ArticlePDF Available

Study on Roasted Date Seed Non Caffeinated Coffee Powder as a Promising Alternative

Authors:
Chitra Devi Venkatachalam at Kongu Engineering College
Chitra Devi Venkatachalam
Mothil Sengottian at Kongu Engineering College
Mothil Sengottian
Download full-text PDF
Read full-text
Download citation

Abstract

Although some amount of caffeine is good for health it has many serious health risks such as high blood pressure, hypertension among young adults, gout flare up, insomnia, indigestion, infertility, inhibition of collagen production in skin etc., Caffeine is an addictive drug whose consumption must be limited. Hence an alternate natural substance that looks tastes and smells like coffee that has no health risk is very much needed. Roasted date palm seed is taken as a substitute or coffee in this study. Date seed coffee powder is manufactured by washing, drying and roasting it for 30 minutes at 125 deg C. This date seed coffee powder was analyzed using FTIR spectroscopy and it revealed that it contains 0% caffeine (indicted by the absence of peaks 1600 and 1800 cm-1). This paper indicates that the 9% roasted date seed powder can be used as a suitable alternate for coffee.
Content uploaded by Mothil Sengottian
Author content
All content in this area was uploaded by Mothil Sengottian on Jun 13, 2016
Content may be subject to copyright.
Asian Research Consortium
Asian Journ al
of Research in
Social Sciences
Asian Journal of Research in Social Sciences and Humanities
and
Humanities
Vol. 6, No. 6, June 2016, pp. 1387-1394.
ISSN 2249-7315
www.aijsh.com
A Journal Indexed in Indian Citation Index
DOI NUMBER: 10.5958/2249-7315.2016.00292.6
Study on Roasted Date Seed Non Caffeinated Coffee
Powder as a Promising Alternative
Chitra Devi Venkatachalam*; Mothil Sengottian**
*Associate Professor,
Kongu Engineering College,
Perundurai, Erode, India.
**Assistant Professor,
Kongu Engineering College,
Perundurai, Erode, India.
Abstract
Although some amount of caffeine is good for health it has many serious health risks such as high
blood pressure, hypertension among young adults, gout flare up, insomnia, indigestion, infertility,
inhibition of collagen production in skin etc., Caffeine is an addictive drug whose consumption
must be limited. Hence an alternate natural substance that looks tastes and smells like coffee that
has no health risk is very much needed. Roasted date palm seed is taken as a substitute or coffee in
this study. Date seed coffee powder is manufactured by washing, drying and roasting it for 30
minutes at 125°C. This date seed coffee powder was analyzed using FTIR spectroscopy and it
revealed that it contains 0% caffeine (indicted by the absence of peaks 1600 and 1800 cm-1).This
paper indicates that the 9 % roasted date seed powder can be used as a suitable alternate for coffee.
Keywords: Caffeine, Serious health risks, Roasted date palm seed, Coffee powder, FTIR
spectroscopy.
________________________________________________________________________________
1. Introduction
Caffeine is a drug that induces temporary alertness and gives energy to the central nervous system.
It is a legal but unregulated substance that may be available in various forms which people
consume on a daily basis and it is the most popular drug in the world (Rogers 2012).Caffeine is
available in the market as energy drinks; food supplements etc., Today it has become a social drug.
1387
Venkatachalam & Sengottian (2016). Asian Journal of Research in Social Sciences and Humanities,
Vol. 6, No.6, pp. 1387-1394.
One starts to consume caffeine as chocolate in the childhood. As he gets older he starts to drink
caffeinated soda. As teens and young adults, coffee consumption has become a regular habit in
social settings like dates, meetings etc., and thus coffee has transformed into a normal part of every
day.
With a rich social status caffeine has no restrictions to its use, thus the health risks behind
caffeine consumption go unchecked. Most of the time caffeine offers some benefits for physical
performance, reducing cognitive impairment, alertness, pain relief, hydration, and reducing the risk
of vascular diseases in heart and brain, while also addressing evidence that caffeine has its risks.
Although caffeine is a substance that is used daily it is still an addictive drug. Caffeine is a
psychoactive drug that has been associated with negative health outcomes such as raised blood
pressure and panic attacks (Faupel et al. 2013). Kristjansson et al. (2013) has given evidence on
violent behaviour in adolescents consuming caffeine. Diego et al. (2008) has given statistics that
pregnant women are at high risk for depression and anxiety symptoms if they consume caffeine.
