Datum
2023-11-30Autor
Mangku, I Gede PasekSuriatt, LuhGirindra, Anak Agung Ngurah SuryaWati, Gek Ayu Sagita Widya TresnaSchlagwort
300 Sozialwissenschaften, Soziologie 500 Naturwissenschaften Robusta-KaffeeHalbstoffFermentationLebensmittelqualitätEssigsäureMetadata
Zur Langanzeige
Aufsatz
The potency of robusta coffee pulp as a vinegar product
Zusammenfassung
Coffee processing produces 40-50 % of by-products that can damage coffee plants and cause environmental pollution. The coffee pulp as waste can be used for producing acetic acid solution as a preservative and hand-washing agent to prevent infection. The fermentation process can affect the quality of the acetic acid solution. This study aims to analyse the effect of yeast types and time fermentation as well as to determine the characteristics of acetic acid solution from Robusta coffee pulp. The experiment consists of two types of yeast: bread-fermented yeast, cassava-fermented yeast, and a combination of both yeasts. The second factor is time fermentation which consists of 13 and 16 days of fermentation. The study found that interaction between both yeasts significantly affected the acetic acid solution's moisture content and total soluble solids. Meanwhile, the factor of bread-fermented yeast and cassava-fermented yeast had a significant effect on the pH, acetic acid content, and reduced sugar. The study showed that the treatment of cassava-fermented yeast fermented for 13 days at room temperature can be used as an alternative to produce an acetic acid solution. The physicochemical quality of the acetic acid solution is acetic acid content is 1.983 ± 0.04 %, pH of 4.104 ± 0.04, reducing sugar of 1.505 ± 0.03 %, moisture content of 90.61 ± 0.294 %, and total soluble solid is 15.57 ± 0.153 %. However, the quality of the acetic acid solution from coffee pulp needs to increase, especially the lower acetic acid content and the light brown colour.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 11 / No. 4 (2023-11-30) eissn:2197-411XSammlung(en)
Vol 11, No 4 (2023) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202307218412,
author={Mangku, I Gede Pasek and Suriatt, Luh and Girindra, Anak Agung Ngurah Surya and Wati, Gek Ayu Sagita Widya Tresna},
title={The potency of robusta coffee pulp as a vinegar product},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
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2023-12-15T14:26:14Z 2023-12-15T14:26:14Z 2023-11-30 doi:10.17170/kobra-202307218412 http://hdl.handle.net/123456789/15305 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ robusta coffee coffee pulp fermentation quality acetic acid 300 500 The potency of robusta coffee pulp as a vinegar product Aufsatz Coffee processing produces 40-50 % of by-products that can damage coffee plants and cause environmental pollution. The coffee pulp as waste can be used for producing acetic acid solution as a preservative and hand-washing agent to prevent infection. The fermentation process can affect the quality of the acetic acid solution. This study aims to analyse the effect of yeast types and time fermentation as well as to determine the characteristics of acetic acid solution from Robusta coffee pulp. The experiment consists of two types of yeast: bread-fermented yeast, cassava-fermented yeast, and a combination of both yeasts. The second factor is time fermentation which consists of 13 and 16 days of fermentation. The study found that interaction between both yeasts significantly affected the acetic acid solution's moisture content and total soluble solids. Meanwhile, the factor of bread-fermented yeast and cassava-fermented yeast had a significant effect on the pH, acetic acid content, and reduced sugar. The study showed that the treatment of cassava-fermented yeast fermented for 13 days at room temperature can be used as an alternative to produce an acetic acid solution. The physicochemical quality of the acetic acid solution is acetic acid content is 1.983 ± 0.04 %, pH of 4.104 ± 0.04, reducing sugar of 1.505 ± 0.03 %, moisture content of 90.61 ± 0.294 %, and total soluble solid is 15.57 ± 0.153 %. However, the quality of the acetic acid solution from coffee pulp needs to increase, especially the lower acetic acid content and the light brown colour. open access Mangku, I Gede Pasek Suriatt, Luh Girindra, Anak Agung Ngurah Surya Wati, Gek Ayu Sagita Widya Tresna Robusta-Kaffee Halbstoff Fermentation Lebensmittelqualität Essigsäure publishedVersion eissn:2197-411X No. 4 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 652
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