Synergetic Effects of <i>Coffea liberica</i> and <i>Curcuma zanthorrhiza</i>: Study of Sensory Profile, Proximate, and Chemical Compound

Abstract

Liberica coffee (Coffea liberica) thrives on peat soil, unlike Arabica and Robusta, making it an essential commodity in Jambi, Indonesia, where it is known as Liberika Tungkal Komposit (Libtukom) and serves as a primary livelihood. This low-caffeine coffee has a higher economic value than high-caffeine varieties. Adding spices such as temulawak (Curcuma zanthorrhiza) to Liberica coffee can create a unique, functional beverage with new aromas and health benefits, thanks to the curcuminoid antioxidants in Curcuma zanthorrhiza (C. zanthorrhiza). This research aims to develop a spice-infused Liberica coffee with enhanced sensory qualities and health benefits. Methods include spice coffee formulation; sensory evaluation; phytochemical screening; and analysis of phenolics, flavonoids, antioxidants, caffeine, and chlorogenic acid levels. Statistical analysis (ANOVA and Duncan’s post hoc test) reveals that C. zanthorrhiza-enhanced Liberica coffee is preferred by panelists, with spice coffee outperforming plain Liberica in sensory tests. This study showed that Liberica coffee mixed with C. zanthorrhiza affected the sensory performance of Liberica coffee, where the coffee most favored by panelists was spice coffee. Based on the cupping test results, spice coffee had excellent results, while Liberica coffee had very good results. The phytochemical analysis revealed that coffee–C. zanthorrhiza exhibited higher concentrations of total phenolics, flavonoids, and antioxidant activity than the original Liberica coffee. However, the caffeine and chlorogenic acid levels in all spiced coffee were lower compared to the original Liberica coffee.

Keywords

• <i>Curcuma zanthorrhiza</i>
• Liberica coffee
• sensory profile
• synergetic