Pruning at coffee plants is very important to maintain productivity, growing optimal, healthy
and continuous. During pruning, a lot of coffee leaves are wasted whereas coffee leaves …

The roasting process will determine the flavor in which chemical reactions occur and
changes in components in coffee beans. Changes can occur in phenol compounds that …

Coffee pulp is a by-product of coffee cherry processing during the production of coffee
beans, and is usually disposed of as waste or used as compost. The valorization of coffee …

Coffee contains a lot of phenolic compounds, especially chlorogenic acid, therefore many
studies have examined the potential of coffee as an antioxidant. Antioxidants can inactivate …

A fluidized Coffee roaster has been developed. Application of the roaster on coffee beans
roasting gave roasted coffee beans with characteristics of being clean and well-roasted. It …

Abstract The Gayo Arabica coffee are processed with natural, semi-washed, and full-washed
methods. The aim of this study was to determine the colour, caffeine and protein contents …

This study aimed to analyze the antioxidant activity (IC50) of methanol extract using the
DPPH method (2, 2-diphenyl-l-picrylhydrazyl) from various post-harvest processing methods …

Due to its chemical compounds, coffee has a good taste, pleasant aroma, stimulant effect,
and health benefits. Roasting is a critical process to develop a good flavor and cup quality of …

Coffee silverskin (CS) is waste from coffee roasting process that has a value as source of
antioxidant. In this research, two types of variant coffee Robusta and Arabica CS were …

Coffee is a widely consumed commodity. Beside its stimulating effects, it also has beneficial
health effect. The objective of this study was to observe the changes in physicochemical …