Identifikasi Profil Komponen Volatil dan Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat, Indonesia
(Profile Identification of The Volatile Components and Sensory of Cascara Arabica and Robusta from West Nusa Tenggara, Indonesia)
Embedded Files
Indah Nalurita
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Bumigora, Indonesia
Lalu Danu Prima Arzani
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Bumigora, Indonesia
Destiana Adinda Putri
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Bumigora, Indonesia
DOI: https://doi.org/10.19184/j-agt.v18i2.46651
ABSTRACT
High coffee production is followed by a significant amount of coffee husk waste. However, the processing of coffee husk waste has not been fully optimized due to the lack of information regarding the unique characteristics of cascara from West Nusa Tenggara (NTB), Indonesia. The volatile components present in cascara can be measured and used as sensory threshold indicators. Therefore, this study aimed to identify the volatile and sensory components and determine the distinctive aroma and taste characteristics of cascara from arabica and robusta coffee. The research used a completely randomized design with GC-MS analysis and rate all that apply (RATA) sensory evaluation. The results showed that arabica var. Rinjani cascara contains the most dominant compounds, including caffeine (22.37% retention area) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (13.32% retention area). Robusta var. Rinjani cascara is dominated by caffeine (14.71% retention area) and quinic acid (13.92% retention area). Arabica var. Tambora cascara contains caffeine (40.82% retention area) and quinic acid (11.67% retention area), while robusta var. Tambora cascara has quinic acid (29.74% retention area) and mome inostol (22.98% retention area) as the most dominant compounds. Based on sensory profiles, arabica var. Rinjani cascara has a fruity, earthly, and green aroma with sour, sweet, and bitter flavors. Arabica var. Tambora cascara has a similar aroma with a sour, sweet, and bitter taste. Robusta var. Rinjani cascara features a floral, fruity, earthly, and green aroma with a similar taste. Meanwhile, robusta var. Tambora cascara has an earthly and green aroma with a bitter, sour taste. The RATA taste intensity test showed that robusta var. Rinjani cascara was sweeter than robusta var. Tambora. The sweet taste of cascara enhances its hedonic value, making it more preferred by panelists. This study provides the valuable sensory profile insights of cascara from NTB and references for developing value-added food products.
Keywords: cascara, GC-MS, hedonic, RATA
REFERENCES
Adawiyah, D.R., Azis, M.A., Ramadhani, A.S., & Chueamchaitrakun, P. (2019). Perbandingan profil sensori teh hijau menggunakan metode analisis deskripsi kuantitatif dan cata (Check-All-That-Apply). Jurnal Teknologi dan Industri Pangan, 30(2), 161–172. https: //doi.org/10.6066/jtip.2019.30.2.161
Agustine, P., Damayanti, R.P., & Putri, N.A. (2021). Karakteristik ekstrak kafein pada beberapa varietas kopi di Indonesia. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 6(1), 78–89.
Al-Rubaye, A.F., Hameed, I.H., & Kadhim, M.J. (2017). A review: Uses of gas chromatography-mass spectrometry (GC-MS) technique for analysis of bioactive natural compounds of some plants. International Journal of Toxicological and Pharmacological Research, 9(1), 81–85.
Ariva, A.N., Widyasanti, A., & Nurjanah, S. (2020). Pengaruh suhu pengeringan terhadap mutu teh cascara dari kulit kopi arabika (Coffea arabica). Jurnal Teknologi dan Industri Pertanian Indonesia, 12(01), 21–28. DOI: 10.17969/jtipi.v12i1.15744
Baihaqi, Hakim, S., Fridayati, D., & Madani, E. (2023). Sifat Organoleptik Teh Cascara (Limbah Kulit Buah Kopi) pada Pengeringan Berbeda. Jurnal Agrosains, 16(1), 56–63.
