Development of Processing Methods on The Physicochemical Characteristics of Arabica Coffee Beans
I Gede Pasek Mangku and I Nyoman Rudianta

Universitas Warmadewa

Abstract

Abstract. The quality and flavor of coffee are effected by the processing methods. The purpose of this research was to investigated the effect of processing and drying methods on the physicochemical characteristics of arabica coffee beans and to determine the best treatment for producing of coffee bean with good physicochemical characteristics. The research using of complete randomized design methods that consists of two factors namely processing and drying methods. The first factor are processing methods include of processing with fermentation at 28oC, fermentation 45oC, and no fermentation. The second factor are drying methods namely sun drying, artificial drying at temperature 50oC, and artificial drying at 60oC. The data were analyzed using of ANOVA test with confidence level 5% and LSD different test. To determine the best treatment using of effectiveness index value method. The result showed that the processing with fermentation gave coffee beans with better physicochemical characteristics than processing without fermentation. Fermentation at 28oC for 48 hours and drying with artificial method at temperature 60oC for 9 days produced of coffee beans with the best physicochemical characteristics.

Keywords: Quality, processing, drying, coffee beans, arabica

Topic: Menggali Potensi Lokasi Sebagai Keunggulan Daya Saing Masyarakat