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References
- AOAC International. 2000. Official methods of analysis of AOAC International. 17th ed. Association of Analytical Communities. Gaithersburg.
- Cappelletti, S., P. Daria, G. Sani, and M. Aromatario. 2015. Caffeine: cognitive and physical performance enhancer or psychoactive drug? Curr Neuropharmacol, 13(1):71–88.
- Clauson, K.A., K.M. Shields, C.E. McQueen and N. Persad. 2008. Safety issues associated with commercially available energy drinks. J. Am. Pharm. Assoc., 48(3): e55-63; quiz e64-7.
- DeGarmo, E.P., W.G. Sullivan, and C.R. Canada. 1984. Engineering Economy. 7th Edition. McMillan Publisshing Co., New York.
- Tarigan, E.B. dan J. Towaha. 2017. Pengaruh tingkat kematangan buah, serta lama fermentasi dan penyangraian biji terhadap karakter fisikokimia kopi Robusta. J. TIDP, 4(3):163-170.
- Farhaty, N. dan Muchtaridi. 2014. Tinjauan kimia dan aspek farmakologi senyawa asam klorogenat pada biji kopi : Review. Farmaka Suplemen, 14(1):214-227.
- Gaibor, J., D. Morales and W. Carrillo. 2020. Determination of caffeine content in Robusta roasted coffee (Coffea canephora) by RP-UHPLC-PDA. Asian Journal of Crop Science, 12:90-96.
- Hakim, L. dan A. Septian. 2011. Prosepek ekspor kopi arabika organik bersertifikat di Kabupaten Aceh Tengah. Jurnal Agrisep, 12(1):1-8.
- Haryanto, B. 2012. Prospek Tinggi Bertanam Kopi. Pustaka Baru Press, Yogyakarta.
- McLellan, T.M., J.A. Caldwell, and H.R. Lieberman. 2016. A review of caffeine’s effects on cognitive, physical and occupational performance. Neuroscience and Biobehavioral Reviews, 71:294–312.
- Morris, A., A. Barnett and O. Burrows. 2004. Effect of processing on nutrient content of foods. Cajarticles, 37:160-164.
- Mulato, S. dan E. Suharyanto. 2012. Kopi, seduhan & kesehatan. Pusat Penelitian Kopi dan Kakao Indonesia.
- Muller, A.J., L. Huebner and C.F.V. Souza. 2013. Evaluation of physico-chemical quality of diferent brands of roasted cofee soluble and in powder marketed in the region of Vale do Taquari/RS. Revista Brasileira de Tecnologia Agroindustrial, 7:1004-1012.
- Mushollaeni, W. and L. Tantalu. 2019. Determination and Characterization of Phenolics, Flavonoids, and Dietary Fiber in Fermented Lebui Bean (Cajanus sp.) Extracts by the SSF Method. Bioscience Research 16(2):1600-1606.
- Mushollaeni, W., R. Sanny, R.M. Nyonya and T.M. Maf. 2019. Effect of immersion fermentation on decreasing of cyanide acid and physicochemical content of local Hevea brasiliensis seeds from Borneo Indonesia. Biosci. Res., 16(1):667-671.
- Nuhu, A.A 2014. Bioactive micronutrients in coffee: recent analytical approaches for characterization and quantification. ISRN Nutrition, 13 pages.
- Obadina, A.O., O.J. Akinola, T.A. Shittu and H.A. Bakare. 2013. Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk. Nigerian Food Journal, 31(2):91-97.
- Oliveira, P.D., F.M Borem, E.P. Isquierdo, G.D.S. Giomo, R.R. de Lima, and R.A. Cardoso. 2013. Physiological aspects of cofee beans, processed and dried through diferent methods, associated with sensory quality. Coffee Science, 8(2):211-220.
- Olubamiwa, A.L. and A.O. Kolapo. 2007. Effect of different concentrations of coconut milk on the chemical and sensory properties of soy-coconut milk based yoghurt. Food and Public Health, 2(4):85-91.
- Panusa, A., R. Petrucci, R. Lavecchia and A. Zuorro. 2017. UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of Arabica and Robusta coffee silverskin: Antioxidants vs phytotoxins. Food Res. Int., 99:155-165.
