Karakteristik Fisikokimia dan Kapasitas Antioksidan Kopi Liberika dari Kabupaten Tanjung Jabung Barat, Jambi
Article Sidebar
Accepted
9 May 2022
Published
30 June 2022
Keywords:
-
antioxidant capacity, Jambi, liberika, physicochemical
Abstract
Liberica coffee is one of the coffee species in commercial trade in Indonesia. The coffee is produced in Tanjung Jabung Barat Regency, Jambi, Indonesia which distributed into 5 sub-districts (Betara, Bram Itam, Kuala Betara, Pengabuan, Senyerang). Information about liberica coffee from Jambi is still limited, thus more exploration is needed. The objectives of this study were to characterize the morphology of the leaf and fruit, the physicochemical characteristics which include the dimension (length, width, thickness), mass, bulk density, colour (L*, a*, b*), moisture contents, TSS (total soluble solids), pH, and antioxidant capacity (DPPH IC50, FRAP) of green and roasted (commercial level) liberica coffee from the above 5 sub-districts. The studies showed that liberica coffee from 5 sub-districts in Tanjung Jabung Barat Rgency, Jambi had various leaf and fruit appearances which were characterized by various size and colour of coffee cherries. Green coffee from different sub-districts owned various physicochemical (width, volume, mass, bulk density, moisture content, TSS) and antioxidant capacity of green coffee. Green coffee from Betara and Pengabuan were associated with high TSS, L* and b* value, while green coffee from Bram Itam and Senyerang were associated with high mass, moisture content and a* value. The highest anti-oxidant capacity was produced by green coffee from Betara and Kuala Betara (DPPH IC50). Meanwhile, roasted coffee produced from green coffee from the 5 sub-districts with similar roasting level (similar L*) produced similar a*, b* value, mass and TSS. However, physicochemical characteristics (length, width, volume, bulk density, moisture content) and antioxidant capacity of these roasted beans varied.
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Ismail I, Anuar MS, Shamsudin R. 2014. Physical properties of Liberica coffee (Coffea liberica) berries and beans. Pertanika J Sci Technol 22: 65–79.
Jeszka-Skowron M, Sentkowska A, Pyrzyńska K, De Peña MP. 2016. Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: Influence of green coffee bean preparation. Eur Food Res Technol 242: 1403-1409. https://doi.org/10.1007/s00217-016-2643-y
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Shahidi F, Zhong Y. 2015. Measurement of antioxidant activity. J Funct Foods 18: 757-781. https://doi.org/10.1016/j.jff.2015.01.047
Sualeh A, Tolessa K, Mohammed A. 2020. Bioche-mical composition of green and roasted coffee beans and their association with coffee quality from different districts of Southwest Ethiopia. Heliyon 6: e05812. https://doi.org/10.1016/j.heli yon.2020.e05812
Sualeh A, Dawid J. 2013. Relationship of fruit and bean sizes and processing methods on the con-version ratios of Arabica coffee (Coffea arabica) cultivars. Time J Agr Vet Sci 2: 70-74.
Sunarharum WB, Williams DJ, Smyth HE. 2014. Complexity of coffee flavor: A compositional and sensory perspective. Food Res Int 62: 315-325. https://doi.org/10.1016/j.foodres.2014.02. 030
Tassew AA, Yadessa GB, Bote AD, Obso TK. 2021. Influence of location, elevation gradients, pro-cessing methods, and soil quality on the physi-cal and cup quality of coffee in the Kafa Bio-sphere Reserve of SW Ethiopia. Heliyon 7: e07790. https://doi.org/10.1016/j.heliyon.2021.e 07790
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Vignoli JA, Bassoli DG, Benassi MT. 2011. Antioxi-dant activity, polyphenols, caffeine and mela-noidins in soluble coffee: The influence of pro-cessing conditions and raw material. Food Chem 124: 863-868. .https://doi.org/10.1016/j. foodchem.2010.07.008
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Ayseli MT, Kelebek H, Selli S. 2021. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans. Food Chem 338: 127821. https://doi.org/10.1016/j.foodchem.202 0.127821
Badmos S, Fu M, Granato D, Kuhnert N. 2020. Classification of Brazilian roasted coffees from different geographical origins and farming prac-tices based on chlorogenic acid profiles. Food Res Int 134: 109218. https://doi.org/10.1016/j. foodres.2020.109218
Barbosa MDSG, Scholz MBDS, Kitzberger CSG, Benassi MDT. 2019. Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews. Food Chem 292: 275-280. https://doi.org/10.1016/j.food chem.2019.04.072
Bicho NC, Leitão AE, Ramalho JC, Lidon FC. 2014. Application of colour parameters for assessing the quality of arabica and robusta green coffee. Emir J Food Agric 26: 9-17. https://doi.org/10. 1016/j.foodchem.2019.04.072
Bicho NC, Leitão AE, Ramalho JC, Lidon FC. 2012. Use of colour parameters for roasted coffee assessment. Food Sci Technol 32: 436-442. https://doi.org/10.1590/S0101-20612012005000 068
Cheng B, Furtado A, Smyth HE, Henry RJ. 2016. Influence of genotype and environment on coffee quality. Trends Food Sci Technol 57: 20-30. https://doi.org/10.1016/j.tifs.2016.09.003
Cordoba N, Fernandez-Alduenda M, Moreno FL, Ruiz Y. 2020. Coffee extraction: A review of parameters and their influence on the physico-chemical characteristics and flavour of coffee brews. Trends Food Sci Technol 96: 45-60. https://doi.org/10.1016/j.tifs.2019.12.004
Cortés FM, Pérez SJA, Servín JR, Morales RV. 2020. Relationship between physico-chemical properties in the coffee beans and the cup quality attributes of coffee from the state of Chiapas, Mexico. Int Food Res J 27: 754-761.
