OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY

Ali Maskum,Ike Sitoresmi Mulyo Purbowati,Riyan Anggriawan,Gunawan Wijonarko

doi:10.21107/agrointek.v15i3.10585

Ali Maskum, Ike Sitoresmi Mulyo Purbowati + Show 2 more

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https://doi.org/10.21107/agrointek.v15i3.10585

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Abstract

Coffee is a refreshing drink that has potential as an antioxidant shown by its total phenol content. Fermentation is used to increase the phenolic compound content in coffee. The purpose of this study was to optimize the wet fermentation process to produce optimal phenolic compounds in green bean coffee. The process optimization was carried out by using Response Surface Methodology with three independent variables, namely the addition of yeast, added sugar, and fermentation time. The results of the quadratic model equation research to get the optimal process, namely Y= 65.18 + 0.56X1 + 2.66X2 + 16.26X3 + 1.51X1X2 + 0.18X1X3 + 0.66X2X3 + 9.29X12 + 23.71X22 + 6.08X32 with r2 of 0.8242 The optimum value of the wet fermentation process is based on the predictive value of the quadratic model, namely the addition of yeast 3.25%; added sugar 21.38%; and 124.73 hours of fermentation time resulted in a total phenol of 10.22 mg GAE / g.

Highlights

Coffee is a drink that has a function as a refresher because it contains caffeine and phenolic compounds
Phenolic compounds occurs during the Maillard reaction and Strecker degradation during the roasting process
Based on the quadratic model, the variable yeast addition sugar and fermentation time with the total phenol of green bean robusta coffee has a high closeness indicated by an R2 of 0.8242

Summary

Introduction

Coffee is a drink that has a function as a refresher because it contains caffeine and phenolic compounds. Phenolic compounds are secondary metabolites produced by plants to prevent ultraviolet radiation and pathogenic pests (Farah and Donangelo, 2006). Phenolic compounds have the potential as antioxidant ingredients that can scavenge free radicals to protect against degenerative diseases, cancer, and cardiovascular disease (dePaula and Farah, 2019). Phenolic compounds play an essential role in the quality of the coffee drinks they produce, they have an impact acidity, bitterness, and flavor (Farah and Donangelo, 2006). Phenolic compounds occurs during the Maillard reaction and Strecker degradation during the roasting process. It causes the phenolic compounds to drop by up to 50% during the roasting process, thereby reducing antioxidant activity. The initial phenolic compounds must be high to keep the phenolic compound content high during the disease process (Laukaleja and Kruma, 2019)

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