Technology of Fermented Arabica Coffee Beans (Arabica Coffee) with Ohmic Fermentation Technology to Produce Specialty Coffee
Reta*1, Salengke2, Mursalim2, Junaedi Muhidong2, Arnida Mustafa1, Syamsia3, Ophirtus Sumule4, Zaimar1
1 Pangkep State Polytechnic of Agriculture, Indonesia
2 Hasanuddin University, Indonesia
3 Muhammadiyah University Makassar, Indonesia
4 University Hasanuddin, Indonesia
Citation: Reta, Salengke, Mursalim, Muhidong J, Mustafa A et al (2020) Technology of Fermented Arabica Coffee Beans (Arabica Coffee) with Ohmic Fermentation Technology to Produce Specialty Coffee. SciTech BioTech-Food Sciences 2020. Thailand
Received: February 03, 2020 Accepted: February 07, 2020 Published: February 07, 2020
Abstract
Coffee is an export plantation commodity because it is the most popular beverage ingredients in the world. The quality of coffee beans in Indonesia known as the "root of coffee" generally has a lower quality with more than 225 defects. Therefore, one of the techniques of processing of the coffee fruit is fermented Ohmic technology. The method is made by setting the temperature (300C, 350C and 400C) and time (2, 6, 12 and 18 hours) of fermentation in the fruit. The coffee has been previously flesh of the fruit is issued. Based on the research results obtained that the E12T40 and E12T35 treatment (12-hour fermentation and 350C and 400C temperature) have a scent with the highest score of 7.88 if compared the other treatments. While sensory test results of all treatments are categorized as specialty coffee with an average score above 8:00. Meanwhile, specialty coffee or excellent category 8.00- 9:00. The specialty coffee was tested by the sensory cup-test with the coffee Specilaty Coffee Amerika Associaty (SCAA) method produce more than 80 flavors score.
Keywords: Fermentation, Ohmic technology, Specialty coffee
