Melola Discovery

← Melola Discovery

Akses terbuka Jurnal

The Influence of Fermentation Conditions on The Antioxidant and Physico-Chemical of Arabica Coffee from Kerinci Region of Indonesia

Indonesian Food Science and Technology Journal · Vol. 5 No. 1 (2021) · hlm. 34–38

DOI
10.22437/ifstj.v5i1.17383
ISSN
2615-367X
Terbit
2021-12-31
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Abstract—Coffee quality can depend on several factors such as the species/varieties cultivated, the processing after the harvesting phase, geographical origin, and climatic factors. Fermentation is one of the post harvest technology that influence coffee chemical and sensory properties. This study was to determine the effect of fermentation time into antioxidant and physicochemical of Arabica coffee from Kerinci region Indonesia. Research design used was randomized complete design with 5 combinations of treatments, which are 12, 20, 28, 36, and 44 hours fermentation with 3 replicates. The results shows fermentation time have a significant effects on moisture content, pH, antioxidant activity. The duration of fermentation results in increasing higher moisture content, lower pH value and decreased antioxidants. Keywords— Anaerobic fermentation, coffee processing, antioxidan

Kata kunci

Jaringan kolaborasi para penulis

40 penulis · 144 tautan kepenulisan bersama · menampilkan 40 yang paling banyak terhubung

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Universitas Abdurahman Saleh Situbondo
  • Walailak University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Mursalin MursalinAfiliasi tidak diketahui9
Rahayu SusenoAfiliasi tidak diketahui9
Ulyarti UlyartiAfiliasi tidak diketahui9
Irma RahmayaniAfiliasi tidak diketahui6
Indriyani IndriyaniUniversitas Abdurahman Saleh Situbondo5
Dian WulansariAfiliasi tidak diketahui4
Silvi Leila RahmiAfiliasi tidak diketahui3
Lavlinesia LavlinesiaAfiliasi tidak diketahui3
Fitry TafziAfiliasi tidak diketahui3
Rinaldi RinaldiAfiliasi tidak diketahui2
Nazarudin NazarudinAfiliasi tidak diketahui2
Yunta Gombang ArmandoAfiliasi tidak diketahui2
Melati RulainiAfiliasi tidak diketahui2
Huda WazzanAfiliasi tidak diketahui2
Ulfah AnisAfiliasi tidak diketahui2
Ono HerlandaAfiliasi tidak diketahui1
Heri JunediAfiliasi tidak diketahui1
Khairin AnisaAfiliasi tidak diketahui1
Nur HasnahAfiliasi tidak diketahui1
Nurfaijah NurfaijahAfiliasi tidak diketahui1
Lisani LisaniAfiliasi tidak diketahui1
Fauziah FiardillaAfiliasi tidak diketahui1
Emanauli EmanauliAfiliasi tidak diketahui1
Vijay MishraAfiliasi tidak diketahui1
Budi WaluyoWalailak University1
Sunaryo SunaryoAfiliasi tidak diketahui1
Sahrial SahrialAfiliasi tidak diketahui1
Hendrix Yulis SetyawanAfiliasi tidak diketahui1
Merlya MerlyaAfiliasi tidak diketahui1
Annisa'u ChoirunAfiliasi tidak diketahui1
Madyawati LatiefAfiliasi tidak diketahui1
Ade OctaviaAfiliasi tidak diketahui1
Eva AchmadAfiliasi tidak diketahui1
Achmad HizaziAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">The Influence of Fermentation Conditions on The Antioxidant and Physico-Chemical of Arabica Coffee from Kerinci Region of Indonesia</dc:title>
	<dc:creator xml:lang="en">Nizori, Addion </dc:creator>
	<dc:creator xml:lang="en">Jayanti, Elkanah </dc:creator>
	<dc:creator xml:lang="en">Surhaini, Surhaini</dc:creator>
	<dc:creator xml:lang="en">Gusriani, Ika</dc:creator>
	<dc:creator xml:lang="en">Mursyid, Mursyid</dc:creator>
	<dc:creator xml:lang="en">Purba, Daniel Tua</dc:creator>
	<dc:subject xml:lang="en">Anaerobic fermentation, coffee processing, antioxidant</dc:subject>
	<dc:description xml:lang="en">Abstract—Coffee quality can depend on several factors such as the species/varieties cultivated, the processing after the harvesting phase, geographical origin, and climatic factors. Fermentation is one of the post harvest technology that influence coffee chemical and sensory properties. This study was to determine the effect of fermentation time into antioxidant and physicochemical of Arabica coffee from Kerinci region Indonesia. Research design used was randomized complete design with 5 combinations of treatments, which are 12, 20, 28, 36, and 44 hours fermentation with 3 replicates. The results shows fermentation time have a significant effects on moisture content, pH, antioxidant activity. The duration of fermentation results in increasing higher moisture content, lower pH value and decreased antioxidants.

Keywords— Anaerobic fermentation, coffee processing, antioxidan
</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2021-12-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/17383</dc:identifier>
	<dc:identifier>10.22437/ifstj.v5i1.17383</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 5 No. 1 (2021): Volume 5 Nomor 1, December 2021 |IFSTJ|; 34-38</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/17383/13101</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2021 Daniel Tua Purba, Addion  Nizori, Elkanah  Jayanti, Surhaini, Surhaini, Ika Gusriani, Mursyid</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>