Evaluation of the yield component and Phytochemical Compositions of Liberica Beans from West Java that applied Various Harvesting Stages and Soaking Durations

Coffea liberica is one of many local African coffee species, and is found in Indonesia, including the West Java area. The yield and phytochemical compositions show the quality of Liberica coffee. Those components are affected by many factors, such as the fruit harvesting time and post-harvest processing. The coffee beans' various yield components and phytochemical compositions will be impacted by the maturity stage of the coffee fruits at harvest time and post-harvest treatment. This study aimed to examine the yield and phytochemical contents of Liberica coffee beans at different stages of harvest and soaking times. A completely randomized design was used for the experiment (CRD). Eight treatments were examined, including soaking times (S0 = 0, S1 = 12, S2 = 24, and S3 = 36 h) and harvesting times (H1 = only red fruit/ripe stage, H2 = green, yellow, red fruits/strip-picking stage), with four replications. The main observations were the yield components (size, weight, moisture content, bean yield, bean colour) and the phytochemical compositions (TPC = total phenolic content, AA = antioxidant activity, and CC = caffeine content) of the coffee bean before and after the drying process. The general yield characteristics show no significant differences except for weight, water content (before and after drying), bean yield, and colour. The highest weight before drying was shown by H1S0, and after drying by H2S0 and H2S1. H1S2 has the highest water content before drying, while H0S1 has the greatest water content after drying. In addition, H1S2 and H1S3 produced the highest bean yield. The a* and b* values before and after drying reflect the color component that has the most effect. However, the phytochemical contents exhibited the highest TPC and AA values, with H1S0. On the other hand, H1S1, or selective harvesting, had the highest CC value after 12 hours of soaking. Liberica coffee beans will be of better quantity and quality if optimal methods of harvesting and soaking times are applied.