Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821

Abstract. Wibowo NA, Mangunwardoyo W, Santoso TJ, Yasman. 2021. Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821. Biodiversitas 22: 3922-3928. Fermentation is one of the post-harvest steps that influence the qua...

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Autores principales:	Nendyo Adhi Wibowo, WIBOWO MANGUNWARDOYO, YASMAN YASMAN, TRI JOKO SANTOSO
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2021
Materias:	arctictis binturong coffee fermentation liberica coffee liberoid meranti specialty coffee Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/f958fd11932e47c498008ddb83a4a909
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spelling	oai:doaj.org-article:f958fd11932e47c498008ddb83a4a9092021-11-22T12:18:55ZEffect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 18211412-033X2085-472210.13057/biodiv/d220938https://doaj.org/article/f958fd11932e47c498008ddb83a4a9092021-08-01T00:00:00Zhttps://smujo.id/biodiv/article/view/8530https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Wibowo NA, Mangunwardoyo W, Santoso TJ, Yasman. 2021. Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821. Biodiversitas 22: 3922-3928. Fermentation is one of the post-harvest steps that influence the quality of coffee. This study aims to determine the sensory quality of Liberica coffee beans cv. Liberoid Meranti (LiM) fermented using a consortium of bacteria from saliva Arctictis binturong Raffles, 1821 with varying fermentation periods. Fermentation was performed in a wet process for 0, 4, 8, 12-hours in triplicate. The parameters observed were caffeine, protein, and fat content. The sensory quality of brewed coffee was conducted refers to the standard Speciality Coffee Association (SCA). The data obtained were processed with Minitab version 16 for Windows and analyzed using ANOVA with a level of 5% and followed by a post hoc test. The results showed that coffee fermented for 0, 4, 8, 12 hours has protein content of 15.31-15.67%; 15.09-16.62%; 12.71-13.07%; 14.64-14.69%; fat content of 9.48%; 10.20%; 9.96%; 10.21%; and caffeine content of 1.05%; 0.99%; 0.96%; 1.02%, respectively. The length of the fermentation period affects significantly (p<0.05) the content of protein, fat, and caffeine. The final score of cupping test in coffee fermented for 0, 4, 8, and 12 h were 77.63; 78.13; 82; and 80.25, respectively. A fermentation period of 8 and 12 hours improve the flavor score that categorized fermented Liberica coffee as specialty coffee (8.00 - <9.00 = superior).Nendyo Adhi WibowoWIBOWO MANGUNWARDOYOYASMAN YASMANTRI JOKO SANTOSOMBI & UNS Soloarticlearctictis binturongcoffee fermentationliberica coffeeliberoid merantispecialty coffeeBiology (General)QH301-705.5ENBiodiversitas, Vol 22, Iss 9 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	arctictis binturong coffee fermentation liberica coffee liberoid meranti specialty coffee Biology (General) QH301-705.5
spellingShingle	arctictis binturong coffee fermentation liberica coffee liberoid meranti specialty coffee Biology (General) QH301-705.5 Nendyo Adhi Wibowo WIBOWO MANGUNWARDOYO YASMAN YASMAN TRI JOKO SANTOSO Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821
description	Abstract. Wibowo NA, Mangunwardoyo W, Santoso TJ, Yasman. 2021. Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821. Biodiversitas 22: 3922-3928. Fermentation is one of the post-harvest steps that influence the quality of coffee. This study aims to determine the sensory quality of Liberica coffee beans cv. Liberoid Meranti (LiM) fermented using a consortium of bacteria from saliva Arctictis binturong Raffles, 1821 with varying fermentation periods. Fermentation was performed in a wet process for 0, 4, 8, 12-hours in triplicate. The parameters observed were caffeine, protein, and fat content. The sensory quality of brewed coffee was conducted refers to the standard Speciality Coffee Association (SCA). The data obtained were processed with Minitab version 16 for Windows and analyzed using ANOVA with a level of 5% and followed by a post hoc test. The results showed that coffee fermented for 0, 4, 8, 12 hours has protein content of 15.31-15.67%; 15.09-16.62%; 12.71-13.07%; 14.64-14.69%; fat content of 9.48%; 10.20%; 9.96%; 10.21%; and caffeine content of 1.05%; 0.99%; 0.96%; 1.02%, respectively. The length of the fermentation period affects significantly (p<0.05) the content of protein, fat, and caffeine. The final score of cupping test in coffee fermented for 0, 4, 8, and 12 h were 77.63; 78.13; 82; and 80.25, respectively. A fermentation period of 8 and 12 hours improve the flavor score that categorized fermented Liberica coffee as specialty coffee (8.00 - <9.00 = superior).
format	article
author	Nendyo Adhi Wibowo WIBOWO MANGUNWARDOYO YASMAN YASMAN TRI JOKO SANTOSO
author_facet	Nendyo Adhi Wibowo WIBOWO MANGUNWARDOYO YASMAN YASMAN TRI JOKO SANTOSO
author_sort	Nendyo Adhi Wibowo
title	Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821
title_short	Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821
title_full	Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821
title_fullStr	Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821
title_full_unstemmed	Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821
title_sort	effect of fermentation on sensory quality of liberica coffee beans inoculated with bacteria from saliva arctictis binturong raffles, 1821
publisher	MBI & UNS Solo
publishDate	2021
url	https://doaj.org/article/f958fd11932e47c498008ddb83a4a909
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Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821

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