Effects of Fruit Maturity, Bean Fermentation and Roasting Time on Physico-Chemical Characters of Robusta Coffee

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Pusat Penelitian dan Pengembangan Perkebunan
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Robusta coffee is the most widely cultivated coffee in Indonesia. However, flavor quality of coffee is low due to improper harvesting and postharvest handling by farmers. Flavor quality mostly determined by fruit maturity level, fermentation and roasting time. The research aimed to investigate the effect of fruit maturity level, fermentation and roasting time on the physico-chemical characteristics of Robusta coffee. The research was conducted at Indonesian Industrial and Beverage Crops Research Institute (IIBCRI), from May to July 2017, used a completely ranndomized block design with 3 factors. The first factor was fruit maturity level (red and reddish yellow), second factor was bean fermentation (24 and 36 hours) and the third factor was roasting time (10 and 13 minutes). Physical quality covered percentage of live insects, moisture content, foreign materials and amount of defective beans. Chemical quality covered moisture content, ash, fat, protein, caffeine and acidity. The results showed that physical quality of fermented beans i.e. moisture content and amount of defective beans were affected by fruit maturity level and fermentation time, while foreign materials is affected by the interaction between these two factors. Chemical quality of coffee i.e. fat and caffeine content were affected by the interaction between fruit maturity level, and fermentation and roasting time. Water and protein content were affected by interaction between fruit maturity level and fermentation time, and interaction between fruit maturity level and roasting time. The ash content is affected by the roasting time, whereas pH is affected by fermentation time and roasting time.
Kopi Robusta merupakan jenis kopi yang paling banyak dibudidayakan di Indonesia. Kualitas citarasa dari jenis kopi ini pada umumnya masih rendah karena penanganan panen dan pascapanen yang diterapkan oleh petani masih sederhana. Citarasa kopi dipengaruhi oleh tingkat kematangan buah serta lama fermentasi dan penyangraian biji. Tujuan penelitian adalah mengetahui pengaruh tingkat kematangan buah serta lama fermentasi dan penyangraian biji terhadap karakter fisikokimia kopi Robusta. Penelitian dilaksanakan di Balai Penelitian Tanaman Industri dan Penyegar (Balittri), mulai bulan Mei sampai Juli 2017, menggunakan rancangan acak lengkap (RAL) dengan tiga faktor. Faktor pertama adalah tingkat kematangan buah (merah dan kuning kemerahan), faktor kedua lama fermentasi biji (24 dan 36 jam), dan faktor ketiga adalah lama penyangraian biji (10 dan 13 menit). Parameter mutu fisik biji yang dianalisis adalah persentase serangga hidup, kadar air, kadar kotoran, dan banyaknya biji cacat. Sedangkan parameter mutu kimia bubuk kopi yang dianalisis adalah kadar air, abu, lemak, protein, kafein, dan pH. Hasil penelitian menunjukkan bahwa mutu fisik biji kopi hasil fermentasi berupa kadar air dan jumlah biji cacat dipengaruhi oleh tingkat kematangan buah dan lama fermentasi, sedangkan kadar kotoran dipengaruhi oleh interaksi dari kedua faktor tersebut. Mutu kimia kopi bubuk berupa kadar lemak dan kadar kafein dipengaruhi oleh interaksi antara tingkat kematangan buah, lama fermentasi, dan penyangraian. Kadar air dan protein dipengaruhi oleh interaksi antara tingkat kematangan buah dengan lama fermentasi, dan interaksi antara tingkat kematangan buah dan lama penyangraian. Kadar abu dipengaruhi oleh lama penyangraian, dan pH dipengaruhi oleh lama fermentasi dan penyangraian.
Keywords
Fermentation; maturity; physico-chemical; roasting; Robusta coffee, , Fermentasi; fisikokimia; kematangan; kopi Robusta; penyangraian,
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