Babies that were born to mothers that excess caffeine consumed mothers during pregnancy were
also having problems like lower birth weights and stress behaviours like hiccups, tremors, and
jerkiness.
People who consume a substance on a daily should be aware of the risks, and a large
amount of caffeine consumption should be avoided. While as an alternative roasted date seeds can
be grinded and used for those people who consume more coffee.
Date palm is an important plant in arid regions. Phoenix dactylifera (Date Palm) is a
flowering plant species in the palm family Arecaceae, which yields edible sweet fruits. The species
is widely cultivated and is naturalized in many tropical and subtropical regions. Date seed is a by-
product of date fruit industry and it is normally discarded and sometimes used as animal feed
ingredient. Date seeds are soaked and ground up for animal feed. Date palm seeds contain 0.56–
5.4% lauric acid. About 11-18% of date fruit weight is the seed which is composed of
carbohydrates, dietary fibre, fat, ash and protein. Here an attempt has been made to study the coffee
drinking population and their acceptance level on alternative drink made using date seeds that have
no risks of caffeine.
2. Materials and Methods
2.1 Materials
The main material for this product is taken from the date palm seeds (Phoenix dactylifera L)
collected from the grocery store at Erode, Tamil Nadu, India.
2.2 Methods
2.2.1 Collection of Primary Data
The study was based on primary data first- hand information obtained at Erode. Convenient
sampling method was adopted in selecting the customers. Data has been collected from a sample of
200 people in various locations like apartments, coffee shops and restaurants. A structured
1388
Venkatachalam & Sengottian (2016). Asian Journal of Research in Social Sciences and Humanities,
Vol. 6, No.6, pp. 1387-1394.
questionnaire was used for the collection of data. The gathered data was then transferred to master
table to facilitate an easy analysis of the study.
2.2.2 Preparation of Non Caffeinated Date Seed Powder
The Date seeds were washed to free it from any adhering date flesh and samples are broken into
small pieces and were roasted at 125°C for 30 minutes until the seeds colour turned to light brown.
The seeds were crushed using pestle and mortar followed by high speed laboratory blender. Then
sieved to obtain finely divided powder, then sieved once again to obtain the fine seed powder (60
mesh). Figure 2.1 shows the basic steps in Date seed coffee powder production.
Figure 2.1 Date Seed Coffee Powder Production
2.2.3 Preparation of Roasted Date Seed Powder Drink
3, 6 and 9 grams from date seed powder was respectively, mixed with 1:1 milk and water and 4
grams of sugar for sensory evaluation.
2.2.4 Preparation of Conventional Coffee Drink
Control sample was prepared from 10 grams of coffee with 1:1 milk and water and 4 grams sugar
respectively.
2.2.5 Sensory Evaluation
Sensory evaluation method described by Mirghani et al. (2012) was conducted and the samples
were served hot to 10 members trained panel (Staff, Department of Food Technology; Kongu
Engineering College, Erode). The panelists evaluated the drink using a 10-point hedonic scale for
colour, taste, odour, flavour and overall acceptability. A numerical basis evaluation from 1
representing “dislike extremely” to 10 “liked extremely” was used.
1389
Venkatachalam & Sengottian (2016). Asian Journal of Research in Social Sciences and Humanities,
Vol. 6, No.6, pp. 1387-1394.
3. Results
3.1 Analysis and Interpretation Of Primary Data
From the questionnaire each variable is classified into different category and the primary data in
interpreted as below:
Table.1Demographic Profile of Respondents – Percentage Analysis
S.No. Variables
Classification
Percentage
(%)
Below 25 years
22.5
1.
Age
26-35 years
48
36 to 40 years
15.5
Above 40 years.
14
Total
200
100
2.
Sex
Male
128
64
Female
72
36
Total
200
100
3.
Educational
Upto School level
26
13
Graduates/ Post Graduates
142
71
Qualification
Professional
32
16
Total
200
100
Business
56
28
Employed
68
34
4.
Occupation
Driver
12
6
Farmer
3
1.5
Housewife
16
8
Student
45
22.5
Total
200
100
Below Rs.10000
16
8
5.
