Gayo coffee processing with natural, semi-washed and full-washed methods

Abstract

Gayo area is the largest Arabica coffee production in Asia. The materials used in this research were coffee beans which are natural, semi-washed, and fully-washed processed coffee. This study aimed to determine the physicochemical of green bean will the various processing. The moisture content of three green bean coffee were 9.78%, 9.60% and 11.03% for natural, semi-washed and full-washed processing, respectively. The ash content ranged from 3.19% for natural processing to 4.33% for full-washed processing. Full washed green bean coffee had the highest lipid content, 12.5 ± 0.20% compared to the other coffee. Moreover, the lowest pH and specific volume were found in natural processing coffee, 5.63 and 1.66 mL/g, respectively. The finding result shows that coffee characteristics depending on the processing methods. Future work will be done by applying various packaging for the coffee bean.

Penerapan Teknologi Pasca Panen Kopi dan Hilirisasi Produk Berbasis Digital pada UKM Kopi Bubuk di Kabupaten Kendal

“…Pengolahan kopi yang dilakukan oleh mitra hanya dilakukan dengan metode kering (dry processing), karena keterbatasan pengetahuan mitra dan teknologi yang dimiliki. Pengolahan secara kering memang lebih diminati petani kopi pada umumnya karena menggunakan teknologi sederhana [7], namun pengolahan basah (wet processing) mampu menghasilkan produk dengan mutu dan cita rasa lebih baik [8][9], aroma khas [10], volume dan tingkat keasaman lebih tinggi (untuk kopi arabika) [11]. Selain itu, pengolahan kopi secara basah lebih menguntungkan dibandingkan dengan pengolahan kopi secara kering, dimana peningkatan nilai tambah pengolahan kopi secara basah bisa mencapai Rp 770,22 kg dibandingkan dengan pengolahan kering [6].…”