Pengaruh Waktu Fermentasi terhadap Karakteristik Cita Rasa Biji Kopi Arabika (Coffea arabica L.)

Abstract

Fermentasi mempengaruhi cita rasa kopi yang terbentuk khususnya asam dan juga dapat meningkatkan keberagaman senyawa aroma dan rasa kopi. Penelitian dilaksanakan dengan menganalisis proses pascapanen kopi arabika metode basah khususnya pada proses fermentasi terhadap cita rasa kopi arabika. Penelitian ini terdiri dari satu faktor, yaitu fermentasi yang terdiri dari tiga taraf, yaitu 12 jam, 24 jam, dan 36 jam, dari ketiga durasi fermentasi diperoleh data pengamatan, yaitu: (1) suhu biji kopi saat fermentasi, (2) penurunan berat biji kopi, (3) pH biji kopi, (4) skor cup test kopi (5) kadar kafein dan asam klorogenat. Suhu biji kopi saat fermentasi mengalami peningkatan dari 19 °C sampai puncaknya pada durasi ke 24-27 jam dengan suhu 27 °C. pH biji kopi pada durasi 12, 24, dan 36 jam berada pada angka 6,1; 6,0; 5,9. Nilai cup test dari fermentasi 12 jam, 24 jam dan 36 jam berturut-turut adalah 82, 81 dan 79. Kadar kafein green bean fermentasi 12, 24, 36, berturut turut adalah 1,120, 1,130, 1,105. Asam klorogenat 6,395, 6,205, 6,185. Hasil cupping kopi skor 82 dan 81 untuk fermentasi 12 jam dan 24 jam termasuk specialty coffee, skor 79 fermentasi 36 jam termasuk below specialty quality.

Fermentation affects the flavor of coffee, particularly acidity and can also increase of aroma and flavor compounds in coffee. This study was conducted by analyzing the wet processing of Arabica coffee, specifically the fermentation process, and its impact on the flavor of Arabica coffee. The study consisted of one factor, namely fermentation, which was divided into three stages: 12 hours, 24 hours, and 36 hours. From the three fermentation durations, observational data were obtained, namely: (1) coffee bean temperature during fermentation, (2) coffee bean weight loss, (3) coffee bean pH, Fermentation affects the flavor, (4) coffee cup test scores from the three fermentation durations, (5) Caffeine and chlorogenic acid content. The temperature of the coffee beans during fermentation increased from 19 °C to a peak of 27 °C at 24–27 hours. The pH of the coffee beans at 12, 24, and 36 hours was 6,1; 6,0; and 5,9 respectively. The cup test scores for the 12, 24, and 36 hour fermentations were 82, 81, and 79, respectively. The caffeine content of the green beans after 12, 24, and 36 hours was 1,120, 1,130, and 1,105. Chlorogenic acid content : 6,395, 6,205, 6,185. The cupping scores of 82 and 81 for the 12 and 24-hour fermentations are classified as specialty coffee, while the score of 79 for the 36-hour fermentation is below specialty quality.