Interaksi Lama Fermentasi dan Waktu Roasting Terhadap Sifat Kimiawi Kopi Bubuk


  • Irwan Deo Alzidan Universitas Yudharta Pasuruan
  • Muh. Aniar Hari Swasono Universitas Yudharta Pasuruan



Fermentation, Roasting, Coffee


The quality of the coffee fermentation and roasting process is the main factor that influences the taste and aroma of the coffee produced. Some common problems that often arise include incorrect fermentation times and over-roasting or under-roasting. Therefore, monitoring the correct fermentation and roasting times is important to pay attention to, because inappropriate fermentation and roasting times can reduce the quality of the coffee beans produced. The aim of the research is to determine the interaction between fermentation time and roasting time on the physicochemical properties of ground coffee. This research used a randomized block design (RAK) with two main factors in this research, namely the first factor was fermentation time (F) with 3 levels of fermentation time (12 hours, 24 hours and 36 hours) and the second factor was roasting time ( R) with 3 levels of roasting time (10 minutes, 15 minutes and 20 minutes). And it will be repeated 2 times, so there are a total of 18 combination treatments. The analysis carried out is physicochemical analysis including water content, ash content, caffeine content, and organoleptic analysis including color, aroma and taste. The best result is F2R3 (Fermentation 24 hours Roasting 20 minutes) including water content 2.83%, ash content 5.00%, caffeine content 0.19%, color 4.2 (like), aroma 4.00 (like), and taste 4.12 (like).


Download data is not yet available.


Pereira, M. A. G., Domingos, M., da Silva, E. A., Aragaki, S., Ramon, M., de Camargo, P. B., & Ferreira, M. L. (2022). Isotopic composition (δ13C and δ15N) in the soil-plant system of subtropical urban forests. Science of The Total Environment, 851, 158052.

Gafar, P. A. (2018). Proses penginstanan aglomerasi kering dan pengaruhnya terhadap sifat fisiko kimia kopi bubuk Robusta (Coffea robusta Lindl. Ex De Will). Jurnal Dinamika Penelitian Industri, 29(2).Garcia, M., & Lopez, J. (2019). Pengaruh Lama Fermentasi dan Roasting terhadap Profil Aroma Kopi Bubuk. Journal of Agricultural and Food Chemistry, 25(5).

Hatiningsih, S., dan Purnama, I.D.M. 2021 Uji Potensi Probiotik Lactobacillus Fermentum CK165 yang Diisolasi dari Fermentasi Kopi Arabika (Coffea Arabica) Asal Kintamani, Bangli secara In-Vitro. Laporan Penelitian. Bandung : Universitas Udayana.

Illy, A., & Viani, R. (Eds.). (2015). Espresso coffee: the science of quality. Academic Press.

Nawrot, P., Jordan, S., Eastwood, J., Rotstein, J., Hugenholtz, A., & Feeley, M. (2003). Effects of caffeine on human health. Food Additives & Contaminants, 20(1), 1-30.

Nehlig, A. (2016). Effects of coffee/caffeine on brain health and disease: What should I tell my patients?. Practical neurology, 16(2), 89-95.Rao, S. (2017). The Coffee Roaster's Companion. Scott Rao.

Sayuti, K. (2018). Pengaruh Rasio Kopi Arabika dan Robusta terhadap Kadar Kafein dalam Minuman Kopi Instan. Jurnal Teknik Pertanian Lampung, 7(2), 107-116.

Smith, J., & Johnson, S. (2018). Pengaruh Lama Fermentasi terhadap Sifat Fisikokimia Kopi Bubuk. Journal of Coffee Science, 10(2).

SNI 01-3542-2004. Kopi Bubuk,. Badan Standarisasi Nasional. Jakarta.

Sri Mulato (2019). Proses Produksi Kopi bubuk Skala IKM. Coffe and Cocoa Training Center.

Suhartanto, M. R., & Harahap, U. (2019). Pengaruh waktu fermentasi dan waktu roasting terhadap kualitas kopi robusta (Coffea canephora Pierre ex Froehner). Jurnal Agroindustri, 9(1), 11-19.

Temple, J. L., Bernard, C., Lipshultz, S. E., Czachor, J. D., Westphal, J. A., & Mestre, M. A. (2017). The safety of ingested caffeine: a comprehensive review. Frontiers in psychiatry, 8, 80..

Wang, L., & Chen, X. (2016). Pengaruh Roasting terhadap Sifat Fisikokimia Kopi Bubuk. Food Chemistry, 205.

Widayat, W., Mubarok, M., & Aminah, A. (2018). Pengaruh waktu fermentasi terhadap sifat fisikokimia kopi arabika (Coffea arabica) hasil fermentasi dengan khamir Saccharomyces cerevisiae. Jurnal Agritech, 38(2), 226-232.

Daliyanto, A., Nuraeni, E., & Yanti, R. (2020). The Effect of Fermentation Time and Roasting Temperature on Physical and Chemical Properties of Coffee Beans. IOP Conference Series: Earth and Environmental Science, 490(1), 012




How to Cite

Irwan Deo Alzidan, & Muh. Aniar Hari Swasono. (2023). Interaksi Lama Fermentasi dan Waktu Roasting Terhadap Sifat Kimiawi Kopi Bubuk. INSOLOGI: Jurnal Sains Dan Teknologi, 2(5), 861–871.