Coffee is a crucial agricultural and trade commodity globally, including in Indonesia, significantly impacting the economy and the welfare of coffee farmers and the coffee-based industry. Indonesia cultivates Arabica, Robusta, and Liberica coffee, often in agroforestry systems near forest areas like the Ijen Geopark region of Banyuwangi. However, a major challenge is maintaining consistent quality, as green coffee beans can degrade during processing and storage, leading to product loss, reduced prices, and lower profits. This research aimed to develop fermentation technology to improve the quality of green coffee beans. The study revealed metagenic biodiversity in Liberica cherry extracts, dominated by Enterobacter cloacae complex and Leclercia adecarboxylata, with Russula xerophila and Tolypocladium inusitaticapitatum as the dominant fungi. Different fermentation species and media caused significant physicochemical changes, including decreased caffeine content, increased total phenol, and enhanced antioxidant activities. A 24-hour fermentation reduced caffeine content by approximately 25%. Re-fermented green coffee beans showed a pH decrease, with enriched media producing lower pH than non-enriched media. Significant pH differences were noted between Robusta and both Liberica and Arabica. Fermentation media treatments reduced TDS values by around 30%. Re-fermentation with all media types improved phenol content in green coffee beans and positively impacted aroma.
Keywords: Antioxidant, Caffeine Content, Fermentation, Green Coffee Beans
Topic: Coffee agroforestry, science and technology
