BIC>TROPIIZ Vnl. 28 No. 3,2021: 193 - 203 DOI: 10.1 153X/htb.2021.28.3.1325 ASSESSMENT OF THE QUALITY OF AKAJ3ICA COFFEE BEANS FROM THREE PROCESSING METHODS AND TWO TYPES OF PACKAGING MKTERIALS** OKTCY SETYAWAT1 Dl-] ARM,4PUTRAW, SANTI AhlBXRfYATI, IN A REmOWrATI AND N I p M PU'URFrZDILA Rcccjvcd 14january 22C)20/Acccptcd 27 April 2020 ABSTRACT In Sr~utheast 'Isla, Indonesia is the second h ~ g l ~ e s t producing country nf coffee beans after Vietnam. Cn~~sequenrIp, Indonesia comperes with other countries in producing good q u n l i ~ coffee 1,cans. Hou,wer, not many pcaplc havc sufficjcnt skills in tackling problems relatcd to the postharvest handling of coffee bcans. Thc objectire o f thjs study uras tr) asscqs die quality ( ~ f hrabica cnffee (C.i~ff~o omrI~icu) beans in terms o f moisture contcnt. fungal infcction (cspccially ochmtosin ,I or OTI% producing fungi), CjTA contamination, and the tastc of the coffee during str~rilge. The diree processing mmctl~r)ds used were dry, wet, and scrni-wet mclthods. The I,eans were packed using nvo types OF packagng marcrials, i.e., Kantmq S~r?/or- high p s Garrrcr and pol>+prop~*lene bags (4 kg/bag). They were then stored under warehouse conditions for 4 months o f storage. Thc rnolsturc content of cofl'ec I~cans prncesscrl using thc thrcc mcthnris and paclccd using polypmpylcnc hagswwas higher than that of crlffee beans packed using Kamtflq .l'rmclr high pas barrier; however, ~t was still I.n\ver than the safe moisture content for coffee determined by the Tndonesran National Standard (12.j0/o). / I ~ f ~ i / h n i p was fotlnd in coffee processed using the tl~rec methods and packed using a KQntoq .Smor Iiigh -has bnrj1r.r. Its populatir~n was relativelv lour (< 0.1 x 10 ch/g wet basis). /Ispemi//u.~ ocJrrrttz~.r was found in coffee processed using dry nnd wet methods at the beginning of storzgc. I t s prrpulatiun \vas also relatively low (< O..? s 10 cfu/g %-.I>. oT11 content was not detected In all coffer samples, herausc it mns lower than the dctcction limit of tlic instrument uscd (< 1.85 ppl,). A t tlic beginning of rhc storagc, all coffee sarnplcs wcrc dnminated I>y yeast with the population of 1.9 x 1112 - 1.2 s 10' c f ~ / ~ w.h. The taste of coffee in r-arious trcatmcnts during 4 months of storagc was still above tlw total standard scorc for specialty firarlc 2 80. Thc l~iglicst total scorc (84) was fot~nd In coffee beans processed using a dry rnetl~od and packed in Kmionq! .Srfllar high gas harricr. The thrcc processing mei-hocls and thc two types r)f packaging materials can l ~ e uscd tn maintain the cluality c ~ f ct~ffec beans for 4 months of starage. Keywords: Arabica coffce bcans, processing methods, quality, types of packaging materials INTRODUCTION Around 70 countrics worldwide are coffee bean producers, tvjth the overwhelming majority of the supplrr coming from developing countries Like Draxil, Vietnam, Colombia, Indonesia, and Ethiopia I\Valton 201 8). Tndonesia is the fourth largest producer in the world and the second largess in Southeast Asia after Vietnam. Two *C:orresponding aut l~c~r, ernajl: oklrv@hiotrt~p.clrg " This paper IWS prescntetl at the International Conference Science Based Ingrcclients: The Future for Fnncl in Asia; Jakarta 3 - 5 October 2018, Tndonesia Idnds of coffee renowned in Indonesia are Robusta coffee (Cofea c~nepboraj and Arabica coffee (6 nrabica). Rnhusta and Arabica coffee contribute around X3"/11 and 14'Yn, respectively, to the total coffee production in Indonesia (GAEKI 201 8). As one of the largest producers, Indonesia competes with other countries in producing good quality coffee beans, Hence, stringent rules must be imposed to maintain the qualitc. of exported beans. However, not many people have sufficient s M s in tackling problems related to the postharvest han&ng of coffee beans. BIOTROPIA Vol. 28 No. 3,2021 In Indonesia, there are three processing methods of coffee beans, i.e., dry, wet, and semi-wet processing (Kementerian Pertanian RI 2012). Dry (natural) processing method is a process which consisted of sun-drying the harvested ripe coffee berries for 14 days until the moisture content attained & 10°/o, followed by shelling of the husks and hulls of the coffee berries. Wet (fully washed) processing method is a process which