Harvesting and Soaking Effects on Yield and Phytochemicals of Liberica Coffee from West Java, Indonesia
DOI:
https://doi.org/10.25186/.v21i.2446Abstract
The yield and phytochemical compounds show the quality of Liberica coffee (Coffea liberica). The observed variables will be impacted by the maturity stage of the coffee cherries at harvest time and post-harvest treatment. The objective was to investigate the yield and phytochemical compounds of Liberica coffee beans from various harvest stages and soaking durations. The experiment was conducted using a completely randomized design. Eight treatments were tested, including soaking time (without soaking = S0, 12 hours soaking = S1, 24 hours soaking = S2, 36 hours soaking = S3) and harvesting stage (H1 = ripe stage, H2 = strip-picking stage) with four replications. The main observations were the yield components before and after drying (size, weight, color, bean yield, and moisture content) and the phytochemical compounds (TPC/total phenolic content, AA/antioxidant activity, and CC/caffeine content). Weight, moisture content, bean yield, and unit colors (a* and b*) are the only yield traits that reveal significant datas. The highest weight before drying was shown by H1S0, and weight after drying by H2S0 and H2S1. H1S2 has the highest moisture content before drying, whereas H1S1 has the greatest moisture content after drying. In addition, H1S2 and H1S3 produced the highest bean yield. The a* and b* values reflect the color unit that has been most affected by the treatments. H1S0 has the highest TPC and AA. However, H1S1 had the highest CC. Using appropriate harvesting stages and soaking times will increase the quality of Liberica coffee beans.
Key words: Coffea liberica; harvest phase; post-harvest processing; phytochemical compounds.
References
Alam, I., Warkoyo, W., & Siskawardani, D. (2023). Karakteristik tingkat kematangan buah kopi robusta (Coffea canephora A. Froehner) dan Buah Kopi Arabika (Coffea arabica Linnaelus) Terhadap Mutu dan Cita Rasa Seduhan Kopi. Food Technology and Halal Science Journal, 5(2):169-185.
Al-Ghamdi, S. et al. (2024). Advancements in coffee manufacturing: From dehydration techniques to quality control. Food Engineering Reviews, 16(4):513-539.
Aryadi, M. I., Febrina, A., & Harahap, M. R. (2020). Perbandingan Kadar Kafein Dalam Kopi Robusta (Coffea canephora), Kopi Arabika (Coffea arabica) dan Kopi Liberika (Coffea liberica) dengan Metode Spektrofotometri UV-Vis. AMINA, 2:64-70.
Bastian, F. et al. (2021). From plantation to cup: changes in bioactive compounds during coffee processing. Foods, 10:2827, 2021.
De Abreu, G. F. et al. (2015). Changes in the coffee grain color related to the post-harvest operations. Coffee Science, 10:429-436.
Ezra, P. J. et al. (2023). Gambaran variasi uji kapasitas antioksidan DPPH, FRAP dan ABTS pada ekstrak biji jengkol (Archidenfron sp.). Tarumanagara Medical Journal, 5:337-344.
Ghosh, P., & Venkatachalapathy, N. (2014). Processing and drying of coffee - A review. International Journal of Engineering Research & Technology, 3(12):784-794.
Gulcin, İ., & Alwasel, S. H. (2023). DPPH radical scavenging assay. Processes, 11(8):2248.
Hafif, B. et al. (2024). Liberica coffee as an alternative cropping system for sustainable farming on Indonesian Peatlands. International Journal of Agricultural & Biological Engineering, 17:180-188.
Haile, M., Kang, W. H. (2019). The harvest and post-harvest management practices’ impact on coffee quality. In D. T. Castainhera. Coffee-Production and Research. London, UK, IntechOpen. (pp.1-18).
Insanu, M. et al. (2021). Liberica coffee (Coffea liberica L.) from three different regions: In vitro antioxidant activities. Biointerface Research in Applied Chemistry, 11:13031-13041.
Ismail, N. S. et al. (2024). Proximate composition and phytochemical analysis of malaysian liberica sp. coffee bean and its pulp. Pertanika Journal of Tropical Agricultural Science, 47:533-547.
Kassambara, A. (2016). Ggcorrplot: Visualization of a Correlation Matrix Using ’ggplot2’. R Package Version 0.1.1. Available in: <https://cran.r-project.org/web/packages/ggcorrplot/refman/ggcorrplot.html>.
Kulapichitr, F. et al. (2022). Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans. Food Chemistry, 366:130504.
