Pengaruh Konsentrasi Enzim Papain dan Lama Fermentasi pada Rendemen dan Mutu Kopi Robusta

Authors

  • Meliya Diyana Politeknik Negeri Lampung
  • Ersan Ersan Politeknik Negeri Lampung
  • Made Same Politeknik Negeri Lampung
  • Maryanti Maryanti Politeknik Negeri Lampung

DOI:

https://doi.org/10.25181/jaip.v13i3.3744

Keywords:

caffeine content, fermentation, papain, robusta coffee

Abstract

Coffee production by farmers in Lampung Province is hampered by low selling prices due to the poor quality of dry-processed coffee beans. Fermentation of fresh coffee cherries is needed. The enzyme papain has been shown to improve the flavor of fermented coffee cherries. The aim of the research was to observe the effect of papain enzyme concentration and long fermentation on the yield and quality of robusta coffee. The research was conducted in the Belalau District, West Lampung Regency, in July 2023. The experiment was arranged in a factorial randomized block design, with two enzyme concentrations (0.5% and 1.0%) and four fermentation lengths (12, 16, 20, and 24 hours). Data were analyzed using analysis of variance followed by the Least Significant Difference (LSD) test. The results showed that the papain enzyme concentration significantly affected green bean yield, caffeine content, pH, and organoleptic qualities, including acidity, body, and sweetness. The interaction between papain enzyme concentration and fermentation length affected only the caffeine content.

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Published

2025-11-04

How to Cite

Diyana, M., Ersan, E., Same, M., & Maryanti, M. (2025). Pengaruh Konsentrasi Enzim Papain dan Lama Fermentasi pada Rendemen dan Mutu Kopi Robusta. Jurnal Agro Industri Perkebunan, 13(3), 173–182. https://doi.org/10.25181/jaip.v13i3.3744

Issue

Vol. 13 No. 3 (2025): November

Section

Article

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Copyright (c) 2025 Meliya Diyana, Ersan Ersan, Made Same, Maryanti Maryanti

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