Ali Maksum, Gunawan Wijonarko, Ike Sitoresmi mulyo Purbowati, Riyan Anggriawan


Coffee is a refreshing drink that has potential as an antioxidant shown by its total phenol content. Fermentation is used to increase the phenolic compound content in coffee. The purpose of this study was to optimize the wet fermentation process to produce optimal phenolic compounds in green bean coffee. The process optimization was carried out by using Response Surface Methodology with three independent variables, namely the addition of yeast, added sugar, and fermentation time. The results of the quadratic model equation research to get the optimal process, namely Y= 65.18 + 0.56X1 + 2.66X2 + 16.26X3 + 1.51X1X2 + 0.18X1X3 + 0.66X2X3 + 9.29X12 + 23.71X22 + 6.08X32 with r2 of 0.8242 The optimum value of the wet fermentation process is based on the predictive value of the quadratic model, namely the addition of yeast 3.25%; added sugar 21.38%; and 124.73 hours of fermentation time resulted in a total phenol of 10.22 mg GAE / g.


Coffee; Phenol; RSM; Fermentation

Full Text:



Abdillah, J., Widyawati, N. & Suprihati, 2014. Gizi Dan Organoleptik Tape Biji Gandum the Effect of Yeast Dosage and Sugar Addition on the Quality of. Jurnal Agric, 26(1), pp.75–84.

Balli, D. et al., 2020. Does fermentation really increase the phenolic content in cereals? A study on millet. Foods, 9(3).

Bezerra, M.A. et al., 2008. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76(5), pp.965–977.

dePaula, J. & Farah, A., 2019. Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks. Beverages, 5(2), p.37.

Farah, A. & Donangelo, C.M., 2006. Phenolic compounds in coffee. Brazilian Journal of Plant Physiology, 18(1), pp.23–36.

Haile, M. & Kang, W.H., 2019. Antioxidant activity, total polyphenol, flavonoid and tannin contents of fermented green coffee beans with selected yeasts. Fermentation, 5(1).

Hui, Y. et al., 2012. Coffee Fermentation. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition, (March 2017), pp.677–690.

Jayasri, M.A., Mathew, L. & Radha, A., 2009. A report on the antioxidant activity of leaves and rhizomes of Costus pictus D . Don Plant material. International Journal of Integrative Biology, 5(1), pp.20–26. Available at: https://pdfs.semanticscholar.org/9230/0a57a1ed6b21cf28faad83e72211f9508e92.pdf.

Kehek, F.S., 2017. KUALITAS MINUMAN FERMENTASI PISANG BATU ( Musa balbisiana Colla ). Skripsi. Universitas Sanata Dharma.

Kwak, H.S., Jeong, Y. & Kim, M., 2018. Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability. Journal of Food Quality, 2018.

Laukaleja, I. & Kruma, Z., 2019. Phenolic and volatile compound composition influence to specialty coffee cup quality. Agronomy Research, 17, pp.1367–1379.

Perdani, C.G., Pranowo, D. & Qonitatilah, 2019. Total phenols content of green coffee (Coffea arabica and Coffea canephora) in East Java. IOP Conference Series: Earth and Environmental Science, 230(1).

Tobing, I. m. l, 2009. Pengendalian Fermentasi dengan Pengaturan Konsentrasi Ragi dan Lama Fermentasi terhadap Mutu Kopi Instan Secara Mikroenkapsulasi. Skripsi. Universitas Sumatera Utara.

Towaha, J. & Rubiyo, R., 2016. Physical Quality and Flavor of Arabica Coffee Beans Fermented by Probiotic Microbes from Civet Digestive System. Jurnal Tanaman Industri dan Penyegar, 3(2), pp.61–70. Available at: http://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/view/7466%0Ahttp://files/4803/Towaha and Rubiyo - 2016 - Physical Quality and Flavor of Arabica Coffee Bean.pdf%0Ahttp://files/4804/7466.html.

Wahyono, A. et al., 2018. Optimasi Proses Pembuatan Tepung Labu Kuning Menggunakan Response Surface Methodology Untuk Meningkatkan Aktivitas Antioksidannya. Jurnal Teknologi dan Industri Pangan, 29(1), pp.29–38.





  • There are currently no refbacks.

Copyright (c) 2021 Ali Maksum, Gunawan Wijonarko, Ike Sitoresmi Mulyo Purbowati, Riyan Anggriawan

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.