KAJIAN MUTU BIJI KOPI ARABIKA (Coffee arabica) KERING HASIL FERMENTASI PENGOLAHAN SEMI BASAH MENGGUNAKAN FERMENTOR TERKENDALI

Abstract

Indonesia is one of the coffee-producing country in the world, but the quality of coffee beans in Indonesia is still relatively low so that the lower the value of the selling price of coffee beans. Application of appropriate processing technology can improve the quality of coffee beans. Fermentation is one of the stages in the processing of coffee beans that serves to eliminate the lender on the horn after a process of stripping the skin. Fermentation is done in this study were performed using an uncontrolled fermentor and a sack as a fermentation, variasiasi inoculant, temperature variations, variations in time. after the analysis of dry fermented beans can be known that the physical characteristic of dry fermented beans belonging to the quality I and each sample has different physical characteristic that are not real. Flavor of each sample as a whole is not real and fermentation that has a good flavor is fermentation conducted in the sack