Literatura científica selecionada sobre o tema "Cafea robusta"

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian gula semut aren terhadap uji organoleptik kopi robusta. Penelitian ini dilaksanakan di Laboraturium Ilmu-ilmu Pertanian Mujahidin Tolitoli Kelurahan Tuweley Kabupaten Tolitoli, Pada bulan Februari Sampai Maret 2021. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 6 Perlakuan yaitu e0: tanpa pemberian gula semut aren, e1: pemberian gula semut aren 10 g, e2: pemberian gula semut aren 15 g, e3: pemberian gula semut aren 20 g, e4: pemberiangulasemutaren 25 g, e5: pemberian gula semut aren 30 g. setiap perlakuan diulang sebanyak 3 kali dan diuji menggunakan uji organoleptik dengan 32 panelis. Data diolah menggunakan taraf 5%. Hasil penelitian menunjukkan bahwa pemberian gula semut aren pada kopi robusta berpengaruh sangat nyata terhadap warna, aroma, rasa dan keseluruhan. semakin banyak pemberian gula semut aren pada kopi robusta maka nilai organoleptik dari panelis semakin tinggi. Perlakuan terbaik pemberian gula semut aren pada kopi robusta dengan pemberian gula semut aren sebanyak 30 g, dengan nilai kesukaan panelis secara keseluruhan sebesar 4.91 (sangat suka).

Radikal bebas adalah molekul yang dapat menyebabkan berbagai kerusakan molekular pada tubuh, sehingga dapat menimbulkan berbagai macam penyakit. Oleh karena itu banyak dialkukan penelitian mengenai radikal bebas dan antioksidan. Biji kopi robusta (Caffea canephora) diduga memiliki aktivitas antioksdian yang kuat sehingga mampu meredam aktivitas radikal bebas pada tubuh. Tujuan penelitian ini adalah untuk mengetahui aktivitas antioksidan dari infusa kopi robusta dengan metode DPPH (1.1-dipheny1-2-picrylhydrazyl). Cara infusa dengan pelarut etanol digunakan untuk membuat infusa. Konsetrasi yang digunakan pada uji aktivitas antioksidan infusa kopi robusta dimulai dari 200 ppm, 400 ppm, 600 ppm, 800 ppm. Infusa kopi robusta dicampurkan dengan DPPH. Vitamin C dipilih sebagai kontrol positif. Spektrofotometer digunakan untuk pengukur absorbansi dengan panjang gelombang 510-520 nm. Hasil penelitian ini menunjukan perubahan warna secara kualitatif pada infusa biji kopi robusta dan vitamin C. Nilai IC50 infusa biji kopi robusta senilai 2, 4, 6, 8, dan10 ppm dan termasuk aktivitas antioksidan sedang berdasarkan klasifikasi Blois.

Café Albirru berlokasi di Jl. HOS Cokroaminoto No. 47, Kecamatan Glagah, Kabupaten Banyuwangi, Café Albirru ini menjual berbagai macam jenis makanan dan minuman dengan harga terjangkau. Minuman kopi yang disediakan di cafe allbirru diproses dengan menggunakan mesin roasting kopi yang dilengkapi dengan pengatur suhu dan waktu. Selama ini di café albiru belum ada standar kualitas dalam proses penyangraian kopi supaya dapat menghasilkan biji kopi yang layak untuk dijadikan biji kopi. Hal ini menyebabkan kualitas bubuk kopi yang dihasilkan beragam dan menyebabkan biji kopi robusta kurang diminati oleh konsumen.Tujuan dari penelitian ini ialah Mengetahui kontribusi putaran mesin,waktu dan kecepatan putaran mesin dalam kualitas color roasting kopi robusta menggunakan metode taguchi.Hasil dari penelitian ini yakni Dari hasil pengujian mesin roasting pada café albirru menggunakan kopi robusta ijen banyuwangi dengan dilakukan 4 kali experiment, dengan pengolahan data aplikasi minitab 2018 diketahui hasil yang optimal untuk color roasting kopi medium to dark terdapat kecepatan putaran mesin 40 rpm, waktunya 9 menit dan kapasitas roasting 1 kg kopi robusta dan perhitungan Analisis varians (ANOVA) telah diperoleh faktor dengan kontribusi yang paling berpengaruh terhadap proses roasting kopi yaitu waktu (B) dengan nilai 53,30%, kemudian kecepatan putaran mesin (A) dengan nilai 21,59%, sedangkan kapasitas roasting (C) terdapat nilai 11,01% yang mana dengan kapasitas roasting tidak terlalu berpengaruh terhadap proses roasting kopi robusta banyuwangi. Dengan demikian untuk menghasilkan bubuk kopi yang terbaik diproses selama 21,15 menit dengan kecepatan putaran mesin 23,00 rpm.

