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Effect of White and Black Rice Addition On Robusta PDF
Effect of White and Black Rice Addition On Robusta PDF
3 (2017) 86-95
JURNAL BIOLOGI
el – Hayah
Journal Homepage: http://ejournal.uin-malang.ac.id/index.php/bio/index
e-ISSN: 2460-7207, p-ISSN: 2086-0064
*
Corresponding author
Email: ita_yustina_best@yahoo.com
DOI: 10.18860/elha.v6i3.4496
Draining
Roasting (1,5 hours/180oC)
Cooling
Grinding
Sifting
Coffee powder
Figure 1. Flow chart of coffee powder processing
Ita Yustina and F. R. Abadi 89
Visual Color and Degree of Lightness. in color between all treatments. Pure coffee
Lightness is technically defined as the has a darker color, or having the lowest degree
perceived brightness of an object compared to of lightness, whereas coffee + white and
that of a perfect white object. Visually, coffee coffee + black rice were slightly reddish in
beans and coffee powder were look different color (Figure 2).
Roasted bean
Powder
The degree of lightness indicates the coffee+white rice and coffee+black rice (L =
lightness value of a product, the greater its 32.92-35.00).
value means brighter while otherwise is more The a (green-red) and b (yellow-blue)
pale. The degree of lightness is presented in L values of coffee+black rice and coffee+white
(lightness level), a (green-red level), and b rice were not significantly different. This
(yellow-blue) level). Based on the results of showed that the coffee powder made by
statistics analysis (table 2), it was showed that adding 30% of white rice was not different with
the addition of white rice and black rice had an the coffee powder made by adding 30% of
effect on the degree of lightness of the coffee black rice. The a+ values ranged from 10.10 to
powder (p <0.05). Pure coffee powder had the 11.42, were not significantly different between
lowest degree of lightness or the darkest (L = all treatments. Similarly, the b + values ranged
32.10). The addition of black rice and white rice from 9.02 to 11.32, were not significantly
caused the coffee powder to be brighter on different between treatments (Table 2).
Figure 3. Organoleptical parameters (aroma, taste and overall) preferences of coffee brews from
pure coffee, coffee + white rice, and coffee + black rice that showed different significantly
at 5%level.
grinding process, but it was not different significantly with pure coffee which showed its
significantly relative to all average. According prospect to maintain the consumer
to Varnam and Sutherland (1994), roasted preference. According to Wahyudi and
coffee beans are divided into three kinds of Ismayadi (1995) each coffee is unique in its
light roast for temperature of 193-199oC; characteristic and taste. Compounds that play
medium roast of 204oC; and dark roast of 213- the role for its aroma are sugar, volatile
221oC. In light roast, 3-5% weight is loss, 5-8% for compounds, trigonelline, amino acids and
medium roast and 8-14% for dark roast. In peptides. In addition, sugar also plays a role in
addition, a good result was obtained by 200oC staining during roasting. While the taste and its
of roasting in 12 minutes with controlled brews is much influenced by carboxylic acids
temperature (Nugroho and Joko , 2009). and phenolic acids (Nopitasari, 2010). Robusta
Moreover, the loss in weight reached up to coffee has a more chocolate-like and bitter
21.33%, where it may indicated that beside taste, a distinctive and sweet aroma, the bean
Continued to the bean and the coffee powder color is varies depending on the way it is
color characteristic, the addition of black rice treated, while the texture is rougher than
and white rice caused the coffee powder to be Arabica coffee (Anggara and Marini, 2011).
brighter. The color of the beans and the coffee Bitter taste of extracted coffee is a joint of
powder were influenced by the degree of mineral with the breaking of crude fiber,
roasting; the longer time spent in the roasting chlorogenic acid, caffeine, tannins and other
stage, the coffee beans and powder will get organic and inorganic compounds (Nopitasari,
more black or dark commonly known as the 2010; Varnam and Sutherland, 1994). The bitter
dark roasting degree. Nevertheless, the color taste in coffee is influenced by the degree of
of coffee powder is also influenced by the raw roasting; the type of coffee and the processing
material, if the coffee bean is mixed with other method. According to Rouseff (1990), Robusta
ingredients such as rice, then the resulting coffee has a higher content of chlorogenic acid
color of coffee powder will be different. than Arabica coffee. Typical aromas are
Moreover, the value of green-red (a) and formed in the roasting stage, where the sugar
yellow-blue (b) color were showed compounds will be caramelized, whereas the
insignificant different. It had been found compounds that cause sponge or acid taste
previously that before it roasted, coffee beans such as tannins and acetic acid will disappear
lightness (L) value ranges 60-65. In light and some will react with amino acids to form
roasting, the color of the coffee bean surface melacide compounds that forms a brown color
became browner so that the value of L was (Mulato, 2002).
decreased to 44-45. In medium roasting, the L A prospective finding also achieved in the
value of coffee beans was dropped back to 38- mixture treatments where showed by the
40 and in dark roasting the coffee beans increment of the antioxidant activity. It was
became darker to reach 34-35. At this stage, showed by statistical analysis that the white
where it was also occurred in the observation, and black rice addition increased the
the hydrocarbon compound was pyrolyzed to antioxidant activity of the resulted coffee
become carbon element and sugar compound powder and coffee brews. In term of nutrient
through caramelization process, so that the quality, the rice addition (white or black) can
colored beans were getting closer to black and increase the antioxidant activity.
shiny (Mulato, 2002). Black rice contains anthocyanins that act
Furthermore, the coffee brews were still as antioxidants. The common anthocyanin in
more preferred in overall rather than the rice black rice is cyanidin-3-glucoside (C3G) where it
adding mixture. However, the coffee+black is an important source of anthocyanin in Asia.
rice mixture preference was not different Black rice also contains an active
Ita Yustina and F. R. Abadi 93