de Melo Pereira GV, de Carvalho Neto DP, Júnior AIM, Vásquez ZS, Medeiros ABP, Vanden-berghe LPS, Soccol CR. 2019. Exploring the impacts of postharvest processing on the aro-ma formation of coffee beans – A review. Food Chem 272: 441-452. https://doi.org/10.1016/j. foodchem.2018.08.061
de Oliveira APLR, Corrêa PC, Reis EL, de Oliveira GHH. 2015. Comparative study of the physical and chemical characteristics of coffee and sensorial analysis by principal components. Food Anal Methods 8: 1303-1314. https://doi. org/10.1007/s12161-014-0007-4
di Donfrancesco B, Guzman NG, Chambers E. 2019. Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia. Food Res Int 116: 645-651. https://doi.org/10.1016/j.foodres.2018. 08.090
Diviš P, Pořízka J, Kříkala J. 2019. The effect of coffee beans roasting on its chemical composi-tion. Potravinarstvo Slovak J Food Sci 13: 344-350. https://doi.org/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. https://doi.org/10.1016/j.food chem.2017.04.156
dos Santos Scholz MB, Kitzberger CSG, Prudencio SH, dos Santos Ferreira da Silva RS. 2018. The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis. Food Res Int 114: 72-80. .https://doi.org/10. 1016/j.foodres.2018.07.058
Fadai NT, Melrose J, Please CP, Schulman A, Gorder RAV. 2017. A heat and mass transfer study of coffee bean roasting. Int J Heat Mass Transf 104: 787–799. https://doi.org/10.1016/j. ijheatmasstransfer.2016.08.083
Giungato P, Laiola E, Nicolardi V. 2017. Evaluation of industrial roasting degree of coffee beans by using electronic nose and a stepwise backward selection of predictors. Food Anal Methods 10: 3424-3433. https://doi.org/10.1007/s12161-017-0909-z
Gloess AN, Vietri A, Wieland F, Smrke S, Schön-bächler B, López JAS, Petrozzi S, Bongers S, Koziorowski T, Yeretziana C. 2014. Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS. Int J Mass Spectrom 365-366: 324-337. https://doi.org/10.1016/j.ijms.20 14.02.010
Hameed A, Hussain SA, Ijaz MU, Ullah S, Pasha I, Suleria HAR. 2018. Farm to consumer: Factors affecting the organoleptic characteristics of coffee. II: Postharvest processing factors. Compr Rev Food Sci Food Saf 17: 1184-1237. https://doi.org/10.1111/1541-4337.12365
Herawati D, Giriwono PE, Dewi FNA, Kashiwagi T, Andarwulan N. 2018. Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans. Food Sci Biotechnol 28: 7-14. https://doi.org/10.1007/s1 0068-018-0442-x
Herawati D, Giriwono PE, Dewi FNA, Kashiwagi T, Andarwulan N. 2019. Antioxidant, anti-α-gluco-sidase and anti-glycation activities of coffee brew from Robusta coffee beans roasted at different levels. Int Food Res J 26: 1305-1313.
Hidayat DD, Indriati A, Andriansyah CE, Rahayu-ningtyas A, Sudaryanto A. 2020. Changes of some engineering properties of coffee beans due to roasting process. Asian J Appl Sci 8: 12-21. https://doi.org/10.24203/ajas.v8i1.6055
Hu G, Peng X, Gao Y, Huang Y, Li X, Su H, Qiu M. 2020. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients. Food Chem 331: 127329. https://doi.org/10.1016/j. foodchem.2020.127329
[ICO] International Coffee Organization. 2021a. Coffee production by exporting
countries. https://www.ico.org/prices/po-production.pdf. [11 Maret 2020].
[ICO] International Coffee Organization. 2021b. Word coffee consumption. https://www.ico.org /prices/new-consumption-table.pdf. [11 Maret 2020].
Ismail I, Anuar MS, Shamsudin R. 2014. Physical properties of Liberica coffee (Coffea liberica) berries and beans. Pertanika J Sci Technol 22: 65–79.
