The effect of soaking time on mucilage removal from the coffee bean using pectinase enzyme

Abstract

Abstract The perfect coffee fermentation process is characterized by the release of mucilage that covers the coffee beans. The mucilage that doesn’t come off entirely from the coffee beans can affect the taste of the coffee. The mucilage, which is composed of pectin, can be removed using the pectinase enzyme. This study aims to determine the optimal soaking time required to remove the mucilage from the coffee beans. Coffee beans are soaked in a liquid containing the pectinase enzyme for 1, 2, 3, and 4 hours. The results showed that soaking coffee beans for 4 hours in the pectinase enzyme was the best contact time in releasing the coffee bean mucilage. Soaking coffee beans for 4 hours in the pectinase enzyme produced a pectin yield of 0.25%, total dissolved solids 1.05°Brix, pH 6.55, and total sugar 15.67%.

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