Various roasting characteristics against alteration of antioxidant activity, amino acids content, and flavor of Java Ijen-Raung coffee beans
Main Article Content
Abstract
The coffee roasting keys are temperature and time. Coffee beans have many chemical and physical reactions while the roasting is running. These reactions are characterized by a pattern in the drying and development phases during coffee roasting. This study discussed how roasting affected the characteristics of coffee beans, particularly antioxidant activity and amino acids, and also tried to define the roasting process by describing each roasting phase. The study discussed these characteristics of Java Ijen arabica coffee, which has speciality coffee criteria. The roasting process can increase amino acids and antioxidant activity inside the coffee beans, but the excessive heat and longer duration of roasting can burn the amino acids. Based on this study, the highest antioxidant Activity was found in beans that had been roasted with a total roasting time under 13 minutes, started with charge temperature of 148oC, and released at 190.5oC. The beans that had been roasted with a total duration under 13 minutes, started with charge temperature of 149oC, and released at 184.8oC is the best roasting degree with the highest score on the cup test.
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How to Cite
Suud, H. M. (2023). Various roasting characteristics against alteration of antioxidant activity, amino acids content, and flavor of Java Ijen-Raung coffee beans. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 39(3), 216-229. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v39i3.563
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References
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SCAA. (2015). Cupping Specialty Coffee. In Specialty Coffee Association of America (pp. 1–10). https://www.scaa.org/PDF/resources/cupping-protocols.pdf
Yashin, A., Yashin, Y., Wang, J. Y., & Nemzer, B. (2013). Antioxidant and Antiradical Activity of Coffee. Antioxidants, 2(4), 230. https://doi.org/10.3390/ANTIOX2040230
Botha, F., vifta, R. L., & Susilo, J. (2020). Uji Aktivitas Antioksidan Ekstrak Biji Kopi Arabika(Coffea Arabica L.) Dari Berbagai Tempat Tumbuh Dengan Metode Dpph.
Casal, S., Mendes, E., Oliveira, M. B. P. P., & Ferreira, M. A. (2005). Roast effects on coffee amino acid enantiomers. Food Chemistry, 89(3), 333–340. https://doi.org/10.1016/J.FOODCHEM.2004.02.039
Del Castillo, M. D., Ames, J. M., & Gordon, M. H. (2002). Effect of roasting on the antioxidant Activity of coffee brews. Journal of Agricultural and Food Chemistry, 50(13), 3698–3703. https://doi.org/10.1021/jf011702q
Diana, F. M. (2009). Fungsi Dan Metabolisme Protein Dalam Tubuh Manusia. Jurnal Kesehatan Masyarakat Andalas, 4(1), 47–52. https://doi.org/10.24893/JKMA.V4I1.43
Hamama, A. A., & Nawar, W. W. (1991). Thermal decomposition of some phenolic antioxidants. Journal of Agricultural and Food Chemistry, 39(6), 1063–1069. https://doi.org/10.1021/JF00006A012
Hayat, K., Abbas, S., Hussain, S., Shahzad, S. A., & Tahir, M. U. (2019). Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed. Industrial Crops and Products, 140, 111610. https://doi.org/10.1016/J.INDCROP.2019.111610
Hernández, J. A., Heyd, B., Irles, C., Valdovinos, B., & Trystram, G. (2007). Analysis of the heat and mass transfer during coffee batch roasting. Journal of Food Engineering, 78(4), 1141–1148. https://doi.org/10.1016/j.jfoodeng.2005.12.041
Kulkarni, Kulkarni, K., & Hamsa, B. (2005). L-Glutamic acid and glutamine: Exciting molecules of clinical interest. Indian Journal of Pharmacology, 37(3), 148. https://doi.org/10.4103/0253-7613.16210
Liu, X., Chen, X., Lin, T., Yin, B., Li, Q., Wang, L., Shao, J., & Yang, J. (2021). The level variation of Nε-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions. Food Chemistry, 343, 128458. https://doi.org/10.1016/J.FOODCHEM.2020.128458
Mangiwa, S., Futwembun, A., & Awak, P. M. (2015). Kadar Asam Klorogenat (CGA) Dalam Biji Kopi Arabika (Coffea Arabica) Asal Wamena, Papua. Hydrogen: Jurnal Kependidikan Kimia, 3(2), 313–317. https://doi.org/10.33394/HJKK.V3I2.690
Marina Gálvez, *,†, Carmen MartÃn-Cordero, †, Peter J. Houghton, § and, & Ayuso†, M. J. (2005). Antioxidant Activity of Methanol Extracts Obtained from Plantago Species. Journal of Agricultural and Food Chemistry, 53(6), 1927–1933. https://doi.org/10.1021/JF048076S
Mulato, S. (2019, July 22). Perubahan Fisis Dan Kimiawi Biji Kopi Selama Penyangraian. https://www.cctcid.com/2019/07/22/perubahan-fisis-dan-kimiawi-biji-kopi-selama-penyangraian/
Murkovic, M., & Derler, K. (2006). Analysis of amino acids and carbohydrates in green coffee. Journal of Biochemical and Biophysical Methods, 69(1–2), 25–32. https://doi.org/10.1016/j.jbbm.2006.02.001
Nebesny, E., & Budryn, G. (2006). Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions. European Food Research and Technology, 224(2), 159–165. https://doi.org/10.1007/s00217-006-0308-y
Permatasari, P. C. (Prisca), Basith, A. (Abdul), & Mulyati, H. (Heti). (2018). Model Bisnis Inklusif Rantai Nilai Kopi Arabika di Bondowoso Jawa Timur. Jurnal Manajemen Teknologi, 17(2), 111–125. https://doi.org/10.12695/JMT.2018.17.2.3
Pramudita, D., Araki, T., Sagara, Y., & Tambunan, A. H. (2017). Roasting and Colouring Curves for Coffee Beans with Broad Time-Temperature Variations. Food and Bioprocess Technology, 10(8), 1509–1520. https://doi.org/10.1007/s11947-017-1912-5
Rao, S. (2014). The Coffee Roaster's Companion by Scott Rao (first edition). https://www.scottrao.com/
Rini, A. I. P., Wiranatha, A. A. P. A. S., & Yoga, I. W. G. S. (2017). Pengaruh Kadar Biji Pecah dalam Penyangraian terhadap Citarasa Kopi Robusta Desa Pucak Sari, Buleleng, Bali. Jurnal Rekayasa Dan Manajemen Agroindustri, 5(3), 74–84.
Rodrigues, M. A. A., Borges, M. L. A., França, A. S., Oliveira, L. S. de, & Corrêa, P. C. (2002). Evolution of physical properties of coffee during roastin. 1-. https://doi.org/10.13031/2013.9759
SCAA. (2015). Cupping Specialty Coffee. In Specialty Coffee Association of America (pp. 1–10). https://www.scaa.org/PDF/resources/cupping-protocols.pdf
Yashin, A., Yashin, Y., Wang, J. Y., & Nemzer, B. (2013). Antioxidant and Antiradical Activity of Coffee. Antioxidants, 2(4), 230. https://doi.org/10.3390/ANTIOX2040230