Pengaruh Konsentrasi Inokulum pada Fermentasi Kopi Menggunakan Bakteri Proteolitik, Selulolitik, dan Xilanolitik

Abstract

The fermentation for making artificial civet coffee was done by fermentation using bacteria which was isolated from civet feces. The purpose of this research was to produce coffee by solid fermentation using three bacteria isolates (proteolytic, cellulolytic, xylanolytic) in various inoculums concentration and time. This research also aim to determined the concentration of caffeine, organic acids, and sensory analysis. Based on the value of enzyme activity, total sugar, and reducing sugar, the best fermentation presented by the addition of 15% of inoculums concentration for 3 days. The reduction of caffeine content was 28%. However, the lactic acid content was higher than the raw arabica coffee. The butyric and oxalate acid concentration were lower if compared to the control. There was no correlation determined from caffeine and organic acids concentration by sensory analysis.