Quality of Kintamani Arabica and Pupuan Robusta Green Bean Coffee Based on Defects of Fermentation Process with Full Washed Method

Abstract

The flavors of Balinese coffee that have been worldwide are Kintamani Arabica coffee and Pupuan Robusta coffee. Both of these coffees have obtained a certificate of Intellectual Property Rights with Geographical Indications from the Ministry of Law and Human Rights. After harvesting coffee, it will go through post-harvest handling. Common postharvest handling is washed, semiwashed, natural, honey and their derivatives undergo a process called fermentation. The factors that affect the fermentation are the right starter culture, appropriate and controlled fermentation in order to get a good coffee flavor, better taste quality. In this study, the fermentation process used starter culture of kefir, baker's yeast, tape yeast and natural with the aim of knowing the yield of dry HS coffee beans, rice coffee (green beans), bean weight, color and quality characteristics based on SNI 01-2907-2008 of Arabica coffee from Kintamani and Pupuan Robusta coffee. The highest yield of dry HS beans for Kintamani Arabica coffee was 21.57% and green beans 18.31% from the fermentation process with kefir starter culture. The highest yield of dry HS beans for Pupuan Robusta coffee was 25% and green bean coffee 21.00% from the fermentation process with kefir starter culture. The weight of Kintamani green bean Arabica coffee is 0.22 grams from the fermentation process with kefir starter culture. The weight of Pupuan green bean Robusta coffee beans is 0.28 grams from the fermentation process with kefir starter culture. The performance of bright green and uniform color, brownish green coffee, green beans Arabica Kintamani and Robusta Pupuan are from a fermentation process with a kefir starter culture. The quality of green bean coffee based on the defect value of Kintamani Arabica and Pupuan Robusta coffee is included in quality category 2 from the fermentation process with kefir starter culture.

Keywords: quality defect value, green bean coffee, kintamani Arabica, pupuan Robusta

DOI: 10.7176/FSQM/122-05

Publication date:November 30th 2023