Flavor enhancement of decaffeinated robusta beans re-fermentation using a mucilage analog of the blend of watermelon albedo (Citrullus vulagris Schard) and sucrose

Abstract Robusta beans have a bitter taste, sour and high caffeine content. coffee contains 2.2 percent caffeine, while Arabica 1.2 caffeine. The level in the can be lowered through decaffeinated process. Optimal extraction from requires heating via However, temperatures long times reduce flavor due to degradation of flavor-forming compounds, resulting with weak flavor. This research aimed enhance robusta by re-fermentation using watermelon ( Citrullus vulgaris Schard.) albedo sucrose. specific purpose study was analyze taste re-fermented cupping methods levels, reduction sugar protein levels advanced mucilage analog blend consists two factors, (5% 10%) amount sucrose (5%, 10%, 12%). Results indicate improved test 81.75 chemical characteristic 1,05%, level, 2.27% level. Flavor indicated an increase final score produced brown sugar, sweet potato smell aftertaste, herbs, showed change coffee.