The Effect of Pineapple Pulp Addition During Fermentation on the Flavor Profile of Berastagi Arabica Coffee Powder

Abstract

Pineapple is a tropical fruit rich in vitamin C, sugar, organic acids, and bromelin enzymes that play a role in breaking down proteins and supporting the coffee fermentation process. The quality of coffee taste is greatly influenced by the fermentation process, so the innovation of adding natural ingredients such as pineapple pulp can provide a variety of physicochemical and sensory characteristics in the final product. Therefore, this study was conducted to analyze the effect of the addition of pineapple pulp (Ananas comosus L. Merr) in the coffee fermentation process with the fullwash processing method on the quality of Berastagi Arabica coffee powder. The parameters observed included pH levels as well as organoleptic tests that included aroma, taste, body, aftertaste, balance, and overall using untrained panelists. The analysis model used was a complete randomized design non faktorial with Duncan Multiple Range Test (DMRT) follow-up tests. The results showed that the addition of pineapple pulp had a real influence on changes in pH and sensory characteristics of coffee. Fermentation with the addition of pineapple pulp at a concentration of 40% resulted more stable pH and more harmonious and balanced flavor profile across all off the organoleptic parameters. Overall, these results showed that the combination of the fullwash fermentation process and the addition of pineapple pulp can improve the sensory quality of Arabica coffee, as well as have the potential to be an alternative processing method to increase the selling value and attractiveness of local coffee.