Pengaruh Konsentrasi Enzim Papain dan Lama Fermentasi pada Rendemen dan Mutu Kopi Robusta
DOI:
https://doi.org/10.25181/jaip.v13i3.3744Kata Kunci:
caffeine content, fermentation, papain, robusta coffeeAbstrak
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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Hak Cipta (c) 2025 Meliya Diyana, Ersan Ersan, Made Same, Maryanti Maryanti
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