Article Sidebar

Submitted
July 24, 2025
Published
July 1, 2025
Download
pdf
Statistic
Read Counter : 17 Download : 3

Main Article Content

Abstract

Coffee is a globally significant commodity, with Coffea canephora (robusta) accounting for 40–43% of production. Recent climate-induced yield declines have raised concerns about coffee quality and affordability. Traditional Indonesian practices, such as adding rice during roasting, offer potential solutions to modulate flavor and chemical composition. This study investigates the effects of rice adulteration (0–30% w/w) on the acidity and caffeine content of Sumowono Robusta coffee using UV-VIS spectrophotometry and pH analysis. Results show that increasing rice content reduces caffeine concentration by up to 8.4% (from 13.89 ppm to 12.72 ppm) and elevates pH from 5.4 to 6.3, indicating decreased acidity. The non-linear reduction in caffeine suggests starch-mediated binding, while the pH increase reflects rice’s buffering capacity. These findings validate indigenous techniques as a natural means to produce milder coffee while preserving cultural authenticity. The study bridges traditional knowledge with modern science, offering insights for sustainable coffee processing and potential market differentiation for Robusta producers. Further research should explore sensory impacts and optimize roasting protocols for broader application.

Keywords

Coffea canephora rice adulteration caffeine reduction pH modulation traditional roasting

Article Details

References

  1. Chen, Y., Yu, W., Niu, Y., Li, W., Lu, W., Yu, L.L., 2024. Chemometric Classification and Bioactivity Correlation of Black Instant Coffee and Coffee Bean Extract by Chlorogenic Acid Profiling 1–16.
  2. Garrett, R., Vaz, B.G., Hovell, A.M.C., Eberlin, M.N., Rezende, C.M., 2012. Arabica and Robusta Coffees: Identification of Major Polar Compounds and Quantification of Blends by Direct-Infusion Electrospray Ionization–Mass Spectrometry. J. Agric. Food Chem. 60, 4253–4258. https://doi.org/10.1021/jf300388m
  3. Kong, J., Shen, M., Wang, G., Zhang, W., Wen, H., Xie, J., 2024. Food Hydrocolloids Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch- Mesona chinensis polysaccharide gels. Food Hydrocoll. 156, 110322. https://doi.org/10.1016/j.foodhyd.2024.110322
  4. Makiso, M., Tola, Y.B., Ogah, O., Endale, F., 2023. Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review. https://doi.org/10.1002/fsn3.3848
  5. Murai, T., Matsuda, S., 2023. The Chemopreventive Effects of Chlorogenic Acids, Phenolic Compounds in Coffee, against Inflammation, Cancer, and Neurological Diseases. Molecules 28, 2381. https://doi.org/10.3390/molecules28052381
  6. Nguyen, T.D., Nguyen, P.B., Nguyen, L.H., Bui, T.H., 2024. Assessing the Current Status of Vietnam’s Coffee Exports in the Period 2014-2023 in the Global Coffee Value Chain. J. Multidiscip. Sci. 2, 240–252. https://doi.org/10.58578/mikailalsys.v2i2.3261
  7. Nyoman, D., Paramartha, A.D.I., Fatinah, A., Nofrida, R., Rahayu, N., Marisya, I., Anggraini, D.W.I., Utama, Q.D., 2023. The Chemical Characteristics of Arabica and Robusta Green Coffee Beans From Geopark 30, 318–328. https://doi.org/10.11598/btb.2023.30.3.1940
  8. Peng, D., Tang, D., Zhong, C., Wang, K., Huang, H., He, Z., Lv, C., Chen, J., Li, P., Du, B., 2023. Interactions between Fuzi ( Aconiti Lateralis Radix Preparata ) total alkaloids and Fuzi starch : Structural , physicochemical , and rheological properties. LWT 182, 114879. https://doi.org/10.1016/j.lwt.2023.114879
  9. Punia Bangar, S., Sunooj, K. V, Navaf, M., Phimolsiripol, Y., Whiteside, W.S., 2024. Recent advancements in cross-linked starches for food applications- a review. Int. J. Food Prop. 27, 411–430. https://doi.org/10.1080/10942912.2024.2318427
  10. Rao, N.Z., Fuller, M., 2018. Acidity and Antioxidant Activity of Cold Brew Coffee. Sci. Rep. 8, 16030. https://doi.org/10.1038/s41598-018-34392-w
  11. Riwayati, I., Amin, M.K., Kurniasari, L., Purnomo, M., 2025. The Effect of Rice Inclusion on The Medium Roasting Profile on Acidity Levels and Caffeine Content of Sumowono Arabica Coffee (Coffea Arabica). Cendekia Eksakta 10, 6–12.
  12. Tarigan, E.B., Wardiana, E., Hilmi, Y.S., Komarudin, N.A., 2022. The changes in chemical properties of coffee during roasting : A review The changes in chemical properties of coffee during roasting : A review. Earth Environ. Sci. 974, 012115. https://doi.org/10.1088/1755-1315/974/1/012115
  13. Wang, R., Li, M., Brennan, M.A., Dhital, S., Kulasiri, D., Brennan, C.S., Guo, B., 2023. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Compr. Rev. Food Sci. Food Saf. 22, 3185–3211. https://doi.org/https://doi.org/10.1111/1541-4337.13180
  14. Wisetkomolmat, J., Arjin, C., Satsook, A., Seel-audom, M., 2022. Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran 9. https://doi.org/10.3389/fnut.2022.833730
  15. Wu, Y., He, D., Zong, M., Wu, H., Li, L., Zhang, X., Xing, X., Li, B., 2022. Improvement in the stability and bioavailability of trans -resveratrol with hydrolyzed wheat starch complexation : a theoretical and experimental study 32.
  16. Yeager, S.E., Batali, M.E., Guinard, J., William, D., 2023. Acids in coffee : A review of sensory measurements and meta-analysis of chemical composition. Crit. Rev. Food Sci. Nutr. 63, 1010–1036. https://doi.org/10.1080/10408398.2021.1957767