Pengaruh Lama Fermentasi Terhadap Nilai Angka Lempeng Total & Kapang Pada Kopi Robusta Lampung (Coffea canephora)

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

“…Volatile compounds that affect the aroma of coffee are caused by the Maillard reaction or nonenzymatic browning, free amino acid degradation, trigonelline degradation, sugar degradation, and phenolic degradation. Maillard reaction itself is an influential process in the formation of coffee aroma due to the presence of several compounds produced such as pyrroles, furanones, pyrazines, thiols, thiophenes, and pyridines (Wiraputra et al, 2020).…”

“…The process of protein degradation will also occur during fermentation, where the longer the fermentation, the protein will be broken down into oligopeptide, dipeptide, and then will become amino acids (Larassati et al, 2021). In addition, microbes during the fermentation process will produce several metabolites in the form of precursors such as aldehyde compounds, organic acids, and esters that play a role in flavor formation (Wiraputra et al, 2020). Other changes can also occur during the fermentation process, where carbohydrates will break down into reducing sugars such as glucose and fructose due to the activity of the enzyme carbohydrase.…”