p–ISSN: 2723 - 6609 e-ISSN: 2745-5254
Vol. 5, No. 8 August 2024 http://jist.publikasiindonesia.id/
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2025 3102
Effect of Fermentation Duration and Glucose Concentration
on Organoleptic Characteristics of Hard Candy Glucose
Substitution of Coffee Pulp by Fermentation Method
Khairidzi Arsyca Umayya
1
, Marshamada Harvenya Faelassufa
2
, Nurista Ayu
Soutul Haqiqi
3
, Laili Fathurrahmah Tiarno
4
, Zefanya Widyasari
5
, Asri Nursiwi
6
*
Universitas Sebelas Maret, Indonesia
Email:
1
6*
*Correspondence
ABSTRACT
Keywords: coffee pulp,
hard candy, fermentation,
liquid sugar.
Coffee pulp is the outer layer of coffee pulp which is one
type of waste from the coffee processing process that
increases every year without maximum utilization. Coffee
pulp contains cellulose (63%) which can be utilized in the
manufacture of semi-finished products in the form of liquid
sugar through the fermentation method. Phenol in coffee
pulp causes a sour and astringent taste in processed products,
so a fermentation process is needed to degrade phenol
compounds during aerobic fermentation. The purpose of this
study was to determine the effect of the length of
fermentation of coffee pulp on the phenol content of liquid
sugar produced and to analyze the effect of the concentration
of liquid sugar fermented from coffee pulp on the
organoleptic characteristics of candy in the market. The test
of phenol content using the Folin Ciocalteu method and the
test of reducing sugar using the Nelson Somogyi method
showed that the longer the fermentation process took place,
the lower the levels of total phenol and reducing sugar in the
juice and coffee pulp sugar produced. Sensory testing with
the ranking test on 30 panellists showed that the variation of
adding 20% coffee pulp fermented liquid sugar
concentration was overall most liked by panellists because it
was close to candy products in general with the highest
sucrose concentration compared to other candy formulas.
Introduction
Coffee is one of the leading commodities with an increasing amount of production
in line with the increase in coffee consumption in the world. Coffee consumption in
Indonesia has increased, from 3.5 million sacks (60 kg/sack) in 2010 to 5 million sacks
in 2021 (Lyu & Huang, 2024). The Central Statistics Agency (BPS) noted that coffee
production in Indonesia in 2022 increased by 1.10%, namely 794,800 tons from 786,191
tons in the previous year. The increase in coffee production and consumption will have
an impact on increasing by-products in the form of coffee waste. The most produced
Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of
Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2024 3103
coffee waste is solid and liquid in the form of pulp, leather, mucilage or mucus, and
stretcher bark (Maghfirah, Priscila, Sahara, & Istiqomah, 2023). The utilization of coffee
waste in the food sector is currently not optimal. Coffee pulp still contains cellulose
(63%), hemicellulose (2.3%), and lignin (17%) (Nurfitriyani, 2022).
One of the studies shows that the high level of cellulose in the coffee pulp can be
used in the manufacture of semi-finished products in the form of liquid sugar through the
fermentation method (Kresnadipayana et al., 2022). However, liquid sugar from coffee
pulp processing is not widely used in the process of making finished products. So that
further processing is needed to produce finished products that can be accepted in the
market (Wati, Suriati, & Semariyani, 2023). This liquid sugar can be used as a raw
material for making candies, drinks, cakes, ice cream, and so on. Among some of these
liquid sugar products, candy is a product that requires high glucose levels in the
manufacturing process. Thus, glucose produced from the fermentation process can be
used as raw materials for making hard candies in this research (Annie, Iman, & Anoraga,
2023).
On the other hand, the use of coffee pulp as a raw material for making liquid sugar
produces a sour and spicy taste (Kurniawan, Tawali, & Fitri, 2024). The sour and sour
taste is produced by phenol compounds found in coffee pulp (Asmak, Bima Lathif, Yuli,
& Ardiyan, 2023). Phenol levels can be degraded during the aerobic fermentation process
(Mahardani & Yuanita, 2021). Therefore, a fermentation process with different variations
in time is needed to determine the right formulation to reduce the sour and sour taste of
liquid sugar. In addition, in the manufacture of candies, variations of different
concentrations of liquid sugar are carried out to produce organoleptic characteristics that
are close to the taste of candies on the market. Efforts to utilize glucose in liquid sugar in
candy products can add economic value to coffee pulp and become one of the efforts to
prevent organic waste pollution due to the coffee production process (Zarwinda, Nadia,
& Rejeki, 2022). Therefore, it is proposed to make hard candies with liquid sugar
substitution as a result of the fermentation process of coffee pulp with fermented yeast.
