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Determination of roasting degree of moka pot extracted arabica cianjur coffee based on sensorial profile and functional activity

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Arabica coffee originated from Cianjur was cultivated below 1000 m above the sea level with below standard green bean quality. Insect damage, smaller bean size, and lower beans density contributed its quality which affect its commercial value in the coffee industry and sustainability of the agriculture. Improvement of sensory quality of the beans could be achieved by studying different roasting degrees. At the same time, investigating the potential health benefit of this coffee when the roasted beans were extracted. Moka pot extraction was used in this study because it produced extraction that had medium thickness with direct steam techniques which could be customized into larger production scale. On top of that, outcome showed light roast sample had thernoptimum cup score, antioxidant activity, and alpha-glucosidase inhibitory activity of 78.50

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Availability

B03114

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

3114

Publisher

: Swiss German University., 2019

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Antioxidant activity
FT
Total phenolic content
Alpha Glucosidase inhibitor
Arabica Cianjur
Roasting Degree

Specific Detail Info

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Statement of Responsibility

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