Abstract
Coffee is one of the potential plantation commodities in Indonesia. Currently, coffee processing has been a common practice in creating processed coffee with a distinctive aroma and taste through the fermentation process to increase the selling price of coffee in the market. This study aims to test the extent of fermentor designed with the application of digital fuzzy to be able to provide a perfect fermentation process so that it can improve the quality of coffee beans or ground coffee. The method used is a Completely Randomized Design to see whether fermentation using a fermenter can improve the quality of coffee beans. Based on the research conducted, the results obtained that the performance of the fermenter is very good, characterized by no overshoot and offset. Testing the quality of the fermented coffee beans showed that the pulp was easily separated, the color of the beans was darker, it is notated by L* = 31.63, the total acid was about 20%, and the pH of coffee products is 6 which is classified as safe for consumption.
Highlights
Coffee is one of the potential plantation commodities in Indonesia
This study aims to test the extent of fermenter designed with the application of digital fuzzy to be able to provide a perfect fermentation process so that it can improve the quality of coffee beans or ground coffee
Dekafeinasi Kopi Robusta dalam ReaktorKolom Tunggal dengan Pelarut Etil Asetat’, Pelita Perkebunan, 23(2), pp. 12–26. ‘Pengaruh lama fermentasi kopi arabika (coffea arabica) dengan bakteri asam laktat lactobacillus plantarum b1765 terhadap mutu produk’, UNESA Journal of Chemistry, 2(3), pp. 1–10
Summary
Kandungan Total asam tertitrasi pada seduhan kopi sangat berpengaruh terhadap kualitas kopi dari segi kesehatan, bagi konsumernya. Berdasarkan pengujian yang dilakukan terhadap total asa tertitrasi dari biji kopi yang difermentasi menggunakan fermentor kendali fuzzy digital dan kopi fermentasi tanpa fermentor, diperoleh hasil pengujian yakni total asam tertitrasi pada sampel biji kopi fermentasi dengan alat fermentor 0,23% dan sampel tanpa alat fermentor 0,20%. Hal ini menunjukkan bahwa dengan menggunakan fermentor kendali fuzzy digital total asam tertitrasi lebih tinggi, sehingga nilai pH dari kopi semakin rendah, menurut (Kasim et al, 2020) Nilai total asam tertitrasi memiliki korelasi terhadap nilai pH biji kopi, semakin tinggi nilai total asam, maka nilai pH akan semakin rendah. Hal ini menandakan bahwa biji kopi yang difermentasi dengan fermentor kendali baik dan berkualitas dari segi kesehatan, karena dengan pH yang rendah maka kopi seduhan akan lebih aman dikonsumsi bagi penikmat kopi, hal ini diperkuat oleh pendapat Farida (2013) Keasaman yang tinggi pada kopi dapat berdampak negatif terhadap kesehatan, pada orang yang lambungnya sensitif terhadap asam, maka mengonsumi kopi dengan asam yang tinggi dapat mengakibatkan produksi asam lambung naik.
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