Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics
Arabica Yellow Caturra, a newly cultivated coffee variety in Indonesia, exhibits an unbalanced flavor profile that diminishes its consumer appeal. To enhance its competitiveness in both domestic and international markets, appropriate post-harvest processing techniques are essential. This study inves...
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| Format: | Article |
| Language: | English |
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Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2025-07-01
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| Series: | Jurnal Pangan dan Agroindustri |
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| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/1300 |
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| author | Muhamad Ibnu Hanif Simon Bambang Widjanarko Jaya Mahar Maligan |
| author_facet | Muhamad Ibnu Hanif Simon Bambang Widjanarko Jaya Mahar Maligan |
| author_sort | Muhamad Ibnu Hanif |
| collection | DOAJ |
| description | Arabica Yellow Caturra, a newly cultivated coffee variety in Indonesia, exhibits an unbalanced flavor profile that diminishes its consumer appeal. To enhance its competitiveness in both domestic and international markets, appropriate post-harvest processing techniques are essential. This study investigated the impact of carbonic maceration - a fermentation method involving CO₂ gas injection on the physicochemical and sensory properties of coffee powder. Analyses included physicochemical properties (colour, moisture, ash content, pH, caffeine, total acidity) and sensory attributes. Results indicated that CO₂ injection intensity significantly influenced colour characteristics, pH levels, and caffeine content (p< 0.05). In contrast, the roasting level significantly affected colour, moisture content, ash content, caffeine concentration, total acidity, and the sensory attributes of body and uniformity (p< 0.05). The optimal treatment, identified by the highest Cupping Test score (81.88), involved CO₂ injection at the initial stage of fermentation combined with light roasting. |
| format | Article |
| id | doaj-art-a947efe8c1c743e5bc22b287e72efa71 |
| institution | DOAJ |
| issn | 2354-7936 2685-2861 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty |
| record_format | Article |
| series | Jurnal Pangan dan Agroindustri |
| spelling | doaj-art-a947efe8c1c743e5bc22b287e72efa712025-08-20T03:09:31ZengUniversitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology FacultyJurnal Pangan dan Agroindustri2354-79362685-28612025-07-0113315916710.21776/ub.jpa.2025.013.03.3Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory CharacteristicsMuhamad Ibnu Hanif0Simon Bambang Widjanarko1Jaya Mahar Maligan2Universitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaArabica Yellow Caturra, a newly cultivated coffee variety in Indonesia, exhibits an unbalanced flavor profile that diminishes its consumer appeal. To enhance its competitiveness in both domestic and international markets, appropriate post-harvest processing techniques are essential. This study investigated the impact of carbonic maceration - a fermentation method involving CO₂ gas injection on the physicochemical and sensory properties of coffee powder. Analyses included physicochemical properties (colour, moisture, ash content, pH, caffeine, total acidity) and sensory attributes. Results indicated that CO₂ injection intensity significantly influenced colour characteristics, pH levels, and caffeine content (p< 0.05). In contrast, the roasting level significantly affected colour, moisture content, ash content, caffeine concentration, total acidity, and the sensory attributes of body and uniformity (p< 0.05). The optimal treatment, identified by the highest Cupping Test score (81.88), involved CO₂ injection at the initial stage of fermentation combined with light roasting.https://jpa.ub.ac.id/index.php/jpa/article/view/1300arabica yellow caturracarbonic macerationco2 injectionroasting level |
| spellingShingle | Muhamad Ibnu Hanif Simon Bambang Widjanarko Jaya Mahar Maligan Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics Jurnal Pangan dan Agroindustri arabica yellow caturra carbonic maceration co2 injection roasting level |
| title | Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics |
| title_full | Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics |
| title_fullStr | Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics |
| title_full_unstemmed | Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics |
| title_short | Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics |
| title_sort | carbonic maceration fermentation process on arabica arjuno yellow caturra coffee effect of co2 injection and roasting level on physiochemistry and sensory characteristics |
| topic | arabica yellow caturra carbonic maceration co2 injection roasting level |
| url | https://jpa.ub.ac.id/index.php/jpa/article/view/1300 |
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