Belgis, M., Zhafirah Arifin, T., Prameswari, D., Taruna, I., Choiron, M., Witono, Y., & Masahid, A.D. (2023). Sensory profile on robusta coffee by rate-all-that-apply (RATA). Pelita Perkebunan (a Coffee and Cocoa Research Journal), 39(1), 32–42. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v39i1.546
Bondesson, E. (2015). "A Nutritional Analysis on Tea By- Product Coffee Husk and Its Potential Utilization in Food Production". Bachelor Thesis. Department of Food Science, Faculty of Natural Resources and Agricultural Sciences, Swedish University of Agricultural Sciences.
BSN. (2016). SNI 3945:2016 Teh Hijau. Badan Standarisasi Nasional.
Carpenter, M. (2015). Cascara tea: A tasty infusion made from coffee waste. National Public Radio. (https://www.npr.org/sections/thesalt/2015/12/01/456796760/cascara-tea-a-tasty-infusion-made-from-coffee-waste). [Diakses tanggal 2 Juni 2024].
Catrien, Surya, Y.S., & Ertanto, T. (2008). Kreasi mailard pada produk pangan. Institut Pertanian Bogor, Bogor.
Chen, H., Zhang, X., Jiang, R., Ouyang, J., Liu, Q., Li, J., Wen, H., Li, Q., Chen, J., Xiong, L., Huang, J., & Liu, Z. (2023). Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea. LWT, 179. https: //doi.org/10.1016/j.lwt.2023.114659
Chuyen, N.V. (1998). Maillard Reaction and Food Processing. In: Shahidi, F., Ho, CT., van Chuyen, N. (eds) Process-induced chemical changes in food. Advances in Experimental Medicine and Biology, vol. 434. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1925-0_18
Delarue, J., & Lawlor, J. Ben. (2022). Rapid sensory profiling techniques: Applications in new product development and consumer research. New Delhi: Woodhead Publishing.
DePaula, J., Cunha, S.C., Cruz, A., Sales, A. L., Revi, I., Fernandes, J., Ferreira, I.M.P.L. V.O., Miguel, M.A.L., & Farah, A. (2022). Volatile fingerprinting and sensory profiles of coffee cascara teas produced in Latin American Countries. Foods, 11(19). https://doi.org/10.3390/foods11193144
DITJENBUN [Direktorat Jenderal Perkebunan kementrian Pertanian, Republik Indonesia]. (2022). Statistik Perkebunan Unggulan Nasional 2020-2022. (https://ditjenbun.pertanian.go.id/template/uploads/2022/08/STATISTIK-UNGGULAN-2020-2022.pdf) [Diakses tanggal 29 Juni 2024].
Esquivel, P., & Jiménez, V.M. (2012). Functional properties of coffee and coffee by-products. Food Research International, 46(2) 488–495. https://doi.org/10.1016/j.foodres.2011.05.028
Fahiroh, D.M. (2022). "Profil Komponen Volatil dan Sensori Kopi Arabika Asal Jawa, Bali dan Mataram". Skripsi. Fakultas Teknologi Pertanian, Universitas Jember, Jember.
Flament, I. (2017). Volatile Compounds in Foods and Beverages (1st ed.). Chapter: Coffee, cocoa, and tea (e-book). New York: Routledge.
https://doi.org/10.1201/9780203734285
Garis, P., Romalasari, A., & Purwasih, R. (2019). Pemanfaatan limbah kulit kopi cascara menjadi teh celup. Prosiding Industrial Research Workshop and National Seminar, 10(1), 279–285.
Heeger, A., Kosińska-Cagnazzo, A., Cantergiani, E., & Andlauer, W. (2017). Bioactives of coffee cherry pulp and its utilisation for production of cascara beverage. Food Chemistry, 221, 969–975.
