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All Journal Jurnal Agrium
Rita Hayati
Department of Agrotechnology, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh, Aceh 23111, Indonesia
Agriculture, Biological Sciences & Forestry

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Effect of fermentation length and concentration of Saccharomyces cerevisiae on the physical and chemical characteristics of gayo arabica coffee I (Coffea arabica L.) Karina Ulfa; Rita Hayati; Elly Kesumawati; Amhar Abubakar
Agrium Vol. 23 No. 2: June 2026
Publisher : Faculty of Agriculture, Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/agrium.v23i2.26920

Abstract

Coffee is an agricultural commodity with broad market potential in Indonesia, with Aceh serving as one of the main production centers, particularly for Gayo Arabica coffee, which is known for its high brew quality but still requires improvement through fermentation-based post-harvest processing. This study aims to determine the effects of fermentation duration and Saccharomyces cerevisiae concentration on the physical and chemical characteristics of Gayo I Arabica coffee. The study employed a Randomized Block Design (RBD) with a factorial pattern, involving two factors: fermentation duration (5 hours, 10 hours, and 15 hours) and Saccharomyces cerevisiae concentration (control, 3%, and 4%), with three replicates. Data were analyzed using analysis of variance (ANOVA) and followed by the Honest Significant Differences (HSD) test at the 5% level if a significant effect was found. The parameters observed included yield, moisture content, pH, caffeine content, and L* a* b* color values. The results showed that fermentation duration and Saccharomyces cerevisiae concentration had no significant effect on yield and moisture content, but had a significant effect on pH and a highly significant effect on caffeine content. In general, increasing fermentation duration and Saccharomyces cerevisiae concentration tended to lower the pH and caffeine content of Gayo I Arabica coffee.
Study of varieties and processing methods on the quality of arabica coffee beans (Coffea arabica L.) Zicran Zicran; Rita Hayati; Siti Hafsah
Agrium Vol. 23 No. 2: June 2026
Publisher : Faculty of Agriculture, Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/agrium.v23i2.27261

Abstract

This study investigated the effects of coffee variety and postharvest processing methods on the quality of Gayo Arabica coffee. The research was conducted at the Horticulture Laboratory and the Seed Technology Laboratory, Faculty of Agriculture, Syiah Kuala University, from December 2025 to January 2026. A factorial randomized block design with a 3 × 3 arrangement and three replications was used. The first factor comprised three Gayo Arabica varieties (Gayo 1; Gayo 2, and Gayo 3), and the second factor comprised three processing methods: wet, dry, and honey. Observed parameters included weight loss, moisture content, pH, caffeine content, color (L, a, b), and organoleptic properties (color, texture, aroma, and overall acceptance). Data were analyzed by ANOVA followed by the least significant difference test at the 5% significance level. Results showed that coffee variety significantly affected weight loss, moisture content, color a and b, and sensory texture, aroma, and overall acceptance; variety had a highly significant effect on caffeine content. Processing method significantly influenced weight loss, moisture content, and color b, and had a highly significant effect on caffeine content, but had no significant effect on pH or most sensory attributes. Dry processing produced the greatest weight loss, while the honey process resulted in the lowest weight loss and the highest caffeine content. All treatments met the Indonesian National Standard for moisture content. Gayo 3 exhibited the best sensory quality, particularly in aroma and overall acceptance.
Co-Authors Amhar Abubakar Elly Kesumawati Karina Ulfa Siti Hafsah Zicran Zicran