Hedonic Assessment of Coffee Processed with Pineapple Extract
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Abstract
This study investigated the effects of steaming duration and pineapple peel-flesh extract proportions on the sensory acceptance of Arabica coffee processed with Subang pineapple extract. A Completely Randomized Design (CRD) was used with two factors: steaming duration (30, 60, and 90 minutes) and pineapple peel:flesh extract ratios (25:75, 50:50, and 75:25). Hedonic preference tests were conducted on selected sensory attributes of both ground and brewed coffee. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The result showed that steaming duration and pineapple extract ratio did not significantly affect the hedonic attributes of ground coffee. However, these factors influenced the color, aroma, body, acidity, and overall preference of brewed coffee. The optimal steaming duration was found to be between 30 and 60 minutes, with a pineapple peel extract ratio of pineapple peel and flesh extract of 75:25, resulting in the most preferred coffee according to panelists.
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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
How to Cite
Rahayu, W. E., Triastuti, D., Aprilliani, F., Pratiwi, P. C., Hasan, J. A., & Mardika, K. R. (2026). Hedonic Assessment of Coffee Processed with Pineapple Extract. Agroteknika, 9(1), 39-55. https://doi.org/10.55043/agroteknika.v9i1.600
References
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Baggenstoss, J., Poisson, L., Kaegi, R., Perren, R., & Escher, F. (2008). Coffee roasting and aroma formation: application of different time-temperature conditions. J Agric Food Chem, 56(14), 5836–5846. https://doi.org/doi:10.1021/jf800327j
Cardona, L. M., Cortés-Rodríguez, M., Galeano, F. J. C., & Arango, J. C. (2022). Physicochemical stability of pineapple suspensions: the integrated effects of enzymatic processes and homogenization by shear. Journal of Food Science and Technology, 59(4), 1610–1618. https://doi.org/10.1007/s13197-021-05172-8
Dippong, T., Dan, M., Kovacs, M. H., Kovacs, E. D., Levei, E. A., & Cadar, O. (2022). Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity. Foods, 11(19). https://doi.org/10.3390/foods11193146
Farah, A., de Paulis, T., Moreira, D. P., Trugo, L. C., & Martin, P. R. (2006). Chlorogenic Acids and Lactones in Regular and Water-Decaffeinated Arabica Coffees. Journal of Agricultural and Food Chemistry, 54(2), 374–381. https://doi.org/10.1021/jf0518305
Gloess, A. N., Schönbächler, B., Klopprogge, B., D’Ambrosio, L., Chatelain, K., Bongartz, A., ..., & Yeretzian, C. (2013). Comparison of nine common coffee extraction methods: Instrumental and sensory analysis. European Food Research and Technology, 236(4), 607–627. https://doi.org/10.1007/s00217-013-1917-x
Grzelczyk, J., Fiurasek, P., Kakkar, A., & Budryn, G. (2022). Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process. Food Chemistry, 387. https://doi.org/10.1016/j.foodchem.2022.132888
Hadidi, M., Amoli, P. I., Jelyani, A. Z., Hasiri, Z., Rouhafza, A., Ibarz, A., Khaksar, F. B., & Tabrizi, S. T. (2020). Polysaccharides from pineapple core as a canning by-product: Extraction optimization, chemical structure, antioxidant and functional properties. International Journal of Biological Macromolecules, 163, 2357–2364. https://doi.org/10.1016/j.ijbiomac.2020.09.092
Hariyadi, T., Paramitha, T., Irmawati, D., & Salsabila, S. A. (2024). The Effect of Pineapple Crude Enzymes and Fermentation Time on The Decaffeination Process of Robusta Coffee. International Journal of Applied Technology Research, 5(1), 62–70. https://doi.org/10.35313/ijatr.v5i1.128
Hikal, W. M., Said-Al Ahl, H. A. H., Tkachenko, K. G., Bratovcic, A., Szczepanek, M., & Rodriguez, R. M. (2022). Sustainable and environmentally friendly essential oils extracted from pineapple waste. Biointerface Research in Applied Chemistry, 12(5), 6833–6844. https://doi.org/10.33263/BRIAC125.68336844