Permanent Magnet Synchronous Motor(PMSM) control system with strong nonlinearity makes it difficult to accurately identify motor parameters such as stator winding, dq axis inductance, and rotor flux linkage. Aiming at the premature convergence of traditional Back Propagation Neural Network(BPNN) in PMSM motor parameter identification, a new method of PMSM motor parameter identification is proposed. It uses Chaotic Artificial Fish Swarm Algorithm(CAFSA) to optimize the initial weights and thresholds of BPNN, and then strengthens training by BPNN algorithm. Thus, the global optimal network parameters are obtained by using the global optimization of CAFSA and the local search ability of BPNN. The simulation results and experimental data show that the initial value sensitivity of the network model optimized by CAFS-BPNN Algorithm is weak, the parameter setting is robust, and the system stability is good under complex conditions. Compared with other intelligent algorithms, such as RSL and PSO, CAFS-BPNNA has high identification accuracy and fast convergence speed for PMSM motor parameters.

Los policultivos en general han recibido una atención creciente por las aparentes bondades en el aprovechamiento de espacio y servicios ambientales que ofrecen. No obstante, se sabe que no todas las combinaciones de cultivos pueden resultar económica y ambientalmente competitivas, por lo que el objetivo del presente trabajo fue evaluar en 2008, la viabilidad económica y ambiental de cuatro cultivos de importancia económica y las posibles combinaciones entre ellos existentes en el municipio de Huehuetán, Chiapas, México. Se tomaron indicadores económicos, físicos, químicos, y biológicos que se evaluaron utilizando un análisis estadístico multivariado de componentes principales y la prueba t-student. Se encontró que los policultivos café robusta-cacao y hule-cacao obtuvieron un LER de 1.33 y 1.13 respectivamente y una relación B/C de 2.59 y 1.89, por lo que fueron los más viables económicamente. El policultivo hule-café árabe presentó características de interferencia interespecífica. El hule en monocultivo al igual que el policultivo hule-cacao fueron los más viables económicamente y ambientalmente, debido a que destacaron significativamente en cada indicador y a las posibilidades de corrección de factores limitantes como pH y cantidad de luz que tienen los productores.

La región centro del estado de Veracruz se considera una de las más importantes productoras de café bajo sombra y la innovación en la cafeticultura estatal ha aportado numerosas mejoras en beneficio de los productores y de los consumidores. La diversificación con árboles maderables es una de ellas. Con el fin de documentar la existencia y las formas de utilización de la madera y los aportes económicos de especies arbóreas introducidas en fincas de café de sombra en el centro del estado de Veracruz, se realizaron entrevistas semiestructuradas en Huatusco y Coatepec, y se identificó a las principales especies maderables. Se reconocieron especies introducidas y nativas o de la región; de las primeras, destacan el cedro rosado de la India (Acrocarpus fraxinifolius), grevilia (Grevillia robusta), tulipán de la India (Spathodea campanulata), bracatinga (Mimosa scabrella), piocho (Azadirachta indica), duela (Schizolobium parahyba) y la primavera (Tabebuia chrysantha). De las del segundo tipo, ixpepelt (Trema micrantha), texmol (Quercus robur), cacaotillo (Virola guatemalensis), cedro rojo (Cedrela odorata), mango (Mangifera indica), vainillo (Inga vera), roble (Quercus laurina) y pambacillo (Alchornea latifolia). Los productores prefieren la madera de cedro rojo y de encino, conocido localmente como tezmol, pero para leña, encino, cedro rosado, pambacillo o vainillo, y este último para sombra de cafetales.

