Assessment on Coffee Cherry Flour of Mengani Arabica Coffee, Bali, Indonesia as Iron Non-Heme Source

Coffee Cherry Flour (CCF) of Arabica Coffee Pulp (CP) produced in Kintamani, Bali, Indo nesia, has been compared to CCF traded in La Boite, New York. CP samples were picked from the pulper, oven-dried at 80 °C for 15 h, and then grounded using a coffee grinder. Analyses on Mengani’s CCF and La Boite’s comprised Fe content (Inductively Coupled Plasma Optical Emission Spectrometer) as well as five enhancer agents – vitamin C (Iodimetric titration), beta carotene (UV-Vis spectrophotometer), amino acid (amino acid analyzer), and reducing sugars (colorimetric method). Utilizing descriptive statistics, the research is presented in box-plot, with a t-test. It was recorded that Fe content in Mengani’s CCF [9.269 mg 100 g–1, ranged (4.717 to 15.686) mg 100 g–1] was lower than La Boite’s, although statistically insignificant (P > 0.05). On five enhancers agents’ side, Mengani’s vitamin C [185.45 mg 100 g–1, ranged (143.03 to 227.27) mg 100 g–1] and beta carotene [4.370 g mg–1, ranged (4.367 to 4.587) g mg–1] contents were only slightly different (P < 0.05). Noteworthy distinctions were on Mengani’s amino acid content [7.571 g 100 g–1 ranged (7.222 to 7.920) g 100 g–1], which was much lower (P < 0.01), and its reducing sugars content [4 311.10 mg kg–1 ranged (3 911.10 to 4 422.20) mg kg–1], which was higher (P < 0.01) than LaBoite’s. Mengani’s amino acid is presumably degraded due to the drying process at the temperature of 80 °C for 15 h