Innovation of Carbonic Maceration Fermentation Process in Enhancing the Appeal of Ijen-Raung Arabica Coffee in the Gen Z Market

DOI

10.2991/978-94-6463-956-8_15How to use a DOI?

Keywords

carbonic maceration fermentation; Ijen-Raung Arabica coffee; physical and sensory quality of coffee; Gen Z

Abstract

This study analyzes the effects of carbonic maceration (CM) fermentation on the physicochemical and sensory characteristics of Ijen-Raung Arabica coffee, focusing on Gen Z consumer preferences. A completely randomized design (CRD) was used with one control group (natural process for 72 hours) and three CM treatments (24, 48, and 72 hours). Parameters measured included moisture content, pH, reducing sugars, and sensory profiles. Organoleptic testing involved 53 Gen Z panelists, and Standard Specialty Coffee Association (SCA) cupping tests were conducted by three trained panelists. Data were analyzed using ANOVA, Duncan’s Multiple Range Test, and Pearson’s correlation. CM fermentation significantly improved aroma, flavor, and color (α = 0.05), all appealing to Gen Z. The 72-hours CM treatment (P3) received the highest scores for flavor and aroma, matching Gen Z’s preference for unique coffee experiences. All CM treatments achieved SCA “excellent” quality ratings, while the control scored lower, showing a clear market advantage. The study was limited to one coffee variety and region, potentially affecting the generalizability. Small sample size and untrained panelists may influence sensory analysis robustness. Further research should examine microbiological dynamics and the economic feasibility of CM on a commercial scale. CM fermentation (48-72 hours) enhances the sensory appeal of Ijen-Raung Arabica coffee, making it more attractive to Gen Z. This technology offers a strategic marketing advantage, positioning local coffee as a high-value product in the specialty coffee market.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Kurniawan Muhammad Nur
AU  - Driyanto W. Wicaksono
AU  - Halil Halil
PY  - 2025
DA  - 2025/12/26
TI  - Innovation of Carbonic Maceration Fermentation Process in Enhancing the Appeal of Ijen-Raung Arabica Coffee in the Gen Z Market
BT  - Proceedings of the 4th International Conference on Economic, Business, and Accounting Studies (ICEBAST 2025)
PB  - Atlantis Press
SP  - 183
EP  - 196
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-956-8_15
DO  - 10.2991/978-94-6463-956-8_15
ID  - Nur2025
ER  -