Income per month
Rs.10001 - Rs.25000
92
46
Rs.25001 - Rs.40000
80
40
Above Rs.40000
12
6
Total
200
100
6.
Marital Status
Married
132
66
Single
68
34
Total
200
100
7.
Type of Family
Joint family
26
13
Nuclear family
174
87
Total
100
8.
Area of residence
Rural
33.5
Urban
66.5
Total
100
Source - Survey data
About 48% of the respondents were in the age group of between 25-35 years and the ratio
of male to female in this sample population was 64:36. The majority 71% of the respondents were
graduates and post graduates and 66% of the total respondent population was married. The majority
1390
Venkatachalam & Sengottian (2016). Asian Journal of Research in Social Sciences and Humanities,
Vol. 6, No.6, pp. 1387-1394.
87% of the respondents were nuclear family system and 66.5% of the total respondent population
living in urban area.
From the questionnaire each factor that influences the coffee drinking behaviour is
categorized as below:
Table.2 Factor Influencing Behavior of Consumption of Coffee
S. No
Factor
Classification
No. of Respondents
Percentage(%)
1.
Age at which you
Below 10 years
69
34.5
started drinking
10 to 15 years
126
63
coffee
Above 15 years
15
7.5
Total
200
100
2.
Occasions when you
After food
18
9
drink coffee
Before food
81
40.5
Break time
94
47
Rarely
7
3.5
Total
200
100
3.
Time at which you
Only Morning
75
37.5
consume coffee
Morning & Evening
107
53.5
Morning, Evening &
18
9
Night
Total
200
100
4.
Frequency of coffee
Below 2 times
38
19
consumption
2 to 3 times
149
74.5
Above 3 times
13
6.5
Total
200
100
5.
Favorite type of
Filter
112
56
coffee
Instant
58
29
Machine
30
15
Total
200
100
6.
Quantity of coffee
Below 100 ml
33
16.5
each time
100 to 150 ml
143
71.5
Above 150 ml
24
12
Total
200
100
7.
Place of consumption
Home
127
63.5
Restaurant
25
12.5
Coffee Stall near
48
24
work place
Total
200
100
8.
Are you feeling brisk
Yes
189
94.5
after consuming
No
11
5.5
coffee?
Total
200
100
9.
Is coffee a stress
Yes
163
81.5
reliever?
No
37
18.5
Total
200
100
10.
Do you prefer coffee
With
193
96.5
_____milk
Without
7
3.5
Total
200
100
Source -
Survey data
1391
Venkatachalam & Sengottian (2016). Asian Journal of Research in Social Sciences and Humanities,
Vol. 6, No.6, pp. 1387-1394.
About 63% of the respondents started drinking coffee in the age group of between 10-15
years i.e in their teens either in the form of soda or coffee. The occupation and the amount and
frequency of coffee drinking habit were seen to be directly related. About 75% of the drivers who
work both day and night were consuming coffee more than 3 times to keep their alertness and their
energy level high. They also had some psychological and health issues and this may be caused due
to the overdose of caffeine into their system.
A clear result was obtained from the survey that:
94.5% of the respondents feel brisk after consuming coffee.
81.5% of the respondents believe coffee is a stress reliever.
3.2 FTIR Analysis of Date Seed Coffee Powder
Normal coffee bean powder contains 20-40% caffeine. But roasted date seed coffee powder is
caffeine-free that makes it healthy to consume. This is confirmed using FTIR spectroscopy analysis
by the absence of peaks at 1600 and 1800 cm-1 proving that this roasted date seed coffee powder
contains 0% caffeine.
Figure 3.2 FTIR Analysis of Normal Coffee powder and Date Seed
Coffee Powder
1392
Venkatachalam & Sengottian (2016). Asian Journal of Research in Social Sciences and Humanities,
Vol. 6, No.6, pp. 1387-1394.
3.3 Sensory Evaluation
Table 3.1 Sensory Evaluation of Normal Coffee powder and Date Seed
Coffee Powder
S.No
Treatment
Colour
Taste
Odour
Flavour
Overall
(10)
(10)
(10)
(10)
Acceptability
(10)
1.
Control (Normal Coffee)
8.4
9.1
7.5
8.5
8.4
2.
Date seed coffee (3%)
5.7
4.7
3.7
3.1
4.3
3.