Hu, R., Fang, L., Kuang, Q., Dong, W., Chen, Z., Jiang, K., Long, Y., & Yan, L. (2021). Sensory characteristics of dry aroma and cupping quality of coffee from Lincang, Yunnan. Shipin Kexue/Food Science, 42(20), 180–187. https://doi.org/10.7506/spkx1002-6630-20200916-200
Jiamjariyatam, R., Samosorn, S., Dolsophon, K., Tantayotai, P., Lorliam, W., & Krajangsang, S. (2022). Development of cascara tea from coffee cherry pulp. Journal of Culinary Science and Technology, 22(6), 1111–1126. https://doi.org/10.1080/15428052.2022.2106336
Kristanti, D., Setiaboma, W., Ratnawati, L., & Sagita, D. (2022). Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea. Journal of Food Processing and Preservation, 46(11). https://doi.org/10.1111/jfpp.17054
Lee, J.S., Kim, Y.T., Jeon, E.K., Won, H.S., Cho, Y.S., & Ko, Y.H. (2012). Effect of green tea extracts on oxaliplatin-induced peripheral neuropathy in rats. BMC Complementary and Alternative Medicine, 12. https://doi.org/10.1186/1472-6882-12-124
Lee, L.W., Tay, G.Y., Cheong, M.W., Curran, P., Yu, B., & Liu, S.Q. (2017). Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee. LWT, 77, 225–232. https://doi.org/10.1016/j.lwt.2016.11.047
Lee, Y.G., Cho, E.J., Maskey, S., Nguyen, D. T., & Bae, H.J. (2023). Value-added products from coffee waste: A review. Molecules, 28(8), 3562. https: //doi.org/10.3390/molecules28083562
Leonard, W., Zhang, P., Ying, D., & Fang, Z. (2023). Surmounting the off-flavor challenge in plant-based foods. Critical Reviews in Food Science and Nutrition, 63(30), 10585–10606. DOI: 10.1080/10408398.2022.2078275
Li, L., Perea-Sanz, L., López-Díez, J.J., Salvador, A., Belloch, C., & Flores, M. (2022). Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors. Meat Science, 184. https://doi.org/10.1016/j.meatsci.2021.108698
Mayer, F., Czerny, M., & Grosch, W. (2000). Sensory study of the character impact aroma compounds of a coffee beverage. European Food Research and Technology, 211, 272–276. https://doi.org/10.1007/s002170000169
Muzaifa, M., Yusriana, Y., Azmi, M.S., & Rahmi, F. (2020). Analisis mutu kimia cascara yang diperoleh dari kombinasi waktu dan suhu pengeringan serta pengecilan ukuran yang berbeda. Jurnal Teknologi Pertanian Andalas, 24(2), 107–113.
Nafisah, D., & Widyaningsih, T.D. (2018). Kajian metode pengeringan dan rasio penyeduhan pada proses pembuatan teh cascara kopi arabika (Coffea arabika L.). Jurnal Pangan Dan Agroindustri, 6(3), 37–47. DOI: 10.21776/ub.jpa.2018.006.03.5
Oktaviani, S., Yuwana, Y., & Hidayat, L. (2021). Coffee cherry’s pulp variety and pulping delay time leading to cascara tea products. International Journal of Agricultural Technology, 17(5).
Ployon, S., Morzel, M., & Canon, F. (2017). The role of saliva in aroma release and perception. Food Chemistry, 226, 212–220. DOI: 10.1016/j.foodchem.2017.01.055
Pramita, D.E.H., & Sayekti, D. (2013). Karakterisasi senyawa alkaloid dari fraksi etil asetat daun kesum (Polygonum minus Huds). Jurnal Kimia Khatulistiwa, 2(3), 142–147.
Prayogi, A.G. (2020). "Profil Komponen Volatil dan Sensori Kopi Robusta Terfermentasi Enzim Biduri pada Tingkat Kematangan yang Berbeda". Skripsi. Fakultas Teknologi Pertanian, Universitas Jember, Jember.
