THE EFFECT OF YEAST CONCENTRATION AND FERMENTATION LENGTH ON THE QUALITY OF ROBUSTA COFFEE POWDER (Coffea Canophora) KARANG SIDEMEN CENTRAL LOMBOK

Abstract

This study explores the effects of yeast concentration and fermentation duration on the quality of Robusta coffee beans (Coffea canophora). The research employed a Randomized Complete Block Design (RCBD) with two factors: fermentation duration (12, 24, and 36 hours) and yeast concentration (2% and 4%). Parameters evaluated included moisture content, ash content, pH, caffeine content, antioxidant activity, and organoleptic properties. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software, and significant differences were further assessed using Honest Significant Difference (HSD) tests. The optimal treatment was found to be 24 hours of fermentation with 4% yeast concentration, which met Indonesian national standards with moisture content of 4.146%, ash content of 4.708%, caffeine content of 1.09%, antioxidant activity of 73.053%, and pH of 5.63. This treatment also received favorable acceptance from panelists in terms of aroma, color, and taste.