Profil Metabolit dan Sensori Beberapa Jenis Kopi Hijau Melalui Proses Refermentasi dan Peningkatan Nilai Tambah

Abstract

Indonesia is fourth-largest coffee producer the world’s and main varieties being arabica, robusta, liberica and excelsa. Refermentation using yeast has the potential to improve coffee quality through the formation of volatile compounds, modification non-volatile, and increase in bioactive compounds. This research aims to identify changes in the metabolite, flavonoid, and sensory profiles of green coffee beans before and after refermentation, determine the optimal treatment, and assess the business feasibility and added value of the product. The research used two factors: coffee green bean varieties (arabica, liberica, and robusta) and yeast concentration (1.5% and 2%). The parameters observed included volatile compounds, non-volatile, flavonoids, HPLC 3-CQA, descriptive sensory RATA, hedonic evaluation, as well as business feasibility and value-added analysis. The results showed that 107 volatile compounds and 44 non-volatile compounds were identified. Refermentation increased of alcohols particularly (phenylethyl alcohol), esters (methyl salicylate), and ketones, while reducing alkanes and acids. The increase in phenolic compounds at a 1.5% yeast concentration contributed to the sensory characteristics of the coffee green beans. The best treatment was achieved with Liberica green beans with 1.5% yeast, based on the highest percentage of phenolic area. A feasibility analysis showed an NPV of Rp122,835,984, a Net B/C of 1.22, Internal Rate of Return (IRR) of 105.59%, Break-Even Point (BEP) of Rp 151,656,816.47 and a payback period of 6 months. Meanwhile, a value-added analysis using the Hayami method of 42.79%, which into was categorized as high.