Kusolwa, P. M. et al. (2019). Morphological diversity of wild coffee (coffea kihansiensis) a potential coffee species for genetic improvement. Tanzania Journal of Science, 45(4):629-649, 2019.
Lambot, C. et al. (2017). Cultivating coffee quality terroir and agro-ecosystem. In F. Britta. The craft and science of coffee. London, UK, Elsevier Inc, (pp.17-49).
Maxiselly, Y. et al. (2024a). Diversity pattern on phytochemical traits of coffee bean skin from various species and harvesting methods. Coffee Science, 19:e192251.
Maxiselly, Y. et al. (2024b). Relationship analysis and genetic diversity of tea Camellia sinensis germplasm from illegitimate seeds based on morphological characters. Biodiversitas Journal of Biological Diversity, 25:3486-3495.
Maxiselly, Y. et al. (2023a). Morphological trait variation of the immature liberica coffee (Coffealiberica) from West Java applied difference of coffee husk compost and biofertilizer. Biodiversitas, 24:5988-5994.
Maxiselly, Y. et al. (2023b). Morpho-physiological traits and phytochemical compositions of coffea canephora beans from lampung for various harvesting stages and soaking durations. International Journal of Plant Biology, 14:746-754.
Nizori, A. et al. (2021). The influence of fermentation conditions on the antioxidant and physico-chemical of arabica coffee from Kerinci Region of Indonesia. Indonesian Food Science and Technology Journal, 5(1):34-38.
Osorio, V. et al. (2023).Transformation of organic acids and sugars in the mucilage and coffee beans during prolonged fermentation. Journal of Food Composition and Analysis, 123:105551.
Rahadi, R. A. et al. (2021). Sustainable financial development for small medium coffee farmers in Sumedang Regency, Indonesia. Journal of Entrepreneurship, 4:1-12.
Renaldi, G. et al. (2022). Physicochemical, textural, and sensory qualities of Pectin/Gelatin gummy jelly incorporated with garcinia atroviridis and its consumer acceptability. International Journal of Gastronomy and Food Science, 28:100505.
Sa’diyah, K. et al. (2019). Pengaruh lama perendaman buah dan fermentasi terhadap warna kulit tanduk dan citarasa kopi robusta. Jurnal Tanaman Industri dan Penyegar, 6(1):33.
Shah, A. S. M. S. et al. (2025). Pectinase-assisted fermentation of mucilage removal from Coffea liberica. IOP Conference Series: Earth and Environmental Science, 1535:012011.
Srikandi, A., Widia, K., & Sutamihardja, R. T. M. (2019). Tingkat kematangan biji kopi arabica (Coffea arabica L.) dalam menghasilkan kadar kafein. Sains Natural: Journal of Biology and Chemistry, 9(1):22-28.
Suborna, M. N. et al. (2024). Color, antioxidant and nutritional composition of dehydrated country bean (Lablab purpureus) seeds using solar drying techniques and pretreatments in Bangladesh. Heliyon, 10(10):e30936.
Tarigan, I. L. et al. (2024). enhancement of liberica coffee quality by wet fermentation using bacillus subtilis. ALCHEMY Jurnal Penelitian Kimia, 20:162-177.
Tsai, C.-F., & Jioe, I. P. J. (2021). The analysis of chlorogenic acid and caffeine content and its correlation with coffee bean color under different roasting degree and sources of coffee (Coffea arabica Typica). Processes, 9:2040.
Velásquez, S., & Banchón, C. (2023). Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: A short review. Journal of Food Science and Technology, 60:2526-2538.
Velloso, N. S. et al. (2020). Modal properties of coffee plants via numerical simulation. Computers and Electronics in Agriculture, 175:105552.
Wahibah, N. N. et al. (2023). Analysis of resistance to fungal pathogen Hemileia vastatrix of liberica coffee based on functional marker. International Journal of Phytopathology, 12:1-7.
Wellinger, M., Smrke, S., & Yeretzian, C. (2017). Water for extraction-Composition, recommendations, and treatment. In B. Folmer. The craft and science of coffee. United Kingdom: Academic Press, (pp. 381-398).
Widodo, P. B. et al. (2023). Efficacy of natural and full washed post-harvest processing variations on arabica coffee characteristics. Materials Today, 87:79-85.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Coffee Science - ISSN 1984-3909The copyright of the articles published in this journal belongs to the authors, with the journal holding the first publication rights. As the articles are published in this journal under open access, they may be freely used, with proper attribution, for educational and non-commercial purposes