Date seed coffee (6%)
7.1
6.9
5.8
5.7
6.4
4.
Date seed coffee (9%)
8.5
9.0
7.7
8.3
8.4
Sensory evaluation is the key indicator of potential consumer preferences. Difference in
sensory quality attributed of coffee drink made by date seeds results are given in Table 3.1. Data
indicated that date seeds coffee drink was equally good in sensory characteristics as compared with
the control samples prepared using normal coffee.
The 3% and 6% date seed coffee powder showed poor results while 9%date seeds coffee
powder had approximately same scores for colour, taste, odour, flavour and overall acceptability
compared to control samples. The significant differences (P<0.05) were observed in all samples
and showed good overall acceptability. The lowest score was 3.0 and the highest was 9.0. The
scores were increased with increasing date seeds powder concentration which confirmed the more
acceptability to the panelist and the highest scores were recorded to the date pits drink samples with
9% concentration.
Thus the results of sensory evaluation suggest that the date seeds powder can be
successfully used as unique natural alternative to coffee as well as the sugar amount in date seeds
coffee drink was less than that of normal coffee drink which revealed that date seeds powder could
be an excellent source of functional food components.
4. Conclusion
Considering chemical composition and sensory evaluation of roasted date palm seeds it could be
concluded that the waste date seeds could be valuable and excellent source of functional food
components and low-priced cocoa substitute beverage. Also, date seeds could be regarded as an
excellent source of dietary fibre.
Reference
Diego, Miguel, Tiffany Field, Maria Hernandez-Reif, Yanexy Vera, Karla Gil and Adolfo
Conzalez-Garcia. 2008. “Caffeine Use Affects Pregnancy Outcome.” Journal of Child and
Adolescent Substance Abuse 17: 2, 41 -49.
1393
Venkatachalam & Sengottian (2016). Asian Journal of Research in Social Sciences and Humanities,
Vol. 6, No.6, pp. 1387-1394.
Faupel, Charles E., Alan M. Horowitz, and Greg S. Weaver. 2013. The Sociology of American
Drug Use, Third Edition. New York: Oxford University Press.
Kristjansson, Alfgeir L., Inga Dora Sigfusdottir, Stephanie S. Frost and Jack E. James. 2013.
“Adolescent Caffeine Consumption and Self-Reported Violence and Conduct Disorder.”
Journal of Youth and Adolescence 42 (7): 1053-1062.
Rogers, Peter J. 2012. “Caffeine-Our Favorite Drug.” Pp. 256-262 in Taking Sides:Clashing Views
on Controversial Issues in Drugs and Society. 10th edition edited by Raymond
Goldberg.Guilford, Connecticut: McGraw-Hill/Dushkin.
Mirghani, M.E.S., A. Al-Mamun, J.I. Daoud and S. M. Mustafa, 2012. Processing Of Date Palm
kernel (DPk) For Production of Edible Jam. Australian Journal of Basic and Applied
Sciences, 6: 22-29
Danielle Ennis, The Effects of Caffeine on Health: The Benefits Outweigh the Risks, 2014.
1394
... Roasted and ground dates are also known as coffee substitutes (Venkatachalam & Sengottian, 2016). Date seeds are a rich source of phenolic compounds, antioxidants, antibacterial, and dietary fiber (Al-Farsi et al., 2007;Mrabet et al., 2020;Saryono, 2019). ...
... The results showed that coffee made with date powder did not contain caffeine. The treatment of 9 g of dates in terms of smell, flavor, color, and overall acceptance was not different from the control treatment (10 g of coffee) and can be used as a coffee substitute (Venkatachalam & Sengottian, 2016). Considering that coffee substitutes are comparable to regular coffees, more extensive research is needed to increase their sensory properties, health benefits, and nutritional value. ...
