Year: 2025
Type: article
Abstract: Coffee is one of the most widely consumed beverages in the world. Coffee processing is greatly influenced by fermentation. In coffee processing, fermentation is an inportant step to remove the mucus leyer on the coffee skin. During this process, microbial metabolism produces various metabolites, such as alcohol, aster, terpenoid, and ketone, wich greatly affect the taste and quality of coffee. Coffee that is processed wet generlly has a more and prominent fruit aroma and has a less bitter taste than coffee that is processed dry. This study aims determine the acid content of fermented coffee. The tools used are analytical balance, filter paper, spatula, burette, elenmeyer, and funnel. The meterials used are fermented coffee with teratments of 12, 24, and 36 hours, 0.01 N NaOH, and Aquades. The test result showed that the acid content of fermented coffee for the 12-hour tretment was 0.057, 24- hour treatment 0.027M and 0.028M for the 36-hour treatment. Coffe that has good acidity produces a sweet and delicious taste. High acidity indicates good coffee quality. Acids that give aroma to coffee include acetic acid, malic acid, citric acid, and phosphoric acid.
Authors: Fitri Yani, Miswandi Miswandi, Devi Nur Trisni, Juanda, Evril, Anis, Fajar
Institution: Politeknik Negeri Sambas
Language: English
Topic: Coffee research and impacts
Subfield: Pharmacology
Field: Medicine
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4410900673