Flavor Enhancement of Decaffeinated Robusta Beans Refermentation Using Mucilage Analog from Watermelon Albedo and Sucrose
Nur Ainun Aulia (1) , Februadi Bastian (1,2) and Muhammad Asfar (1)

(1)Food Science and Technology Study Program, Departement of Agricultural Technology, Hasanuddin University
(2) Correspondence email: februadi[at]unhas.ac.id

Abstract

Robusta beans have a bitter taste, an acid, and a high caffeine content of 2.2 percent, compared with arabica coffees 1.2 percent caffeine content in g per 100 ml. The caffeine level in the coffee beans mg per L can be lowered through the decaffeinated process. The decaffeination method requires heating to extract caffeine from coffee optimally. High temperatures and long periods can reduce flavor due to the degradation of flavor forming compounds in decaffeinated coffee, which produces decaffeinated coffee with a low taste. This research aimed to enhance the flavor of decaffeinated robusta beans by refermentation using watermelon Citrullus vulgaris Schard albedo and sucrose. The specific purpose of the study was to analyze the flavor of refermented decaffeinated robusta beans using cupping methods caffeine levels, reduction sugar levels, and protein levels in advanced refermentation decaffeinated coffee using a mucilage analog made from watermelon albedo and sucrose. The study consists of two factors decaffeinated robusta beans 5 percent and 10 percent and the amount of sucrose refined sugar 5 percent, 10 percent, and 12 percent. Results indicate improved decaffeinated robusta beans using refermentation mucilage analog from watermelon albedo and sucrose with cupping test 81.75 and with the chemical characteristic of caffeine 1,05 , reduction sugar level, and 2.27 percent protein level. Flavor decaffeinated robusta beans refermentation indicated an increase with the final high score using cupping methods with the flavor produced by brown sugar, sweet potato smell & aftertaste, herbs, and advanced refermentation of decaffeinated using mucilage analog showing a change in the chemical characteristic of coffee. The refermentation process may lower caffeine while reducing sugar and protein increases with the refermentation, affecting the coffees increased flavor.

Keywords: cupping test, decaffeination, robusta beans, watermelon albedo

Topic: Food processing, safety and diversification