Chemical Characteristics of Fermented Inferior Jember Robusta Coffee Beans Using Commercial Yeast Starter in Semi-carbonic Maceration Technique

DOI

10.2991/978-94-6463-451-8_12How to use a DOI?

Keywords

Robusta Coffee; S. cerevisiae; Semi-carbonic Maceration; Starter Concentration; Fermentation Time

Abstract

This research aims to determine the effect of starter concentration and fermentation time on the chemical characteristics of robusta coffee fermented using the semi-carbonic maceration technique with commercial Saccharomyces cerevisiae starter. This research method uses a Randomized Block Design with two factors, namely A is the starter concentration (20% and 30%), and B is the fermentation time (24, 48 and 72 hours). The observation parameters carried out included the amount of yeast growth, pH, water content, reducing sugar, caffeine content and protein content. The research results showed that the amount of starter concentration and length of fermentation time using commercial S. cerevisiae starter with semi-carbonic maceration technique could reduce pH, water content, reducing sugar, caffeine content and protein content of coffee when compared to coffee without fermentation (control). Treatment for a long fermentation time of 72 hours with a starter concentration of 30% produce the lowest values for each test parameter (pH=4.43; water content=11.30; reducing sugar=0.75%; caffeine content=0.87% and protein content=10.96%). These data can be compared with samples of robusta coffee without fermentation (pH=6.03; water content=15.47; reducing sugar=1.92%; caffeine content=1.72% and protein content=14.80%). %). The results of the research also showed that the growth of yeast increased during the fermentation time from 9.11 log cfu/ml in coffee before fermentation to 10.32 log cfu/ml which was the highest value in fermented coffee at a fermentation time of 72 hours with a starter concentration of 30%.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Asmak Afriliana
AU  - Riza Umama
AU  - Giyarto
AU  - Mukhammad Fauzi
AU  - Maria Belgis
AU  - Jayus Jayus
PY  - 2024
DA  - 2024/07/14
TI  - Chemical Characteristics of Fermented Inferior Jember Robusta Coffee Beans Using Commercial Yeast Starter in Semi-carbonic Maceration Technique
BT  - Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
PB  - Atlantis Press
SP  - 123
EP  - 134
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-451-8_12
DO  - 10.2991/978-94-6463-451-8_12
ID  - Afriliana2024
ER  -