Amino Acid Profiles of Coffee Cherry Flour from Different Origins: A Comparative Approach

A popular beverage globally attributable to its energizing properties and distinctive flavor, coffee is one of the majorly produced agricultural merchandise. With the reputation, nonetheless, comes a sizeable waste in its production process. Reduce, reuse, recycle, and improve circular economy —coffee pulp and husk waste into functional food, i.e., coffee cherry flour. This study examined the amino acid composition and contents originating from four locations: Ijen Farm, Karang Ploso Farm, Mengani Farm, and La Boitê. In triplication, samples were filtrated, derivated, and analyzed through high-performance liquid chromatography with fluorescence detection. The obtained data were then computed to determine the amino acid retention times and peak areas to facilitate the quantification of amino acid concentrations within the samples. ANOVA was involved in evaluating the significance of amino acid level variations, and then nonparametric correlation and cluster tests were conducted for a dendrogram presentation. The result stated that Serine, Histidine, Threonine, Alanine, Cysteine, Methionine, and Isoleucine are positively correlated to the area characteristics, while Aspartic acid, Glutamic acid, Glycine, Arginine, Proline, Tyrosine, Valine, Lysine, Leucine, and Phenylalanine are of negative association. This finding suggests that locally-grown coffee cherry flour should be feasible for functional food beneficial to health.