Abstrak: Persaingan bisnis yang ketat mengharuskan setiap perusahaan menerapkan strategi dalam pemasaran produk yang tepat dalam rangka mencapai keunggulan kompetitif. Dalam upaya meningkatkan minat beli konsumen salah satu strategi yang tepat adalah penerapan strategi branding terhadap produk. Branding merupakan proses pembentukan merek atau citra yang dilakukan perusahaan terhadap masyarakat. Tujuan pengabdian ini adalah untuk mengetahui tingkat keberhasilan strategi branding dalam meningkatkan minat beli. Strategi ini dirasa tepat karena sesuai dengan apa yang dibutuhkan oleh UMKM Robusta Wediawu yaitu kebutuhan identitas dan informasi terhadap produk. Metode yang dilakukan peneliti terhadap UMKM ini yaitu dimulai dengan identifikasi dan sosialisasi, Analisis Kebutuhan UKM, Branding Produk, Kerjasama dengan Cafe, Pemantauan Progres UMKM, dan Penyusunan Laporan. Hasilnya terdapat pembuatan logo produk serta label informasi dalam kemasan produk dan terjalinnya kerjasama dengan 3 cafe yaitu menara coffee, ngesis coffee dan ngesis coffee 2 untuk pengenalan produk dengan tujuan meningkatkan minat beli. Abstract: Tight business competition requires every company to implement the right product marketing strategy in order to achieve competitive advantage. In an effort to increase consumer buying interest, one of the right strategies is the application of a branding strategy to the product. Branding is the process of forming a brand or image that is carried out by the company to the community. The purpose of this service is to determine the level of success of the branding strategy in increasing buying interest. This strategy is deemed appropriate because it is in accordance with what is needed by MSME Robusta Wediawu, namely the need for identity and information on the product. The method used by the researcher on MSMEs is starting with identification and socialization, SME Needs Analysis, Product Branding, Cooperation with Cafes, Monitoring MSME Progress, and Reporting. The result is the creation of product logos and information labels on product packaging and the establishment of cooperation with 3 cafes, namely Menara Coffee, Ngesis Coffee and Ngesis Coffee 2 for product introductions with the aim of increasing buying interest.

