Analisis Kandungan Glukosa dan Kafein Kopi Arabika Menggunakan Spektrofotometer Uv-Vis berdasarkan Variasi Durasi Fermentasi Basah

Abstract

Arabica coffee is a variety grown in highland regions and is known for its distinctive fruity acidity. Wet fermentation is a critical stage in processing that influences the physicochemical characteristics and quality of the coffee. This study aims to analyze the effect of varying wet fermentation durations on the glucose, caffeine, and acidity (pH) levels of Arabica coffee and to determine the fermentation duration that yields the best physicochemical characteristics. The study used grade A Arabica green beans with a completely randomized design (CRD) consisting of one control group without fermentation and four treatment groups with wet fermentation for 24, 36, 48, and 60 hours. Glucose and caffeine content were analyzed using a UV-Vis spectrophotometer, while pH was measured using a pH meter. Data were analyzed descriptively through effect tests and visualized using scatter plots and bar charts. The results showed that variations in wet fermentation duration affected glucose, caffeine, and pH levels. Glucose and caffeine content showed fluctuating patterns, with glucose increasing at 48 hours of fermentation and decreasing again at 60 hours, while caffeine tended to decrease after 36 to 48 hours. The pH value decreased consistently as fermentation time increased, indicating that the coffee’s acidity level was rising.