The Impact of Fermentation on the Physical and Chemical Properties of Green and Roasted Robusta Coffee Beans
DOI:
10.29303/jppipa.v12i7.14819Published:
2026-07-25Downloads
Abstract
Conventional coffee decaffeination often relies on chemical solvents that can alter quality and raise processing costs. Although biological fermentation has been studied, research typically evaluates fermentation and roasting separately. Additionally, the use of civet-derived microorganisms as fermentation inoculants is less explored compared to spontaneous, yeast, or lactic acid bacteria-based fermentations. Therefore, this study investigated the interaction between civet-derived microbial inoculum and fermentation duration on the physicochemical characteristics of Robusta coffee before and after roasting. Fully ripe Robusta coffee cherries were fermented in sealed fermenters using civet-derived inoculum at 0%, 50%, and 100% concentrations for 24, 48, and 72 h under controlled conditions; each treatment was replicated 3 times. Density, moisture content, and caffeine concentration were determined in green and medium-roasted beans using standard methods and HPLC analysis. Fermentation significantly affected caffeine concentration and several physical properties of coffee beans. In roasted beans, caffeine content ranged from 0.20% to 0.34%, with the lowest value observed at 100% inoculum for 72 h and the highest at 50% inoculum for 24 h. Extended fermentation reduced caffeine by up to 35.3% (0.34% to 0.22%). These findings demonstrate that civet-derived microbial fermentation can serve as a sustainable biological decaffeination strategy while influencing coffee responses during roasting.
Keywords:
Caffeine Civet inoculum Decaffeinated Microbial fermentation Robusta coffeeReferences
Alwi, A. L., Zulisma, E. D., Pramudianto, P. R., Juliansyah, A., Rabbani, M. M., Prayogo, P., Diana, L. E., Nuraisyah, A., Kusumaningtyas, R. N., & Cahyaningrum, D. G. (2024). Perbedaan Metode Pengolahan Pascapanen dalam Memengaruhi Kadar Kafein Roasted Bean Kopi Robusta Argopuro. Gontor Agrotech Science Journal, 10(1), 66–71. https://doi.org/10.21111/agrotech.v10i1.12234 DOI: https://doi.org/10.21111/agrotech.v10i1.12234
Awwad, S., Issa, R., Alnsour, L., Albals, D., & Al-momani, I. (2021). Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels. Molecules, 26(24), 1–9. https://doi.org/10.3390/molecules26247502 DOI: https://doi.org/10.3390/molecules26247502
Badan Pusat Statistik Indonesia. (2024). Statistik Kopi Indonesia 2023: Indonesia Coffee Statistics 2023. BPS.
Chauhan, A. (2025). The dual impact of coffee consumption: Health benefits and risks. International Journal of Psychology Sciences, 7(1), 99–102. https://doi.org/10.33545/26648377.2025.v7.i1b.78 DOI: https://doi.org/10.33545/26648377.2025.v7.i1b.78
Darwin, Mahyyudi, R., Sundari, D., & Muliawati, A. (2021). Influence of solid state fermentation on Robusta coffee (Coffea cannephora) beans inoculated with microbial culture of civet fecal suspensions. Research on Crops, 22(4), 968. https://doi.org/10.31830/2348-7542.2021.158 DOI: https://doi.org/10.31830/2348-7542.2021.158
De Bruyn, F., Zhang, J. S., Pothakos, V., Torres, J., Lambot, C., Moroni, A. V., Callanan, M., Sybesma, W., Weckx, S., & De Vuyst, L. (2017). Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production. Applied and Environmental Microbiology, 83(1), 1–16. https://doi.org/10.1128/AEM.02398-16 DOI: https://doi.org/10.1128/AEM.02398-16
Elhalis, H., Cox, J., Frank, D., & Zhao, J. (2020). The crucial role of yeasts in the wet fermentation of coffee beans and quality. International Journal of Food Microbiology, 333(July), 108796. https://doi.org/10.1016/j.ijfoodmicro.2020.108796 DOI: https://doi.org/10.1016/j.ijfoodmicro.2020.108796
Farah, A. (2012). Coffee Emerging Health Effects and Disease Prevention. In Coffee: Emerging Health Effects and Disease Prevention. Wiley-Blackwell (John Wiley & Sons, Ltd.) and Institute of Food Technologists (IFT Press).