Orientador: Hilary Castle de Menezes
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Este trabalho teve como objetivo principal estudar diversas formulações de blends de café arábica com café robusta através de avaliação sensorial com consumidores, tanto para preparo em filtro de papel como para café espresso. Inicialmente, foi determinada a faixa de grau de torração mais adequada para cada café estudado, através de avaliação sensorial com experts e com equipe treinada para Análise Descritiva Quantitativa. Os resultados apontaram uma torração média como a que apresentava maior intensidade de aroma e sabor característicos de café sem a percepção do sabor queimado, caracterizada pela perda de peso de 15 a 16% e pela da luminosidade do grão (L*) entre 37 e 38. A etapa fundamental do trabalho se deu em seguida com a avaliação dos blends (de 10 a 50% de robusta, cereja descascado) mais uma amostra de arábica 100%, preparados em filtro de papel e tipo espresso, através de Teste de Aceitação com consumidores diários de café. Os resultados para ambos os preparos mostraram não haver diferença significativa (ao nível de 5%) na apreciação das amostras por parte dos consumidores. Os resultados do teste sensorial foram complementados por avaliações químicas. Utilizando-se de técnicas de Comatografia líquida de alta eficiência (HPLC), foram analisados os teores de ácidos clorogênicos, ácidos carboxílicos e açúcares dos cafés arábica e robusta (processado via seca ¿ RS, e cereja descascado - RCD), bem como de alguns blends (arábica 80% e robusta CD 20%; arábica 60% e robusta CD 40%). Foram determinados os teores desses componentes nos cafés verdes, após torração e nas bebidas (filtrada e espresso). Os resultados apontaram diferenças entre o café arábica e os robustas para diversos compostos, especialmente no café verde, havendo também algumas diferenças entre os robustas RCD e RS. Os teores dos componentes encontrados nos blends apresentaram comportamento coerente se comparados os resultados com o café arábica e o robusta RCD 100%. Com a torração as diferenças tenderam a diminuir tornando-se ainda menores com a extração da bebida, seja ela em filtro de papel ou tipo espresso. Para finalizar, foi observado o perfil de voláteis das amostras citadas no parágrafo anterior, exceto para o café verde, usando técnica de isolamento do headspace retido em polímero poroso e analisado por Cromatografia Gasosa (CG). Os resultados mostraram diferenças consideráveis nos perfis encontrados para o café arábica e os cafés robusta especialmente nas bebidas. No entanto, pouca diferença foi notada entre os blends e o café arábica. No geral, embora haja considerável diferença entre o café arábica e o café robusta, quando este é adicionado ao café arábica, até proporções de 50% (como mostrado na avaliação sensorial) pouca diferença se nota, tanto química quanto em relação à aceitação sensorial do produto final. Este resultado mostra a viabilidade do uso do café robusta para ambos os preparos de bebidas, em oposição ao preconceito que existe por parte de alguns setores do agronegócio café
Abstract: The main objective of this thesis was to study various blends of arabica and robusta coffees, prepared both by filtration and the espresso technique, by carrying out sensory evaluations with consumers. Initially, for each coffee studied, the most adequate degree of roast was determined using a sensory evaluation by experts and by a panel trained for Quantitative Descriptive Analysis. The results indicated a medium roast as being that presenting greater intensity of characteristic coffee aroma and flavour with no perception of a burnt flavour, characterised by a loss of mass from 15 to 16% and by a bean luminosity (L*) between 37 and 38. The fundamental stage of the work followed with the evaluation of the blends (from 10 to 50% semi-dry processed robusta) plus a 100% arabica sample, prepared both by filtration and by the espresso technique, using an acceptance test with daily coffee consumers. The results for both types of preparation showed no significant difference (at the 5% significance level) in the appreciation of the samples by the consumers. The results of the sensory test were complemented by chemical evaluations. The chlorogenic acid, carboxylic acid and sugar contents of the arabica and robusta (dry processed ¿ RS, semi-dry processed ¿ RCD) coffees, and of some blends (80% arabica + 20% RCD robusta; 60% arabica + 40% RCD robusta) were determined by high performance liquid chromatography (HPLC). The contents of these components were determined in the raw coffees, after roasting and in the brews (filtered and espresso). The results showed differences between the arabica and robusta coffees for various components, especially in the raw coffees, some differences between the RCD and RS robustas also being found. The values found in the blends were coherent considering the values found for the 100% robusta RCD and arabica samples. The differences tended to decrease with roasting and were even smaller in the brews, be the samples prepared by filtration or the espresso technique. To finalise the work, the volatile profiles of the samples cited in the previous paragraph, with the exception of the raw samples, were observed, using a technique of isolation from the headspace by retention in a porous polymer and analysis by gas chromatography (GC). The results showed considerable differences between the profiles of the arabica and robusta coffees, especially in the brews, but little difference was noted between the blends and the arabica coffee. In general, despite considerable differences between the arabica coffee and the robusta coffee, when the latter is added to the former up to 50% (as shown in the sensory evaluation), little difference is detected, either chemically or by the sensory acceptance of the final product. These results show the viability of using robusta coffee in both types of brew preparation, contrary to the prejudiced idea existing in some parts of coffee agro-business
Doutorado
Doutor em Tecnologia de Alimentos

