Effect of Fermentation Media on the Quality of Arabica Wine Coffee

The fermentation of arabica wine coffee from the cherry is one of the methods in processing the coffee which has the wine taste. The selection of media of fermentation is also one of the factors influencing the taste of the arabica wine coffee. The difference in the fermentation process of the coffee bean affects the taste and quality of the coffee. The fermentation process can take place in the aerobic, anaerobic and semi-aerobic state. The process is a fermentation using a glass bottle, can, and a plastic sack as the media and kept in the storage for seven days. After the fermentation, the coffee was dried for 21 days until the moisture content reaches 10% and the total bacteria were enumerated. The enumeration of Lactic Acid Bacteria (LAB) which was conducted before and after fermentation with a dilution factor of 10-1 to 10-6 shows that the total LAB tends to decrease along with the higher factor of dilution. This result comes from the dilution factor of 10-4 to 10-6 with the total bacteria of 2 to 8 colonies depends on the number of dilutions. The sample analysis used was cupping test which gives the result that the coffee aroma of ages, woody, strawy, fermented, clean and fresh, which is the characteristics of wine taste. The best container obtained in this research is the coffee which fermented in a glass bottle and can. Meanwhile, the coffee fermented in a plastic sack was highly contaminated when the fermentation occurs.