Physical and Chemical Characteristics of Chosen Genotype of Robusta Coffee from Curahpoh Village Bondowoso East Java
Abstract
The identity of coffee is significant for consumers mostly in relation to the characteristics of the end result product taste and quality. Robusta coffee varieties are widely grown by farmers in Bondowoso Regency in east Java, Indonesia using planting materials of unknown origin. The objective of this work was to identify the physical and chemical occurrence of Robusta cherries harvested from seven chosen genotypes grown in Curahpoh Village, Bondowoso. Samples of Robusta coffee cherries of seven selected genotype plants were harvested from Curahpoh Village, Bondowoso at three levels of maturity. Some physical and chemical factors were assessed as follows: sphericity, bean density, weight per bean, moisture content, total dissolved solids, to elicit differences in the genotypes. Analyzing the results obtained, the authors pointed to rather serious differences in these characteristics between various genotypes. The sphericity of fresh coffee fruits ranged from 0.82 to 0.93, with average density values between 1.00 and 1.11 g/cm³. The moisture content of green beans varied widely from 4.46% to 22.79%, while total dissolved solids ranged from 2.67% to 5.27%. These studies suggest the possibilities of genotypes selection in order to produce a superior genotype that would improve the quality as well as the marketability of Bondowoso Robusta coffee. These data contribute to the enhancement of the current agricultural practices, and the proposal of new varieties of coffee adapted to the specifics of their environment.
References
Abubakar, Y., Hasni, D., Widayat, H. P., Muzaifa, M., & Rinaldi, D. (2023). Influence of Cultivars and Cultivation Land Slope on Sensory Quality of Gayo Arabica Coffee Pengaruh Kultivar dan Kemiringan Hamparan Lahan Tanam terhadap Mutu Sensoris Kopi Arabika Gayo. Jurnal Teknologi Dan Manajemen Agroindustri, 12(2), 156–168 https://doi.org/10.1088/1755-1315/425/1/012081
Akbar, M. R., Wibowo, A., Sumirat, U., Nugroho, D., & Fuad Anshori, M. (2022). Yield Performance Evaluation of Arabica Coffee Progenies Resulted from Three Way Cross Method. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 38(1), 10–19. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i1.493
Ameyu, M. A. (2017). Influence of harvesting and postharvest processing methods on the quality of Arabica coffee (Coffea arabica L.) in Eastern Ethiopia. ISABB Journal of Food and Agricultural Sciences, 7(1), 1–9. https://doi.org/10.5897/isabb-jfas2016.0051
Asoegwu, S. N., Ohanyere, S. O., Kanu, O. P., & Iwueke, C. N. (2006). Physical Properties of African Oil Bean Seed (Pentaclethra macrophylla). E-Journal - Internationale Kommission Für Agrartechnik, VIII(February 2016), 1–16.