Orientador: Hilary Castle de Menezes
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A variabilidade de preços que ocorre no agronegócio de café, ao mesmo tempo que gera problemas com a qualidade dos produtos, abre espaço para um assunto há muito discutido, mas pouco estudado: a utilização do café robusta no setor de cafés torrados e moídos em blends com o café arábica. Porém o preconceito existente com relação ao uso do café robusta nesse setor, devido às suas características organolépticas, cria uma necessidade de se otimizar a torração deste café antes de usá-lo num blend. Com o objetivo de otimizar o processo de torração do café robusta (Coffea canephora Conillon), foi realizado um planejamento fatorial 22 com cinco níveis, resultando em 11 amostras, tendo como variáveis independentes a temperatura interna do tambor do torrador no início do processo e o tempo de torração, cujos máximos e mínimos (-a, +a) foram de 200 a 230°C e 15 a 29 min, respectivamente. As amostras foram submetidas a um teste de aceitação por 25 consumidores e os resultados apontaram as seguintes condições ótimas de torração: tempo variando de 22 a 28 min e temperatura de 225 a 230°C. As notas para aceitação do aroma foram as que determinaram esta faixa ótima e variaram entre 6 e 7 na escala hedônica, indicando que os consumidores gostaram moderadamente do aroma destas amostras. Tais resultados foram confirmados pelo parecer de um provador e classificador profissional de café e ressaltam a neutralidade do café robusta e a viabilidade de sua utilização na formulação de blends com o café arábica sem comprometer o sabor e aroma característicos da bebida, com o objetivo de se reduzir o custo do produto final sem perda de qualidade. A formulação se blends utilizou café robusta e café arábica com classificação de bebida riada. Os resultados da avaliação dos provadores profissionais mostraram que o blend com 20% de café robusta não alterou as características sensoriais da bebida se comparada com a de arábica 100%, recebendo nota 4 (numa escala de 1 a 5, sendo 1 = péssimo e 5 = ótimo). Usando até 50% de robusta no blend as notas e o conceito ficaram acima da média. A torração adequada para ambos os cafés não permitiu a sensação dos sabores medicinais, característicos da bebida riada, no arábica 100% e em nenhum blend. Também foram realizadas determinações físicas, químicas e físicoquímicas (cor instrumental, umidade, sólidos solúveis, pH, acidez total, açúcares redutores e totais e fenólicos totais) para se analisar o comportamento destas em função do grau de torração e da porcentagem de robusta nos blends
Abstract: The variability of prices in the coffee trade leads to problems with product quality, but at the same time opens up some possibilities for a subject long discussed but little studied, that of the use of robusta coffee by the ground roasted coffee sector, in the form of blends with arabica coffee. However, due to a longtime bias against the use of robusta coffee by this sector, due to its organoleptic characteristics, there is a necessity to optimize the roasting process of robusta coffee, before using it in blends. With the objective of optimizing the roasting process of robusta (Coffea canephora Conillon) coffee, a 22 factorial design with five levels was used, resulting in 11 samples, the independent variables being the internal temperature of the drum at the beginning of the process and the roasting time, whose maximum and minimum values (-a, +a) were from 200 to 230°C and from 15 to 29 minutes respectively. A Consumer Acceptance Test using 25 consumers was applied and the results indicated the following ranges as optimal: 22 to 28 min. and 225 to 230°C. the sample scores which determined these optimized ranges varied from 6 to 7 on the 9 point hedonic scale, indicating that the consumers moderately liked these samples. These results agreed with the report of a professional coffee taster and classifier and emphasized the neutrality of robusta coffee and the viability of its use in the formulation of blends with arabica coffee without undermining the flavour and aroma characteristics of the beverage, aiming at reducing costs without loss of quality. In the formulation of the blends, robusta coffee was used together with arabica coffee whose beverage was classified as rioy. The results of the evaluation by professional tasters showed that the blend containing 20% robusta coffee did not alter the sensory characteristics of the beverage when compared with that of the 100% arabica sample, receiving a score of 4 (on a scale from 1 to 5, in which 1= terrible and 5 = optimum). Using up to 50% robusta in the blend, the scores were still above average. By the use of adequate roasting procedures for both types of coffee, the medicinal flavour, characteristic of rioy beverage, was not apparent either in the 100% arabica coffee or in any of the blends. Physical, chemical and physicochemical analyses were also carried out (instumentally measured colour, moisture and soluble solids contents, pH, total acidity, total and reducing sugar contents and total phenolic content) in order to evaluate their behaviour as a function of the degree of roast and of the percent robusta in the blends
Mestrado
Mestre em Tecnologia de Alimentos

