KARAKTERISTIK SENSORI COFFEE VINEGAR DARI KULIT KOPI ARABIKA (Coffea arabica L.)

Riska Zahara, Martunis Martunis, Muhammad Ikhsan Sulaiman

Abstract


Indonesia's coffee production reached 794,8 thousand tons in 2022, resulting in a significant increase in coffee processing waste, such as coffee pulps and peels. Therefore, there is a need to diversify this commodity as an alternative raw material, such as in the production of coffee vinegar. This literature review discusses the sensory characteristics of vinegar produced from Arabica coffee (Coffee arabica L.) peels and pulp, with a focus on descriptive and hedonic senssory analysis, including color, flavor, odor, and turbidity. Through comprehensive analysis, this study aims to provide a better understanding of the sensory characteristics of coffee vinegar from coffee Arabica peels. It is hoped that this research will guide coffee producers and researchers in developing better processing methods  for Arabica coffee peels, in order to optimize the economic and sustainability potential of Arabica coffee peel alcohol.


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