THE CHEMICAL CHARACTERISTICS OF ARABICA AND ROBUSTA GREEN COFFEE BEANS FROM GEOPARK RINJANI, INDONESIA

Authors

  • Zainuri Faculty of Food Technology and Agroindustry University of Mataram
  • Dewa Nyoman Adi Paramartha Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram 83125, Indonesia
  • Amira Fatinah Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram 83125, Indonesia
  • Rini Nofrida Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram 83125, Indonesia
  • Novia Rahayu Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram 83125, Indonesia
  • Ines Marisya Dwi Anggraini Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram 83125, Indonesia
  • Qabul Dinanta Utama Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram 83125, Indonesia

DOI:

https://doi.org/10.11598/btb.2023.30.3.1940

Keywords:

arabica coffee, geopark rinjani, green coffee bean, robusta coffee

Abstract

Green coffee beans are also called unroasted coffee beans. The chemical composition of green coffee beans plays a vital role in determining the final product’s aroma. The main objective of this research was to characterize the chemical properties of Arabica and Robusta green coffee beans grown in different regions of Geopark Rinjani, Lombok Island, Indonesia. The water, ash, protein, carbohydrate, total solids, and caffeine contents, total acidity, and pH were determined. Data were analyzed by analysis of variance. The results revealed significant differences in the moisture contents of Arabica beans from Sembalun, Sajang, and Sapit and Robusta beans from Rempek, Selelos, and Genggelang. Additionally, the ash contents of Arabica Sajang and Arabica Sapit showed notable differences compared to other samples. However, the total fat contents of Arabica Sajang, Arabica Sapit, Robusta Rempek, and Robusta Genggelang did not exhibit significant variations. On the other hand, significant differences were observed in the protein contents of all samples, particularly between Arabica Sembalun and Arabica Sapit, compared to Arabica Sajang, Robusta Rempek, Robusta Genggelang, and Robusta Selelos. Robusta coffee beans appeared to have a slightly lower pH than Arabica beans. The latter exhibited consistent acidity in the range of 0.20–0.21, whereas the former showed higher acidity levels (0.23–0.25). Arabica beans had a lower caffeine content, averaging 1.09%, whereas Robusta beans exhibited an average caffeine content of 2.09%. This research provides valuable insights into the chemical composition of green coffee beans from different species and locations within Geopark Rinjani, contributing to a better understanding of the factors influencing the aroma and quality of coffee.

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Published

2023-12-07

How to Cite

Zainuri, Paramartha, D. N. A., Fatinah, A., Nofrida, R., Rahayu, N., Anggraini, I. M. D., & Utama, Q. D. (2023). THE CHEMICAL CHARACTERISTICS OF ARABICA AND ROBUSTA GREEN COFFEE BEANS FROM GEOPARK RINJANI, INDONESIA. BIOTROPIA, 30(3), 318–328. https://doi.org/10.11598/btb.2023.30.3.1940

Issue

Vol. 30 No. 3 (2023): BIOTROPIA Vol. 30 No. 3 December 2023

Section

Research Paper

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