Effect of various packaging on the quality of Gayo arabica coffee processed using full-washed method

Abstract

Gayo Arabica coffee is known as one of the best quality coffees in the world. This study examined physical and chemical properties of Gayo Arabica coffee which was processed using the full-washed method after being stored for 4 months in several types of packaging (Grain Pro, Aluminum Foil, Plastic sack, Cloth sack, and Ramie sack). The parameters analyzed were moisture content, ash content, lipid content, protein content, caffeine content, total phenol, pH along with color and specific volume. After being stored for 4 months at room temperature, different type of packaging gave a significant effect on moisture, ash, lipid, protein, caffeine, total phenol and pH of the coffee. In addition, various packaging carried out in this experiment did not change the color and specific volume of the bean. Coffee plantations in Indonesia are very wide, so that the plants will certainly have a positive impact on the surrounding environment and support biodiversity. Further research is continued by extending stored period of the green bean and knowing the impact of packaging on the coffee quality.