- Pigozzi, M.T., Passos, F.R. and Mendes, F.Q. 2018. Quality of commercial coffees: heavy metal and ash contents. Journal of Food Quality, 1-7.
- Ridwansyah. 2003. Pengolahan kopi. Jurusan Teknologi Pertanian. Fakultas Pertanian. Universitas Sumatera Utara. Diakses pada 10 September 2020. http://repository.usu.ac.id/bitstream/handle/123456789/776/tekper-ridw-ansyah4.pdf;jsessi onid=CEA2350-1B04C2BC3AC80CC168D9532D9?sequence=1
- Santos, J.R., Lopo, M., Rangel, A.O.S.S. and Lopes, J.A. 2016. Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting. Food Control, 60: 408-415.
- Susrini. 2003. Index Efektifitas. Suatu Pemikiran tentang Alternatif untuk Memilih Perlakuan Terbaik pada Penelitian Pangan. Edisi Kedua. Program Studi Teknologi Hasil Ternak. Fakultas Peternakan. Universitas Brawijaya. Malang.
- Triyono, Mushollaeni, W. dan Wirawan. 2019. Proses penurunan kadar asam pada kopi varietas liberika dengan cara fermentasi menggunakan enzim papain dan ragi instan. Diakses pada 10 September 2020. https://publikasi.unitri.ac.id/index.php/pertanian/article/view/1425.
- Widyotomo, S., Mulato, S., Purwadaria, H.K. dan Syarief, A.M. 2009. Decaffeination process characteristic of Robusta coffee in single column reactor using ethyl acetate solvent. Pelita Perkebunan. A Coffee and Cocoa Research Journal, 25(2).
- Wijayanti, P., Mushollaeni, W. dan Rozana. 2019. Produksi kopi bubuk rendah asam dari kopi liberika (Coffea liberica) dengan metode fermentasi menggunakan ragi (Saccharomyces sp.). Diakses pada 10 September 2020. https://publikasi.unitri.ac.id/index.php/ pertanian/article/view/1495.
References
AOAC International. 2000. Official methods of analysis of AOAC International. 17th ed. Association of Analytical Communities. Gaithersburg.
Cappelletti, S., P. Daria, G. Sani, and M. Aromatario. 2015. Caffeine: cognitive and physical performance enhancer or psychoactive drug? Curr Neuropharmacol, 13(1):71–88.
Clauson, K.A., K.M. Shields, C.E. McQueen and N. Persad. 2008. Safety issues associated with commercially available energy drinks. J. Am. Pharm. Assoc., 48(3): e55-63; quiz e64-7.
DeGarmo, E.P., W.G. Sullivan, and C.R. Canada. 1984. Engineering Economy. 7th Edition. McMillan Publisshing Co., New York.
Tarigan, E.B. dan J. Towaha. 2017. Pengaruh tingkat kematangan buah, serta lama fermentasi dan penyangraian biji terhadap karakter fisikokimia kopi Robusta. J. TIDP, 4(3):163-170.
Farhaty, N. dan Muchtaridi. 2014. Tinjauan kimia dan aspek farmakologi senyawa asam klorogenat pada biji kopi : Review. Farmaka Suplemen, 14(1):214-227.
Gaibor, J., D. Morales and W. Carrillo. 2020. Determination of caffeine content in Robusta roasted coffee (Coffea canephora) by RP-UHPLC-PDA. Asian Journal of Crop Science, 12:90-96.
Hakim, L. dan A. Septian. 2011. Prosepek ekspor kopi arabika organik bersertifikat di Kabupaten Aceh Tengah. Jurnal Agrisep, 12(1):1-8.
Haryanto, B. 2012. Prospek Tinggi Bertanam Kopi. Pustaka Baru Press, Yogyakarta.
McLellan, T.M., J.A. Caldwell, and H.R. Lieberman. 2016. A review of caffeine’s effects on cognitive, physical and occupational performance. Neuroscience and Biobehavioral Reviews, 71:294–312.
