In the bustling world of agritech and functional foods, a new study is brewing up some exciting possibilities for the coffee industry. Researchers have been exploring the potential of noni seeds (Morinda citrifolia L.), known for their rich antioxidant properties, as a novel ingredient in coffee production. The study, led by Ajeng Nurfitria from Universitas Djuanda Bogor, investigated the impact of blending noni bean coffee with Arabica coffee on the physicochemical and sensory properties of the final product.
The research, published in the Jurnal Pangan dan Agroindustri, employed a Completely Randomized Design (CRD) to test four different ratios of noni bean coffee to Arabica coffee: 100%:0%, 95%:5%, 90%:10%, and 85%:15%. The findings revealed that most physicochemical attributes remained consistent across the different blends, except for the b* color value of the coffee powder. This suggests that noni bean coffee can be integrated into coffee products without significantly altering their fundamental characteristics.
Sensory analysis, conducted using Quantitative Descriptive Analysis (QDA), showed that the blends did not differ significantly in terms of aroma, flavor, aftertaste, acidity, body, and balance. However, the overall hedonic score for the 85%:15% formulation was notably neutral, indicating a balanced acceptance among consumers. “This blend offers a promising avenue for coffee producers to diversify their product lines while maintaining consumer satisfaction,” said Nurfitria.
One of the most compelling aspects of this research is the strong antioxidant activity exhibited by the 85%:15% noni bean coffee blend, with an IC50 value of 27.02 ppm. This finding opens up new opportunities for the agriculture sector to develop functional coffee products that cater to health-conscious consumers. “The potential to create value-added products from noni seeds could significantly boost the economic prospects for farmers and agribusinesses,” Nurfitria added.
The study’s implications extend beyond the coffee industry. The successful integration of noni seeds into coffee products demonstrates the feasibility of utilizing underutilized agricultural resources to create innovative, health-enhancing foods. This approach could inspire similar research and development efforts in other sectors, fostering a more sustainable and diversified agricultural landscape.
As the demand for functional foods continues to grow, the findings from this research could shape future developments in the agritech and food industries. By leveraging the antioxidant properties of noni seeds, coffee producers and other food manufacturers can tap into a burgeoning market of health-conscious consumers. The study not only highlights the potential of noni seeds as a valuable ingredient but also underscores the importance of exploring and utilizing underutilized agricultural resources to drive innovation and economic growth in the agriculture sector.