int J Food Prop 16: 985-904. DOI: 10.1080/10942912.2011.573114.
Borem FM, Figueiredo LP, Ribeiro FC, Taveira JHS, Giomo GS, Salva TJG. 2016. The relationship between organic acid, sucrose and the quality of specialty coffees. Afr J Agric Res 11: 709-717. DOI: 10.5897/AJAR2015.10569.
Casas MI, Vaughan MJ, Bonello P, Gardener BS, Grotewold E, Alonso AP. 2017. Identification of biochemical features of defective Coffea arabi-ca L. beans. Food Res Int 95: 59-67. DOI: 10.1016/j.foodres.2017.02.015.
Ciaramelli C, Palmioli A, Airoldi C. 2019. Coffee variety, origin and extraction procedure: Impli-cations for coffee beneficial effects on human health. Food Chem 278: 47-55. DOI: 10.1016/j. foodchem.2018.11.063.
Dias RCE, Benassi MT. 2015. Discrimination bet-ween arabica and robusta coffees using hydro-soluble compounds; Is the efficiency of the parameters dependent on the roast degree?. Beverages 1: 127-139. DOI: 10.3390/bevera ges1030127.
Diviš P, Pořízka J, Kříkala J. 2019. The effect of coffee beans roasting on its chemical compo-sition. Slovak J Food Sci 13: 344-350. DOI: 10.5219/1062.
Dong W, Hu R, Chu Z, Zhao J, Tan L. 2017. Effect of different drying techniques on bioactive com-ponents, fatty acid composition, and volatile profile of robusta coffee beans. Food Chem 234: 121-130. DOI: 10.1016/j.foodchem.2017. 04.156.
Dong W, Tan L, Zhao J, Hu R, Lu M. 2015. Charac-terization of fatty acid, amino acid and volatile compound composition and bioactive compo-nents of seven coffee (Coffee robusta) cultivar grown in Hainan Province, China. Molecules 20: 16687-16708. DOI: 10.3390/molecules2009 16687.
Finotello C, Forzato C, Gasparini A, Mammi S, Na-varini L, Schievano E. 2017. NMR quantifica-tion of 16-o-methylcafestol and kahweol Coffee canephora var. robusta beans from different geographical origins. Food Control 75: 62-69. DOI: 10.1016/j.foodcont.2016.12.019.
Frega NG, Pacetti D, Mozzon M, Balzano M. 2015. Chapter 12-Authentication of coffee blends. Coffee in Health and Disease Prevention. 107-115. Academic Press. DOI: 10.1016/B978-0-12-409517-5.00012-7.
Giraudo A, Grassi S, Savorani F, Gavoci G, Casiraghi E, Geobaldo F. 2019. Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis. Food Control 99: 137-145. DOI: 10.10 16/j.foodcont.2018.12.033.
Ghosh P, Venkatachalaphaty N. 2014. Processing and drying of coffee -a review. Int J Eng Res Technol 3: 784-794.
Habte G, Hwang IM, Kim JS, Hong JH, Hong YS, Choi JY, Nho EY, Jamila N, Khan N, Kim KS. 2016. Elemental profiling and geographical dif-ferentiation of Ethiopian coffee samples through inductively coupled plasma-optical emission spectroscopy (ICP-OES), ICP-mass spectro-metry (ICP-MS) and direct mercury analyzer (DMA). Food Chem 212: 512-520. DOI: 10.10 16/j.foodchem.2016.05.178.
[ICO] International Coffee Organization. 2014. World Coffee Trade (1963-2013): A Review of the Markets, Challenges and Opportunities Facing the Sector. London: International Coffee Council.
Lee LW, Cheong MW, Curran P, Yu B, Liu SQ. 2015. Review-Coffee fermentation and flavor- An intricate and delicate relationship. Food Chem 185: 182-191. DOI: 10.1016/j.foodchem. 2015.03.124.
Lee SJ, Kim MK, Lee KG. 2017. Effect of reversed coffee grinding and roasting process on physi-cochemical properties including volatile com-pound profiles. Innov Food Sci Emerg 44: 97-102. DOI: 10.1016/j.ifset.2017.07.009.
Monakhova YB, Ruge W, Kuballa T, Ilse M, Winkel-mann O, Diehl B, Thomas F, Lachenmeier DW. 2015. Rapid approach to identify the presence of arabica and robusta species in coffee using 1H NMR spectroscopy. Food Chem 182: 178-184. DOI: 10.1016/j.foodchem.2015.02.132.
Rendon MY, Salva TJG, Bragagnolo N. 2014. Im-pact of chemical changes on the sensory cha-racteristics of coffee beans during storage. Food Chem 147: 279-286. DOI: 10.1016/j.food chem.2013.09.123.
Rodrigues CI, Marta L, Maia R, Miranda M, Ribeirin-ho M, Maguas C. 2007. Application of solid-phase extraction to brewed coffee caffeine and organic acid determination by UV/HPLC. J Food Compos Anal 20: 440-448. DOI: 10.1016/ j/jfca.2006.08.005.
Smrke S, Kroslakova I, Gloess AN, Yeretzian C. 2015. Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromato-graphical and statistical techniques. Food Chem 174: 637-642. DOI: 10.1016/j.foodchem. 2014.11.060.
Teuber R. 2010. Geographical Indications of Origin as a Tool of Product Differentiation: The Case of Coffee. J Int Food Agribusiness Marketing 22: 277-298. DOI: 10.1080/089744310036416 12.
Towaha J, Purwanto EH, Supriadi H. 2015. Atribut kualitas kopi arabika pada tiga ketinggian tem-pat di kabupaten Garut. J TIDP 2: 29-34. DOI: 10.21082/jtidp.v2n1.2015.p29-34.
[USDA] United States Department of Agriculture. 2019. Coffee: World Market and Trade. USA: Foreign Agricultural Service.
Wahyuni E, Karim A, Anhar A. 2013. analisis citar-asa kopi arabika organik pada beberapa ke-tinggian tempat dan cara pengolahannya di da-taran tinggi Gayo. J Manajemen Sumberdaya Lahan 2: 261-269.
Waters Corporation. 2012. Amino Acid Analysis Application Notebook. https://www.waters.com/ webassets/cms/library/docs/720006130en.pdf. [19 Juni 2019].
Wong KH, Aziz SA, Mohamed S. 2008. Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. Int J Food Sci Technol 43: 1512-1519. DOI: 10.1111/j.1365-2621.2006.01 445.x.
Authors
SaputriM., LioeH. N., & WijayaC. H. (2020). PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO. Jurnal Teknologi Dan Industri Pangan, 31(1), 76-85. https://doi.org/10.6066/jtip.2020.31.1.76
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