Chemical Characterization of Coffee from Several Region of Indonesia (Cafein value, pH and Total Acid)
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(1) * Sugiyati Ningrum
Indonesia
(2) Sutrisno Adi Prayitno
Indonesia
(*) Corresponding Author
Abstract
Coffee contains an active compound derived from the alkaloid group called caffeine. The content of active chemical compounds and various chemical properties of coffee are influenced by the area of the coffee is grown, the height of the plantation land, the type of coffee, and the processing process. In this research, a quantitative analysis of the chemical compounds and chemical properties of coffee from various regions in Indonesia was carried out with the aim of determining the caffeine content and acidity level (pH) as well as the total acid contained. This parameter is important to analyze due to it could influence the level of consumer acceptance. The method used in this research is the Completely Randomized Design (CRD) method using one research factor, the origin of the coffee area including Aceh coffee, Papua coffee, Wonosalam coffee, Sidikalang coffee and Ngawi coffee with the parameters observed being caffeine content, pH value and total titrated acid. The results showed that the caffeine content in Arabica Aceh, Excelsa Ngawi, Arabica Papua, Robusta Sidikalang and Excelsa Wonosalam meets the provisions of SNI 01-3542-2004, not more than 2% from 0.2% - 1.78%, the pH of these five coffee regions has significant differences from 5.69-6.55. These pH value has still considered safe for human consumption. Furthermore, the total acid value of these five types of coffee ranges from 0.97 to 1.36, with the total acid value of Sidikalang robusta being different from coffee from other regions.
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Santoso, P. (2023). Pengaruh Konsumsi Kopi terhadap Hipertensi. Jurnal Kebidanan, 12(1), 74-81.
Velmourougane, K. (2011). Effects of wet processing methods and subsequent soaking of coffee under different organic acids on cup quality. World Journal of Science and Technology, 1(7), 32-38.
Wilujeng, A. A. T., & Wikandari, P. R. (2013). Pengaruh Lama Fermentasi Kopi Arabika (Coffea Arabica) dengan Bakteri Asam Laktat Lactobacillus plantarum B1765 Terhadap Mutu Produk Unesa Journal of Chemistry.
Yeager, S. E., Batali, M. E., Guinard, J.-X., & Ristenpart, W. D. (2023). Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Critical reviews in food science and nutrition, 63(8), 1010-1036.
Zuniyanto, R. (2019). Analisis Proses Pasca Panen Kopi di Kabupaten Batang Terhadap Uji Cita Rasa dan Kwalitas Kopi Standar Speciality Coffee Association America (SCAA). RISTEK: Jurnal Riset, Inovasi dan Teknologi Kabupaten Batang, 3(2), 27-41.
Afifah, D. N., & Indah, N. K. (2023). Penanda Karakter dan Hubungan Kekerabatan Kultivar Kopi Robusta (Coffea canephora) di Jember Berdasarkan Karakter Morfologi. LenteraBio: Berkala Ilmiah Biologi, 12(1), 90-101.
Afriliana, A. (2018). Teknologi Pengolahan Kopi Terkini. Deepublish.
Agustina, R., Nurba, D., Antono, W., & Septiana, R. (2019). Pengaruh suhu dan lama penyangraian terhadap sifat fisik-kimia kopi arabika dan kopi robusta. Prosiding Seminar Nasional Inovasi Teknologi Untuk Masyarakat,
Anam, K., Sirappa, M. P., Meilin, A., Marda, A. B., Irawan, N. C., Handayani, H. T., & Masrika, N. U. E. (2023). Budidaya Tanaman Kopi dan Olahannya untuk Kesehatan. Tohar Media.
Asti, S. I. P. (2015). Pengaruh Ekstrak Biji Kopi Robusta (Coffea robusta) terhadap Aktivitas Fagositosis Sel Monosit (Penelitian Eksperimental Laboratoris in-Vitro).
Batali, M. E., Cotter, A. R., Frost, S. C., Ristenpart, W. D., & Guinard, J.-X. (2021). Titratable acidity, perceived sourness, and liking of acidity in drip brewed coffee. ACS Food Science & Technology, 1(4), 559-569.
Budiyanto, E., Yuono, L. D., & Farindra, A. (2019). Upaya peningkatan kualitas dan kapasitas produksi mesin pengupas kulit kopi kering. Turbo: Jurnal Program Studi Teknik Mesin, 8(1), 88-98.
Chismirina, S., Andayani, R., & Ginting, R. (2014). Pengaruh kopi arabika (coffea arabica) dan kopi robusta (coffea canephora) terhadap viskositas saliva secara in vitro. Cakradonya Dental Journal, 6(2), 687-691.
Dong, W., Chen, Q., Wei, C., Hu, R., Long, Y., Zong, Y., & Chu, Z. (2021). Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity. Ultrasonics Sonochemistry, 74, 105578.
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(2).
Fitriani, F., Arifin, B., & Ismono, H. (2021). Indonesian coffee exports and its relation to global market integration. Journal of Socioeconomics and Development, 4(1), 120-133.