Jeszka-Skowron, M., Frankowski, R., & Zgoła-Grześkowiak, A. (2020). Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans – Influence of steaming, decaffeination and roasting processes on coffee beans. LWT, 125. https://doi.org/10.1016/j.lwt.2020.109344
Kalschne, D. L., Biasuz, T., De Conti, A. J., Viegas, M. C., Corso, M. P., & Benassi, M. de T. (2019). Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee. Food Research International, 124, 234–238. https://doi.org/10.1016/j.foodres.2018.03.038
Kumar, A. (2021). Utilization of bioactive components present in pineapple waste: A review. The Pharma Innovation Journal, 10(5), 954–961. https://www.studocu.com/en-us/document/cambridge-college/ideas-and-research-papers/10-5-29-261-note-this-is-not-mine-i-hope-this-can-be-helpful/113554409
Lee, J. Y., & Kim, Y. S. (2023). Changes in aroma compounds of decaffeinated coffee beans. Korean Journal of Food Preservation, 30(3), 492–501. https://doi.org/10.11002/kjfp.2023.30.3.492
Linne, B. M., Tello, E., Simons, C. T., & Peterson, D. G. (2025). Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency. Food and Function, 16(7), 2870–2880. https://doi.org/10.1039/d4fo04934a
Liu, X., Chen, X., Du, L., Lin, T., Yin, B., Yang, D., ..., & Wang, L. (2021). The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing. Shipin Kexue/Food Science, 42(9), 7–14. https://doi.org/10.7506/spkx1002-6630-20200521-259
Muhsinin, S., Putri, P. A., Juanda, D., & Ziska, R. (2021). The Activity of Bromelain Enzyme from Pineapple (Ananas Comosus (L) Merr): A Review. IOSR Journal of Pharmacy, 11, 27–32. https://www.iosrphr.org/papers/vol11-issue6/D1106012732.pdf
Nordin, N. L., Sulaiman, R., Bakar, J., & Noranizan, M. A. (2023). Comparison of Phenolic and Volatile Compounds in MD2 Pineapple Peel and Core. Foods, 12(11). https://doi.org/10.3390/foods12112233
Noviar, D., Ardiningsih, P., & Alimuddin, A. H. (2016). Pengaruh Ekstrak Kulit Buah Nanas (Ananas comosus L. Merr) Terhadap Karakteristik Fisiko Kimia dan Cita Rasa Kopi (Coffea sp). Jurnal Kimia Khatulistiwa, 5(4), 40–46. https://jurnal.untan.ac.id/index.php/jkkmipa/article/view/16864/14468
Oktadina, F. D., Argo, B. D., & Hermanto, M. B. (2013). Pemanfaatan Nanas (Ananas Comosus L. Merr) untuk Penurunan Kadar Kafein dan Perbaikan Citarasa Kopi (Coffea Sp) dalam Pembuatan Kopi Bubuk. Jurnal Keteknikan Pertanian Tropis Dan Biosistem, 1(3), 265–273. https://jkptb.ub.ac.id/index.php/jkptb/article/view/149
Ribeiro, J. S., Teófilo, R. F., Salva, T. de J. G., Augusto, F., & Ferreira, M. M. C. (2013). Exploratory and discriminative studies of commercial processed Brazilian coffees with different degrees of roasting and decaffeinated. Brazilian Journal of Food Technology, 16(3), 198–206. https://doi.org/10.1590/s1981-67232013005000025
Rubiyanti, R., & Yulia, N. (2024). Quantification of Caffein and Chlorogenic Acid in Decaffeination of Arabica Coffee Beans with Brewing Method Samples Using HPLC. In Indonesian Journal of Pharmaceutical Science and Technology Journal Homepage, 6(2). https://jurnal.unpad.ac.id/ijpst/article/download/52638/23713
Šeremet, D., Fabečić, P., Cebin, A. V., Jarić, A. M., Pudić, R., & Komes, D. (2022). Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content. Molecules, 27(2). https://doi.org/10.3390/molecules27020448
Shofinita, D., Lestari, D., Purwadi, R., Sumampouw, G. A., Gunawan, K. C., Ambarwati, S. A., ..., & Tjahjadi, J. T. (2024). Effects of different decaffeination methods on caffeine contents, physicochemical, and sensory properties of coffee. International Journal of Food Engineering, 20(8), 561–581. https://doi.org/10.1515/ijfe-2024-0013
Sinaga, H. L. R., Bastian, F., & Syarifuddin, A. (2021). Effect of decaffeination and re-fermentation on level of caffeine, chlorogenic acid and total acid in green bean robusta coffee. IOP Conference Series: Earth and Environmental Science, 807(2). https://doi.org/10.1088/1755-1315/807/2/022069
Umakanthan, & Mathi, M. (2022). Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays. Heliyon, 8(11). https://doi.org/10.1016/j.heliyon.2022.e11338
