Identifikasi Senyawa Volatil Kopi Arabika Kintamani Bali yang Diolah Melalui Proses Natural dan Fully Washed

Nasicha, Ulfatun (2025) Identifikasi Senyawa Volatil Kopi Arabika Kintamani Bali yang Diolah Melalui Proses Natural dan Fully Washed. Tugas Akhir (S1) - thesis, Universitas Bakrie.

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Abstract

One of the best coffees in Indonesia is Arabica Kintamani Bali coffee, due to its diverse flavors. The flavor of coffee is influenced by the coffee processing method. There are two main methods for processing coffee: the wet processing method and the dry/natural processing method. However, until now, there is still limited information regarding research that discusses the differences in compounds formed due to different processing methods. This study aims to address this issue by analyzing the volatile compound content in coffee processed using wet and dry methods. The extraction of volatile compounds was performed using the Headspace Solid-Phase Microextraction (HS-SPME) method, followed by analysis using Gas Chromatography Mass Spectrometry (GC-MS). The results show that the volatile compound content in Arabica Kintamani Bali coffee samples processed using natural and fully washed methods is different, but not significantly so. The difference lies in the relative percentage of compounds based on the peak area of each volatile component from both post-harvest treatments with varying methods. A total of 180 compounds were identified in coffee samples from the two processing methods. These identified compounds are likely derived from the natural coffee beans and compounds formed during roasting as a result of the Maillard reaction and lipid degradation. Quantitatively, the compound groups with the highest amounts are pyrazines and furans, both of which are products of the Maillard reaction. Coffee processed naturally produced a greater variety of Maillard reaction compounds with relatively higher concentrations. Maillard reaction precursors in the form of sugars and amino acids are present in the coffee beans after picking, and it is estimated that they increase during the metabolic process as the beans undergo dry and wet processing. The fermentation process that occurs in fully washed coffee plays an important role in the formation of the coffee's flavor profile, leading to higher levels of volatile acids, alcohols, and phenols. However, the formation of other organic acids that contribute to the coffee’s sour taste was not detected in the volatile compound composition, as these acids are likely non-volatile organic acids. Additionally, the fully washed coffee results in a greater variety of volatile compounds, though with lower concentrations. Keywords: Arabica, Coffee, Natural, Fully washed, Volatile compounds

Item Type:	Thesis (Tugas Akhir (S1) - )
Uncontrolled Keywords:	Arabica, Coffee, Natural, Fully washed, Volatile compounds
Subjects:	Food Science and Technology > Food Chemistry Food Science and Technology > Food Fermentation Thesis > Thesis (S1)
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Ulfatun Nasicha
Date Deposited:	24 Feb 2025 07:47
Last Modified:	24 Feb 2025 07:47
URI:	https://repository.bakrie.ac.id/id/eprint/11270

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