Analysis and technical optimization of processing condition for better quality of robusta coffee production

The wet processing of robusta coffee starts with harvesting cherries, followed by sorting the pulping, fermentation, washing, drying, hard skin hulling, bean sorting, and packaging. Soaking fruit before pulping is an alternative for farmers to delay process if time does not allow it. fermentation aims remove mucus that firmly attached skin. addition L. casei microbes can accelerate but affect final taste. study aimed optimize duration soaking processes obtaining beans a minimum number unpeeled beans, partially black value, maximum taste quality, identify volatile components play role in forming best steeping aroma after are roasted, ground brewed. Experiments data analysis were carried out using Response Surface Method design. optimization results showed 24 hours optimum treatment based on criteria response, total score desirability value 0.721. identified compounds (43) include 9 aldehyde group compounds, 3 alcohols, 4 furans, 5 heterocyclic N, 6 ketones, 1 organic acid, phenols, 10 pyrazines, 2 thiols. spicy chocolaty produced was also highest among treatments, namely 8.98% 7.74%. without had percentages caramelly nutty areas, 23.14% 21.35%, respectively. Key words: Coffee beans; fermentation; soaking; technical optimization; compound.