Coffee Pulp Characterization and Utilization in Coffee Cherry Flour for Circular Economy Improvement
Coffee Pulp Characterization and Utilization in Coffee Cherry Flour for Circular Economy Improvement
Damat Damat1, Roy Hendroko Setyobudi2, Shazma Anwar3, Mohammed Ali Wedyan4,
Zane Vincevica-Gaile5, Yogo Adhi Nugroho2, Tony Liwang2, Thontowi Djauhari Nur Subchi1*,
Ahmad Fauzi1, Hanif Alamudin Manshur1, Devi Dwi Siskawardani1, Vritta Amroini Wahyudi1,
Yolla Muvika Ananda1 and Hemalia Agustin Rachmawati1
ABSTRACT
A form of waste from coffee processing, coffee pulp (CP), and coffee husk (CH) has not been optimally explored for value-added products despite the essential nutrients contained. In fact, this solid waste causes various environmental pollution problems. This study aimed to ascertain the characteristics of Indonesian locally-grown CP and confirm its feasibility for coffee cherry flour (CCF) production. Dried CP samples from Ijen, Karangploso and Mengani farms were assessed for mineral, heavy metal, crude protein, crude fiber, crude lipid, dietary fiber, and sugar contents and compared to La Boitê commercial product from Brazil. Principal component analysis (PCA) and analysis of variance (ANOVA) tests were run for the purpose, followed by Tukey posthoc test for certain variables. The results demonstrated that Mengani CP was the most similar to La Boitê as their mineral, heavy metal, crude protein, crude fiber, and sugar contents were insignificantly different. Regarding dietary fiber content, it is slightly lower in Mengani CP, while crude lipid content is significantly lower than in La Boitê. It is, therefore, conclusive that Mengani CP is viable for CCF production serving as a functional food and improving circular economy.
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July 2023
Vol. 39, Sp. Iss. 1