consisted of shelling the husks of ripe coffee berries to become wet green beans with hulls. The wet green beans were then fermented for one night and washed using water to eliminate the mucus, followed by sun-drying for 7 days until reachng moisture content of & 10% (dried green beans). The hulls of the beans were then shelled ('green beans). Semi-wet (semi-washed) processing method is a process whch consisted of shelling the husks of ripe coffee berries. The wet green beans were fermented for one night and washed to eliminate the mucus, followed by sun-drying for one day unul the moisture content attained & 40%. The hulls were then shelled to obtain green coffee. After shelling, the beans were further sun-dried for 5 days until the moisture content attained & 10%. According to Dharmaputra et al. (2019), polypropylene bag is a type of packaging material used by farmers, collectors, and big traders in Tana Toraja and North Toraja Regencies to store coffee beans. In Makassar, exporters generally use jute bags doubled with polyethylene hermetic bags to store coffee beans. During storage, coffee beans may be infested by insects, microorganisms, mites, and rats. Among microorganisms, fungi are the most dominant cause of deterioration in stored grains or seeds. Fungal infection in grains can cause discoloration, musty odor, weight loss, reduction in nutritional contents, and mycotoxin contamination. Ochratoxin A (OTA) contamination in coffee beans becomes a very important subject as some consumer countries have imposed the Maximum Tolerable Limits (MTL) of OTA. BPOM R I (2018) has determined the MTL of OTA in powdered coffee and kopi sangmi (roasted coffee) to be as much as 5 ppb, while that in instant coffee to be as much as 10 ppb. In Brazil, the maximum limit allowed for OTA in coffee is 10 ppb (Brazil 201 1). OTA is a potent nephrotoxic mycotoxin that has been linked to hdney problems in both livestock and human populations (Cabaiies et al. 2010). It also has carcinogenic, genotoxic, and immunotoxin properties. OTA has been reported in temperate and tropical countries to naturally occur mainly on cereals and their products. According to Bui-IUimke and Wu (2015), in tropical regions, OTA is mainly produced by A.pe@llus carbonarius, A. niger, and A. ocbraceas, while in sub-tropical regions it is produced by Penin'llium vemcosum. Dharmaputra et al. (2019) reported that in Tana Toraja Regency, North Toraja Regency, and Makassar Municipality, Indonesia, Penin'llium citrnam was the dominant fungus found in coffee beans collected from farmers, collectors, and traders. Meanwhile, A. niger wais the dominant fungus found in those beans from the exporters. At trader level, 46% of the samples were infected by A. ocbraceus and A. niger. At exporter level, 44% of the samples were infected by A. ocbraceus, while 78% of the samples were infected by A. niger (Dharmaputra et al. 2019). Rosavani and Harada (2019) reported that in 2019, nine of ten samples of green coffee beans collected from Argopuro mountain areas, Jember, East Java Province, Indonesia were infected with OTA, in which the highest concentration was 0.4319 ppm and the lowest concentration was 0.0146 ppm. Good Handling Processing (GHP) in coffee beans is not only useful in preventing ochratoxigenic fungal growth but also useful in providmg good taste and aroma. According to Sunarharum et al. (2018) wet fermentation and controlled mechanical drying were found to yield a better coffee sensory profile than natural and semi-wet fermentation. Other research, Evangelista et al. (201 5) explained that Mgeropma caribbica and Hanseniaqora uvamm were dominant yeasts in coffee beans fermented using wet method from Lavras, Brazil; while Tomlaqora delbmeckii was dominant yeast in coffee beans from Monte Carmelo. Tripetch and Borompichaichartkul (2019) reported that high density polyethylene (HDPE) bag was better than a jute sack for green coffee beans for 15 months of storage, because the polyethylene bag has the capability Assessment of the quality of Arabica coffee beans - Dharmaputra et aL of preserving the moisture content, color and MATERIALS AND METHODS chlorogenic acid of the coffee beans. Postharvest handling methods affect the Source of Green Coffee Beans quality of coffee beans. Consequently, they