Coffee substitutes: A review of the technology, characteristics, application, and future perspective
Article
Full-text available
Despite being one of the most frequently consumed beverages worldwide, there are concerns that excessive consumption of coffee can have adverse effects, especially concerning the addictive and stimulating effects of the alkaloid caffeine, which contributes to coffee's popularity. It is known to increase the risk of hypertension and heart rate among predisposed individuals, adversely affecting the nervous system. Even though they differ in nature from those found in coffee, coffee substitutes can be considered economically and health‐wise as a favorable alternative to natural coffee brews. This review summarizes the state‐of‐the‐art varieties of plants used as coffee substitutes and discusses their production technology, chemical composition, nutritional properties, health benefits, economic challenges, and rationale for choosing the plant as a substitute for coffee. Various instant products and coffee substitute blends are also available on the market especially based on different kinds of plants and herbs like ginger, rye, date pits, quinoa, lupine, chicory, barley, rye, oak, and so on. These coffee substitutes have several advantages especially having no caffeine and containing different beneficial phytochemicals, although the results of the difference between the levels of harmful compounds in coffee and coffee substitutes were contradictory. Therefore, it is no wonder that the development of coffee substitutes, which are beverages that are able to mimic the taste and aroma of coffee, is on the rise at present.
View
... Recent studies have indicated that palm date seeds can be employed as therapeutic foods for various conditions, including cough, renal stones, bronchial asthma, hyperactivity, memory impairment, blood pressure regulation, intestinal and uterine health, blood sugar control, and pancreatic support (Hossain, Waly, Singh, Sequeira, & Rahman, 2014;and Ahmad, & Pan, 2001). Consequently, several food experts have proposed incorporating palm date seeds into several foodstuffs such as minced beef, bakery items, chocolate, and beverages (Amany et al., 2012;Almana & Mahmoud, 1994;Bouaziz et al., 2017;Abdillah & Andriani, 2012;Ghnimi et al., 2015;Venkatachalam &Sengottian, 2016 andFikry et al., 2019b). Additionally, a coffee-free caffeine-like brew made from roasted date seeds is a potential product targeting individuals seeking coffee's distinct flavor and aroma without caffeine. ...
... Recent studies have indicated that palm date seeds can be employed as therapeutic foods for various conditions, including cough, renal stones, bronchial asthma, hyperactivity, memory impairment, blood pressure regulation, intestinal and uterine health, blood sugar control, and pancreatic support (Hossain, Waly, Singh, Sequeira, & Rahman, 2014;and Ahmad, & Pan, 2001). Consequently, several food experts have proposed incorporating palm date seeds into several foodstuffs such as minced beef, bakery items, chocolate, and beverages (Amany et al., 2012;Almana & Mahmoud, 1994;Bouaziz et al., 2017;Abdillah & Andriani, 2012;Ghnimi et al., 2015;Venkatachalam &Sengottian, 2016 andFikry et al., 2019b). Additionally, a coffee-free caffeine-like brew made from roasted date seeds is a potential product targeting individuals seeking coffee's distinct flavor and aroma without caffeine. ...
View
... No traces of caffeine in the date seeds were found [2]. Further studies were performed, but caffeine could not be detected [10,32,34,35,44,60,63,64]. ...
... Because the consumer's acceptance of date seed coffee is crucial, a study was conducted to compare a standard coffee-like drink containing 3 g, 6 g, and 9 g of date seed coffee powder with a fourth variant containing 10 g of C. arabica coffee powder. The lower dose date seed powder test drinks (3 g and 6 g) were rated worse, but the high dose was comparable or better than the C. arabica coffee beverage [63]. Roasted date seeds at 180 • C for 20 min achieved a general acceptability score of 2.4 out of 5 in a sensory evaluation, with 1 being the highest score. ...
A Comprehensive Review of the Nutritional Composition and Toxicological Profile of Date Seed Coffee (Phoenix dactylifera)
Article
Full-text available
  • Mar 2024
Approximately 8 million tons of dates (Phoenix dactylifera) are produced globally each year. The seeds of the fruit, which make up 10–15% of its weight, are typically discarded. Date seed coffee is a sustainable food system innovation rooted in the traditions of high date-producing regions. Dating back to the late 19th century, date seed coffee has evolved from a historical coffee substitute to a modern caffeine-free alternative. Date seed coffee has a long history of consumption in the European Union (EU). This indicates that it may not require novel food authorization. The composition of date seeds is evaluated in this review and a toxicological risk assessment for date seed coffee is conducted. Subchronic studies show that consuming date seed or date seed coffee has no adverse effects. Therefore, currently unavailable chronic toxicity, carcinogenicity, and reproductive toxicity studies may be unnecessary. However, for a comprehensive evaluation, it is recommended to conduct an in vitro mutagenicity test. This review provides information on the safety of date seed coffee and highlights the need for further research.
