The Fermentation of Parchment Ohmic Technology Used to Process Coffee Beans (A Wet Black Coffee) Aroma

Abstract

This study aimed (1) to determine the effect of temperature on and (2) to determine the fermentation time and the effect of bromelin enzyme of coffee beans aroma on). The process of fermentation of coffee beans using the ohmic technology with the addition of pineapple extract. The treatment used in the fermentation with Ohmic technology was the temperatures of 35°C dan 45°C; and fermentation times were 6, 12, and 18 hours. The observation parameters included pH, caffeine content, and organoleptics. The research results indicated that in the fermentation of the coffee beans using Ohmic technology at the temperature of 35°C and the time fermentation of 12 hours, the caffeine content (1.6%) became 0.047%, and the temperature of 35°C and the time of fermentation was 12 hours had produced pH of 4.81, and the temperature of 45°C with the time fermentation of 6 hours, high caffeine value of 0.147%, and at 45°C with the time fermentation of 18 hours had produces pH value of 5.83. The organoleptic description of the flavor attributed with temperature of 35°C, the temperature flavor attributed and the time fermentation of 12 hours, the average body score was 4.94, while the bitterness was 3.7, and at the temperature of 45°C and the time fermentation of 12 hours produced the body weight scores of 3.49, while the bitterness of 3.45. The fermented coffee beans with the clinical technology was very effective to use in.ohmci technology because it could provide a relatively uniform and evenly distributed heating system.