also Arabica green coffee beans Grade 1 (grade affect the price to one) were from CV Frbsa Agrolestari. foreign trade. The objectives of this study were ne coffee was cdtivated by a big coffee to: 1. assess the quality of Arabica coffee beans located in pangalengan subdistricS in terms of moisture content, fungal infection Bandung Regency, West Java. The coffee (especially OTA producing fungi), OTA plantation has an altitude of +1,200 m above contamination of of fee beans, and the taste of sea level. Ripe coffee berries were harvested in the coffee during storage and 2. recommend one day to obtain a homogenous sample. They appropriate processing methods and the type of were then processed using three different packagmg materials to ensure the quality of methods, i.e., natural (Fig.l), wet (Fig. 2), and Arabica coffee beans during storage. semi-wet methods (Fig. 3). Figure 2 Drying of wet green beans with h d s processed using the wet method BIOTROPIA Vol. 28 No. 3,2021 ( 4 (b) Figure 3 Drying of wet green beans with h d s (a) and further drying of green beans using the semi-wet method @) Packaging and Storing Methods Green coffee beans (10% moisture content) were packed using two types of packaging materials i.e., polypropylene and fintmzg S e m high gas barrier bags (4 kg/bag). They were then stored under warehouse conditions for two and four months (Fig. 4). The temperature and relative humidity of the storage were determined using thermo-hygrometer Haar-Synth Hygro. Sampling Methods Samples of coffee beans were subsequently taken from each bag at the beginning, after 2 months, and after 4 months of storage (k 1 kg/bag). Each sample was then divided three times using a box divider to obtain working samples for moisture content, fungal population and OTA content determinations, and cupping test. Figure 4 Coffee beans packed in Kantong S e m high gas barrier (a) and polypropylene (b) bags under warehouse conditions Assessment of the quality of Arabica coffee beans - Dharmaputra e t al. Determination of Moisture Content, Fungal Population, and OTA Content Moisture content of green coffee beans (based on wet basis) was determined using oven method (SNI 2008). Fungi were isolated using a serial dilution method, followed by the pour plate method on Dichloran 18% Glycerol Agar (DG18) (Pitt & Hocking 2009). Each fungal population was determined based on the number of fungal colonies on DG18 in a certain dilution factor. Each fungal species was identified using Pitt and Hocking (2009) and Samson e t UL (2010) as the main reference. OTA contents were determined using High Performance Liquid Chromatography (HPLC) method (AOAC 2012). Two replicates were used for each sample. Ground coffee was Test of Coffee Laboratory of PT Icemenady Industri Mandiri, Bogor. Statistical Analysis The data were analyzed using Completely Randomized Factorial Design with three factors. The 1", 2nd, and 3rd factors were the processing methods, the types of packaging materials, and the duration of storages, respectively. Three replications were implemented for each treatment. Thus, the numbers of unit experiment were 3 x 2 x 3 x 3 = 54. RESULTS AND DISCUSSION Moisture Content extracted using Moisture content of coffee beans resulted bicarbonate (70:30). Sample extract was diluted from ,nous treatments at fie be$ing of using O.O1O'O Tween 20, and it was then storage, followed by 2 and 4 months of storage, 'luted using Ochra Test Irnmunoaffiity is presented in Table 1. The range and mean of Column. Detection was determined using temperature and relative hufidity of the HPLC-FL detector. warehouse during storage are presented in Table 2. The moisture content of coffee beans Cupping Test processed using the three methods and packed Cupping test of the samples was based on using polypropylene bags was higher than that Standard Cupping Protocol issued by the Coffee of coffee beans packed using Kantong Semar hgh Quality Institute and Specialty Coffee gas barrier bags. However, it was still lower than Association of America (SCAA 2015). The the safe moisture content for coffee determined panelists have a certificate from CQI Q grader. in 2008 by the Indonesian National Standard, Cupping test was conducted at the Cupping i.e., 12.5%. Table 1 Moisture content of