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p-Index From 2021 - 2026
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All Journal Journal of Engineering and Technological Sciences
Ezzat Mohamad Azman
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Aerospace Engineering Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Electrical & Electronics Engineering

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Physicochemical Properties and Sensory Acceptability of Fermented Roasted Robusta Coffee (Coffea canephora L.) Beans Hao Yuan Chan; Yaya Rukayadi; Ezzat Mohamad Azman; Rozzamri Ashari; Sarina Abdul Halim Lim
Journal of Engineering and Technological Sciences Vol. 56 No. 3 (2024)
Publisher : Directorate for Research and Innovation, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2024.56.3.7

Abstract

Spontaneous fermentation is becoming ever more elusive because of vast natural microbiota profiles that affect geographical region, climate, and applications of agrichemicals. This study aimed to identify the physicochemical and sensory properties of local planted (Serdang, Malaysia) Robusta (Coffea canephora L.) coffee beans after undergoing different spontaneous wet fermentation (SWF) periods i.e., 0 days as control, 3 days, and 5 days. The hardness decreased significantly (p < 0.05) by 80 to 90% in roasted fermented roasted Robusta coffee (FRRC) beans. The carbohydrate content was significantly higher (p < 0.05) at 9.4%, but protein and crude fibers were significantly (p < 0.05) lower at 31% and 9.7%, respectively. While the FRRC brew displayed deeper lightness (L*31.983), the FRRC powder displayed lighter lightness (L*49.553). The total soluble solid (TSS) was around 21% higher in FRRC and the water solubility index (WSI) had equivalent outcomes at about 8% higher in FRRC. Rheological analysis showed that the coffee fluid exhibited a shear-thickening property with fluid elastic components greater than viscosity. FRRC beans received higher ratings (score > 6) than non-FRRC beans (score between 5 and 6) in the consumer sensory evaluations.
Co-Authors Hao Yuan Chan Rozzamri Ashari Sarina Abdul Halim Lim YAYA RUKAYADI