Fitri, Tawali, A. B., & Laga, A. (2019). Luwak coffee in vitro fermentation : literature review. IOP Conference Series: Earth and Environmental Science, 230(1). https://doi.org/10.1088/1755-1315/230/1/012096 DOI: https://doi.org/10.1088/1755-1315/230/1/012096
Galarza, G., & Figueroa, J. G. (2022). Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS. Molecules, 27(6). https://doi.org/10.3390/molecules27062004 DOI: https://doi.org/10.3390/molecules27062004
Hamad, A., Dwi Nugraheni, Sari, B. W., & Naveed, M. (2023). Decaffeination of Coffee Bean Using Fermentation Process: Effect of Starter Concentration and Varieties on The Reduction of Caffeine and Antioxidant Activity. Research in Chemical Engineering (RiCE), 2(2), 57–62. https://doi.org/10.30595/rice.v2i2.85 DOI: https://doi.org/10.30595/rice.v2i2.85
Harijono, H., Talbiyya, A. I., & Sunarharum, W. B. (2025). Physicochemical Changes in Robusta Coffee Beans During Honey Processing Stages With Varying Fermentation Duration. Jurnal Teknologi Pertanian, 26(3), 209–222. https://doi.org/10.21776/ub.jtp.2025.026.03.2 DOI: https://doi.org/10.21776/ub.jtp.2025.026.03.2
ICO. (2023). Coffee Report and Outlook. In International Coffee Organization ICO (Vol. 1, Number 1). Retrieved from https://icocoffee.org/documents/cy2023-24/Coffee_Report_and_Outlook_December_2023_ICO.pdf
Kartasasmita, R. E., & Addyantina, S. (2012). Dekafeinasi Biji Kopi Robusta (Coffea canephora L.) menggunakan Pelarut Polar ( Etanol dan Metanol ) Uji Panelis Aroma dan Rasa Kopi Penentuan Residu Pelarut Etanol dan. Acta Pharmaceutica Indonesia, XXXVII(3), 83–89. https://doi.org/10.5614/api.v37i3.4048
Klikarová, J., Řeháková, B., & Česlová, L. (2022). Evaluation of regular and decaffeinated (un)roasted coffee beans using HPLC and multivariate statistical methods. Journal of Food Composition and Analysis, 114(August). https://doi.org/10.1016/j.jfca.2022.104841 DOI: https://doi.org/10.1016/j.jfca.2022.104841
Kusumaningtyas, R. N., Alwi, A. L., Ali, F. Y., Nuraisyah, A., Pratita, D. G., & Anindita, D. C. (2026). Evaluation of Proximate, TDS and pH Differences Among Argopuro Ground Coffee Varieties. International Journal of Technology, Food and Agriculture, 3(1), 49–54. https://doi.org/10.25047/tefa.v3i1.6866 DOI: https://doi.org/10.25047/tefa.v3i1.6866
Lee, L. W., Cheong, M. W., Curran, P., Yu, B., & Liu, S. Q. (2015). Coffee fermentation and flavor - An intricate and delicate relationship. Food Chemistry, 185, 182–191. https://doi.org/10.1016/j.foodchem.2015.03.124 DOI: https://doi.org/10.1016/j.foodchem.2015.03.124
Lolongan, R., Hermawati, & Yacob, N. (2021). Dekafeinasi Kopi Robusta Menggunakan Proses Ekstraksi. SAINTIS, 2(1), 1–4. Retrieved from https://journal.ft.unibos.ac.id/saintis/article/view/108
Lumbanraja, A. I. H., Budiyanto, B., & Yuwana, Y. (2023). Quality Characteristics of Robusta Coffee (Coffea Canephora) Farmer Group in The Village of Tebat Island, Rejang Lebong Regency with Variation of Roasting Long Time. AGRITROPICA : Journal of Agricultural Sciences, 6(2), 132–151. https://doi.org/10.31186/j.agritropica.6.2.132-151 DOI: https://doi.org/10.31186/j.agritropica.6.2.132-151
Marcone, M. F. (2004). Composition and properties of Indonesian palm civet coffee (Kopi Luwak) and Ethiopian civet coffee. Food Research International, 37(9), 901–912. https://doi.org/10.1016/j.foodres.2004.05.008 DOI: https://doi.org/10.1016/j.foodres.2004.05.008
Mazzafera, P. (2004). Catabolism of caffeine in plants and microorganisms. Front Biosci, 9(1-3), 1348-1359. Retrieved from https://storage.imrpress.com/imr/journal/FBL/article/492159/1752766330930.pdf DOI: https://doi.org/10.2741/1339
