| Issue |
E3S Web Conf.
Volume 432, 2023
The 2nd International Conference on Bioenergy and Environmentally Sustainable Agriculture Technology (ICoN BEAT 2021)
|
|
|---|---|---|
| Article Number | 00032 | |
| Number of page(s) | 11 | |
| DOI | https://doi.org/10.1051/e3sconf/202343200032 | |
| Published online | 05 October 2023 | |
Amino Acid Profiles of Coffee Cherry Flour from Different Origins: A Comparative Approach
1 University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
2 University of Agriculture, Peshawar 25130, Khyber Pakhtunkhwa, Pakistan
3 Plant Production and Biotechnology Division, PT Smart Tbk., Bogor 16810, West Java, Indonesia
4 The Hashemite University, 13133 Zarqa, Jordan
5 Merdeka University of Madiun, Madiun 63133, East Java, Indonesia
6 Satwa Sehat Animal Clinic, Malang 65146, East Java, Indonesia
7 Universitas of Wiraraja, Sumenep 69451, East Java, Indonesia
8 University of Tribhuwana Tunggadewi, Malang 65144, East Java, Indonesia
9 Diponegoro University, Semarang 50275, Central Java, Indonesia
10 Aura Statistics Consultant, Malang 65141, East Java, Indonesia
11 Mayantara School, Malang 65146, East Java, Indonesia
12 Universitas Islam Madura, Pamekasan 69317, East Java, Indonesia
13 The State Islamic University of Maulana Malik Ibrahim, Malang 65144, East Java, Indonesia
14 IPB University, Bogor 16680, West Java, Indonesia
* Corresponding author: damatumm@gmail.com
A popular beverage globally attributable to its energizing properties and distinctive flavor, coffee is one of the majorly produced agricultural merchandise. With the reputation, nonetheless, comes a sizeable waste in its production process. Reduce, reuse, recycle, and improve circular economy —coffee pulp and husk waste into functional food, i.e., coffee cherry flour. This study examined the amino acid composition and contents originating from four locations: Ijen Farm, Karang Ploso Farm, Mengani Farm, and La Boitê. In triplication, samples were filtrated, derivated, and analyzed through high-performance liquid chromatography with fluorescence detection. The obtained data were then computed to determine the amino acid retention times and peak areas to facilitate the quantification of amino acid concentrations within the samples. ANOVA was involved in evaluating the significance of amino acid level variations, and then nonparametric correlation and cluster tests were conducted for a dendrogram presentation. The result stated that Serine, Histidine, Threonine, Alanine, Cysteine, Methionine, and Isoleucine are positively correlated to the area characteristics, while Aspartic acid, Glutamic acid, Glycine, Arginine, Proline, Tyrosine, Valine, Lysine, Leucine, and Phenylalanine are of negative association. This finding suggests that locally-grown coffee cherry flour should be feasible for functional food beneficial to health.
Key words: Circular economy / enviromentally friendly / iron booster / reduce-reuse-recycle / waste to fuctional food
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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