Aung Moon, S., Wongsakul, S., Kitazawa, H., & Saengrayap, R. (2022). Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types. Foods, 11(19), 1–21. https://doi.org/10.3390/foods11193040
Banti, M., & Abraham, E. (2021). Coffee Processing Methods, Coffee Quality and Related Environmental Issues. Journal of Food and Nutrition Sciences, 9(6), 144. https://doi.org/10.11648/j.jfns.20210906.12
Bi, X., Yu, H., Hu, F., Fu, X., Li, Y., Li, Y., Yang, Y., Liu, D., Li, G., Shi, R., & Dong, W. (2024). A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of Coffea arabica L. Molecules, 29(1). https://doi.org/10.3390/molecules29010180
Blaszkiewicz, J., Bogdan, E. N., Barabosz, K., Kulesza, R., Dresler, E., Woszczynski, P., Bitos, T., Matuszek, D. B., & Krzysztof, S. (2023). Effect of green and roasted coffee storage conditions on selected characteristic quality parameters Enhanced Reader.pdf (pp. 1–12) https://doi.org/10.1038/s41598-023-33609-x
Budi, D., Mushollaeni, W., Yusianto, Y., & Rahmawati, A. (2020). Karakterisasi Kopi Bubuk Robusta (Coffea Canephora) Tulungrejo Terfermentasi Dengan Ragi Saccharomyces cerevisiae. Jurnal Agroindustri, 10(2), 129–138. https://doi.org/10.31186/j.agroindustri.10.2.129-138
Campuzano-Duque, L. F., & Blair, M. W. (2022). Strategies for Robusta Coffee (Coffea canephora) Improvement as a New Crop in Colombia. Agriculture (Switzerland), 12(10). https://doi.org/10.3390/agriculture12101576
Costa, A. G., de Sousa, D. A., Paes, J. L., Cunha, J. P., & de Oliveira, M. V. (2020). Classification of robusta coffee fruits at different maturation stages using colorimetric characteristics. Engenharia Agrícola, 40, 518-525. https://doi.org/10.1590/1809-4430-eng.agric.v40n4p518-525/2020
Diego, E. R., Flavio, M. B., Marcelo, A. C., Mariele, V. B. P., Vany, P. F., Helena, M. R. A., & Jose, H. da S. T. (2016). Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. African Journal of Agricultural Research, 11(27), 2412–2422. https://doi.org/10.5897/ajar2016.10832
Dippong, T., Dan, M., Kovacs, M. H., Kovacs, E. D., Levei, E. A., & Cadar, O. (2022). Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity. Foods, 11(19). https://doi.org/10.3390/foods11193146
Eshetu, E. F., Tolassa, K., Mohammed, A., Berecha, G., & Garedew, W. (2022). Effect of processing and drying methods on biochemical composition of coffee (Coffea arabica L.) varieties in Jimma Zone, Southwestern Ethiopia. Cogent Food and Agriculture, 8(1). https://doi.org/10.1080/23311932.2022.2121203
Esquivel, P., Viñas, M., Steingass, C. B., Gruschwitz, M., Guevara, E., Carle, R., Schweiggert, R. M., & Jiménez, V. M. (2020). Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color. Frontiers in Sustainable Food Systems, 4(October), 1–13. https://doi.org/10.3389/fsufs.2020.590597
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. https://doi.org/10.31328/jsed.v4i1.2115
Ghosh, P., & Venkatachalapathy, N. (2014). Processing and Drying of Coffee - A review. International Journal of Engineering Research & Technology, 3(12), 784–794.
Hariyadi, T. (2021, September). Penentuan Tingkat Kematangan Biji Kopi Berdasarkan Kandungan Antosianin Ditinjau Dari DAA dan Warna Kulit Buah Kopi. In Prosiding Industrial Research Workshop and National Seminar (Vol. 12, pp. 140-144). https://jurnal.polban.ac.id/ojs-3.1.2/proceeding/article/view/2676
Kembaren, E. T., & Muchsin. (2021). Pengelolaan Pasca Panen Kopi Arabika Gayo Aceh. Jurnal Visioner Dan Strategis, 10(1), 29–36.
