Effect of Fermentation Time on Yield and Caffeine Content of Fermented Coffee Andi Maryam, Junardi, Angga Tritisari, Ellys Mei Sundari
Politeknik Negeri Sambas
Abstract
This study aims to analyze the effect of fermentation time on yield and caffeine content in coffee beans. Coffee beans were fermented using lactic acid bacteria Lactobacillus plantarum and Streptococcus cerevisiae with fermentation time variations of 36 hours, 48 hours, and 60 hours. The results showed that the longer the fermentation time, the coffee yield tended to decrease, with a significant decrease at 36 and 48 hours of fermentation. However, at 60 hours fermentation, the yield experienced a slight increase compared to the previous fermentation. Caffeine levels also showed a decrease with increasing fermentation time. The highest caffeine level was found in the control treatment (without fermentation) at 0.109%, which decreased to 0.062% after 60 hours of fermentation. Coffee fermentation was shown to be effective in reducing caffeine levels without reducing the flavor characteristics of coffee, thus it can be a potential method to produce low-caffeine coffee that is more preferred by consumers. This study makes an important contribution to the development of coffee processing methods that can improve the sensory quality and selling value of coffee.