This study aims to determine the effect of coffee pulp fermentation time on the phenol
content of liquid sugar produced and analyze the effect of liquid sugar concentration from
coffee pulp fermentation on the organoleptic characteristics of candies on the market.
Research Methods
Time and Place
The research activities were carried out offline in March-June 2024 at the Food
Microbiology and Biotechnology Laboratory of FP UNS, the Laboratory of Food
Processing and Agricultural Product Process Engineering FP UNS, and the Laboratory of
Food Chemistry and Biochemistry FP UNS.
Tools and Materials
The tools used in this research include digital scales, vortex, hotplate, glass funnels,
cutting boards, knives, measuring flasks, Erlenmeyer, droppers, measuring cups, volume
pipettes, filter cloths, stirrers, UV-Vis spectrophotometers, stoves, and blenders. In
Khairidzi Arsyca Umayya, Marshamada Harvenya Faelassufa, Nurista Ayu Soutul Haqiqi, Laili
Fathurrahmah Tiarno, Zefanya Widyasari, Asri Nursiwi
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2024 3104
addition, media are needed, including basins, closed containers, heat-resistant glass
containers, and candy moulds. Meanwhile, the materials used in this research are coffee
fruits, sucrose equates, NKL tapai yeast, and distilled water. Nelson A reagent, Nelson B
reagent, Arsenomolibdate reagent, Folin Ciocalteu reagent 10%, anhydrous glucose,
gallic acid and sodium carbonate 7.5% are also needed.
Working Procedure
Flow Diagram
Based on Figure 1. Flow Diagram of Research Stages, it can be seen that there are
several stages carried out in this research:
Fermentation of Coffee Pulp
Coffee pulp is fermented with the addition of NKL tapai yeast 150 grams per 250
grams of coffee pulp starch. Then mixing is carried out until evenly distributed and put in
a closed container. The fermentation process is carried out in a place protected from direct
sunlight for 10 days and 15 days at a temperature of 30°C (Setiawan, Mahardika,
Wardhana, & Werdyani, 2023).
Coffee Juice and Pulp Sugar
The fermented coffee pulp is added to water in a ratio of 1:1 and then refined using
a blender. Coffee pulp pulp is put into a filter cloth to separate the juice and sugar of
coffee pulp from coffee pulp pulp. The coffee pulp solution is kept in a closed container
for a few minutes until a precipitate forms. Furthermore, the juice and coffee pulp sugar
separated from the sediment are taken for the next process.
Candy Making
Table 1. Coffee Pulp Candy Formulation
Material
Unit
10-day fermentation
Fermentation 15 days
Sucrose
Sugar
Analysis
of total
phenol
and
reduced
Coffee
pulp
grounds
Making candies with a variation in liquid sugar
concentration of 20%; 40%; and 60%
150 grams
Sprout
yeast
250 grams of coffee pulp
Fermentation with variations in fermentation time
of 10 days and 15 days
Separation of cider and liquid sugar from coffee
pulp grounds
Coffee Pulp Juice and Sugar
Figure 1. Flow Chart of Research Stages
Sensory
analysis
Candy with a variation in liquid sugar
concentration of 20%; 40%; and 60%
Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of
Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2024 3105
356
240
718
162
693
934
Cider and
sugar pulp
coffee
Ml
20
40
60
20
40
60
Sucrose
sugar
Grams
80
60
40
80
60
40
Water
Ml
100
100
100
100
100
100
Based on Table 1. Formulation of Coffee Pulp Candy, the juice and starch sugar of
coffee pulp produced from 10 days and 15 days of fermentation are heated to a
temperature of 110°C and 80%, 60%, and 40% sucrose sugar is added with a ratio of
20%, 40%, and 60% coffee pulp starch sugar, and is equipped with the addition of the
same amount of water in each formulation, namely 100 ml. Then it is reheated to a
temperature of 140°C with a continuous stirring process. The end of cooking is
determined by a mixture of sweets that have thickened. The hot, thick candy mixture is
placed in a mould and allowed to sit until it cools and hardens (Zarwinda et al., 2022).
