Changes in caffeine of fermented Liberica coffee beans cv. Liberoid Meranti on roasting levels

Abstract

One of the varieties of Liberica coffee in Indonesia is the Liberoid Meranti coffee. Fermentation technology and the roasting temperature of Liberica coffee are needed in changing the composition of caffeine in coffee beans. The aim of this research was to see the caffeine content of the Liberica coffee beans cv. Liberoid Meranti fermented by hydrolytic bacteria on levels at a light, medium, and dark roasting temperatures. Coffee fermentation was carried out using the wet processing method and a roasting temperature of 150oC, 175oC, 200oC, and caffeine analysis was carried out by UV-Visible spectrophotometry. The data obtained from each parameter based on roasting levels were processed using the statistical application of Minitab version 16 for Windows and analyzed using ANOVA with a level of 5%. If there is a significant difference from the F-test result (p<0.05), then proceed with the post hoc test. The results showed that all samples contain large amounts of caffeine with various concentrations. The level concentration of caffeine in light roast samples in the range of 10,80 ppm-12,52 ppm, medium roast samples in the range of 11,46 ppm-14,08 ppm, and dark roast samples in the range of 14,49 ppm-16,94 ppm. The caffeine content in fermented Liberica coffee bean experienced a significant difference. The fermentation and roasting process of coffee beans is a complex compound process that can cause changes in caffeine levels.