| dc.description.abstract | The purpose of this study was to identify the effects of external conditions including soaking
time, soaking temperature and Viscozyme® L treatment on germination process as well as the
biochemical variables of coffee beans (Coffea robusta L. Linden). Besides that, the research
was to investigate the optimal condition for coffee germination in order to develop a new
product, germinated coffee. Lipase activity, -amylase inhibitory activity, antioxidant capacity
and soluble solids content were measured by titrimetric, DNS, DPPH assay and refractometer
(RX-SOOOX Atago, Japan), respectively. In 24 hours of soaking time and at 600C of water
temperature, the result illustrated the maximum value of germination rate, lipase activity,
antioxidant capacity and soluble solids content while -amylase inhibitory activity value was
the lowest (19.95 and 19.61%, respectively) in the same conditions. The Viscozyme® L
application from 0.5 to 2% v/w showed bad result on germination rate (only control sample
could reach state 3 of germination) and the other variables, except -amylase inhibitory
activity (maximum 76.57% with 2% of enzyme treatment). These results will contribute
important information to the database of germinated coffee project. | en_US |