Analysis of Total Phenol Levels of Products
The analysis of total phenol levels was carried out using the Follin-Ciocalteu
method. Samples that have been dissolved in water are reacted with 10% Folin Ciocalteu
reagent and incubated for 20 minutes at room temperature. Then 7.5% sodium carbonate
was added with an absorbance value read at 750 nm. The absorbance data of the galic
acid solution was processed using the Microsoft Excel program to create a standard curve
of the galic acid solution so that a linear equation was obtained that was used to convert
the absorbance data of the sample into the total phenol content in the sample. The total
phenol content is calculated by the linear regression equation formula of the gallic acid,
namely:
y = ax + b ............................................................................................................. (1)
(Wibawa and Saraswaty, 2023)
The data obtained in this research was analyzed using the IBM SPSS program. Data
analysis using the Paired Sample T-Test to determine whether the variation in
fermentation time is different or affects the total phenol level produced at the level of
significance (α) = 0.05.
Product Reduced Sugar Content Analysis
The analysis of reduced sugar content was carried out using the Nelson-Somogyi
method. This test uses the principle of oxidation reaction between the Nelson reagent and
glucose with the arsenomolibate reagent (Zia, Aisyah, Zaidiyah, & Widayat, 2019).
Testing of this method was carried out at a wavelength of 540 nm with a Uv-Vis
Spectrophotometer. The colour produced from the test is blue-greenish. The absorbance
data of the standard glucose solution was processed using the Microsoft Excel program
to create a curve of the standard glucose solution and a linear equation was obtained which
was used to determine the amount of reduced sugar dissolved in the sample. Furthermore,
Khairidzi Arsyca Umayya, Marshamada Harvenya Faelassufa, Nurista Ayu Soutul Haqiqi, Laili
Fathurrahmah Tiarno, Zefanya Widyasari, Asri Nursiwi
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2024 3106
calculations are carried out to determine the reduced sugar content of the sample with the
following formula:
Reduced sugar content (%) =
𝑋
𝑏𝑒𝑟𝑎𝑡 𝑠𝑎𝑚𝑝𝑒𝑙(𝑚𝑔)
× 𝐹𝑃 × 100% ............................ (1)
The data obtained in this research was analyzed using the IBM SPSS program. Data
analysis using the Paired Sample T-Test to determine whether the variation in
fermentation time is different or affects the reduced sugar content produced at the
significance level (α) = 0.05.
Product Sensory Analysis
Sensory analysis was carried out using the hedonic test method, namely the ranking
test. This test consists of observing the colour, aroma, texture, taste, and overall attributes
of coffee pulp hard candies. This test was carried out by 33 panellists who were randomly
taken on 6 scales. Organoleptic testing is important to support consumer acceptance of
coffee pulp candy products (Fitriyah & Wardani, 2022). The data obtained in this research
was analyzed using the IBM SPSS program. Data analysis using the Friedman Test to
determine whether the number of ranks of each treatment differed markedly at the level
of significance (α) = 0.05. In this test, a ranking was also obtained for each sample where
a value of 1 was interpreted as the most preferred formulation by the panelists. The results
of the test and data analysis were discussed and the best formulation was determined
based on the level of preference of the panelists in the ranking test.
Conclusions of Research Results
The reduction of bitterness and bitterness is characterized by a decrease in the total
phenol level after the fermentation process of coffee pulp at different fermentation time
variations. The formulation of the best sugar solution is characterized by no decrease in
the reduced sugar content or the reduced sugar content does not exceed the specified limit.
The best coffee pulp candy formulation is shown with the highest number in the ranking
order obtained from the results of the ranking test on 6 formulas and 6 assessment scales.
