Characterization of Amino Acids in Coffee Cherry Flour from Different Coffee Cultivation Areas: As Potential Functional Food
Characterization of Amino Acids in Coffee Cherry Flour from Different Coffee Cultivation Areas: As Potential Functional Food
Roy Hendroko Setyobudi1, Shazma Anwar2, Mohammed Ali Wedyan3, Damat Damat1*,
Yogo Adhi Nugroho4, Tony Liwang4, Praptiningsih Gamawati Adinurani5, Satriyo Krido Wahono6,
Evika Sandi Savitri7, Bayu Agung Prahardika7, Irma Rahmaita Utarid8, Iswahyudi Iswahyudi9 and
Hemalia Agustin Rachmawati1
ABSTRACT
Coffee is one of the most popular drinks in the world. However, during processing coffee a substantial quantity of waste is produced. This study analyzed the amino acid composition of coffee cherry flour (CCF) from four farms: Ijen Farm, Karang Ploso Farm, Mengani Farm and La Boitê. The results depicted that the amino acid composition of CCF varied among different sources. Serine, histidine, threonine, isoleucine and cysteine were noted higher in CCF from La Boitê (0.80±0.01), (1.03 ± 0.01), (1.05 ± 0.02), (0.72 ± 0.00) and (0.61 ± 0.04) while lower in Mengani Farm (0.16 ± 0.00), (0.02 ± 0.01), (0.27 ± 0.15) and (0.43± 0.08) respectively. Glutamic acid and proline were found more in Karang Ploso Farm (1.83 ± 0.01) and (0.92 ± 0.00) while less in Mengani Farm (1.09 ± 0.13) and (0.31 ± 0.06) respectively. Glycine and arginine were maximum in CCF from Ijen Farm (1.54 ± 0.02) and (0.52 ± 0.00) while minimum in Mengani Farm (0.29 ± 0.14) and (0.02 ± 0.01) respectively. Lysine, tyrosine and valine were more in CCF from Karang Ploso Farm (0.64 ± 0.00), (0.31 ± 0.01) and (1.38 ± 0.01) while lower in La Boitê (0.26 ± 0.01), (0.09 ± 0.00) and (0.27 ± 0.01) respectively. Methionine was maximum in La Boitê (0.96 ± 0.01) and minimum in Ijen Farm (0.05 ± 0.03). The total amino acid content was higher in Karang Ploso (12.70 ± 0.00) and lower in Mengani Farm (7.34 ± 0.89).
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July 2023
Vol. 39, Sp. Iss. 1