Utama, Q. D., Zainuri, Paramartha, D. N. A., Widyasari, R., & Aini, N. (2022). Dekafeinasi Kopi Robusta (Coffea canephora) Lombok Menggunakan Sari Labu Siam (Sechium edule). Pro Food (Jurnal Ilmu Dan Teknologi Pangan), 8(1), 77–87. https://doi.org/10.29303/profood.v8i1.253
Wijaya, D. A., & Yuwono, S. S. (2015). Pengaruh Lama Pengukusan Dan Konsentrasi Etil Asetat Terhadap Karakteristik Kopi Pada Proses Dekafeinasi Kopi Robusta. Jurnal Pangan Dan Agroindustri, 3(4), 1560–1566. https://jpa.ub.ac.id/index.php/jpa/article/view/280
Yeager, S. E., Batali, M. E., Guinard, J. X., & Ristenpart, W. D. (2023). Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Critical Reviews in Food Science and Nutrition, 63(8), 1010–1036. https://doi.org/10.1080/10408398.2021.1957767
Anggriawan, R., Maksum, A., Wijaya, F., & Purbowati, I. S. M. (2020). Process Optimisation of Low-caffeine Coffee Using Steam Treatment. Preprints. https://doi.org/10.20944/preprints202005.0254.v1
Baggenstoss, J., Poisson, L., Kaegi, R., Perren, R., & Escher, F. (2008). Coffee roasting and aroma formation: application of different time-temperature conditions. J Agric Food Chem, 56(14), 5836–5846. https://doi.org/doi:10.1021/jf800327j
Cardona, L. M., Cortés-Rodríguez, M., Galeano, F. J. C., & Arango, J. C. (2022). Physicochemical stability of pineapple suspensions: the integrated effects of enzymatic processes and homogenization by shear. Journal of Food Science and Technology, 59(4), 1610–1618. https://doi.org/10.1007/s13197-021-05172-8
Dippong, T., Dan, M., Kovacs, M. H., Kovacs, E. D., Levei, E. A., & Cadar, O. (2022). Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity. Foods, 11(19). https://doi.org/10.3390/foods11193146
Farah, A., de Paulis, T., Moreira, D. P., Trugo, L. C., & Martin, P. R. (2006). Chlorogenic Acids and Lactones in Regular and Water-Decaffeinated Arabica Coffees. Journal of Agricultural and Food Chemistry, 54(2), 374–381. https://doi.org/10.1021/jf0518305
Gloess, A. N., Schönbächler, B., Klopprogge, B., D’Ambrosio, L., Chatelain, K., Bongartz, A., ..., & Yeretzian, C. (2013). Comparison of nine common coffee extraction methods: Instrumental and sensory analysis. European Food Research and Technology, 236(4), 607–627. https://doi.org/10.1007/s00217-013-1917-x
Grzelczyk, J., Fiurasek, P., Kakkar, A., & Budryn, G. (2022). Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process. Food Chemistry, 387. https://doi.org/10.1016/j.foodchem.2022.132888
Hadidi, M., Amoli, P. I., Jelyani, A. Z., Hasiri, Z., Rouhafza, A., Ibarz, A., Khaksar, F. B., & Tabrizi, S. T. (2020). Polysaccharides from pineapple core as a canning by-product: Extraction optimization, chemical structure, antioxidant and functional properties. International Journal of Biological Macromolecules, 163, 2357–2364. https://doi.org/10.1016/j.ijbiomac.2020.09.092
Hariyadi, T., Paramitha, T., Irmawati, D., & Salsabila, S. A. (2024). The Effect of Pineapple Crude Enzymes and Fermentation Time on The Decaffeination Process of Robusta Coffee. International Journal of Applied Technology Research, 5(1), 62–70. https://doi.org/10.35313/ijatr.v5i1.128
Hikal, W. M., Said-Al Ahl, H. A. H., Tkachenko, K. G., Bratovcic, A., Szczepanek, M., & Rodriguez, R. M. (2022). Sustainable and environmentally friendly essential oils extracted from pineapple waste. Biointerface Research in Applied Chemistry, 12(5), 6833–6844. https://doi.org/10.33263/BRIAC125.68336844
Jeszka-Skowron, M., Frankowski, R., & Zgoła-Grześkowiak, A. (2020). Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans – Influence of steaming, decaffeination and roasting processes on coffee beans. LWT, 125. https://doi.org/10.1016/j.lwt.2020.109344
Kalschne, D. L., Biasuz, T., De Conti, A. J., Viegas, M. C., Corso, M. P., & Benassi, M. de T. (2019). Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee. Food Research International, 124, 234–238. https://doi.org/10.1016/j.foodres.2018.03.038
Kumar, A. (2021). Utilization of bioactive components present in pineapple waste: A review. The Pharma Innovation Journal, 10(5), 954–961. https://www.studocu.com/en-us/document/cambridge-college/ideas-and-research-papers/10-5-29-261-note-this-is-not-mine-i-hope-this-can-be-helpful/113554409