Results and Discussion
Results of Total Phenol Level Analysis
Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of
Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2024 3107
Figure 2. Acid Error Standard Curve
Based on the data that has been obtained in Figure 2. The standard curve of Galic
Acid was determined by using a standard solution of Galic acid was carried out using
solution of Galic acid with concentrations of 0, 5, 10, 15, and 20 mg/L which obtained
absorbance values of 0, 0.159, 0.320, 0.462; and 0.607 Å respectively. Based on this data,
the linear regression equation y = 0.0303x + 0.0062 with R2 is 0.9992.
Table 2. Total Levels of Phenol Juice and Coffee Pulp Sugar
Fermentation
Time (days)
Absorbance
(Ǻ)
Total Phenol Levels
(mg GAE/g)
Average Total
Phenol Levels
(mg GAE/g)
10
0,023
0,5545
0,6315
0,024
0,5875
0,029
0,7525
15
0,004
-0,07261
0,1749
0,011
0,1584
0,012
0,1914
Source: Test Results
Based on Table 2, absorbance data were obtained from the results of 10-day and
15-day fermentation in the form of coffee juice and pulp sugar with three repeats. The
absorbance data was substituted as the value of y in the linear regression equation that
had been formed from the standard curve of the error acid, namely y = 0.0303x +
0.0062 so that the total levels of phenol juice and sugar pulp of fermented coffee for 10
and 15 days were obtained from three repetitions.
Table 3. Normality Test Results
Fermentation
Duration
Kolmogorov-Smirnova
Shapiro-Wilk
Statistics
Df
Sig.
Statistics
Df
Sig.
Result
10-day absorbance
0,328
3
.
0,871
3
0,298
15-day absorbance
0,343
3
.
0,842
3
0,220
0
0,159
0,32
0,462
0,607
y = 0,0303x + 0,0062
R² = 0,9992
0
0,1
0,2
0,3
0,4
0,5
0,6
0,7
0 5 10 15 20 25
Absorbansi
Konsentrasi
Kurva Standar Asam Galat
Khairidzi Arsyca Umayya, Marshamada Harvenya Faelassufa, Nurista Ayu Soutul Haqiqi, Laili
Fathurrahmah Tiarno, Zefanya Widyasari, Asri Nursiwi
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2024 3108
10-day total phenol
levels
0,328
3
.
0,871
3
0,298
15-day total phenol
levels
0,343
3
.
0,842
3
0,220
a. Lilliefors Significance Correction
Source: SPSS Data Acquisition Results
The absorbance data and data on the total phenol levels in the three replicates
obtained in Table 2, will be tested for normality to determine whether the data used is
distributed normally. Based on Table 3. The results of the normality test showed that the
values of all absorbance data and the total phenol levels obtained by 3 repetitions in the
juice and sugar pulp of 10 and 15 days of fermented coffee were distributed normally,
which was indicated by a P-value of more than 0.05.
Table 4. Paired Sample T-Test Results
Long
Treatment
of
Fermentatio
n
Paired Differences
t
Df
Sig.
(2-
tailed)
Mean
Std.
Deviation
Std. Error
Mean
95% Confidence
Interval of the
Difference
Lower
Upper
Pair
1
10 Days
- 15
Days
0,5391
0,1008
0,0582
0,2887
0,7896
9,262
2
0,011
Source: SPSS Data Acquisition Results
Based on Table 3 which shows that the data is normally distributed, the Paired
Sample T-Test is carried out to find out if there is a difference in the average of the two
paired samples. The results of the Paired Sample T-Test in Table 4 showed that the
comparison of fermentation treatment affected the total phenol content in the juice and
sugar pulp of the coffee produced, characterized by a Sig. (2-tailed) (0.011) value of less
than 0.05. Based on the average total phenol content of the two samples, it was found that
the longer the fermentation process lasts, the lower the total phenol content in the juice
and sugar pulp of the coffee produced. The decrease in the total phenol levels in the juice
and sugar of coffee pulp as the fermentation takes place can occur because the cultural
activity that occurs during the fermentation process of coffee pulp aerobically can degrade
phenol compounds (Mahardani & Yuanita, 2021).