Mussatto, S. I., Machado, E. M. S., Martins, S., & Teixeira, J. A. (2011). Production, Composition, and Application of Coffee and Its Industrial Residues. Food and Bioprocess Technology, 4, 661–672. https://doi.org/10.1007/s11947-011-0565-z DOI: https://doi.org/10.1007/s11947-011-0565-z
Nizori, A., Jayanti, E., Purba, D., Surhaini, Gusriani, I., & Mursyid. (2021). Influence of Fermentation Conditions on The Antioxidant and Physico-Chemical of Arabica Coffee from Kerinci Region of Indonesia. Indonesian Food Science and Technology Journal, 5(1), 34–38. https://doi.org/10.22437/ifstj.v5i1.17383 DOI: https://doi.org/10.22437/ifstj.v5i1.17383
Novriani, K., Andrianto, D., & Setiarto, R. H. B. (2025). Identification of Robusta Coffee (Coffea canephora) Metabolite Compounds and Caffeine Content Due to Fermentation of Lactic Acid Bacteria Lactobacillus plantarum Using UPLC-QTOF-MS/MS. Jurnal Penelitian Pendidikan IPA (JPPIPA), 11(1), 1016–1025. https://doi.org/10.29303/jppipa.v11i1.9953 DOI: https://doi.org/10.29303/jppipa.v11i1.9953
Nugroho, P., Puspita, D., & Nugraheni, D. K. (2025). Dekafeinasi Kopi Robusta Dengan Metode Fermentasi. Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 5(2), 122–129. https://doi.org/10.54367/retipa.vi.4640
Nuraisyah, A., Alwi, A. L., Kusumaningtyas, R. N., Fatimah, T., Irawan, T. B., & Kamiliyah, U. H. N. H. (2026). Effect of civet-derived bacteria and fermentation duration on basic physical characteristics of robusta green coffee beans. BIO Web of Conferences, 210. https://doi.org/10.1051/bioconf/202621002036 DOI: https://doi.org/10.1051/bioconf/202621002036
Omega, F. A., & Wibisono, Y. (2023). Kajian Lama Fermentasi Terhadap Kadar Kafein, Etanol dan pH Bubuk Kopi Robusta (Coffea canephora) Argopuro. JOFE : Journal of Food Engineering, 2(1), 34–44. https://doi.org/10.25047/jofe.v2i1.3743
Rahmawati, I., & Asrori, S. H. (2024). Comparative Analysis of Caffeine Content in Cold and Hot Brewed Robusta Coffee Using High-Performance Liquid Chromatography (HPLC). JKPK (Jurnal Kimia Dan Pendidikan Kimia), 9(1), 15. https://doi.org/10.20961/jkpk.v9i1.84991 DOI: https://doi.org/10.20961/jkpk.v9i1.84991
Rahmawati, I., & Gustiani, L. T. (2023). Analisis Kafein pada Kopi Arabika (Coffea arabica L .) Gununghalu Teknik Light Roasting, Medium Roasting, dan Dark Roasting. Kimia Padjajaran, 1(2), 66–73. Retrieved from https://jurnal.unpad.ac.id/jukimpad/article/view/51558
Ramanda, M. R., Prameswari, A. F., & Ulfa, M. N. (2024). Effect of Variations of Roasting Temperature on the Physicochemical Properties of Robusta Coffee (Coffea canephora L.). Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), 13(2), 405. https://doi.org/10.23960/jtep-l.v13i2.405-417 DOI: https://doi.org/10.23960/jtep-l.v13i2.405-417
Ran, L. X., Wei, X. Y., Ren, E. F., Qin, J. F., Rasheed, U., & Chen, G. L. (2025). Application of Microbial Fermentation in Caffeine Degradation and Flavor Modulation of Coffee Beans. Foods, 14(15), 1–27. https://doi.org/10.3390/foods14152606 DOI: https://doi.org/10.3390/foods14152606
Rodriguez, Y. F. B., Guzman, N. G., & Hernandez, J. G. (2020). Effect of the Postharvest Processing Method on the Biochemical Composition and Sensory Analysis of Arabica Coffee. EAgri Engenharia Agricola, 40(2), 177–183. https://doi.org/10.1590/1809-4430-Eng.Agric.v40n2p177-183/2020 DOI: https://doi.org/10.1590/1809-4430-eng.agric.v40n2p177-183/2020
