Biochemical Characteristics of Ground Robusta Coffee under Various Postharvest Technologies and Processing Parameters

Sri Wulandari, Makhmudun Ainuri, Anggoro Sukartiko

2021

Abstract

The purpose of this study was to analyze the biochemical characteristics of ground Robusta coffee under various postharvest technologies and processing parameters and to find out the best treatment combination. The orthogonal array notation of Taguchi method used was L9 (34) with four factors and three levels from postharvest (full wash, honey, and natural), temperature (150 ºC, 175 ºC, 200 ºC), roasting time (10 minutes, 12.5 minutes, and 15 minutes) and milling (80 mesh, 100 mesh, and 120 mesh). The tested biochemical characteristics were moisture, caffeine, chlorogenic acid, sucrose, and lipid contents. ANOVA for the mean and SNR values were performed to determine significant differences between treatments. The best conditions were carried out by Grey Relational Analysis, which furthermore tested with a confirmation test. The analysis results showed that the effectiveness of the treatment had significant differences from each treatment from parameters: moisture content, caffeine, chlorogenic acid, and lipid. The best conditions were the combination of postharvest technologies (full wash), temperature and roasting time (175℃ and 12.5 minutes), and milling (100 mesh) with moisture content (3.21%), caffeine (0.81%), chlorogenic acid (8.1%), sucrose (2.58%), lipids (8.5%) and these results have been confirmed.

Paper Citation

in Harvard Style

Wulandari S., Ainuri M. and Sukartiko A. (2021). Biochemical Characteristics of Ground Robusta Coffee under Various Postharvest Technologies and Processing Parameters. In Proceedings of the 1st International Conference on Emerging Issues in Technology, Engineering and Science - Volume 1: ICE-TES, ISBN 978-989-758-601-9, pages 333-343. DOI: 10.5220/0010753900003113

in Bibtex Style

@conference{ice-tes21,
author={Sri Wulandari and Makhmudun Ainuri and Anggoro Sukartiko},
title={Biochemical Characteristics of Ground Robusta Coffee under Various Postharvest Technologies and Processing Parameters},
booktitle={Proceedings of the 1st International Conference on Emerging Issues in Technology, Engineering and Science - Volume 1: ICE-TES,},
year={2021},
pages={333-343},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010753900003113},
isbn={978-989-758-601-9},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st International Conference on Emerging Issues in Technology, Engineering and Science - Volume 1: ICE-TES,
TI - Biochemical Characteristics of Ground Robusta Coffee under Various Postharvest Technologies and Processing Parameters
SN - 978-989-758-601-9
AU - Wulandari S.
AU - Ainuri M.
AU - Sukartiko A.
PY - 2021
SP - 333
EP - 343
DO - 10.5220/0010753900003113