Identification of Chlorogenic Acid, Caffeine, Melanoidin, Sucrose, and Protein Content of Local Indonesia Arabica Coffee Base on Its Cupping and Variety Variation

¹ Department of Physics, Faculty of Mathematics and Natural Sciences, University of Jember, Jember, Indonesia
² Department of Chemistry, Faculty of Mathematics and Natural Sciences, University of Jember, Jember, Indonesia
³ Research Center for Bio-Molecule Engineering, Universitas Airlangga, Surabaya 60115, Indonesia

^* Corresponding author: misto.fmipa@unej.ac.id

Abstract

The increased demand for high-quality coffee led to the need to evaluate coffee quality for market acceptance. Indonesia has Arabica, which has the potential for high selling value. Arabica coffee varieties, including Ateng, Lini S, and Sigararutang, affect the content of compounds in coffee beans, such as chlorogenic acid, caffeine, melanoidin, sucrose, and protein. The objective of this study was to analyze the impact of Arabica coffee varieties on the compound composition and flavor characteristics of coffee. The UV-Vis spectrophotometric methods were used to determine the quantity of chlorogenic acid, caffeine, melanoidin, sucrose, and protein in different Arabica coffee varietals. The study revealed that the content of these compounds differed among the varieties. The Lini S variety had the highest chlorogenic acid and caffeine content, while the Ateng variety had the highest melanoidin, sucrose, and protein content. The varying levels of chlorogenic acid and caffeine in coffee significantly impact its flavor, resulting in a unique sour and bitter taste in coffee brew. Melanoidin, a high-molecular-weight brown compound, contributes to the malty flavor of coffee, along with sweet, nutty, caramel, and spice notes. Sucrose adds a sweet hint to coffee brew, while protein has a relatively minimal influence on coffee flavor.