Jeszka-Skowron M, Sentkowska A, Pyrzyńska K, De Peña MP. 2016. Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: Influence of green coffee bean preparation. Eur Food Res Technol 242: 1403-1409. https://doi.org/10.1007/s00217-016-2643-y
Kurniawan MF, Andarwulan N, Wulandari N, Rafi M. 2017. Metabolomic approach for understanding phenolic compounds and melanoidin roles on antioxidant activity of Indonesia robusta and arabica coffee extracts. Food Sci Biotechnol 26: 1475-1480. https://doi.org/10.1007/s10068-017-0228-6
Liang N, Kitts DD. 2014. Antioxidant property of coffee components: Assessment of methods that define mechanisms of action. Molecules 19: 19180-19208. https://doi.org/10.3390/mole cules191119180
Martono B. 2017. Performance of this selected main tree of Liberoid coffee in the peatland of Kepulauan Meranti, Riau. J Wetlands Environ Manag 5: 32-36. https://doi.org/10.20527/jwem. v5i1.126
Mazzafera P, Robinson SP. 2000. Characterization of polyphenol oxidase in coffee. Phytochem 55: 285-296. https://doi.org/10.1016/S0031-9422(0 0)00332-0.
Mengistu MW, Workie MA, Mohammed AS. 2020. Physical and cup quality attributes of arabica coffee (Coffea arabica L.) varieties grown in highlands of Amhara Region, Northwestern Ethiopia. Int J Agron 2020: 6420363. https://doi. org/10.1155/2020/6420363
MPIG kopi Liberika tungkal Jambi. 2015. Buku persyaratan indikasi geografis kopi Liberika tungkal Jambi bagian dari Sertifikat IG No. ID G 000 000 032.
Muñoz AE, Hernández SS, Tolosa AR, Burillo SP, Herrera MO. 2020. Evaluation of differences in the antioxidant capacity and phenolic com-pounds of green and roasted coffee and their relationship with sensory properties. LWT-Food Sci Technol 128: 1–9. https://doi.org/10.1016/j. lwt.2020.109457
[Permentan RI] Perundangan Pertanian. 2012. Nomor 52/Permentan/OT.140/9/2012 tentang pedoman penanganan pascapanen kopi. http://perundangan.pertanian.go.id. [07 Juni 2019].
Rao NZ, Fuller M, Grim MD. 2020. Physiochemical characteristics of hot and cold brew coffee chemistry: The effects of roast level and bre-wing temperature on compound extraction. Foods 9: 1–12. https://doi.org/10.3390/foods9 070902
Schouten MA, Tappi S, Angelino S, Cortese M, Caprioli G, Vittori S, Romani S. 2021. Acry-lamide formation and antioxidant activity in coffee during roasting-A systematic study. Food Chem 343: 128514. https://doi.org/10.1016/j. foodchem.2020.128514
Shahidi F, Zhong Y. 2015. Measurement of antioxidant activity. J Funct Foods 18: 757-781. https://doi.org/10.1016/j.jff.2015.01.047
Sualeh A, Tolessa K, Mohammed A. 2020. Bioche-mical composition of green and roasted coffee beans and their association with coffee quality from different districts of Southwest Ethiopia. Heliyon 6: e05812. https://doi.org/10.1016/j.heli yon.2020.e05812
Sualeh A, Dawid J. 2013. Relationship of fruit and bean sizes and processing methods on the con-version ratios of Arabica coffee (Coffea arabica) cultivars. Time J Agr Vet Sci 2: 70-74.
Sunarharum WB, Williams DJ, Smyth HE. 2014. Complexity of coffee flavor: A compositional and sensory perspective. Food Res Int 62: 315-325. https://doi.org/10.1016/j.foodres.2014.02. 030
Tassew AA, Yadessa GB, Bote AD, Obso TK. 2021. Influence of location, elevation gradients, pro-cessing methods, and soil quality on the physi-cal and cup quality of coffee in the Kafa Bio-sphere Reserve of SW Ethiopia. Heliyon 7: e07790. https://doi.org/10.1016/j.heliyon.2021.e 07790
Tošović J, Marković S, Marković JMD, Mojović M, Milenković D. 2017. Antioxidative mechanisms in chlorogenic acid. Food Chem 237: 390-398. https://doi.org/10.1016/j.foodchem.2017.05.080
Vionita S, Kardhinata EH, Damanik RI. 2021. Morphology identification and description of coffee plants (Coffea sp) in Karo District. IOP Conf Series: Earth Environ Sci 782: 1-6. https:// doi.org/10.1088/1755-1315/782/4/042051.
Vignoli JA, Bassoli DG, Benassi MT. 2011. Antioxi-dant activity, polyphenols, caffeine and mela-noidins in soluble coffee: The influence of pro-cessing conditions and raw material. Food Chem 124: 863-868. .https://doi.org/10.1016/j. foodchem.2010.07.008
Wingtens JN. 2004. The coffee plant. 1-24. WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Authors
HanifahD., HerawatiD., & AndarwulanN. (2022). Karakteristik Fisikokimia dan Kapasitas Antioksidan Kopi Liberika dari Kabupaten Tanjung Jabung Barat, Jambi. Jurnal Teknologi Dan Industri Pangan, 33(1), 39-51. https://doi.org/10.6066/jtip.2022.33.1.39
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