View
... Using Fourier-transform infrared spectroscopy, date seeds were found to contain 0% caffeine, while regular coffee contains 20-40% caffeine. The study also showed that the appropriate proportion for the use of roasted date seed powder is 9% and is suitable as a substitute for regular coffee [79]. In another study by Fikry and his associates, it was found that the optimal conditions for roasting date seed powder are 199.9 ...
Innovations in extractable compounds from date seeds: Farms to future
Article
Full-text available
  • Jan 2024
Since ancient times, date fruit has been used as a staple food because of its high nutritional value and caloric content. With the development of food science and the application of modern instrumentation, we now know that date seeds contain large amounts of dietary fiber, phenols, polyphenols, amino acids, fatty acids, and many vitamins and minerals. Due to the presence of these functional food ingredients, date seeds are used in various applications, including foods such as bread, hot beverages, cosmetics such as hair and skin products, and as feed for culturing aquatic animals. Date seeds have been used in clinical applications, making use of their antioxidant, anti-inflammatory, anti-cancer, anti-diabetic, and antimicrobial properties. There is now growing awareness of the value of date seeds, which were considered a waste product. In this review, we focused on explaining the major biochemical constituents of date seeds and developing these constituents for various applications. We also highlight the expected developments in date seed use for the future.
View
... This is again the case for some cultivations that pertain to large productive systems. Examples can be date seeds, which, apart from nutritional significance, are also used in oil extraction [60], brewing [61], and even as a substitute for coffee powder [62]. Date seeds have a characteristic that is definitely of interest for introduction in composites: though being generically elliptical, their geometry is very limitedly affected by the environmental conditions, in terms of distance between the centroids [63]. ...
Sustainable Biocomposites: Harnessing the Potential of Waste Seed-Based Fillers in Eco-Friendly Materials
Article
Full-text available
  • Feb 2024
With the growing concerns over environmental degradation and the increasing demand for sustainable materials, eco-friendly composites have gained considerable attention in recent years. This review paper delves into the promising realm of seed-based fillers, reinforcements and polysaccharidic matrices in the production of biocomposites that are yet focusing on those seeds, which can be considered industrial process waste. Seeds, with their inherent mechanical properties and biodegradability, which are often the waste of production systems, offer a compelling solution to reduce the environmental impact of composite materials. This paper explores the properties of various seeds considered for composite applications and investigates the processing techniques used to incorporate them into composite matrices. Furthermore, it critically analyzes the influence of seed fillers on the mechanical and physical properties of these eco-friendly composites, comparing their performance with traditional counterparts. The environmental benefits, challenges, and limitations associated with seed-based composites from waste seeds are also discussed, as well as their potential applications in diverse industries. Through an assessment of relevant case studies and research findings, this review provides valuable insights into the outlook of seed-based composites as a sustainable alternative in the composite materials landscape, emphasizing their role in promoting a greener and more responsible approach to materials engineering.
View
... Pada proses alami memiliki kekurangan yaitu bergantung pada musim/cuaca, jika memasuki musim hujan maka para petani membutuhkan waktu sekitar 1 minggu untuk memastikan bahwa biji kopi telah benar-benar kering. Sedangkan proses pengeringan menggunakan oven memiliki kekurangan yaitu daya listrik yang dibutuhkan sangat besar [3]. Berdasarkan pemaparan Latar Belakang masalah, maka Universitas Dian Nuswantoro membuat inovasi mesin pengering kopi yang berbasis IoT. ...
