Refermentation of Coffee Beans and utilization of Spent Coffee Ground - Afriliana, Asmak;Hidayat, Endar;Harada, Hiroyuki
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Refermentation technology is re-fermenting dry coffee beans that have not been fermented or the market term is inferior coffee bean using kefir starter in automatic fermenter. Re-fermentation of coffee beans can enhance the pleasant aroma until 23 compounds in 37°C for 18 hours. Some compounds groups including of acid, alcohol, aldehyde and acetate groups were contributed to acidy, fruty, nutty and caramelly aroma. In this study, we continue our study to utilize SCG (Spent Coffee Ground) from refermented bean. Adding fungi starter such as Penicillium sp and Aspergillus sp with temperature…mehr

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Produktbeschreibung
Refermentation technology is re-fermenting dry coffee beans that have not been fermented or the market term is inferior coffee bean using kefir starter in automatic fermenter. Re-fermentation of coffee beans can enhance the pleasant aroma until 23 compounds in 37°C for 18 hours. Some compounds groups including of acid, alcohol, aldehyde and acetate groups were contributed to acidy, fruty, nutty and caramelly aroma. In this study, we continue our study to utilize SCG (Spent Coffee Ground) from refermented bean. Adding fungi starter such as Penicillium sp and Aspergillus sp with temperature control in composting SCG can improve quality compost produced, with the physical characteristics of compost black and crumb, and normal pH. While the chemical characteristics of compost produced is a C/N ratio below 10 with a far difference from the control. Compost is also richer in minerals, such as phosphorus, potassium, calcium, and magnesium, as well as rich in humic acid as shown from theresults of the FTIR analysis. The Germination Index of the compost sample with the addition of fungi activator (C2) is 191.86% greater than the commercial activator (C1) 183.88%.
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Autorenporträt
Asmak Afriliana es profesor e investigador en la Universidad de Jember, Indonesia. Los logros internacionales relacionados con el café que ha conseguido son el ganador de oro en Corea del Sur (2017), el ganador de oro en el Instituto de Tecnología de Bandung, Indonesia (2018), y el ganador de oro en la NTU, Singapur (2019).