Diversification of coffee products
Malang-East Java is one of the leading coffees producing areas but does not yet have product diversification. This opportunity became the background for conducting research which aims to find optimal fermentation conditions for diversified coffee products which can be used as a reference for building scale-up fermenters in developing coffee businesses. We conducted this research by testing several parameters and fermentation condition variables. Apart from that, an analysis of business feasibility and production risks was also carried out with the results of research on optimum fermentation conditions as a reference for fermenter design which is published in international journals and can be useful in developing coffee businesses in the local area.
Responsibility
Examining the relationship between fermentation techniques and caffeine concentration in coffee beans
Examining optimum fermentation conditions for future fermenter scale development
Carry out extraction and measurement of caffeine levels in coffee beans
Responsible for testing diversified fermented coffee products on product quality including quality testing, organoleptics, acid, sugar, pH and business risk parameters
Result from the project
Resultes in significant reduction of 48% in Robusta caffeine and 20% in Arjuna Arabica
Incresing the growth of the decaffeinated coffee business
Research published in reputable international journals and presentation at prestigious conferences