coffee beans resulted from various treatments at the beginning, after 2 months, and after 4 months of storage Moisture content (O/o wet basis) 0 month 2 months 4 months Processing method Kantong Kantong Kantong Semar Polypropylene Semar high Polypropylene high gas Polypropylene Semar high gas barrier bag gas barrier bag barrier bag Natural method 9.5 be 9.6 bc 9.8 ca 10.4 d 9.8 c 11.2 h Wet method 8.7 a 9.2 ef 8.8 a 10.3 d 8.9 ag 11.2 h Semi-wet method 8.8 ab 9.6 bc 9.1 fg 10.3 d 9.2 ef 11.2 h Notes: Numbers followed by the same letter do not differ significantly according to Duncan's Multiple Range Test at 95% confidence level; 0 month = coffee beans at the beginning of storage; 2 months = coffee beans after 2 months of storage; 4 months = coffee beans after 4 months of storage. BIOTROPIA Vol. 28 No. 3,2021 Table 2 Range and mean of temperature and relative humidity in the warehouse for storing coffee beans during storage Duration of storage Range and mean of temperature Range and mean of relative humiditj (month) PC) ("0) At the beginning of storage, the moisture Fungal Population and OTA Content content of coffee beans processed using the dry method was hgher than that of wet and semi- wet methods. In the dry processing method, the drying of coffee beans could not reach the maximum drying level because the beans were still protected by the pulp of beans. Aeration inside of polypropylene bags was higher than that of Kantong Semar high gas barrier bags; consequently, the moisture content of coffee beans packed in polypropylene bags was higher than that packed in Kantong Semar high gas barrier bags. The research results showed that Aspe~iIIzas ochracezls (OTA producing fungus) was found only in coffee beans processed using dry and wet methods at the beginning of storage. Its population was relatively low, i.e., 1 and 3 cfu/g w.b (Table 3). The population of A. niger (OTA producing fungus) in coffee beans processed using the three dfferent methods was relatively low (< 10 cfu/g w.b) (Table 4). The hghest population of A . niger was found in coffee beans processed using the semi-wet method (Table 3). Table 3 Fungal population of coffee beans resulted from various treatments at the beginning, after 2 months, and after 4 months of storage Treatment Fungal population (cfu/g wet basis) Fungi 0 month 2 months 4 months FH Aspel-gllusjlauus A. cbeualieri A. niger A. ochracezls A. penicilloides A. tamarii Cladosponztm cladosporioides Ftlsdmzlm auenacem Fusarium sp. Penia'Iliam n'tnnum Wallemia sebi Yeast A Yeast B Yeast B2 SH Aspe@llusjlauus A. cbeualien' A. niger A. penicilloides Cladospon'zlm cladosporioides Fasariurn sp. Peninllium citrinm Yeast A Yeast B Yeast B2 N H Aspe@llusjlauus A. cbeualieri A . niger A. ocbraceus A. penicilloides A. tamarii Assessment of the quality of Arabica coffee beans - Dharmaputra et al. Table 3 (Continued) Treatment Fungi Fungal population (cfu/g wet basis) 0 month 2 months 4 months Cladosporium cladosporioides Fzlsarium avenaceum Penicillm citrinum Yeast A Yeast B Aspergillus flavus A. chevalien' A. niger A. ochraceus A. penicilloides A. tamarii Cladosporium cladosporioides Fusarium avenaceum Fusarium sp. Penicillium citnnunz Yeast A Yeast B Yeast D SP AspergiIIus chevalieri A. niger A. penicillioides CladosporiMm cladosponoides Penicillm citnnm Yeast A Yeast B Yeast B2 Yeast D NP Aspergillus flavus A. chevalieri A. niger A. penin'llioides A. tamarii Cladospo~um cladosponoides Fusarium avenaceum Penicillium citr;kum Yeast A Yeast B Yeast D Notes: N = coffee beans processed using the natural method; F = coffee beans processed using the wet method; S = coffee beans processed using the semi-wet method; H = coffee beans packed in Kantong Semar high gas barrier bags; P = coffee beans packed in polypropylene bags. Table 4 Population of A. nigerin coffee beans resulted from various processing methods Processing method Population of A. niger (cfu/g wet basis) Natural method 1 (1 - 2) b Wet method 2 (1 - 3) ab Semi-wet method 4 ( 2 - 9 ) a Note: Numbers followed by the same letter do not differ significantly according to Duncan's Multiple Range Test at 95% confidence level. BIOTROPIA Vol. 28 No. 3,2021 According to Pitt et al. (2000), OTA is mainly produced by AspergiIIus carbonamhs, A. niger, and A. ocbraceus in