The effect of physical defects in green coffee on the quality of the ground coffee
1985
Wahyudi, T. (Balai Penelitian Perkebunan Jember (Indonesia)) | Sulistyowati
Besides attempting to relate the physical defects in green coffee beans and the chemical defects in the ground coffee, this experiment was also carried out to study the relationship between the defect values according to the defect system and the chemical composition changes caused by those defects. The results of this experiment were also expected to provide the scientific data on chemical composition of various defective beans which were still lacking. Based on the chemical analysis results of 12 types of defects, it could be concluded that those defects significantly influenced the chemical composition of the ground coffee. The broken beans and the beans in silverskin had the least influence, on the other hand the black beans, partly black beans, broken black beans, husk coffee, immature beans, parchment coffee, as well as beans with more than one hole had a strong influence. Green coffee beans with a light defect (a small defect value) had a higher chemical composition, except for insoluble ash, alkalinity of soluble ash and sucrose components which showed the reverse. The soluble solids and reducing sugar had a significant correlation with the defect values. It was shown that those components could be used as quality indicators, the classification of which was based on the defect system.
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