The Bioactive Compounds Formation of “Kintamani” Arabica Coffee Bean during Dry Fermentation

Mangku, I Gede Pasek and Wijaya, I.M.A.S. and Putra, G.P. Ganda and Permana, D.G.M. (2019) The Bioactive Compounds Formation of “Kintamani” Arabica Coffee Bean during Dry Fermentation. Journalof Biologicaland ChemicalResearch, 36 (2). pp. 45-52. ISSN ISSN2319-3077

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Green coffee bean contain many bioactive compounds, especially caffeine and chlorogenic acid. The research aimed was to evaluated and determined of the temperature and fermentation time on the formation of bioactive compounds of “Kintamani” arabica coffee bean S 795 cultivar. This research consists of two factors. The first factor is the temperature of fermentation consists of 20 ± 1oC, 30 ± 1oC and 40 ± 1oC. The second factor of fermentation times consists of 20, 30 and 40 hours with. The results showed that interaction of temperature and fermentation time gave very significantly effect on the formation of chlorogenic acid content but not gave significantly effect on caffeine content. The treatment produced of chlorogenic acid content ranged 4,69-11,21 %. The highest chlorogenic acid content11,21%was producedby fermentationtemperature40 ± 1oC andfermentationtimeof 20 hours. The caffeine content of the treatment ranged 0,98-1,20 %. The highest content of caffeine 1,20 % was produced at fermentation temperature of 30 ± 1oC for 20 hours but this treatment was not significant effectwithtreatmentof40±1oC andfermentationtimeof20hourswithchlorogenicacidcontent1,19 %. The fermentationof40±1oCfor20hourscanincreaseofthebioactivecompoundsare chlorogenic acidandcaffeinecontent.

Item Type: Article
Uncontrolled Keywords: Arabicacoffee,BioactiveCompound,DryFermentationand Kintamani-Bali.
Subjects: S Agriculture > S Agriculture (General)
Divisions: Institution of Research and Community Service (LP2M) > Agricultural Cultivation (Agro Technology)
Depositing User: I Putu Astina
Date Deposited: 19 May 2021 05:34
Last Modified: 19 May 2021 05:34

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