Physicochemical effects and sensory analysis of fermented coffee beans by lactic acid bacteria and yeast

The global population increased the coffee production until coffee became one of the popular beverages due to its aroma, taste, and flavour. However, coffee processing still has flaws, challenging to control, associated with health problems, and differences in human perspectives on the final product. Thus, importantly to investigate the effects of beans by fermentation, physicochemical effects, and sensory analysis of both treated and untreated fermented coffee beans. Green coffee beans were inoculated with LAB and yeast and kept in closed container for 72 hours for fermentation. In proximate analysis, protein, fat, fibre, ash, mineral, and carbohydrate were analyse with untreated and fermented coffee beans with yeast. The sensory analysis conducted among 37 non-trained panel through hedonic scale. All analysis were calculated by Official Analytical Chemists (AOAC), Two-sample T-test in MiniTab 17 Software and Microsoft Excel. The composition nutrition of fermented coffee beans represented protein (14%), fat (2%), ash (2%), moisture (4%), carbohydrate (59%), and fibre (19%). In sensory analysis, treated coffee beans with yeast shows, colour (4%), sweetness (3%), sourness (2%), bitterness (3%), viscosity (3%). Treated coffee beans with yeast also shows higher overall acceptances in terms of delicious (35%) than treated coffee beans with LAB (30%), however both of samples represented as 5% in term of good aroma. At the end of this study, all data was obtained and produced the coffee drink with better aroma, taste and flavour.