Article Summary – Synergetic Effects of Coffea liberica and Curcuma zanthorrhiza: Study of Sensory Profile, Proximate, and Chemical Compound Authors: Madyawati Latief, Retno Widya Muntasir, Dhian Eka Wijaya, Indra Lasmana Tarigan, Sutrisno Sutrisno Abstract Liberica coffee (Coffea liberica) thrives on peat soil, unlike Arabica and Robusta, making it an essential commodity in Jambi, Indonesia, where it is known as Liberika […]

Article Summary – Changes in the Chemical Compound and Sensory Profiles of Liberica Fermentation (Coffea liberica) with Cellulolytic Bacteria Alcaligenes sp and Exiguobacterium indicum Authors: Indra Lasmana Tarigan, Zairaini Adriliana, Alya Adiningtyas Putri, Noor Ariefandie Febrianto, Madyawati Latief Abstract Jambi Province, particularly in Tanjung Jabung Barat Regency, Indonesia, is a crucial producer of Liberica coffee known as Liberika Tungkal Komposit […]

Article Summary – Pengembangan Ekonomi Kreatif Masyarakat melalui Pengolahan Limbah Kulit Kopi Liberika di Desa Jatimulyo Authors: Lizawati Lizawati, Elis Kartika, Madyawati Latief, Indra Lasmana Tarigan, Sutrisno Sutrisno, Ratih Dyah Puspitasari Abstract One of the efforts to increase the growth of Liberica coffee of Tungkal composite seedlings is through organic fertilization as considered inorganic fertilizers replacement. The purpose of this […]

Article Summary – Coffee Science Pengembangan Ekonomi Kreatif Masyarakat melalui Pengolahan Limbah Kulit Kopi Liberika di Desa Jatimulyo Authors: Madyawati Latief, Heriyanti Heriyanti, Indra Lasmana Tarigan, Restina Bemis, Ratih Dyah Puspitasari Abstract Coffee pulp is a by-product of coffee cherry processing. It has the potential to be used as a source of antioxidant activity. The dried coffee pulp is commonly […]

Article Summary – Coffee Science OPTIMIZATION OF THE GROWTH REGULATOR CONCENTRATION FOR THE INDUCTION OF SOMATIC EMBRYOGENESIS OF LIBERICA COFFEE (Coffea liberica L. cv. Liberica Tungkal Composite) Authors: Lizawati Lizawati Elis Kartika Dedy Antony Ragapadmi Purnamaningsih Abstract The liberica coffee (Coffea liberica L. cv. Liberica Tungkal Composite) is a type of coffee that has been widely developed in the lowland […]

Article Summary – Coffee Science Interaction Between Arbuscular Mycorrhizal and Antagonistic Rhizosphere Fungi in Peat Soil Enhancing Growth of Coffea liberica Seedlings Authors: Elis Kartika, Duaja Made Deviani, Gusniwati Gusniwati, Zulkarnain Zulkarnain Abstract This study aimed at determining the effect of Arbuscular Mycorrhizal Fungi (AMF) and Antagonistic Rhizosphere Fungi (ARF) on growth of Coffea liberica seedlings in peat soils. Eight […]

Artikel Jurnal – Multi Bahasa 🇮🇩 Indonesia 🇬🇧 English PRODUKSI TANAMAN KOPI LIBERIKA HASIL PENYAMBUNGAN INTRA-DAN INTER-SPESIFIK PADA APLIKASI MIKORIZA DAN PUPUK ANORGANIK DI LAHAN GAMBUT Penulis: Elis Kartika, Made Deviani Duaja, Gusniwati Abstrak Peningkatan produksi tanaman kopi Liberika di lahan gambut dapat dilakukan melalui aplikasi mikoriza dan penggunaan tanaman unggul hasil sambung intra-dan inter-spesifik. Penelitian bertujuan untuk mendapatkan interaksi […]

Article Summary – Coffee Science Liberica coffee enriched with Cinnamon (Cinnamomumverum): synergetic study of sensory, antioxidant activity, and chemical components Authors: Madyawati Latief, Rizky Maharani, Indra Lasmana Tarigan, Sutrisno Sutrisno Abstract Innovations in adding spices to coffee are developing and many are being carried out to obtain new aromas and tastes as well as to enrich the properties of coffee […]

Jurnal RKL – Fermentasi Kopi Bahasa English Fermentasi Kopi dengan Lactobacillus plantarum Penulis: Madyawati Latief, Rizky Maharani, Indra Lasmana Tarigan, Sutrisno Sutrisno Abstrak Fermentasi secara alami memengaruhi kualitas dan profil sensorik kopi, bahkan meningkatkan komposisi nutrisinya. Penelitian ini mengevaluasi efek fermentasi kopi menggunakan bakteri Lactobacillus plantarum terhadap profil sensorik, senyawa bioaktif, aktivitas antioksidan, dan profil proksimat. Fermentasi meningkatkan kandungan fenolik, […]

Author: Indra Lasmana Tarigan, Ericha Aulia, Heriyanti Heriyanti, Madyawati Latief, Sutrisno Sutrisno ABSTRACT Coffee is a tree species in the Rubiaceae family and Coffea genus. One way to enhance the value of coffee commodities is by using fermentation technology. Fermentation can use probiotic bacteria found in mongoose digestive tracts, creating coffee with a unique taste and aroma. Bacillus subtilis is […]