The Effect of Fermentation Duration on Physicochemical Characteristics and Total Microorganisms of Robusta Coffee (Coffea robusta) During Honey Processing. Annisa Izzah Talbiyya, Harijono*
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran 1, Malang 65113, Indonesia
*harijono[at]ub.ac.id
Abstract
Robusta coffee (Coffea canephora) dominates coffee production in Indonesia. High caffeine content results in a bitter and less varied taste of robusta coffee, leading to its being economically inferior. To increase the value and quality of coffee, post-harvest processing can be modified, such as through honey processing which involves fermentation. This study evaluates physicochemical and microbial changes during fermentation, also comparing the honey-processed robusta green beans obtained from 24 and 48-hour fermentation durations. Observations were conducted at each stage of the process from pulping until the green bean coffee were obtained. Research parameters during fermentation included chemical tests (moisture, Aw, pH, total sugar, total phenols) and total microbial count. Color testing (CIE lab) and additional chemical analysis including total caffeine and chlorogenic acid were performed on the green coffee beans. Statistical tests were carried out using ANOVA (p<0.05) and Fishers test. The findings reveal that fermentation duration affects the microbial population and leads to a decrease in caffeine content in the resulting green beans.
Keywords: Fermentation- Green Coffee Beans- Honey Processing- Physicochemical- Robusta Coffee