Khansa, A. P., & Bintoro, N. (2021). The influence of types and moisture contents of coffee beans (Coffea sp) on sphericity and geometric means diameter. IOP Conference Series: Earth and Environmental Science, 653(1). https://doi.org/10.1088/1755-1315/653/1/012017
Kuala, S. I., Hidayat, D. D., Anggara, C. E. W., & Saparita, R. (2019). Characterization and Evaluation of Physical and Mechanical Properties of un hulled Arabica Coffee Bean. IOP Conference Series: Earth and Environmental Science, 251(1). https://doi.org/10.1088/1755-1315/251/1/012040
Mahardhika, D. A., Antonius, A. H., & Dwiloka, B. (2022). Perbedaan Sifat Fisikokimia dan Organoleptik Produk Kopi Rempah dari Kopi Arabika (Coffea arabica) dan Kopi Robusta (Coffea robusta). Jurnal Aplikasi Teknologi Pangan, 11(4), 179–184. https://doi.org/10.17728/jatp.13827
Marek, G., Dobrzański, B., Oniszczuk, T., Combrzyński, M., Ćwikła, D., & Rusinek, R. (2020). Detection and differentiation of volatile compound profiles in roasted coffee arabica beans from different countries using an electronic nose and GC-MS. Sensors (Switzerland), 20(7). https://doi.org/10.3390/s20072124
Moraes, M. S., Teixeira, A. L., Ramalho, A. R., Espíndula, M. C., Ferrão, M. A. G., & Rocha, R. B. (2018). Characterization of gametophytic self-incompatibility of superior clones of Coffea canephora. Genetics and Molecular Research, 17(1). https://doi.org/10.4238/gmr16039876
Muhari, E. H., Sihombing, R. P., Sarungu, Y. T., Marlina, A., Leoanggraini, U., & Hariyadi, T. (2023). Effect of Fruit Ripening Level and Roasting Temperature on Robusta Coffee Bean Quality. Current Journal: International Journal Applied Technology Research, 4(1), 41–52. https://doi.org/10.35313/ijatr.v4i1.88
Niwagaba, J. (2019). Effect of Moisture Content on the Physical Properties of Coffee Beans (Robusta). 12(7), 1–13. https://doi.org/10.9790/2380-1207010113
Nugroho, D., Basunanda, P., & Mw, S. (2016). Physical Bean Quality of Arabica Coffee (Coffea Arabica) Cultivated at High and Medium Altitude. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 32(3), 151–161. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i3.241
Pradipta, K., & Fibrianto, F. (2017). Jurnal Review Perbedaan Air Seduh terhadap Persepsi Multisensoris Kopi. Jurnal Pangan Dan Agroindustri, 5(1), 85–91. https://jpa.ub.ac.id/index.php/jpa/article/view/523/380
Priantari, I., & Dharmawan, A. (2022). Characterization Roasting Level of Arabica Coffee (Coffea arabica) Komasti and Andungsari. Jurnal Biologi UNAND, 10(1), 33. https://doi.org/10.25077/jbioua.10.1.33-41.2022
Rakocevic, M., Scholz, M. B. dos S., Pazianotto, R. A. A., Matsunaga, F. T., & Ramalho, J. C. (2023). Variation in Yield, Berry Distribution and Chemical Attributes of Coffea arabica Beans among the Canopy Strata of Four Genotypes Cultivated under Contrasted Water Regimes. Horticulturae, 9(215), 1–21 https://doi.org/10.3390/horticulturae9020215
Rincon-Jimenez, A., Tinoco, H. A., Buitrago-Osorio, J., Ocampo, O., Berrio, L. V., Rodriguez-Sotelo, J. L., & Arizmendi, C. (2021). Ripeness stage characterization of coffee fruits (coffea arabica L. var. Castillo) applying chromaticity maps obtained from digital images. Materials Today: Proceedings, 44(December), 1271–1278. https://doi.org/10.1016/j.matpr.2020.11.264
Romano, L. S., Giomo, G. S., Coelho, A. P., Filla, V. A., & Lemos, L. B. (2022). Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees. Bragantia, 81. https://doi.org/10.1590/1678-4499.20210236