O principal objetivo da Lei Geral de Proteção de Dados (LGPD) é a privacidade e o foco da Lei está em como as organizações processam, armazenam e protegem dados pessoais. Os sistemas de gestão de identidades, por armazenarem, manipularem e protegerem os dados pessoais, precisam estar em conformidade com a LGPD. O modelo de gestão de identidade adotado na Comunidade Acadêmica Federada (CAFe) possui características que contribuem com a proteção de dados pessoais. O objetivo desta palestra curta é esclarecer como a proteção de dados pessoais deve ser tratada nos provedores de identidades e de serviços da CAFe e como esta proteção pode ser reforçada com boas práticas de segurança, controles de autenticação mais robusto e políticas de privacidade.

Our goal is to select a robust vehicle portfolio mix and optimize its design attributes such that contribution margin is maximized while being regulation compliant under varying fuel prices. Compliance to regulation is measured in terms of the Corporate Average Fuel Economy or CAFE. We formulate this vehicle portfolio optimization problem as a mixed integer non-linear programming problem, both under static and varying fuel price scenarios. We demonstrate our approach using a case study in which an in-house market simulator is employed for incorporating consumer preferences in portfolio decisions. This market simulator uses real-time preferences from tens of thousands of shoppers and captures preference heterogeneity using different Logit coefficients for each shopper and hence is computationally expensive. Also, it does not explicitly model the influence of fuel price in predicting demand. To overcome these issues and to facilitate portfolio optimization we use meta-models of the market simulator. Our results show that while remaining regulation compliant it is also possible to achieve significant improvement in the portfolio’s contribution margin. In some scenarios, the improvements in contribution margin are more than 40% when compared to the traditional approach of using expert judgment to decide the portfolio mix.

<div class="section abstract"><div class="htmlview paragraph">The Battery Performance and Cost Model (BatPaC), developed by Argonne National Laboratory, is a versatile tool designed for lithium-ion battery (LIB) pack engineering. It accommodates user-defined specifications, generating detailed bill-of-materials calculations and insights into cell dimensions and pack characteristics. Pre-loaded with default data sets, BatPaC aids in estimating production costs for battery packs produced at scale (5 to 50 GWh annually). Acknowledging inherent uncertainties in parameters, the tool remains accessible and valuable for designers and engineers. BatPaC plays a crucial role in National Highway Transportation Traffic Safety Administration (NHTSA) regulatory assessments, providing estimated battery pack manufacturing costs and weight metrics for electric vehicles. Integrated with Argonne's Autonomie simulations, BatPaC streamlines large-scale processes, replacing traditional models with lookup tables. This integration highlights BatPaC's adaptability to emerging technologies, ensuring efficiency and accuracy in Corporate Average Fuel Economy (CAFE) rulemaking evaluations. In short, BatPaC is a robust LIB pack design and cost estimation tool, contributing to the evolving landscape of lithium-ion battery technology. Its integration with Autonomie positions it as a key player in large-scale simulations and regulatory assessments, emphasizing the tool's relevance and effectiveness in the dynamic electric vehicle and battery technology landscape. Continuous refinement will be essential to address market dynamics and ensure BatPaC's ongoing impact.</div></div>