tropical regions, while in sub- tropical regions it is produced by Penin'lliwm vemcosm and P. nordicum. Batista et al. (2009) reported that genus of A.pe@dus Section Circumdati and Section N&m' were found in coffee berries and and green beans when they were harvested and during processing. A.pe@IIus section Circumdati was found in coffee berries and green beans, i.e., 80% and 4lo/o, respectively, but their population decreased after the first stage of processing. As many as 33% of 12 samples of coffee beans processed using the wet method was contaminated by AspergiIIus section Circumdati. As much as 73% AspeqiIIus section Nigm' was found in coffee berries and 25% of it was found in the processed coffee beans. de Fatima et al. (2013) reported a number of fungi were isolated from 30 samples of Arabica coffee. As many as 20 samples of coffee beans were collected by using conventional cultivation system, and 10 samples were collected by using organic cultivation system. As many as 480 fdamentous fungal species were isolated. They belong to genus A.pe?gdu.r, group Circumdati, and Nigri. OTA producing fungi isolated were A. auricoumu~, A. ocbraceu~) A. ostianzls, A. niger, and agregate of A . niger. The most frequent OTA producing fungi species was A. ocbracezas which corresponded to 89.55% of samples. OTA contents in all samples during storage were lower than the detection limit of the instrument (< 1.85 ppb). Samples were dominated by yeast at the beginning of storage. Its population was 1.9 x 10' - 1.2 x lo3 cfu/g w.b (Table 5). It was assumed that the yeast inhibited the growth of OTA producing fungi; consequently, it prevented OTA production. Accordmg to Masoud et al. (2005), volatile compounds such as ethyl acetate, isobutyl acetate, 2-phenyl ethyl acetate, ethyl propionate, and isoamyl alcohol which are produced during coffee processing by Picbia anomala) P. kIyveri, and Hanseniaqora uvam, inhibited OTA producing fungi (A. ocbraceus) and prevented the OTA production. The total of yeast population decreased during storage (Table 5). It was assumed that yeast competed with filamentous fungi. Filamentous fungi (except A. niger and A. ocbraceu~) were isolated from coffee beans, i.e., A. jlavzas, A. cbevalieri, A. penin'Ilioides, A. tamarii, Cladospom'um cladosporioides, Fzlsdtium avenaceum, Fusam'um sp., Penicillum citrnum, WaIIemia sebi (Table 3). Munyendo et al. (2017) reported that fungal infection in coffee beans processed using the dry method was higher than that processed using the wet method. Table 5 Total yeast population of coffee beans resulted from various treatments Total population of yeast (cfu/g wet basis) 0 month 2 months 4 months Processing method Kantong Jemar Kantong Semar Kantong Semar high Polypropylene Polypropylene Polypropylene high gas high gas gas barrier bag barrier bag barrier bag Natural method 97 152 0 f 0 f 0 f 0 f (30-174) abcd (40-370) abcd Wet method 262 1 185 534 24 39 0 f (33-533) a (397-1,683) abcd (213-1,143) ab (3-60) def (10-57) bcd Semi-wet method 187 442 170 25 2 0 f (120-283) abcd (136-986) abc (40-387) abcd (17-37) cde (0-7) ef Note: Numbers followed by the same letter do not differ significantly according to Duncan's Multiple Range Test at 95% confidence level. Assessment of the quality of Arabica coffee beans - Dharmaputra et al. Cupping Test The flavor of coffee beans handled using the - - - three processing methods which were then Specialty coffee beans are not accepted when packed in fintong Semar high gas barrier bags the cupping test score is lower than 80 (SCAA and polypropylene bags and stored for 4 months 2015)' AccOr&ng to Atmawinata (2002)' in was still above the total score of specialty grade general, coffee is not consumed because of its 80 The highest total score was nutritional value, but because of the flavor and obtained by the coffee beans processed with the physiological causing people natural ~rocessinp method which were then awake, have improved moods, feel fresh, have less fatigue condition, and to feel enthusiatic. Saepudin (2005) reported that the value of coffee beans is not only determined by physical quality but also by the value of the flavor. Therefore, cupping test is one of the methods to determine the quality of coffee in importing countries. The qualification