Rosyidi, D., Qosimah, D., Amri, I. A., Prasetyo, D., Permata, F. S., Anisa, A. K., Putri, L. R., Cindyasputri, N. A., Wulandari, Leuricha, Y., & Radiati, L. E. (2020). Effect of robusta coffee from lampung (Coffea canephora) to relative number of Ho-1, Nrf2 and duodenum tissue histopathology in chicken. Advances in Animal and Veterinary Sciences, 8(4), 422–427. https://doi.org/10.17582/JOURNAL.AAVS/2020/8.4.422.427
Sativa, O., Yuwana, Y., & Bonodikun, B. (2014). Physical Characteristics of Fruit, Beans, and Powder of Coffee Harvested From Sindang Jati Village, Rejang Lebong District. Jurnal Agroindustri, 4(2), 65–77. https://doi.org/10.31186/j.agroind.4.2.65-77
Saud, S., & Salamatullah, A. M. (2021). Relationship between the Chemical Composition and the Biological Functions of Coffee. Molecules, 26(24), 7634. https://doi.org/10.3390/molecules26247634
Sinaga, H., Nurminah, M., & Hilman, A. (2021). Gayo coffee processing with natural, semi-washed and full-washed methods. E3S Web of Conferences, 332. https://doi.org/10.1051/e3sconf/202133201012
Sinaga, S. H., & Julianti, E. (2021). Physical characteristics of Gayo arabica coffee with semi-washed processing. IOP Conference Series: Earth and Environmental Science, 782(3). https://doi.org/10.1088/1755-1315/782/3/032093
Soeswanto, B., Wahyuni, N. L. E., & Prihandini, G. (2021). The Development of Coffee Bean Drying Process Technology – A Review. Proceedings of the 2nd International Seminar of Science and Applied Technology (ISSAT 2021), 207(Issat), 164–170. https://doi.org/10.2991/aer.k.211106.026
Sousa, P., Vieira, H., Santos, E., Viana, A., Boaechat, M., & Partelli, F. (2022). Coffea canephora: Heterotic Crosses Indicated by Molecular Approach. Plants, 11(22), 1–16. https://doi.org/10.3390/plants11223023
Srikandi, S., Kristanti, A. W., & Sutamihardja, R. (2019). Tingkat Kematangan Biji Kopi Arabica (Coffea Arabica L.) Dalam Menghasilkan Kadar Kafein. Jurnal Sains Natural, 9(1), 22. https://doi.org/10.31938/jsn.v9i1.189
Sunarharum, W. B., Ahmad, R., & Primadiani, E. (2020). Effect of different manual brewing techniques to the sensory profile of the Indonesian Arabica and Robusta “natural coffees.” IOP Conference Series: Earth and Environmental Science, 475(1), 0–6. https://doi.org/10.1088/1755-1315/475/1/012020
Tesfa, M., Abera, S., & Sualeh, A. (2020). Some Enggoneering Physical Properties of Beans of Selected Cultivars of Coffee (Coffee Arabica L.) Grown in South West, Ethopia. Asian Journal of Science and Technology, 10(10), 2–10. https://www.researchgate.net/publication/341787292
Wahyudi, A., & Dewi, R. (2017). Quality and Fruit Production Improvement Using The Cultivation Technology System “ToPAS” In 12 Varieties of Hybrid Watermelons. Jurnal Penelitian Pertanian Terapan, 17(1), 17–25. https://doi.org/10.25181/jppt.v17i1.4
Wahyuni, N. L. E., Rispiandi, R., & Hariyadi, T. (2020). Effect of bean maturity and roasting temperature on chemical content of robusta coffee. IOP Conference Series: Materials Science and Engineering, 830(2). https://doi.org/10.1088/1757-899X/830/2/022019
Washington, S. (2016). The Amount of Total Dissolved Solids in Coffee Made by 6 Different Brewing Methods. Cantaurus, 24(May), 38–41.
Winarno, R. A., & Indah Br PA, M. (2020). Karakteristik Mutu Dan Fisik Biji Kopi Arabika Dengan Beberapa Metoda Pengolahan Di Kabupaten Simalungun Propinsi Sumatera Utara. Jurnal Agrica Ekstensia, 14(1), 86–93 https://doi.org/10.55127/ae.v14i1.42
Yuwana, Silvia, E., & Sidebang, B. (2015). Engineering Properties of Coffee Beans from Various Colors of Coffee Cherries. Agriculture and Agricultural Science Procedia, 3, 274–277. https://doi.org/10.1016/j.aaspro.2015.01.052
Copyright (c) 2024 Journal La Lifesci
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