Lee, J. Y., & Kim, Y. S. (2023). Changes in aroma compounds of decaffeinated coffee beans. Korean Journal of Food Preservation, 30(3), 492–501. https://doi.org/10.11002/kjfp.2023.30.3.492
Linne, B. M., Tello, E., Simons, C. T., & Peterson, D. G. (2025). Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency. Food and Function, 16(7), 2870–2880. https://doi.org/10.1039/d4fo04934a
Liu, X., Chen, X., Du, L., Lin, T., Yin, B., Yang, D., ..., & Wang, L. (2021). The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing. Shipin Kexue/Food Science, 42(9), 7–14. https://doi.org/10.7506/spkx1002-6630-20200521-259
Muhsinin, S., Putri, P. A., Juanda, D., & Ziska, R. (2021). The Activity of Bromelain Enzyme from Pineapple (Ananas Comosus (L) Merr): A Review. IOSR Journal of Pharmacy, 11, 27–32. https://www.iosrphr.org/papers/vol11-issue6/D1106012732.pdf
Nordin, N. L., Sulaiman, R., Bakar, J., & Noranizan, M. A. (2023). Comparison of Phenolic and Volatile Compounds in MD2 Pineapple Peel and Core. Foods, 12(11). https://doi.org/10.3390/foods12112233
Noviar, D., Ardiningsih, P., & Alimuddin, A. H. (2016). Pengaruh Ekstrak Kulit Buah Nanas (Ananas comosus L. Merr) Terhadap Karakteristik Fisiko Kimia dan Cita Rasa Kopi (Coffea sp). Jurnal Kimia Khatulistiwa, 5(4), 40–46. https://jurnal.untan.ac.id/index.php/jkkmipa/article/view/16864/14468
Oktadina, F. D., Argo, B. D., & Hermanto, M. B. (2013). Pemanfaatan Nanas (Ananas Comosus L. Merr) untuk Penurunan Kadar Kafein dan Perbaikan Citarasa Kopi (Coffea Sp) dalam Pembuatan Kopi Bubuk. Jurnal Keteknikan Pertanian Tropis Dan Biosistem, 1(3), 265–273. https://jkptb.ub.ac.id/index.php/jkptb/article/view/149
Ribeiro, J. S., Teófilo, R. F., Salva, T. de J. G., Augusto, F., & Ferreira, M. M. C. (2013). Exploratory and discriminative studies of commercial processed Brazilian coffees with different degrees of roasting and decaffeinated. Brazilian Journal of Food Technology, 16(3), 198–206. https://doi.org/10.1590/s1981-67232013005000025
Rubiyanti, R., & Yulia, N. (2024). Quantification of Caffein and Chlorogenic Acid in Decaffeination of Arabica Coffee Beans with Brewing Method Samples Using HPLC. In Indonesian Journal of Pharmaceutical Science and Technology Journal Homepage, 6(2). https://jurnal.unpad.ac.id/ijpst/article/download/52638/23713
Šeremet, D., Fabečić, P., Cebin, A. V., Jarić, A. M., Pudić, R., & Komes, D. (2022). Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content. Molecules, 27(2). https://doi.org/10.3390/molecules27020448
Shofinita, D., Lestari, D., Purwadi, R., Sumampouw, G. A., Gunawan, K. C., Ambarwati, S. A., ..., & Tjahjadi, J. T. (2024). Effects of different decaffeination methods on caffeine contents, physicochemical, and sensory properties of coffee. International Journal of Food Engineering, 20(8), 561–581. https://doi.org/10.1515/ijfe-2024-0013
Sinaga, H. L. R., Bastian, F., & Syarifuddin, A. (2021). Effect of decaffeination and re-fermentation on level of caffeine, chlorogenic acid and total acid in green bean robusta coffee. IOP Conference Series: Earth and Environmental Science, 807(2). https://doi.org/10.1088/1755-1315/807/2/022069
Umakanthan, & Mathi, M. (2022). Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays. Heliyon, 8(11). https://doi.org/10.1016/j.heliyon.2022.e11338
Utama, Q. D., Zainuri, Paramartha, D. N. A., Widyasari, R., & Aini, N. (2022). Dekafeinasi Kopi Robusta (Coffea canephora) Lombok Menggunakan Sari Labu Siam (Sechium edule). Pro Food (Jurnal Ilmu Dan Teknologi Pangan), 8(1), 77–87. https://doi.org/10.29303/profood.v8i1.253
Wijaya, D. A., & Yuwono, S. S. (2015). Pengaruh Lama Pengukusan Dan Konsentrasi Etil Asetat Terhadap Karakteristik Kopi Pada Proses Dekafeinasi Kopi Robusta. Jurnal Pangan Dan Agroindustri, 3(4), 1560–1566. https://jpa.ub.ac.id/index.php/jpa/article/view/280
Yeager, S. E., Batali, M. E., Guinard, J. X., & Ristenpart, W. D. (2023). Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Critical Reviews in Food Science and Nutrition, 63(8), 1010–1036. https://doi.org/10.1080/10408398.2021.1957767