Fakultas Pertanian Unhas

Fakultas Pertanian

 

Universitas Hasanuddin

You have downloaded this file 0 times in the last 24 hours, limit is 5.
Your file downloads total 0 in the last 24 hours, limit is 5.

THE INFLUENCE OF FERMENTATION USING BACTERIA LACTIC ACID YOGHURT TO THE FLAVOR OF COFFE ROBUSTA (COFFEA ROBUSTA)
Download

Description:

ABSTRACT

Coffee plants ( coffea sp ) is one type of biodiversity in Indonesia. Coffee is one of the most popular drink in the world. The high caffeine content in coffee has bad effect for health. one kind of coffee used in this research was Robusta, because caffeine content in coffee robusta is higher than arabica coffee, otherwise the type of arabica contain more sugar and volatile oil. To improve the quality of coffee  then one of the process that need attention is on the process in the past harvest. One technology in the post harvested to fix tastes coffee is by fermentation using lactic acid bacteria ( BAL ). This research aimed to produce coffee with the caffeine levels lower by fermentation using BAL on yoghurt. Parameter this research include caffeine level, ph level, the water level, the ashes level and testing the like parameter of organoleptic flavor, aroma, and colour of the coffee. The best experiment resulting from research coffee fermented with isolate yogurt for 48 hours, it had caffeine content of 1,09 % , Ph of 4.73, water content of 2.34, ashes content of 3.16, flavor parameter scored of 3.08, aroma parameter scored of 3, and color parameter scored of 2.09.

 

 

Keywords : Coffee, lactic acid bacteria (BAL), Caffeine.

Author (email):
Benny Suhardi Wiranata (bennytekper12@gmail.com), Abu Bakar Tawali, Nurlailah Abdulla
Submitted On:
20 Apr 2017
File Size:
8.50 Kb
Downloads:
5