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Hanif, Muhamad Ibnu
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Agriculture, Biological Sciences & Forestry

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Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics Hanif, Muhamad Ibnu; Widjanarko, Simon Bambang; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.3

Abstract

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.  
Co-Authors Jaya Mahar Maligan SIMON BAMBANG WIDJANARKO