Monitoring Sistem Kontrol Mesin Drying Kopi Secara Real Time Berbasis IoT
Article
Full-text available
  • Nov 2023
p> The process of drying coffee beans often done by manually using sunlight which has its drawbacks, where coffee farmers cannot predict the weather which may rain at any time. If exposed to rain water, coffee beans that are slightly dry will become wet and moist again, which will affect the quality of the coffee beans. Therefore, in this research a literature study will be carried out, followed by the construction of an IoT-based coffee drying machine so that its condition can be monitored at any time. In the drying process, a PTC fan and heater will be used to regulate the temperature and humidity in the coffee drying machine to get better results in drying coffee. This research will also test how much temperature and humidity are optimal in the coffee drying machine, because it will also affect the drying time and the quality of the coffee produced. To determine the quality of the coffee beans and develop a coffee drying machine, researchers will collaborate with UKM Boyolali which has experience in drying coffee beans. IoT-based dying coffee machine has been made, with dimensions (80 x 47 x 115) cm, drying capacity of 30 grams, using electric fuel which is integrated with temperature and humidity sensors which function as drying temperature controllers, with measurement error calibration results of 1.2 and organoleptic tests show that the quality of the coffee produced by the tool/machine is better than the coffee produced by manual heating, where the coffee beans heated by the machine have a strong coffee aroma but do not smell burnt, the color is even, light brown in color and has a bitter taste and when crushed and dissolved there is no precipitate on the surface. The optimum temperature for the IoT-based dying coffee machine is 80ºC in 883 seconds or the equivalent of 15 minutes, which is equivalent to traditional drying by relying on sunlight for 10 days, while the optimal humidity for the IoT-based dying coffee machine is 15 %, this is in accordance with the quality standards of coffee as a result of heating. Keywords : Coffee beans , Drying coffee machine, IoT ABSTRAK Pada proses pengeringan biji kopi saat ini masih sering dilakukan secara manual menggunakan sinar matahari yang memiliki kekurangan, dimana petani kopi tidak bisa memprediksi cuaca yang kemungkinan bisa terjadi hujan setiap saat. Jika terkena air hujan biji kopi yang agak kering akan menjadi basah dan lembab kembali, dimana akan jadi berpengaruh pada kualitas dari biji kopi tersebut. Oleh karena itu pada penelitian ini akan dilakukan study literature, yang dilanjutkan dengan pembuatan mesin drying kopi berbasis IoT sehingga bisa dipantau kondisinya setiap saat. Pada proses pengeringan akan digunakan fan dan heater PTC untuk mengatur suhu dan kelembapan di dalam mesin drying kopi untuk mendapatkan hasil yang lebih bagus dalam pengeringan kopi. Pada penelitian ini juga akan diujikan seberapa besar suhu dan kelembapan yang optimal di dalam mesin drying kopi, karena akan berpengaruh juga pada waktu pengeringan dan kualitas kopi yang dihasilkan. Untuk menentukan kualitas dari biji kopi dan mengembangkan mesin drying kopi peneliti akan bekerjasama dengan UKM Boyolali yang sudah berpengalaman dibidang pengeringan biji kopi. Telah dibuat mesin dying kopi yang berbasis IoT, dengan dengan dimensi (80 x 47 x 115) cm, kapasitas pengeringan 30 gram, menggunakan bahan bakar listrik yang terintegrasi dengan sénsor suhu dan kelembaban yang berfungsi sebagai pengontrol suhu pengeringan, dengan hasil kalibrasi error pengukuran sebesar 1,2 dan uji organoleptic menunjukan bahwa kualitas kopi hasil alat/ mesin lebih bagus dibandingkan dengan kopi hasil pemanasan manual, dimana biji kopi hasil pemanasan dengan mesin mempunyai aroma kopi kuat namun tidak beraroma gosong, warna merata, berwarna coklat muda dan mempunyai rasa pahit dan ketika ditumbuk dan dilarutkan tidak ada endapan dipermukaan. Suhu optimal pada mesin dying kopi yang berbasis IoT adalah 80ºC dalam kurun waktu 883 detik atau setara dengan 15 menit yang mana hasil tersebut setara dengan pengeringan secara tradisional dengan mengandalkan sinar matahari selama 10 hari, sedangkan kelembapan optimal pada mesin dying kopi yang berbasis IoT adalah 15%, hal ini sesuai dengan baku mutu kopi hasil pemanasan.</p
View
View
Current Insights into Date By-Products Valorization for Sustainable Food Industries and Technology
Article
Full-text available
  • Jan 2024
The date palm holds immense significance in the socio-economic fabric of the countries where it is extensively cultivated. The plant and its derivatives boast diverse nutritional and functional properties, contributing to a substantial global production surge. Despite various initiatives to convert date processing waste into value-added products, a significant proportion of waste persists in the form of date seeds, date pomace, and lost dates. The physicochemical and nutritional profiling of date seeds and pomace reveals functionalities that, if properly utilized, could transform them into economically viable, natural, and sustainable ingredients across various sectors. Although ample literature exists on date palms and their industrially relevant waste products, this review distinctly focuses on date seed and pomace as pivotal by-products of date processing. The objective is to furnish comprehensive and updated insights into the valorization of date seeds and pomace, emphasizing their applications in the food industry. This review also endeavors to illuminate approaches for minimizing the wastage of these industrial by-products and highlights the bioactive components inherent in them.
