Pengaruh Inokulasi Bakteri Asam Laktat dan Penambahan Buah terhadap Kinerja Fermentasi Kopi Arabika

Abstract

Fermentasi merupakan tahapan penting dalam pengolahan kopi Arabika karena aktivitas mikroorganisme dan ketersediaan substrat memengaruhi pembentukan asam serta karakter sensori. Penelitian ini bertujuan menganalisis pengaruh inokulasi Lactobacillus plantarum ATCC 8014 dan penambahan pepaya terhadap kinerja fermentasi, perubahan struktur kulit tanduk, dan mutu sensori kopi Arabika pada metode full washed, lactic, infused, dan mixed method. Kinerja fermentasi dievaluasi melalui Total Plate Count, total bakteri asam laktat, total kapang-khamir, pH, total asam tertitrasi, pengamatan mikroskopis kulit tanduk, dan cupping test. Selama 48 jam, metode lactic menghasilkan peningkatan total asam tertinggi dari 0,20 menjadi 1,00 mg/mL, sedangkan metode infused menghasilkan penurunan pH terbesar dari pH 4,00 menjadi pH 3,71. Mixed method selama 72 jam menghasilkan perubahan kimia paling intensif dengan pH menurun dari pH 4,80 menjadi pH 3,28 dan total asam meningkat dari 0,58 menjadi 7,80 mg/mL. Perubahan morfologi kulit tanduk teramati setelah fermentasi. Skor cupping masing-masing metode adalah 85 ± 1, 88 ± 3, 86 ± 4, dan 89 ± 6, dengan mixed method menghasilkan profil sensori paling kompleks. Hasil menunjukkan bahwa kombinasi inokulasi bakteri asam laktat dan penambahan pepaya berpotensi mengarahkan fermentasi sekaligus meningkatkan kompleksitas sensori kopi Arabika.

Fermentation is a critical stage in Arabica coffee processing because microbial activity and substrate availability influence acid formation and sensory characteristics. This study aimed to evaluate the effects of Lactobacillus plantarum ATCC 8014 inoculation and papaya addition on fermentation performance, parchment structure, and sensory quality of Arabica coffee processed using full washed, lactic, infused, and mixed methods. Fermentation performance was assessed through Total Plate Count, total lactic acid bacteria, total yeast and mold, pH, titratable acidity, microscopic observation of coffee parchment, and cupping evaluation. During 48 h fermentation, the lactic method produced the highest increase in titratable acidity, from 0.20 to 1.00 mg/mL, whereas the infused method showed the greatest pH decrease, from pH 4.00 to pH 3.71. The 72 hr mixed method produced the most intensive chemical changes, with pH decreasing from pH 4.80 to pH 3.28 and titratable acidity increasing from 0.58 to 7.80 mg/mL. Structural changes in the parchment surface were observed after fermentation. Cupping scores were 85 ± 1, 88 ± 3, 86 ± 4, and 89 ± 6, respectively, with the mixed method producing the most complex sensory profile. These findings indicate that combining lactic acid bacteria inoculation with papaya addition can direct fermentation while enhancing the sensory complexity of Arabica coffee.