Development of sustainable arabica coffee fermentation using yeast starter

Abstract

Abstract This research aims to improve the quality of fermented coffee products, especially in environments with poor quality due to pollution, so that they have limited good microflora. Giving yeast in this study aims to add good microflora in coffee processing. This study used yeast variations and variations in the length of fermentation time to determine their effect on the chemical and organoleptic processes of coffee with the full wash processing method. The design used was a two-factor completely randomized block design. The first factor is yeast concentration in three levels, namely A1 (1%), A2 (3%), A3 (5%). The second factor is fermentation time, B1 (18 hours), B2 (24 hours) and B3 (30 hours). The results showed that there was a significant effect between yeast concentration and fermentation time on the decrease in acidity and sweetness. Fermentation time of 30 hours has a significant effect on reducing sugar and caffeine in coffee. Based on the organoleptic test using the specialty coffee association (SCA), the highest score was obtained at the concentration of 3% yeast addition and 24 hours of fermentation time with a score of 7.18.