Physicochemical Characteristics of Wet and Dry Robusta Coffee Beans (Coffea canephora) from Lampung with Pineapple Juice Infusion
Zada Agna Talitha (a), Amalia Wahyuningtyas (a), Masayu Nur Ulfa (a), Isnaini Rahmadi (a), Syahrizal Nasution (a), Desi Riana Saputri (b), Aulia Aisyah Wibowo (a), Hafizh Fadlin Zilqarnain (a), Elisabeth Silvia Erna Wati (a), Luthfi Dhiya Khairani (a), Adinda Putri (b), Bertha Nofitriana (b)

a) Food Technology Department, Institute Technology of Sumatera, Lampung, Indonesia
b) Chemical Engineering Department, Institute Technology of Sumatera, Lampung, Indonesia

*Corresponding author: Zada Agna Talitha, Food Technology Lecturer, Food Technology Department, Institute Technology of Sumatera, Lampung, Indonesia
E-mail : zada.talitha[at]tp.itera.ac.id

Abstract

Robusta coffee (Coffea canephora) is one of the leading commodities in Indonesia. Lampung province is one of the largest coffee production centers in Indonesia with an area of 161,162 ha with production up to 133,243 tons. Robusta coffee (Coffea canephora) has a lower acidity, bitter taste and higher caffeine content than other types of coffee. Therefore, it is necessary to add pineapple juice to robusta coffee. Pineapple juice contains the protease enzyme namely bromelain, which can break down protein compounds and help to release mucus on coffee beans, so it can improve the quality and taste of robusta coffee. The purpose of this study was to observe the physicochemical characteristics of wet and dry robusta coffee beans in Lampung with pineapple juice soaking. The type of coffee beans used were wet coffee beans from red cherry peeling and dry beans with two different qualities, namely commercial and fine robusta that have been through the drying process. This study used the method of soaking coffee beans with 80% pineapple extract for 32 hours then tested physically and chemically. Physical tests consisted of color while chemical tests include moisture content and pH. Data analysis used two-way ANOVA through SPSS software with an alpha value of 0.05. The results of the study showed that there was a significant effect (p <0.05) on the difference between soaking wet and dry beans on pH and moisture content values, while it did not have a significant effect (p> 0.05) on color. Chemical quality values in the form of pH of red cherry beans, fine robusta, and commercial are pH 5.4, pH 4.8, and pH 5.1 and moisture content of 10.6%, 9.5%, and 10%. The physical quality values of red cherry, fine robusta, and commercial in the form of color values are L of 46, 46.6, and 44, a of 1.55, 1.26, and 2, b values of 8.66, 8.63, and 7.69. The yield values of red cherry, fine robusta, and commercial are 38.7%, 96.6%, and 98.9%.

Keywords: Physicochemical, Pineapple Juice, Robusta Coffee

Topic: Food biotechnology and bioprocess engineering