PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF COFFEE BEANS PROCESSED BY HONEY SOSOH WITH DIFFERENT FERMENTATION TIMES

Abstract

Honey sosoh processing is a traditional method used to produce honey-processed coffee. This study aimed to analyze Arabica and Robusta coffee's physical, chemical, and sensory characteristics. The research design employed a completely randomized design (CRD) with three replications. The collected data were analyzed using ANOVA and a Least Significant Difference (LSD) test at the 5% significance level. Based on the evaluation results, the best treatment for defect value testing was obtained from Arabica coffee fermented for 36 hours and Robusta coffee fermented for 48 hours. In the sieve analysis, Arabica (36 hours) and Robusta (48 hours) were the best treatments. For the moisture content of green beans, the best results were found in Arabica and Robusta, both at 48 hours of fermentation. The best moisture content in ground coffee was also observed in Arabica and Robusta at 48 hours. The best ash content results were obtained from Arabica and Robusta at 0 hours of fermentation. Sensory evaluation showed that Arabica fermented for 36 hours scored 81.83, while Robusta fermented for 48 hours scored 82.42. According to the Indonesian National Standard (SNI), all treatments met the quality standards for coffee.