View
View
View
Processing Of Date Palm Kernel (Dpk) For Production Of Edible Jam
Article
Full-text available
  • Jan 2012
Powdered date palm (Phoenix dactylifera) kernel (DPK) was used to produce edible jam. Saccharose, pectin, water, citric acid, ascorbic acid and Gum Arabic were added to the jam. Design Expert software was used to determine the optimum amount of the ingredients for the DPK jam. The design showed that there were ten variations of jams to be produced according to the content of different materials where the parameters such as amount of saccharose, pectin and dietary fiber from Gum Arabic were varied to give the best acceptability of the DPK jam samples. The jam samples produced were evaluated in terms of the sensory evaluation which includes taste, texture, aroma, appearance and overall acceptability by the panelist selected from students of Biochemical- Biotechnology Engineering, International Islamic University Malaysia. The samples were evaluated based on a five point hedonic scale, where zero (0.0) represented “disliked extremely” and four (4.0) represented “liked extremely”. All the data were analyzed by using Microsoft Excel spreadsheet. The results showed that 60% of panelists accept (> 3.1/4) the product while the others 40 % moderately accept (2.55 – 2.64/4) the DPK jam samples. The average of overall acceptability is 2.98/4. This study is the outcome of the research done to find the acceptability of the production of DPK jams.
View
Adolescent Caffeine Consumption and Self-Reported Violence and Conduct Disorder
Article
Full-text available
  • Jan 2013
  • J YOUTH ADOLESCENCE
Caffeine is the most widely used psychoactive substance in the world and currently the only one legally available to children and adolescents. The sale and use of caffeinated beverages has increased markedly among adolescents during the last decade. However, research on caffeine use and behaviors among adolescents is scarce. We investigate the relationship between adolescent caffeine use and self-reported violent behaviors and conduct disorders in a population-based cross-sectional sample of 3,747 10th grade students (15-16 years of age, 50.2 % girls) who were enrolled in the Icelandic national education system during February 2012. Through a series of multiple regression models, while controlling for background factors, Attention Deficit Hyperactivity Disorder symptoms and current medication and peer delinquency, and including measures on substance use, our findings show robust additive explanatory power of caffeine for both violent behaviors and conduct disorders. In addition, the association of caffeine to the outcomes is significantly stronger for girls than boys for both violent behaviors and conduct disorders. Future studies are needed to examine to what extent, if at all, these relationships are causal. Indication of causal connections between caffeine consumption and negative outcomes such as those reported here would call into question the acceptability of current policies concerning the availability of caffeine to adolescents and the targeting of adolescence in the marketing of caffeine products.
View
View
Caffeine Use Affects Pregnancy Outcome
Article
  • Jan 2007
  • J CHILD ADOLES SUBST
A sample of 750 women were interviewed during pregnancy on their depression and anxiety symptoms, substance use and demographic variables. A subsample was seen again at the neonatal stage (n = 152), and their infants were observed for sleep-wake behavior. Symptoms of depression and anxiety were related to caffeine use. Mothers who consumed more caffeine also smoked more often, were younger, were less educated, reported less sleep effectiveness and more obstetric complications. Their newborns were lower birthweight, they spent less time in REM sleep, and they showed more stress behaviors including hiccups, tremors and jerkiness.
View
The Effects of Caffeine on Health: The Benefits Outweigh the Risks
  • Jan 2014
  • Danielle Ennis
Danielle Ennis, The Effects of Caffeine on Health: The Benefits Outweigh the Risks, 2014.
The Sociology of American Drug Use, Third Edition
  • Jan 2013
  • Charles E Faupel
  • Alan M Horowitz
  • Greg S Weaver
Faupel, Charles E., Alan M. Horowitz, and Greg S. Weaver. 2013. The Sociology of American Drug Use, Third Edition. New York: Oxford University Press.