E3S Web Conf.
Volume 332, 2021International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)
|Number of page(s)||7|
|Section||Food Process and Technology|
|Published online||13 December 2021|
Gayo coffee processing with natural, semi-washed and full-washed methods
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, 20155, Medan, Indonesia
* Corresponding author: firstname.lastname@example.org
Gayo area is the largest Arabica coffee production in Asia. The materials used in this research were coffee beans which are natural, semi-washed, and fully-washed processed coffee. This study aimed to determine the physicochemical of green bean will the various processing. The moisture content of three green bean coffee were 9.78%, 9.60% and 11.03% for natural, semi-washed and full-washed processing, respectively. The ash content ranged from 3.19% for natural processing to 4.33% for full-washed processing. Full washed green bean coffee had the highest lipid content, 12.5 ± 0.20% compared to the other coffee. Moreover, the lowest pH and specific volume were found in natural processing coffee, 5.63 and 1.66 mL/g, respectively. The finding result shows that coffee characteristics depending on the processing methods. Future work will be done by applying various packaging for the coffee bean.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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