Evaluation of Proximate, TDS and pH Differences Among Argopuro Ground Coffee Varieties
DOI:
https://doi.org/10.25047/tefa.v3i1.6866Keywords:
Argopuro, Ground Coffee, Proximate, RobustaAbstract
Recent reports show a significant global rise in demand for ground coffee, highlighting a trend towards specialty brews. This interest has led to research on coffee's chemical properties that influence flavour. Key characteristics include proximate content, total dissolved solids (TDS), and pH levels. This study examines the chemical traits of ground Robusta and Arabica coffee from the Argopuro area, produced by Teaching Factory Coffes Processing, Politeknik Negeri Jember. This study used Robusta and Arabica coffee processed using natural, wet methods and were roasted at medium to dark levels. The analysis included key parameters: proximate analysis for total moisture and ash content (gravimetric method) and total fat content (Soxhlet method), additionally, pH measurements were taken with a pH meter, and total dissolved solids (TSS) were evaluated using a refractometer. Employing a non-factorial Completely Randomized Design (CRD), the study focused on the two coffee types: Arabica and Robusta Argopuro. Data analysis was rigorously conducted using an independent sample t-test. The findings clearly indicate that the type of coffee has a significant impact on the proximate content: water, ash and fat content and pH levels of the ground coffee, but not significant impact on TDS.
References
[1] J. L. Massey, “Food And Beverage Consumption And Health Coffee Production, Consumption And Health Benefits,” New York, 2016.
[2] Y. Maxiselly, D. S. Humaira, D. N. Sari, and C. Suherman, “Morpho-Physiological Traits and Phytochemical Compositions of Coffea canephora Beans from Lampung for Various Harvesting Stages and Soaking Durations,” International Journal of Plant Biology, vol. 14, no. 3, pp. 746–754, Sep. 2023, doi: 10.3390/ijpb14030055.
[3] K. Nasiro, “Arabica Coffee: Genetic Diversity, Conservation Challenges, and Breeding Approaches,” International Journal of Food Science and Biotechnology, vol. 9, no. 4, pp. 80–106, Dec. 2024, doi: 10.11648/j.ijfsb.20240904.14.
[4] P. Ghosh and N. Venkatachalapathy, “Processing and Drying of Coffee-A Review,” 2014. [Online]. Available: https://www.researchgate.net/publication/269986518
[5] M. F. W. Harijono, S. N. Wulan, and D. Y. Ali, “Changes in physico-chemical characteristics of robusta coffee (Coffea canephora) during natural process using simple solar dryer,” in BIO Web of Conferences, EDP Sciences, Feb. 2024. doi: 10.1051/bioconf/20249001003.
[6] T. Bantacut and A. Putri Rahayu, “Closed Production For Wet Processing Of Arabica Coffee,” Int J Adv Res (Indore), vol. 10, no. 11, pp. 743–753, Nov. 2022, doi: 10.21474/IJAR01/15725.
[7] A. A. Sukriyadi, D. R. Husain, A. I. Latunra, N. Iqraini, and R. Wardhani, “Fermentation of Arabica coffee seeds (Coffea arabica) using probiotic bacteria from domestic chickens Gallus domesticus,” in IOP Conference Series: Earth and Environmental Science, IOP Publishing Ltd, Jul. 2021. doi: 10.1088/1755-1315/807/3/032021.
[8] M. Fikry et al., “Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds,” Foods, vol. 8, no. 2, Feb. 2019, doi: 10.3390/foods8020061.
[9] T. Ferga, A. Firas Isdiana, and H. Sujadi, “Measure Device of Water Content On Food Materials Based On Internet of Things,” International Journal of Information System & Technology Akreditasi, vol. 3, no. 36, pp. 234–245, 2020.
[10] E. Yusibani, I. Ikramullah, E. Yufita, Z. Jalil, and E. Suhendi, “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, vol. 7, no. 2, pp. 100–108, May 2023, doi: 10.55043/jaast.v7i2.75.
[11] K. Liu, “Effects of sample size, dry ashing temperature and duration on determination of ash content in algae and other biomass,” Algal Res, vol. 40, Jun. 2019, doi: 10.1016/j.algal.2019.101486.
[12] A. Afify et al., “Survey on the Moisture and Ash Contents in Agricultural Commodities in Al-Rass Governorate, Saudi Arabia in 2017,” Assiut Journal of Agricultural Sciences, vol. 48, no. 6, pp. 55–62, Nov. 2017, doi: 10.21608/ajas.1999.5752.
[13] L. F. Echeverri-Giraldo, M. I. Pinzón Fandiño, L. M. González Cadavid, N. D. Rodriguez Marín, D. A. Moreno Ríos, and V. Osorio Pérez, “Determination of Lipids and Fatty Acids in Green Coffee Beans (Coffea arabica L.) Harvested in Different Agroclimatic Zones of the Department of Quindío, Colombia,” Agronomy, vol. 13, no. 10, Oct. 2023, doi: 10.3390/agronomy13102560.
[14] Fitri, A. Laga, Z. Dwyana, and A. B. Tawali, “Composition of amino acids and fatty acids on luwak coffee processing,” Food Res, vol. 5, no. 3, pp. 60–64, Jun. 2021, doi: 10.26656/fr.2017.5(3).637.
[15] L. F. Echeverri-Giraldo, V. Osorio Pérez, C. Tabares Arboleda, L. J. Vargas Gutiérrez, and L. C. Imbachi Quinchua, “Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity,” Separations, vol. 11, no. 2, Feb. 2024, doi: 10.3390/separations11020052.
[16] A. Santanatoglia et al., “Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration,” Food Chem, vol. 454, Oct. 2024, doi: 10.1016/j.foodchem.2024.139717.
[17] M. Várady, J. Tauchen, P. Klouček, and P. Popelka, “Effects of Total Dissolved Solids, Extraction Yield, Grinding, and Method of Preparation on Antioxidant Activity in Fermented Specialty Coffee,” Fermentation, vol. 8, no. 8, Aug. 2022, doi: 10.3390/fermentation808037
Downloads
Published
Issue
Section
Categories
License
Copyright (c) 2026 Rizky Nirmala Kusumaningtyas, Annisa Lutfi Alwi, Fandyka Yufriza Ali, Anni Nuraisyah, Dian Galuh Pratita, Devina Cinantya Anindita
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
