The effect of several postharvest processing on the quality of Robusta Coffee (Coffea canephora)

Abstract

Abstract Postharvest processing, especially in picking, is an essential factor affecting the quality of Robusta coffee (Coffea canephora ). This study was aimed to compare the effect of Postharvest processing on the quality of Robusta coffee. The Postharvest methods used in this research were the farmer’s metods, natural process, semi-wet, and wet methods. The observed parameters in this study were physical quality, caffeine content and chlorogenic acid content. The results showed that the physical quality of the farmer’s process, the dirt content exceeded 0.5%, had black seeds, cracked black, cocoa beans, cracked seeds, and hollow seeds which were higher than SNI (Indonesian National Standard) with quality number four based on the defect value. While the quality of the natural, semi-wet and wet methods was in accordance with SNI with quality number two. The results of further testing for the farmer method obtained caffeine content of 1.80% and chlorogenic acid content of 1.00%, natural method of 1.79 % caffeine and chlorogenic acid of 1.32%, the semi-wet method caffeine of 1.92% and chlorogenic acid of 1.28 %, wet method of the caffeine of 1.83% and chlorogenic acid of 1.25%. This shows that the processing with the lowest quality is shown in the processing method of farmers.

Access to Document

Other files and links

• Link to publication in Scopus
• Open Access Version Available

Fingerprint