Morris, A., A. Barnett and O. Burrows. 2004. Effect of processing on nutrient content of foods. Cajarticles, 37:160-164.
Mulato, S. dan E. Suharyanto. 2012. Kopi, seduhan & kesehatan. Pusat Penelitian Kopi dan Kakao Indonesia.
Muller, A.J., L. Huebner and C.F.V. Souza. 2013. Evaluation of physico-chemical quality of diferent brands of roasted cofee soluble and in powder marketed in the region of Vale do Taquari/RS. Revista Brasileira de Tecnologia Agroindustrial, 7:1004-1012.
Mushollaeni, W. and L. Tantalu. 2019. Determination and Characterization of Phenolics, Flavonoids, and Dietary Fiber in Fermented Lebui Bean (Cajanus sp.) Extracts by the SSF Method. Bioscience Research 16(2):1600-1606.
Mushollaeni, W., R. Sanny, R.M. Nyonya and T.M. Maf. 2019. Effect of immersion fermentation on decreasing of cyanide acid and physicochemical content of local Hevea brasiliensis seeds from Borneo Indonesia. Biosci. Res., 16(1):667-671.
Nuhu, A.A 2014. Bioactive micronutrients in coffee: recent analytical approaches for characterization and quantification. ISRN Nutrition, 13 pages.
Obadina, A.O., O.J. Akinola, T.A. Shittu and H.A. Bakare. 2013. Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk. Nigerian Food Journal, 31(2):91-97.
Oliveira, P.D., F.M Borem, E.P. Isquierdo, G.D.S. Giomo, R.R. de Lima, and R.A. Cardoso. 2013. Physiological aspects of cofee beans, processed and dried through diferent methods, associated with sensory quality. Coffee Science, 8(2):211-220.
Olubamiwa, A.L. and A.O. Kolapo. 2007. Effect of different concentrations of coconut milk on the chemical and sensory properties of soy-coconut milk based yoghurt. Food and Public Health, 2(4):85-91.
Panusa, A., R. Petrucci, R. Lavecchia and A. Zuorro. 2017. UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of Arabica and Robusta coffee silverskin: Antioxidants vs phytotoxins. Food Res. Int., 99:155-165.
Pigozzi, M.T., Passos, F.R. and Mendes, F.Q. 2018. Quality of commercial coffees: heavy metal and ash contents. Journal of Food Quality, 1-7.
Ridwansyah. 2003. Pengolahan kopi. Jurusan Teknologi Pertanian. Fakultas Pertanian. Universitas Sumatera Utara. Diakses pada 10 September 2020. http://repository.usu.ac.id/bitstream/handle/123456789/776/tekper-ridw-ansyah4.pdf;jsessi onid=CEA2350-1B04C2BC3AC80CC168D9532D9?sequence=1
Santos, J.R., Lopo, M., Rangel, A.O.S.S. and Lopes, J.A. 2016. Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting. Food Control, 60: 408-415.
Susrini. 2003. Index Efektifitas. Suatu Pemikiran tentang Alternatif untuk Memilih Perlakuan Terbaik pada Penelitian Pangan. Edisi Kedua. Program Studi Teknologi Hasil Ternak. Fakultas Peternakan. Universitas Brawijaya. Malang.
Triyono, Mushollaeni, W. dan Wirawan. 2019. Proses penurunan kadar asam pada kopi varietas liberika dengan cara fermentasi menggunakan enzim papain dan ragi instan. Diakses pada 10 September 2020. https://publikasi.unitri.ac.id/index.php/pertanian/article/view/1425.
Widyotomo, S., Mulato, S., Purwadaria, H.K. dan Syarief, A.M. 2009. Decaffeination process characteristic of Robusta coffee in single column reactor using ethyl acetate solvent. Pelita Perkebunan. A Coffee and Cocoa Research Journal, 25(2).
Wijayanti, P., Mushollaeni, W. dan Rozana. 2019. Produksi kopi bubuk rendah asam dari kopi liberika (Coffea liberica) dengan metode fermentasi menggunakan ragi (Saccharomyces sp.). Diakses pada 10 September 2020. https://publikasi.unitri.ac.id/index.php/ pertanian/article/view/1495.