Amino Acid Profiles of Coffee Cherry Flour from Different Origins: A Comparative Approach
A popular beverage globally attributable to its energizing properties and distinctive flavor, coffee is one of the majorly produced agricultural merchandise. With the reputation, nonetheless, comes a sizeable waste in its production process. Reduce, reuse, recycle, and improve circular economy —coff...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
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| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/69/e3sconf_iconbeat2023_00032.pdf |
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| author | Hendroko Setyobudi Roy Damat Damat Anwar Shazma Fauzi Ahmad Liwang Tony Zalizar Lili Adhi Nugroho Yogo Wedyan Mohammed Setiawan Meddy Husen Syarif Hermayanti Diah Djauhari Nur Subchi Thontowi Gamawati Adinurani Praptiningsih Dani Septia Erfan Mariyam Dewi Rahmaita Utarid Irma Ekawati Ida Tonda Rusli Dwi Purbajanti Endang Suherman Suherman Sri Susanti Mardiana Agung Pakarti Trias Iswahyudi Iswahyudi Agung Prahardika Bayu Rizka Farzana Afrida |
| author_facet | Hendroko Setyobudi Roy Damat Damat Anwar Shazma Fauzi Ahmad Liwang Tony Zalizar Lili Adhi Nugroho Yogo Wedyan Mohammed Setiawan Meddy Husen Syarif Hermayanti Diah Djauhari Nur Subchi Thontowi Gamawati Adinurani Praptiningsih Dani Septia Erfan Mariyam Dewi Rahmaita Utarid Irma Ekawati Ida Tonda Rusli Dwi Purbajanti Endang Suherman Suherman Sri Susanti Mardiana Agung Pakarti Trias Iswahyudi Iswahyudi Agung Prahardika Bayu Rizka Farzana Afrida |
| author_sort | Hendroko Setyobudi Roy |
| collection | DOAJ |
| description | A popular beverage globally attributable to its energizing properties and distinctive flavor, coffee is one of the majorly produced agricultural merchandise. With the reputation, nonetheless, comes a sizeable waste in its production process. Reduce, reuse, recycle, and improve circular economy —coffee pulp and husk waste into functional food, i.e., coffee cherry flour. This study examined the amino acid composition and contents originating from four locations: Ijen Farm, Karang Ploso Farm, Mengani Farm, and La Boitê. In triplication, samples were filtrated, derivated, and analyzed through high-performance liquid chromatography with fluorescence detection. The obtained data were then computed to determine the amino acid retention times and peak areas to facilitate the quantification of amino acid concentrations within the samples. ANOVA was involved in evaluating the significance of amino acid level variations, and then nonparametric correlation and cluster tests were conducted for a dendrogram presentation. The result stated that Serine, Histidine, Threonine, Alanine, Cysteine, Methionine, and Isoleucine are positively correlated to the area characteristics, while Aspartic acid, Glutamic acid, Glycine, Arginine, Proline, Tyrosine, Valine, Lysine, Leucine, and Phenylalanine are of negative association. This finding suggests that locally-grown coffee cherry flour should be feasible for functional food beneficial to health. |
| first_indexed | 2024-03-11T18:02:28Z |
| format | Article |
| id | doaj.art-b150062bc1ce412199aa6e254c3b4fbe |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-03-11T18:02:28Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-b150062bc1ce412199aa6e254c3b4fbe2023-10-17T08:50:36ZengEDP SciencesE3S Web of Conferences2267-12422023-01-014320003210.1051/e3sconf/202343200032e3sconf_iconbeat2023_00032Amino Acid Profiles of Coffee Cherry Flour from Different Origins: A Comparative ApproachHendroko Setyobudi Roy0Damat Damat1Anwar Shazma2Fauzi Ahmad3Liwang Tony4Zalizar Lili5Adhi Nugroho Yogo6Wedyan Mohammed7Setiawan Meddy8Husen Syarif9Hermayanti Diah10Djauhari Nur Subchi Thontowi11Gamawati Adinurani Praptiningsih12Dani Septia Erfan13Mariyam Dewi14Rahmaita Utarid Irma15Ekawati Ida16Tonda Rusli17Dwi Purbajanti Endang18Suherman Suherman19Sri Susanti Mardiana20Agung Pakarti Trias21Iswahyudi Iswahyudi22Agung Prahardika