Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee
- 10.2991/fanres-18.2018.61How to use a DOI?
- Kefir, Lactic Acid Bacteria (LAB), asalan Robusta coffee, Lactose, Specialty Coffee
Coffee beans produced by Indonesian farmers are known as “asalan” (unfermented) coffee and has a bad taste. The aims of this research to increase quality of Robusta coffee bean with fermentation using kefir starter. It is one of processing methods of coffee by soaking the coffee beans and then adding starter kefir 1 : 2 : 3% and lactose 1 : 3%. Fermentation time is 12 hours with temperature 280C. Based on data of total calculation of Lactic Acid Bacteria (LAB), it was known that all coffee samples had increased. Scores of pH coffee beans were 5.7; 5.6; 5.5; 5.4. The final scores of cuptest of coffee were respectively 81.08; 81.83; 77.33; 78; 80.25; 80.50; 78.33; 79.67. Total flavor components of Robusta coffee were 73 components for control/unfermented, A1B2 sample of 82 components, and A2B1 sample of 66 components. Fermentation process of Robusta coffee beans with kefir and lactose has a real effect on the quality of coffee produced. There were 4 coffee samples which received specialty coffee, sample A1B1 with score of 81.08, sample A1B2 with score of 81.83, sample A3B1 with score of 80.25, and sample A3B2 with score of 80.50.
- © 2019, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Asmak Afriliana AU - Hiroyuki Harada AU - Putri Qoriasiatul Khotijah AU - Jayus AU - Giyarto PY - 2018/11 DA - 2018/11 TI - Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee BT - Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018) PB - Atlantis Press SP - 301 EP - 308 SN - 2352-5401 UR - https://doi.org/10.2991/fanres-18.2018.61 DO - 10.2991/fanres-18.2018.61 ID - Afriliana2018/11 ER -