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Refermentation of Coffee Beans and utilization of Spent Coffee Ground (en Inglés)
Asmak Afriliana
(Autor)
·
Endar Hidayat
(Autor)
·
Hiroyuki Harada
(Autor)
·
LAP Lambert Academic Publishing
· Tapa Blanda
Refermentation of Coffee Beans and utilization of Spent Coffee Ground (en Inglés) - Afriliana, Asmak ; Hidayat, Endar ; Harada, Hiroyuki
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Reseña del libro "Refermentation of Coffee Beans and utilization of Spent Coffee Ground (en Inglés)"
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 the results 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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