Search

The roasting process is essential in producing ground coffee as it is where coffee's distinctive aroma and flavour are developed. There are two coffee roasters: drum and fluidized bed roasters, each with benefits and drawbacks. This study aimed to determine the effects of roasting machine type and roasting level on the characteristics of Robusta coffee. The experimental design used was a 2x3 factorial of a Randomized Block Design. The results indicated that the water content, ash content, caffeine content, total phenol content, bulk density, colour, coffee ground aroma, brewing colour, brewing aroma, bitterness, acidity, and sweetness were all affected by roasting level. The interaction between roaster type and roasting level affected the water content, total phenol content, bulk density, colour, ground coffee aroma, brewing aroma, bitterness, and acidity. The analysis of volatile compounds in ground roasted coffee by hot-air and drum roasters at light, medium, and dark levels revealed 40, 20, 18 and, 46, 48, 48 volatile compounds, respectively. As a conclusion it was found that the type of roasting machine and the degree of roasting have a strong influence on different characteristics of coffee powder, including moisture content, ash content, total phenol content, volatile compounds, bulk density, colour, and sensory qualities like aroma, bitterness, acidity, and sweetness. However, they didn't have a significant impact on the caffeine content.

Cocoa beans are a common food ingredient recognized by the public because they can be made into various products and have health benefits such as antioxidant, anti-inflammatory, and anti-diabetic if appropriately processed. This study used the Forastero variety cultivated at Sukabumi region, Indonesia, as a cocoa bean sample. This study aimed to analyze phytochemical properties and the bioactive compounds content of cocoa beans using GC-MS affected by various drying methods. The methods used were sun drying, cabinet drying, and freeze drying. The observed parameters to determine the cacao bean quality were antioxidant capacity, phenol and flavonoid content, and bioactive compound. The result showed that the drying method affected dried cocoa beans' phenol and flavonoid content and antioxidant activity. However, the freeze-drying gave the best phytochemicals properties in phenol content (5,6785 mg GAE/g), flavonoid (64,33 mg QE/g), and antioxidant capacity (42,17% inhibition on DPPH 0,1mM). The result was in line with volatile compounds with proven high biological activity. Cabinet drying produced cocoa beans, which is better than sun drying. The freezedrying maintains lactones, ketones, alcohols, aldehydes, and phenols. The freeze-dried cocoa beans had the highest content of 1-Tocopherol, 2,4-Di-tert-butylphenol, 5-hydroxymethylfurfural, neophytadiene, and palmitic acid as antioxidants. The freeze-drying method could be considered for producing dried cocoa beans as a supplement ingredient. [ABSTRACT FROM AUTHOR]