Fitriani, F., & Yuliani, H. (2023). Karakteristik Kimia Kopi Bubuk dan Mutu Sensori Seduhan Kopi Arabika Jantan (Peaberry) dengan Variasi Suhu Penyangraian Di Koperasi Baitul Qiradh Baburrayyan. Jurnal Pertanian Agros, 25(1), 212-221.
Harahap, A. M., Siregar, E. S., Lubis, R. A., & Srikumala, I. (2022). The Quality of Coffee (Coffeasp) In Some Different Geographic Indications Jurnal Pertanian Tropik, 9(1), 091-097.
Husniati, H., Sari, M. Y., & Sari, A. (2021). Kajian: Karakterisasi senyawa aktif asam klorogenat dalam kopi robusta sebagai antioksidan. Majalah Tegi, 12(2), 34-39.
Ibrahim, H. W., & Zailani, S. (2010). A review on the competitiveness of global supply chain in a coffee industry in Indonesia. International Business Management, 4(3), 105-115.
Khairani, K. (2022). Pengaruh Fermentasi Bakteri Asam Laktat Dari Yoghurt Terhadap Cita Rasa dan pH Kopi Arabika Sidikalang (Coffea arabica). Jurnal Ilmiah Mahasiswa Pertanian [JIMTANI], 2(1), 1-10.
Maqsood, S., Adiamo, O., Ahmad, M., & Mudgil, P. (2020). Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients. Food chemistry, 308, 125522.
Maskar, R., & Faisal, F. (2022). Analisis Kadar Kafein Kopi Bubuk Arabika di Sulawesi Selatan Menggunakan Spektrofotometri UV-VIS. Gorontalo Agriculture Technology Journal, 5(1), 19-25.
Nafisah, D., & Widyaningsih, T. D. (2018). Kajian metode pengeringan dan rasio penyeduhan pada proses pembuatan teh cascara kopi arabika (Coffea arabika L.). Jurnal Pangan dan Agroindustri, 6(3).
Najmudin, N., Sugitha, I. M., & Pratiwi, I. (2021). Pengaruh Suhu dan Waktu Penyangraian Terhadap Aktivitas Antioksidan dan Sifat Sensoris Kopi Tiruan Biji Pepaya (Carica papaya L.). Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 10(3), 459.
Nusaibah, N., Putri, C. M., Pangestika, W., & Luthfiyana, N. (2022). Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai bahan baku kopi analog. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 185-201.
Poerwanty, H., Fadliah, A. N., Alfian, A., Nildayanti, N., & Thamrin, S. (2020). Pengaruh Suhu dan Lama Penyangraian (Roasting) terhadap Total Asam Kopi Arabika. Agroplantae: Jurnal Ilmiah Terapan Budidaya dan Pengelolaan Tanaman Pertanian dan Perkebunan, 9(2), 19-24.
Priantari, I., & Dharmawan, A. (2022). Characterization Roasting Level of Arabica Coffee (Coffea arabica) Komasti and Andungsari. Jurnal Biologi UNAND, 10(1), 33-41.
Purnomo, M., Yuliati, Y., Shinta, A., & Riana, F. D. (2021). Developing coffee culture among indonesia’s middle-class: A case study in a coffee-producing country. Cogent Social Sciences, 7(1), 1949808.
Sahara, R., & Yahfizham, Y. (2023). Penerapan Algoritma dalam Pembuatan Kopi Berdasarkan Metode Penyeduhan Manual Brewing dan Fotografi Komersial. Jurnal Arjuna: Publikasi Ilmu Pendidikan, Bahasa dan Matematika, 1(6), 279-289.
Santoso, P. (2023). Pengaruh Konsumsi Kopi terhadap Hipertensi. Jurnal Kebidanan, 12(1), 74-81.
Velmourougane, K. (2011). Effects of wet processing methods and subsequent soaking of coffee under different organic acids on cup quality. World Journal of Science and Technology, 1(7), 32-38.
Wilujeng, A. A. T., & Wikandari, P. R. (2013). Pengaruh Lama Fermentasi Kopi Arabika (Coffea Arabica) dengan Bakteri Asam Laktat Lactobacillus plantarum B1765 Terhadap Mutu Produk Unesa Journal of Chemistry.
Yeager, S. E., Batali, M. E., Guinard, J.-X., & Ristenpart, W. D. (2023). Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Critical reviews in food science and nutrition, 63(8), 1010-1036.
Zuniyanto, R. (2019). Analisis Proses Pasca Panen Kopi di Kabupaten Batang Terhadap Uji Cita Rasa dan Kwalitas Kopi Standar Speciality Coffee Association America (SCAA). RISTEK: Jurnal Riset, Inovasi dan Teknologi Kabupaten Batang, 3(2), 27-41.
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Published
2023-07-31
How to Cite
Ningrum, S., & Prayitno, S. A. (2023). Chemical Characterization of Coffee from Several Region of Indonesia (Cafein value, pH and Total Acid). Journal of Tropical Food and Agroindustrial Technology, 4(02), 61- 68. https://doi.org/10.21070/jtfat.v4i02.1625
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