Salma, Q. A., Sarkono, S., & Muspiah, A. (2024). Isolation and Identification of Acid-Forming Bacteria in Arabica Coffee Fruit (Coffea arabica) During Wet Fermentation. Jurnal Penelitian Pendidikan IPA, 10(8), 6181–6191. https://doi.org/10.29303/jppipa.v10i8.7335 DOI: https://doi.org/10.29303/jppipa.v10i8.7335
Salsabila, S. N. A., Asmoro, N. W., & Tari, A. I. N. (2024). Physicochemical And Organoleptic Characteristics Of Cold Brew Robusta Coffee (Coffea Canephora) From Temanggung Based On Roasting Process. AGRITECH: Jurnal Ilmu-Ilmu Pertanian, XXVI(2), 47–54. https://doi.org/10.30595/agritech.v26i2.24426 DOI: https://doi.org/10.30595/agritech.v26i2.24426
Sarosa, A. H., Nurhadianty, V., Dian, N. H. F. N., Anita, F. N., Noerdinna, A. F., & Rizqy, S. D. A. (2024). The Kinetic Study of Dampit Robusta Coffee Caffeine Degradation by Saccharomyces cerevisiae. Applied Science and Engineering Progress, 17(1), 1–11. https://doi.org/10.14416/j.asep.2023.07.004 DOI: https://doi.org/10.14416/j.asep.2023.07.004
Setiaboma, W., Kristanti, D., Sagita, D., Yunniar, A. D., Ratnawati, L., Kurniawan, Y. R., Surahman, D. N., & Evana, E. (2025). Physicochemical and Microbiological Characteristics of Robusta Coffee Processed Using Wet Fermentation Method with and Without S. Cerevisiae Starter Culture. Jordan Journal of Biological Sciences, 18(1), 89–96. https://doi.org/10.54319/jjbs/180110 DOI: https://doi.org/10.54319/jjbs/180110
Shofinita, D., Dianika, L., Ronny, P., Sumampouw, G. A., Gunawan, K. C., Ambarwati, S. A., Achmadi, A. B., & Tjahjadi, J. T. (2024). Effects of different decaffeination methods on caffeine contents, physicochemical, and sensory properties of coffee. International Journal of Food Engineering, 20(8), 561–581. https://doi.org/10.1515/ijfe-2024-0013 DOI: https://doi.org/10.1515/ijfe-2024-0013
Shofinita, D., Lestari, D., Ambarwati, S. A., Gunawan, K. C., & Achmadi, A. B. (2023). Optimization of Defective Coffee Beans Decaffeination Using Palm Oil. ASEAN Journal of Chemical Engineering, 23(2), 142–152. https://doi.org/10.22146/ajche.73387 DOI: https://doi.org/10.22146/ajche.73387
Usman, D., Suprihadi, A., & Kusdiyantini, E. (2015). Fermentasi kopi robusta (Coffea canephora) menggunakan isolat bakteri asam laktat dari feces luwak dengan perlakuan lama waktu inkubasi. Jurnal Biologi, 4(3), 31-40. Retrieved from https://ejournal3.undip.ac.id/index.php/biologi/article/view/19417
Utama, Q. D., Zainuri, Paramartha, D. N., Widyasari, R., & Aini, N. (2022). Dekafeinasi Kopi Robusta (Coffea canephora) Lombok Menggunakan Sari Labu Siam (Sechium edule). Pro Food (Jurnal Ilmu Dan Teknologi Pangan), 8(1), 77–87. https://doi.org/10.29303/profood.v8i1.253 DOI: https://doi.org/10.29303/profood.v8i1.253
Virhananda, M. R. P., Suroso, E., Nurainy, F., Suharyono, Subeki, Satyajaya, & Wisnu, S. (2022). Analisis Kadar Asam Klorogenat dan Kafein Berdasarkan Perbedaan Lokasi Penanaman dan Suhu Roasting pada Kopi Robusta (C. canephora Pierre). Jurnal Agroindustri Berkelanjutan, 1(2), 245–252. https://doi.org/10.23960/jab.v1i2.6361
Wardahni, A., Nuraisyah, A., Priyantono, E., & ARPA, M. (2026). Analisis Fisiko Kimia Kopi Robusta Argopuro (Coffea canephora L.) dengan Lama Waktu Perebusan dan Pengukusan. E-J. Agrotekbisnis, 14(1), 10–17. https://doi.org/10.22487/y0zr1h51
Wicaksono, G. A., & Kurniawati, E. (2023). Pengaruh Lama Fermentasi dan Penambahan Nanas Terhadap Penurunan Kadar Kafein pada Kopi Robusta. JOFE : Journal of Food Engineering, 2(2), 78–87. https://doi.org/10.25047/jofe.v2i2.3582 DOI: https://doi.org/10.25047/jofe.v2i2.3582
License
Copyright (c) 2026 Annisa Lutfi Alwi, Anni Nuraisyah, Rizky Nirmala Kusumaningtyas
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
