Phenolic Content and Financial Analysis Simulation of Anaerobically Fermented Robusta Coffee (Coffea canephora) Instant Powder Using Polysaccharide Carriers
DOI:
https://doi.org/10.65310/2tqsv838Keywords:
anaerobic fermentation, gum arab, maltodextrin, phenolic, robusta coffeeAbstract
This study aimed to analyze the total phenolic content (TPC), added value, and financial feasibility of anaerobically fermented Robusta coffee instant powder using maltodextrin as a carrier at a concentration of 6% (A2B3). The experiment employed a factorial Completely Randomized Design involving gum arabic and maltodextrin at concentrations of 0%, 4%, and 6%. Total phenolic content was analyzed using analysis of variance followed by a 5% HSD test, while financial feasibility was evaluated using the B/C ratio, NPV, and IRR. Added value and the remuneration of production factors were assessed using the Hayami method. The A2B3 treatment produced a TPC of 4.75%, indicating high retention of measurable phenolic compounds after spray drying. The financial simulation resulted in a B/C ratio of 1.04, an NPV of Rp39,034,664, and an IRR of 23.89%, exceeding the simulated 8% discount rate. The Hayami analysis showed a conversion factor of 0.235, an added value of Rp10,175/kg, and an added-value ratio of 34.64%, classified within the medium category. A2B3 also generated the highest annual output of 2,115 kg and annual profit of Rp30,213,000. These findings indicate that 6% maltodextrin can support phenolic retention, processing value addition, and positive financial performance under the simulated production conditions.
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Copyright (c) 2026 Afifah Putri Kinanti, Budi Santoso, Laila Rahmawati (Author)
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