Putri, A.D.M., & Suryaningsih, W. (2023). Kajian jenis kopi dan tingkat kematangan arabika dan robusta terhadap sifat sensorik dan kimia pada produk cascara. Jurnal Industri Hasil Perkebunan, 18(2), 62. DOI: 10.33104/jihp.v18i2.8221
Riadi, M., Okasa, A.M., Sjahril, R., Mahendradatta, M., & Rafiuddin, R. (2022). Volatile compound analysis of aromatic rice mutant lines using HS-SPME/GC-MS. Jurnal Bioteknologi & Biosains Indonesia (JBBI), 9(2), 257–267.
Romero, M.V., & Ho, C.T. (2007). Maillard reaction in flavor generation. Handbook of Meat, Poultry and Seafood Quality, pp. 259–274.
Rosida, D.F. (2016). Reaksi Maillard. In Yayasan Humaniora (Vol. 1, Issue 1).
Sales, A.L., Cunha, S.C., Ferreira, I.M.P.L.V. O., Morgado, J., Melo, L., DePaula, J., Miguel, M.A.L., & Farah, A. (2024). Volatilome, microbial, and sensory profiles of coffee leaf and coffee leaf-toasted maté kombuchas. Foods, 13(3). https://doi.org/10.3390/foods13030484
Shakoor, A., Zhang, C., Xie, J., & Yang, X. (2022). Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties. Food Chemistry, 393(1), 133416. https://doi.org/10.1016/j.foodchem.2022.133416
Sholichah, E., Apriani, R., Desnilasari, D., Karim, M.A., & Hervelly, H. (2019). By-product kulit kopi arabika dan robusta sebagai sumber polifenol untuk antioksidan dan antibakteri. Jurnal Industri Hasil Perkebunan, 14(2), 57–66.
Stone, H., & Sidel, J. L. (2004). Sensory evaluation practices. Third edition. Massachusetts: Academic Press. https://doi.org/10.1016/B978-0-12-672690-9.X5000-8
Sugito, S., Rosidah, U., & Wijaya, A. (2023). Pengaruh lama fermentasi kulit kopi robusta dan arabika terhadap mutu teh cascara serta uji keama. Seminar Nasional Lahan Suboptimal, 10(1), 1073–1081.
Torres-Penaranda, A. V., & Reitmeier, C. A. (2001). Sensory descriptive analysis of soymilk. Journal of Food Science, 66(2). https://doi.org/10.1111/j.1365-2621.2001.tb11345.x
Varela, P., & Ares, G. (2014). Novel techniques in sensory characterization and consumer profiling. United States: CRC Press.
Wu, H., Chen, Y., Feng, W., Shen, S., Wei, Y., Jia, H., Wang, Y., Deng, W., & Ning, J. (2022). Effects of three different withering treatments on the aroma of white tea. Foods, 11(16), 2502. https://doi.org/10.3390/foods11162502
Xiao, Y., Huang, Y., Chen, Y., Xiao, L., Zhang, X., Yang, C., Li, Z., Zhu, M., Liu, Z., & Wang, Y. (2022). Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS. Current Research in Food Science, 5, 1788–1807. https://doi.org/10.1016/j.crfs.2022.09.024
Yusibani, E., Yufita, E., Jalil, Z., & Suhendi, E. (2023). The effect of temperature and roasting time on the physical properties of arabica and robusta gayo coffee bean. Journal of Applied Agricultural Science and Technology, 7(2), 100–108. https://doi.org/10.55043/jaast.v7i2.75
Published
20-12-2024
Issue
Vol. 18 No. 2 2024: Jurnal Agroteknologi
Pages
96-111
License
Copyright (c) 2024 Jurnal Agroteknologi
How to Cite
Nalurita, I., Arzani, L.D.P., & Putri, D.A. (2024). Identifikasi profil komponen volatil dan sensori cascara arabika dan robusta asal Nusa Tenggara Barat, Indonesia. Jurnal Agroteknologi, 18(2), pp.96-111. https://doi.org/10.19184/j-agt.v18i2.46651
Page updated
Report abuse