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Abstract                 Volume:4  Issue-7  Year-2017          Original Research Articles

IJCRBP is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCRBP Articles.

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Characteristic Flavour of Robusta Coffee from South Sulawesi after Fermentation by Ohmic Technology
Reta1,2*, Mursalim3, Junaedi Muhidong3 and  Salengke3
1Graduate School, Hasanuddin University, Makassar 90245, Indonesia
2Department of Agroindustry, Agriculture Polytechnic Pangkep, Pangkep 90655, Indonesia
3Departement of Agriculture Engineering and Food Technology, Hasanuddin University Makassar, Indonesia
*Corresponding author

Coffee fermentation is a step of wet processing. The temperature of the fermented coffee does not come from within, but is very dependent on the environment, temperature of fermented from 30, 35 and 400C and duration of fermentation 2, 6, 12 and 18 hrs. From the research, fermentation time 18 hrs flavor, aroma and mouthfeel of the best, 2 hrs bittersweet the best, characteristic flavor of aromas found in coffee that comes from Banateng flavored chocolate, caramelly, sweet teste, connilon, honeyed, spicy, buttery, sweet potato and flowery.

Keywords: Aroma Bittersweet,Coffee,Fermentation,Flavour,Ohmic technology
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How to cite this article:

Reta., Mursalim., Muhidong, J., Salengke., 2017. Characteristic flavour of Robusta coffee from South Sulawesi after fermentation by ohmic technology.Int.J.Curr.Res.Biosci.Plantbiol. 4(7): 33-38. doi: https://doi.org/10.20546/ijcrbp.2017.407.004
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.