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All Journal Jurnal Pangan dan Agroindustri
Swandayani Utami Kosasih
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry

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Journal : Jurnal Pangan dan Agroindustri

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EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU Jaya Mahar Maligan; Swandayani Utami Kosasih; Mochamad Nurcholis; Feronika Heppy Sriherfyna
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.4

Abstract

This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of fermentation duration). Physicochemical and organoleptic data were analyzed using ANOVA 5%, LSD 5%, and HSD 5%. Then, the best treatment's ash alkalinity, coffee juice content, and caffeine level were assessed. According to the study, the fermentation period has impact on the moisture level of green beans, the moisture and ash content of roasted beans, acidity, body, and balance. The water and ash content of roasted beans, aroma, flavor, acidity, aftertaste, body, balance, and overall attribute, are influenced by the roasting temperature. Then the interaction between factors significantly affects the water content of roasted beans, flavor, acidity, and body. The best treatment achieved a total score of 81.83 (40 days, 200 °C).
Co-Authors Feronika Heppy Sriherfyna Jaya Mahar Maligan Mochamad Nurcholis