of coffee beans based on the cupping test fmal scores was divided into 4 categories, i.e., outstanding (90 - loo), excellent (85 - 89.99), very good (80 - 84.99), and below specialty quality (below 80) (SCAA 2015). Coffee beans with outstanding, excellent, and very good categories with the final score of 80 - 100 belong to specialty qualification. On the contrary, coffee beans with below specialty category do not belong to specialty qualification, but they may still properly be consumed. According to the panelists, coffee beans could not be consumed when the final score was 5 30. I 0 packed in Kantong Semar high gas barrier bags (84). Borem e t al. (2013) reported that Kantong Semar high gas barrier bags are also impermeable to water and gases including CO2, 0 2 , and N2. Ribeiro et al. (201 1) explained that hermetic bags are able to maintain the sensory qualities of materials, such as volatile compounds, textures, and colors. It is suitable for certain products requiring the manipulation of atmospheric conditions. Therefore, Kantong Semar high gas barrier bags are able to maintain the sensory quality, especially the aroma of packaged material. Murthy and Naidu (2011) found that the taste of coffee beans processed by using the wet processing method was better than that processed by using the dry processing method because the aroma of volatile taste in roasting of coffee beans processed using the wet method was better than those processed using the dry method. Table 6 Results of cupping test of coffee beans processed by various treatments after 2 and 4 months of storage Score Attribute FH FP SH SP NH NP 2 rnnt 4 rnnt 2 rnnt 4 rnnt 2 rnnt 4 rnnt 2 rnnt 4 rnnt 2 rnnt 4 rnnt 2 rnnt 4 rnnt Fragrance Flavor Aftertaste Acidity Body Balance Uniformity Clean Cup Sweetness Overall Total score Defect Final score Notes:Laboratory of cupping test: PT Icemenady Industri Mandiri, Bogor; 0 = Not present; 1 = unacceptable; 2 = very poor; 3 = poor; 4 = fair; 5 = average; 6 1 good; 7 = very good; 8 = excellent; 9 = outstanding; 10 = exceptional; Specialty grade 2 80; FH = full wash (wet method) using Kantong Semar high gas barrier bag; FP = full wash (wet method) using polyprophylene bag; SH = semi-wet method using Kantong Semar high gas barrier bag; SP = semi-wet method using polyprophylene bag; NH = natural method using Kantong Semar high gas barrier bag; NP = natural method using polyprophylene bag. BIOTROPIA Vol. 28 No. 3,2021 CONCLUSION Agrolestari and PT Kemenady Industri Mandiri Moisture content of coffee beans processed using the three processing methods and then packed using polypropylene bags was hgher than those packed using Kantong Semar hgh gas barrier bags. However, the moisture content was still lower than the safe moisture content for coffee determined by the Indonesian National Standard (1 2.5%). A.pe~ills niger (OTA producing fungus) was found in coffee beans processed by using the three processing methods and packed using Kantong Semar high gas barrier bags. The fungal population was relatively low (< 0.1 x 10 cfu/g wet basis). A.pergiIlus ocbraceus (OTA producing fungus) was found in coffee beans processed by using dry and wet methods at the beginning of the storage. The fungal population was also relatively low (< 0.3 x 10 cfu/g w.b). OTA content was not detected in all coffee samples, because it was lower than the detection limit of the instrument used (< 1.85 ppb). At the beginning of storage, all coffee samples were dominated by yeast with the population of 1.9 x 102 - 1.2 x lo3 cfu/g w.b. The taste of coffee in various treatments during the 4 months of storage was still above the total standard cupping test score for specialty grade 2 80. The highest total score (84) was found in coffee beans processed by using the dry processing method and packed in Kantong Semar high gas barrier bags. The three processing methods and the two types of packaging materials can be used to maintain the quality of coffee beans during 4 months of storage. Future research concerning the use of other types of packaging materials is needed. ACKNOWLEDGEMENTS The authors would like to acknowledge SEAMEO BIOTROP for providing financial support through Ddftdr ISidn Pelaksanaan Anggdran (DIPA) 2017. 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