Results of Reduced Sugar Content Analysis
Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of
Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2024 3109
Figure 3. Glucose Solution Standard Curve
Based on the data that has been obtained in Figure 3. The Standard Curve of
Glucose Solution was determined by using a standard glucose solution of 0; 0.2; 0.4; 0.6;
0.8; 1 ml with dissolved reduced sugar of 0; 0.02; 0.04; 0.06; 0.08; and 0.1 mg the
absorbance values were obtained respectively of 0.058; 0.151; 0.274; 0.386; 0.539; and
0.66 Å. Based on this data, the linear equation y = 6.1229x + 0.0385 with R2 is 0.9956.
Table 5. Reduced Sugar Levels of Cider and Coffee Pulp Sugar
Fermentation
Time (days)
Absorbance
(Ǻ)
Dissolved
Reduced
Sugar (mg/ml)
Reduced
Sugar Content
(%)
Average
Reduced
Sugar Content
(%)
10
0,350
0,0509
0,1271
0,1417
0,385
0,0566
0,1415
0,422
0,0626
0,1566
15
0,141
0,0167
0,0419
0,0534
0,194
0.0254
0,0635
0,173
0,0219
0,0549
Source: Test Results
Based on Table 5, absorbance data were obtained from the results of 10-day and
15-day fermentation in the form of coffee juice and pulp sugar with three repetitions. The
absorbance data is substituted as a y value in the linear regression equation that has been
formed from the curve of the standard glucose solution, namely y = 6.1229x + 0.0385 so
that the dissolved reduction sugar of juice and 10 and 15 days of fermented coffee pulp
sugar are obtained from three repetitions. The dissolved reduced sugar data obtained was
substituted on the reduced sugar content formula with a dilution factor of 250 and a
sample mass of 10000 mg, which was then obtained data on the reduced sugar content of
cider and fermented coffee pulp sugar for 10 and 15 days which were produced from three
repetitions.
0,058
0,151
0,274
0,386
0,539
0,66
y = 6,1229x + 0,0385
R² = 0,9956
0
0,1
0,2
0,3
0,4
0,5
0,6
0,7
0 0,02 0,04 0,06 0,08 0,1 0,12
Absorbansi (Å)
Gula Reduksi Terlarut (mg)
Kurva Standar Larutan Glukosa
Khairidzi Arsyca Umayya, Marshamada Harvenya Faelassufa, Nurista Ayu Soutul Haqiqi, Laili
Fathurrahmah Tiarno, Zefanya Widyasari, Asri Nursiwi
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2024 3110
Table 6. Normality Test Results
Fermentation Duration
Kolmogorov-
Smirnova
Shapiro-Wilk
Statistics
Df
Sig.
Statistics
Df
Sig.
Result
10-day absorbance
0,177
3
.
1,000
3
0,969
15-day absorbance
0,221
3
.
0,986
3
0,772
Reduced sugar content 10
days
0,177
3
.
1,000
3
0,974
Reduced sugar content 15
days
0,220
3
.
0,986
3
0,776
a. Lilliefors Significance Correction
Source: SPSS Data Acquisition Results
Absorbance data and reduced sugar content data in three repetitions obtained in
Table 5, will be tested for normality to determine whether the data used is distributed
normally. Based on Table 6. The results of the normality test showed that the values of all
absorbance data and the total phenol levels obtained by 3 repetitions in the juice and sugar
pulp of 10 and 15 days of fermented coffee were distributed normally, which was
indicated by a P-value of more than 0.05.
Table 7 Paired Sample T-Test Results
Long
Treatment
of
Fermentatio
n
Paired Differences
t
Df
Sig.
(2-
tailed)
Mean
Std.
Deviation
Std. Error
Mean
95% Confidence
Interval of the
Difference
Lower
Upper
Pair
1
10 Days
- 15
Days
0,0883
0,0122
0,0070
0,0581
0,1185
12,587
2
0,006
Source: SPSS Data Acquisition Results
Based on Table 6 which shows that the data is normally distributed, the Paired
Sample T-Test is carried out to find out if there is a difference in the average of the two
paired samples. The results of the Paired Sample T-Test in Table 7 showed that the
comparison of fermentation treatment affected the reduced sugar content in the juice and
coffee pulp sugar produced, characterized by a value of Sig. (2-tailed) (0.006) less than
0.05. Based on the average reduced sugar content of the two samples, it was found that
the longer the fermentation process lasts, the lower the reduced sugar content in the juice
and sugar pulp of the coffee produced. This is because the sugar formed during
fermentation is broken down by yeast to produce alcohol (Finallika & Widjanarko, 2015)
Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of
Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2024 3111
so the sugar content produced in the fermentation of coffee pulp with a longer duration
will cause a decrease in reduced sugar content.
