Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)

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Physiochemical Characteristic of Fermented Coffee with yeast addition (Hanseniaspora uvarum and Candida parapsilosis)

Authors
Siti Mariyam1, *, Rani Juni Widiyastuti1, Joko Nugroho Wahyu Karyadi1, Hanim Zuhrotul Amanah1, Anisa Kistanti1
1Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
*Corresponding author. Email: siti.mariyam@ugm.ac.id
Corresponding Author
Siti Mariyam
Available Online 28 December 2022.
DOI
10.2991/978-94-6463-086-2_43How to use a DOI?
Keywords
Bioreactor; Acidity; Aromatic compound; Caffeine content; Temperature; Quality
Abstract

Robusta coffee (Coffea canephora) is one type of coffee that is widely cultivated in Indonesia. Robusta coffee is usually processed using the wet method, which causes the physical and chemical qualities of the coffee beans to change during the process. This research examined the effect of yeast addition during fermentation and the differences in the fermentation method used on the physical and chemical quality of the coffee beans produced. In this research, the fermentation methods used were anaerobic, anaerobic with the addition of Hanseniaspora uvarum, anaerobic with the addition of Candida parapsilosis, and aerobic. Robusta coffee beans are fermented for 72 hours. After fermentation, the coffee beans are processed into roasted coffee beans. Measurements of the physical and chemical quality of coffee beans in the fermentation process and fermented coffee products included temperature, water content, pH, total soluble solids, and color of coffee beans. The fermentation method has a significant effect on the physical and chemical quality of the fermented coffee. Using yeast as a starter culture can modify coffee beans' physical and chemical characteristics and may affect the final aroma, taste, and quality.

Copyright
© 2023 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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Volume Title
Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
Series
Advances in Biological Sciences Research
Publication Date
28 December 2022
ISBN
978-94-6463-086-2
ISSN
2468-5747
DOI
10.2991/978-94-6463-086-2_43How to use a DOI?
Copyright
© 2023 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.

Cite this article

risenwbib
TY  - CONF
AU  - Siti Mariyam
AU  - Rani Juni Widiyastuti
AU  - Joko Nugroho Wahyu Karyadi
AU  - Hanim Zuhrotul Amanah
AU  - Anisa Kistanti
PY  - 2022
DA  - 2022/12/28
TI  - Physiochemical Characteristic of Fermented Coffee with yeast addition (Hanseniaspora uvarum and Candida parapsilosis)
BT  - Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
PB  - Atlantis Press
SP  - 326
EP  - 333
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-086-2_43
DO  - 10.2991/978-94-6463-086-2_43
ID  - Mariyam2022
ER  -