(COFFEA ARABICA. L) EFFECT OF FERMENTATION WITH PAPAIN EXTRACT AND DIFFERENT DRYING METHODS ON THE CHARACTERISTICS OF ARABICA COFFEE BEANS (COFFEA ARABICA. L)

• Main Author: Riski Gultom, Muhammad
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/47047
• Institution: Institut Teknologi Bandung

Coffee processing at the farm level is one of the most important chains in coffee industrialization from upstream to downstream. Innovation and development of coffee processing is one solution to improve the competitiveness of Arabica coffee farmers (Coffea arabica L.) in the Rancakalong area, Sumedang Regency. The most common method of processing coffee beans is the fullwash method. One of the stages is the wet fermentation process by using water to release the maximum flavor of Arabica coffee beans. The purpose of this study is to determine the type of fermentation and drying methods that can produce the characteristics of Arabica coffee beans with good quality and taste. The type of fermentation carried out is fullwash fermentation with water and fermentation with papain extract solution 0.7%. The drying method used is the natural drying method, electric oven drying, and gas oven drying. The observational variables of this study include organoleptic, drying rate, defects and traction, weight loss, changes in water content, acidity and caffeine content test. Giving papain extract 0.7% (w / w) during the fermentation of Arabica coffee processing in fullwash can speed up the drying time. Based on the results of the research, the best treatment was 0.7% papain fermentation by electric oven drying in increasing organoleptic flavor of coffee and increasing the quality grade of Rancakalong Arabica coffee (Coffea arabica L.), Sumedang Regency.