The Role of Black Soldier Fly (Hermetia illucens) Larvae in Fresh Coffee Fruit Decomposition to Enhance the Organoleptic Parameters of the Roasted Coffee Beans

Abstract The Black Soldier Fly ( Hermetia illucens ) life cycle provides numerous benefits as a decomposer of organic materials. Its potency enhances the organoleptic parameters of roasted coffee beans. This study utilized a basic decomposed feeding medium, augmented with three types of coffee fruit: Arabica (A) , Robusta (R) , and Liberika (L) , obtained from coffee plantations in the Magelang and Kendal Regencies. Aromatic compounds, including leaves from Basil ( Ocimum sanctum - Ke ), Katuk ( Sauropus androgynus - Ka ), Tea ( Camellia sinensis - Te ), and Beluntas ( Pluchea indica - Lu ), were also added. The treatments consisted of a positive control ( K+ ) without aromatic leaves and a negative control (K-) without BSF larvae and aromatic leaves; all treatments were repeated three times. The rearing media box had a total weight of 500 grams. Each box was given 5 grams of biomass per box, five days after hatching larvae, until reaching the pupal period. Organoleptic parameters of roasted coffee beans resulting from the decomposition process of fresh fruit assisted by BSF larvae were evaluated by panel testers through tasting the coffee brews served. The taste was scored on a scale of 1 – 10 for all types of coffee and additional aromatic leaves. The organoleptic parameters test indicated that the sour taste score for all types of coffee and additional aromatic leaves was 3.92, reflecting a mild sour taste level to moderate. The bitter taste received a score of 3.98, indicating a mild to moderate intensity. The sweet taste, with an average score of 2.31, was very light. Meanwhile, the depth or aftertaste had an average score of 2.57, suggesting a relatively moderate intensity, especially for the sour and bitter taste of brewed coffee.