Coffee Pulp Characterization and Utilization in Coffee Cherry Flour for Circular Economy Improvement

A form of waste from coffee processing, coffee pulp (CP), and coffee husk (CH) has not been optimally explored for value-added products despite the essential nutrients contained. In fact, this solid waste causes various environmental pollution problems. This study aimed to ascertain the characteristics of Indonesian locally-grown CP and confirm its feasibility for coffee cherry flour (CCF) production. Dried CP samples from Ijen, Karangploso and Mengani farms were assessed for mineral, heavy metal, crude protein, crude fiber, crude lipid, dietary fiber, and sugar contents and compared to La Boitê commercial product from Brazil. Principal component analysis (PCA) and analysis of variance (ANOVA) tests were run for the purpose, followed by Tukey posthoc test for certain variables. The results demonstrated that Mengani CP was the most similar to La Boitê as their mineral, heavy metal, crude protein, crude fiber, and sugar contents were insignificantly different. Regarding dietary fiber content, it is slightly lower in Mengani CP, while crude lipid content is significantly lower than in La Boitê. It is, therefore, conclusive that Mengani CP is viable for CCF production serving as a functional food and improving circular economy.