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
Collections
- UT-Faculty of Engineering [4163]