CHEMICAL CHARACTERISTICS AND PREFERENCES OF PANELLIST TOWARDS LACTATE-FERMENTED ARABICA COFFEE
Tri Hariyadi, Salsabila Hayyida, Deva Azzahra, Bevi Lidya

Chemical Engineering Department, Politeknik Negeri Bandung, Indonesia

Abstract

This study aims to assess the impact of postharvest processing methods on lactate-fermented Arabica coffee chemical characteristics and panellist preferences. After lactate fermentation, the beans were processed with different methods: honey and full-washed, followed by medium roasting and grinding. The full-washed approach yielded green beans with a moisture level of 12.37% d/b, higher than the honey method^s 6.38% d/b. After roasting, full washed processed beans had a moisture content of 2.04% d/b, whereas honey processed beans had a greater moisture content of 2.57% d/b. The green beans that were processed with honey had the highest caffeine level, measuring 0.110 % d/b, whereas the full-washed-processed beans had a caffeine value of 0.053% d/b. However, following roasting, the full washed processed beans had a greater caffeine concentration (0.160% d/b) than the honey processed beans (0.134% d/b). There was no significant difference in pH values between the methods, either in green beans or roasted beans, which ranged from 4.0 to 4.2. The coffee grind from both methods was then mixed for a panellist preference test. The results showed the panellists preferred coffee with a higher proportion of honey processed coffee.

Keywords: arabica coffee, fermentation, full-washed, honey, lactic-acid

Topic: Natural resources management