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dc.contributor.advisorNoor, Erliza
dc.contributor.advisorMeryandini, Anja
dc.contributor.authorTaufiq, Pandudamai Insani
dc.date.accessioned2013-04-29T01:29:31Z
dc.date.available2013-04-29T01:29:31Z
dc.date.issued2013
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/63039
dc.description.abstractCivet coffee is a coffee produced by civet and come out with feces. One of the predominant microorganisms involved for civet fermentation is xylanolitic bacteria. This study was aimed to select the best xylanolitic bacteria and use it in the fermentation. The xylanolitic bacteria has been tested and identified as Agrobacterium tumifaciens and Stenotrophomonas sp. However, these experiments use only Agrobacterium tumifaciens because it has higher enzyme activity than Stenotrophomonas sp. The fermentation was held at 30, 40, and 50oC for five days. The enzyme activity, shrinkage weights, levels of carbohydrate and protein content were tested daily. The second and third day of fermentation at 30 and 40oC showed a relative higher decrease of shrinkage weight and carbohydrate content. It suggests a good fermentation conditions for civet coffee production. The organic acid in the coffee were analyzed by HPLC (High Performance Liquid Chromatographic). The oxalic acid, lactic acid, ascorbic acid and caffeine content of the experiment were lower whereas the butyric acid was higher than the civet coffee. The experiment fermentation gave a better quality coffee product than civet coffee.en
dc.subjectBogor Agricultural University (IPB)en
dc.subjectsolid state fermentationen
dc.subjectxylanolytic bacteriaen
dc.subjectcivet coffeeen
dc.titleFermentasi Kopi Menggunakan Bakteri Xilanolitik dari Luwaken


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