# Composition of amino acids and fatty acids on luwak coffee processing
> Fitri

URL kanonis: https://discover.unhas.ac.id/publications/composition-of-amino-acids-and-fatty-acids-on-luwak-coffee-processing
Jurnal / Konferensi: Food Research
Tahun terbit: 2021
DOI: https://doi.org/10.26656/fr.2017.5(3).637
ISSN: 25502166
Kuartil SJR: Q3
Citations: 6

## Authors
- Fitri

## Abstract
The processing carried out on coffee beans such as fermentation and roasting can affect the contents of amino and fatty acids of coffee beans. This study aimed to determine the amount of amino acid and fatty acid content in Luwak coffee bean during processing. The amino acids of coffee were analyzed using HPLC, while fatty acids of coffee were analyzed using GC-MS. The results showed a change in total amino acid content in raw coffee bean (3.04%), green bean coffee (6.93%), and roasted coffee (6.83%). The total fatty acid of raw coffee bean (1199.86 mg/100 g), green bean coffee (3147.56 mg/100 g), and roasted coffee (6282.4 mg/100 g) also experienced significant changes

## Keywords
- Roasting
- Food science
- Coffee bean
- Green coffee
- Chemistry
- Fermentation
- Amino acid
- Composition (language)
- Raw material
- Fatty acid
- Biochemistry
- Organic chemistry
- Philosophy
- Physical chemistry
- Linguistics

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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