Effect of the fermentation process using a consortium of probiotic bacteria on the flavor of arabica coffee Coffea arabica Nurul Iqraini, Dirayah Rauf Husain*, Andi Ilham Latunra, Alma Amalia, Riuh Wardhani
Department of Biology, Faculty of Mathematics and Natural Science, Hasanuddin University
*dirayahrh[at]unhas.ac.id
Abstract
The research about the fermentation of coffee Coffea arabica using a consortium of probiotic bacteria has been carried out. This study aims to determined the flavor of arabica coffee C. arabica and its chemical composition after the fermentation process. The fermentation time was divided into 3 times, consists of 24 hours, 36 hours, and 48 hours using a container measuring 10 L, each containing 1.5 kg of coffee and 75 mL of rejuvenated probiotic bacteria cultures. Organoleptic testing was carried out to see the panelists preference for the taste and aroma of coffee after fermentation. The results showed that coffee with a fermentation time of 48 hours had the best taste and aroma. The GC-MS test results showed several compounds were detected after the fermentation process including furan, phenol, propanoate acid, quinic acid, purine, palmitic acid, pyrol, ascorbic acid, linoleic acid, stearic acid, oleic acid, amines, piran, purines, aldehydes, vitamin E, benzadrex, hexene, tocophenols and arachidic acid.
