Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821

Abstract

Abstract. Wibowo NA, Mangunwardoyo W, Santoso TJ, Yasman. 2021. Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821. Biodiversitas 22: 3922-3928. Fermentation is one of the post-harvest steps that influence the quality of coffee. This study aims to determine the sensory quality of Liberica coffee beans cv. Liberoid Meranti (LiM) fermented using a consortium of bacteria from saliva Arctictis binturong Raffles, 1821 with varying fermentation periods. Fermentation was performed in a wet process for 0, 4, 8, 12-hours in triplicate. The parameters observed were caffeine, protein, and fat content. The sensory quality of brewed coffee was conducted refers to the standard Speciality Coffee Association (SCA). The data obtained were processed with Minitab version 16 for Windows and analyzed using ANOVA with a level of 5% and followed by a post hoc test. The results showed that coffee fermented for 0, 4, 8, 12 hours has protein content of 15.31-15.67%; 15.09-16.62%; 12.71-13.07%; 14.64-14.69%; fat content of 9.48%; 10.20%; 9.96%; 10.21%; and caffeine content of 1.05%; 0.99%; 0.96%; 1.02%, respectively. The length of the fermentation period affects significantly (p<0.05) the content of protein, fat, and caffeine. The final score of cupping test in coffee fermented for 0, 4, 8, and 12 h were 77.63; 78.13; 82; and 80.25, respectively. A fermentation period of 8 and 12 hours improve the flavor score that categorized fermented Liberica coffee as specialty coffee (8.00 - <9.00 = superior).

The Chemical Characteristics of Arabica and Robusta Green Coffee Beans From Geopark Rinjani, Indonesia

“…Arabica Sembalun had the lowest protein content among all the samples, whereas Robusta Selelos had the highest protein content. The differences in protein content among the different coffee varieties may be due to various factors, such as the growing conditions, genetics, and post-harvest and processing methods (Wibowo et al 2021). According to Marcone (2004), differences in the protein contents of green coffee beans may be due to variations in the maturity level of the coffee fruit, leading to diverse chemical compositions.…”

“…Prolonged drying or sun-drying can result in protein degradation. In excessive natural fermentation during prolonged drying, microorganisms can use the protein in coffee beans as well as other nutrients such as carbohydrates and fats as energy sources (Wibowo et al 2021).…”

Effect of Fermentation Time and Roasting Temperature on the Sensory, Chemical, and Physical Characterictics of Wine Coffee Robusta Tirtoyudo

“…The highest body value was produced from the fermentation process for 30 days with a medium roast profile. According to Wibowo et al (2021), fermentation can cause protein hydrolysis, where the protein content in coffee beans will decrease. Dehydration in roasting can cause coffee beans to crack and become more brittle, thus facilitating the process of extracting coffee from coffee beans, so that the resulting body will be higher.…”

Selection of Pectinolytic Yeast from Liberica Green Coffee Beans (Coffea liberica)

“…Thus, Liberica coffee has the potential to be further explored so that its inferior taste can be overcome. The improvement of coffee quality can be achieved by choosing an appropriate post-harvest processing method through fermentation [2].…”