Pengaruh Jumlah Inokulum pada Pembuatan Kopi Secara Fermentasi Menggunakan Isolat Xilanolitik dan Proteolitik

Abstract

The production of civet coffee by civet has many restrictions. Therefore, artificial civet coffee production is introduced by fermentation process using bacterial isolates from the civet feces. Bacterial isolates used were xylanolytic and proteolytic bacteria. The objectives of this research were to determine the best inoculum density using combination of xylanolytic and proteolytic bacteria and period of fermentation. Percentages of inoculums used were 5%, 10%, and 15%. The result showed that the best fermentation process was one using 5% of xylanolytic and proteolytic bacteria fermented for 2 days. Fermented coffee as well as civet coffee decreased level of the caffeine. However, the resulting flavor was not good enough according to cupping test conducted by the expert panelists due to improper drying and material handling.