Flavor enhancement of decaffeinated robusta beans re-fermentation using a mucilage analog of the blend of watermelon albedo (Citrullus vulagris Schard) and sucrose

Abstract

Robusta beans have a bitter taste, sour taste, and high caffeine content. Robusta coffee contains 2.2 percent caffeine, while Arabica coffee contains 1.2 percent caffeine. The caffeine level in the coffee beans can be lowered through the decaffeinated process. Optimal caffeine extraction from coffee requires heating via the decaffeinated process. However, high temperatures and long decaffeinated times can reduce flavor due to the degradation of flavor-forming compounds, resulting in decaffeinated coffee with a weak flavor. This research aimed to enhance the flavor of decaffeinated robusta beans by re-fermentation using watermelon (Citrullus vulgaris Schard.) albedo and sucrose. The specific purpose of the study was to analyze the taste of re-fermented decaffeinated robusta beans using cupping methods caffeine levels, reduction sugar levels, and protein levels in advanced re-fermentation decaffeinated coffee using a mucilage analog of the blend of watermelon albedo and sucrose. The study consists of two factors, decaffeinated robusta beans (5% and 10%) and the amount of sucrose (5%, 10%, and 12%). Results indicate improved decaffeinated robusta beans using re-fermentation mucilage analog of the blend of watermelon albedo and sucrose with cupping test 81.75 and with the chemical characteristic of caffeine 1,05%, reduction sugar level, and 2.27% protein level. Flavor decaffeinated robusta beans re-fermentation indicated an increase with the final high score using cupping methods with the flavor produced by brown sugar, sweet potato smell and aftertaste, herbs, and advanced re-fermentation of decaffeinated using mucilage analog showed a change in the chemical characteristic of coffee.