The Effect of Roasting Method on the Physico-Chemical and Functional Properties of H. itama Bee Pollen Coffee from East Kalimantan
DOI:
https://doi.org/10.48048/tis.2026.12212Keywords:
Bee pollen coffee, Bioactive compounds, East Kalimantan, Heterotrigona itama, Physicochemical and functional properties, Roasting methodAbstract
This study aimed to evaluate the effect of roasting methods and levels on the physicochemical and bioactive compound profiles of Heterotrigona itama bee pollen-enriched coffee from East Kalimantan. Coffee beans were roasted manually (wok) and semi-industrially (controlled machine) at 3 levels: Light, medium, and dark roast. Parameters analyzed included proximate composition, density, particle size, color (L*, a*, b*), water activity (Aw), solubility, and bioactive compounds (alkaloids, flavonoids, phenolics, tannins, saponins) along with caffeine content. Phytochemical screening revealed that increasing roasting temperature significantly reduced bioactive compound intensity. The manual light roast (80 - 100 °C) exhibited the strongest reactions (+++) for alkaloids, flavonoids, and phenolics, while dark semi-industrial roasting (200 - 220 °C) caused marked degradation, with several compounds undetected. FTIR spectra (4,000 - 500 cm⁻¹) confirmed the presence of O–H, C=O, and C=C aromatic groups (phenolics, C₆H₆O) and C–H, C–N, C–O bands from lipids and proteins. The decreasing intensity of –OH and C=C peaks indicated phenolic degradation and lipid oxidation linked to Maillard and caramelization reactions. Manual light roasting produced the best profile with the highest alkaloid (1.20 ± 0.55 µg/mL), phenolic (45.00 ± 0.80 mg GAE/g), flavonoid (12.50 ± 0.40 mg QE/g), and caffeine (1.85 ± 0.49 µg/mL) contents, maintaining optimal solubility and color. These findings demonstrate that roasting parameters critically influence the stability and functional quality of bee pollen coffee.
HIGHLIGHTS
- Roasting method and intensity significantly affected the physicochemical and functional properties of itama bee pollen coffee.
- Semi-industrial roasting produced darker and more uniform color than manual roasting.
- Increasing roasting level reduced brightness and some bioactive contents (phenolics, flavonoids).
- Optimal roasting preserved product quality.
- Results support the development of functional, low-caffeine coffee from East Kalimantan.
GRAPHICAL ABSTRACT
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