The effect of fermentation time in the fermentation of lampung robusta coffee (Coffea anephora) with the wet method on the level of preference

Abstract

The coffee produced by Lampung Robusta coffee farmers has a low-quality taste. The taste of coffee is greatly influenced by many factors, one of which is the way the coffee cherries are processed after harvest into coffee beans. The processing of coffee after harvest is through the fermentation process of the coffee cherries using the wet method. Throughout the fermentation process, metabolites are formed, which are precursor compounds that form flavor and aroma in coffee drinks. This research was conducted with the aim of improving the taste of coffee. The research was conducted by soaking the coffee beans after peeling then adding a 1: 1 LAB (Lactic Acid Bacteria) starter and soaking for A (0 hours); B (8 hours); C (16 hours); D (24 hours). Based on the results of research and organoleptic testing, color preferences (4.9), (4.9), (5.5), (5.4), taste (4.2), (4.5), (4.9), (5.3), aroma (4.8), (5), (5.1), (5.6), overall appearance (4.53), (5.2), (4.8) (4.9). Fermentation carried out on Robusta Lampung coffee beans for 24 hours in treatment D gave an effect that was able to increase the taste or liking of Lampung Robusta coffee with the fermentation process, so based on testing of coffee beans through the optimal fermentation obtained in D coffee fermentation (24 hours).