Citation
Fitri, . and Laga A., . and Dwyana Z., . and Tawali A. B., . Composition of amino acids and fatty acids on luwak coffee processing. pp. 60-64. ISSN 2550-2166
Abstract
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.
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Abstract
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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Coffee |
| AGROVOC Term: | Coffee beans |
| AGROVOC Term: | Processing |
| AGROVOC Term: | Fermentation |
| AGROVOC Term: | Roasting |
| AGROVOC Term: | HPLC |
| AGROVOC Term: | Fatty acids |
| AGROVOC Term: | Amino acids |
| AGROVOC Term: | Fat content |
| AGROVOC Term: | Aroma compounds |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/10457 |
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