Bayu23Rizka Farzana Afrida24University of Muhammadiyah MalangUniversity of Muhammadiyah MalangUniversity of AgricultureUniversity of Muhammadiyah MalangPlant Production and Biotechnology Division, PT Smart Tbk.University of Muhammadiyah MalangPlant Production and Biotechnology Division, PT Smart Tbk.The Hashemite UniversityUniversity of Muhammadiyah MalangUniversity of Muhammadiyah MalangUniversity of Muhammadiyah MalangUniversity of Muhammadiyah MalangMerdeka University of MadiunUniversity of Muhammadiyah MalangSatwa Sehat Animal ClinicSatwa Sehat Animal ClinicUniversitas of WirarajaUniversity of Tribhuwana TunggadewiDiponegoro UniversityDiponegoro UniversityAura Statistics ConsultantMayantara SchoolUniversitas Islam MaduraThe State Islamic University of Maulana Malik IbrahimIPB UniversityA popular beverage globally attributable to its energizing properties and distinctive flavor, coffee is one of the majorly produced agricultural merchandise. With the reputation, nonetheless, comes a sizeable waste in its production process. Reduce, reuse, recycle, and improve circular economy —coffee pulp and husk waste into functional food, i.e., coffee cherry flour. This study examined the amino acid composition and contents originating from four locations: Ijen Farm, Karang Ploso Farm, Mengani Farm, and La Boitê. In triplication, samples were filtrated, derivated, and analyzed through high-performance liquid chromatography with fluorescence detection. The obtained data were then computed to determine the amino acid retention times and peak areas to facilitate the quantification of amino acid concentrations within the samples. ANOVA was involved in evaluating the significance of amino acid level variations, and then nonparametric correlation and cluster tests were conducted for a dendrogram presentation. The result stated that Serine, Histidine, Threonine, Alanine, Cysteine, Methionine, and Isoleucine are positively correlated to the area characteristics, while Aspartic acid, Glutamic acid, Glycine, Arginine, Proline, Tyrosine, Valine, Lysine, Leucine, and Phenylalanine are of negative association. This finding suggests that locally-grown coffee cherry flour should be feasible for functional food beneficial to health.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/69/e3sconf_iconbeat2023_00032.pdfcircular economyenviromentally friendlyiron boosterreduce-reuse-recyclewaste to fuctional food |
| spellingShingle | Hendroko Setyobudi Roy Damat Damat Anwar Shazma Fauzi Ahmad Liwang Tony Zalizar Lili Adhi Nugroho Yogo Wedyan Mohammed Setiawan Meddy Husen Syarif Hermayanti Diah Djauhari Nur Subchi Thontowi Gamawati Adinurani Praptiningsih Dani Septia Erfan Mariyam Dewi Rahmaita Utarid Irma Ekawati Ida Tonda Rusli Dwi Purbajanti Endang Suherman Suherman Sri Susanti Mardiana Agung Pakarti Trias Iswahyudi Iswahyudi Agung Prahardika Bayu Rizka Farzana Afrida Amino Acid Profiles of Coffee Cherry Flour from Different Origins: A Comparative Approach E3S Web of Conferences circular economy enviromentally friendly iron booster reduce-reuse-recycle waste to fuctional food |
| title | Amino Acid Profiles of Coffee Cherry Flour from Different Origins: A Comparative Approach |
| title_full | Amino Acid Profiles of Coffee Cherry Flour from Different Origins: A Comparative Approach |
| title_fullStr | Amino Acid Profiles of Coffee Cherry Flour from Different Origins: A Comparative Approach |
| title_full_unstemmed | Amino Acid Profiles of Coffee Cherry Flour from Different Origins: A Comparative Approach |
| title_short | Amino Acid Profiles of Coffee Cherry Flour from Different Origins: A Comparative Approach |
| title_sort | amino acid profiles of coffee cherry flour from different origins a comparative approach |
| topic | circular economy enviromentally friendly iron booster reduce-reuse-recycle waste to fuctional food |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/69/e3sconf_iconbeat2023_00032.pdf |
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