PRE-DESIGN OF ARABIKA COFFEE SEED PROCESSING INDUSTRIES (COFFEA ARABICA.L): THE EFFECT OF DIFFERENCES OF DRYING METHODS IN ARABIKA COFFEE SEEDS (COFFEA ARABICA.L) FERMENTED USING BROMELINZE ENZYM EXTRACT

• Main Author: Widya Astuty, Deasy
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/47041
• Institution: Institut Teknologi Bandung

The coffee processing can be using natural, semi-wash, fullwash, and honey processes. Arabica coffee is often processed using the fullwash method because it can increase the taste, quality and higher prices. However, the process of processing coffee in fullwash at the farm level is still done traditionally as well as processing methods such as drying is still done using natural drying. One way to improve coffee quality characteristics is by providing an innovation and developing coffee processing. The fermentation process using bromelin enzyme extract in coffee beans can improve coffee characteristics because it has the ability to degrade proteins that can accelerate the release of mucus, reduce acidity and reduce caffeine levels. This study aims to determine the type of fermentation and drying methods that can produce the characteristics of Arabica coffee beans with good quality and taste. This type of fermentation is carried out using water fermentation and 80% bromelin enzyme extract fermentation. The drying method used is the natural drying method, electric oven drying, and gas oven drying. The observational variables of this study include changes in water content, changes in weight loss, drying rate, acidity, caffeine content, defects, tract and organoleptics. Based on the research results of Arabica coffee beans that are fermented using 80% bromelin enzyme extract by electric oven drying gives an effect on the aroma characteristics, acidity level, water content and quality standards.