Results of Sensory Analysis
Figure 4. Hard candy with added sugar from 10-day fermentation of coffee pulp
(a) 20% (356), (b) 40% (240), (c) 60% (718) and 15-day fermentation
(d) 20% (162), (e) 40% (693), (f) 60% (934)
Hard candies resulting from the addition of fermented sugar solution of coffee
pulp used for sensory testing can be seen in Figure 4, it can be seen that there are 6 types
of candies with different formulations with an average brownish colour. The candy will
be tested by panellists to assess related 5 attributes, namely colour, aroma, texture, taste,
and overall.
Table 8 Normality Test Results
Attribute
Kolmogorov-Smirnova
Shapiro-Wilk
Statistics
Df
Sig.
Statistics
Df
Sig.
Result
Colour
0,172
198
0,000
0,908
198
0,000
Aroma
0,182
198
0,000
0,913
198
0,000
Texture
0,174
198
0,000
0,913
198
0,000
Taste
0,193
198
0,000
0,908
198
0,000
Overall
0,176
198
0,000
0,912
198
0,000
a. Lilliefors Significance Correction
Source: SPSS Data Acquisition Results
Sensory test data on each attribute is obtained in Table 8, a normality test will be
carried out to determine whether the data used is distributed normally. Based on Table 8.
The results of the normality test, it was found that the values of all sensory test data on
the five attributes in the juice and sugar pulp of coffee fermented for 10 and 15 days were
not distributed normally, which was shown by a P-value of less than 0.05.
Table 9 Results of the Coffee Pulp Candy Ranking Test
Formulation
Colour
Aroma
Texture
Taste
Overall
356
3,24
3,12
3,48
3,73
3,20
240
3,33
3,36
3,95
3,61
3,24
718
3,61
3,98
2,92
3,09
3,53
162
2,86
3,15
2,97
3,14
3,30
693
3,58
3,77
3,56
3,50
3,64
934
4,38
3,61
4,11
3,94
4,09
Source: SPSS Data Processing Results
(a)
(b)
(c)
(d)
(e)
(f)
Khairidzi Arsyca Umayya, Marshamada Harvenya Faelassufa, Nurista Ayu Soutul Haqiqi, Laili
Fathurrahmah Tiarno, Zefanya Widyasari, Asri Nursiwi
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2024 3112
Based on Table 9, it was found that the data obtained from each formulation was
not normally distributed with a P-value of less than 0.05, so the Friedman Test was carried
out so that the results of the ranking test were obtained for each attribute in each candy
formulation. Based on Table 9. The results of the Coffee Pulp Candy Ranking Test were
obtained in the order of the panellists' preferences for different formulations in colour,
aroma, texture, taste, and overall attributes. The results of the Ranking Test showed that
formulation 356 with 10-day fermentation treatment and a concentration of 20% coffee
pulp sugar addition was the most preferred in colour and aroma attributes. Meanwhile,
the formulation of 718 with a 10-day treatment and a concentration of 60% coffee pulp
sugar is most preferred in terms of texture and taste attributes. Overall, the panellists liked
the 356 formulations the most. The 356 formulation is preferred because it has the
brightest colour and a hard texture close to that of a typical hard candy. This is because
the 356 formulation contains the most sucrose sugar compared to other coffee pulp candy
formulations.
Conclusion
Fermentation time influences the total phenol content and reduced sugar content in
coffee cider and pulp; extended fermentation results in decreased phenol and reduced
sugar levels due to the degradation of phenol compounds during aerobic fermentation and
the breakdown of sugar by yeast into alcohol. Additionally, a higher concentration of
glucose derived from the fermentation of coffee pulp enhances the texture and taste of
hard candy products, making them more favourable to panellists, although the colour and
aroma attributes may be less preferred.
Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of
Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method
Jurnal Indonesia Sosial Teknologi, Vol. 5, No. 8, August 2024 3113
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