Composition of amino acids and fatty acids on Luwak coffee processing


Fitri, - and Laga, A., - and Dwyana, Z, - and Tawali, A.B., - Composition of amino acids and fatty acids on Luwak coffee processing. Fitri et al. / Food Research 5 (3) (2021).

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Abstract (Abstrak)

The processing carried out on coffee beans such as fermentation and roasting can affect the contents of amino and fatty acids of coffee beans. This study aimed to determine the amount of amino acid and fatty acid content in Luwak coffee bean during processing. The amino acids of coffee were analyzed using HPLC, while fatty acids of coffee were analyzed using GC-MS. The results showed a change in total amino acid content in raw coffee bean (3.04%), green bean coffee (6.93%), and roasted coffee (6.83%). The total fatty acid of raw coffee bean (1199.86 mg/100 g), green bean coffee (3147.56 mg/100 g), and roasted coffee (6282.4 mg/100 g) also experienced significant changes.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Depositing User: - Andi Anna
Date Deposited: 23 Nov 2021 01:30
Last Modified: 23 Nov 2021 01:30
URI: http://repository.unhas.ac.id:443/id/eprint/11363

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