| dc.description.abstract | Civet coffee is a commercial coffee produced from in vivo by civet. The production of civet coffee is rely on the availability and sustainability of civet life cycles. The purpose of this research was to produces civet like coffee by solid substrate fermentation. Coffee pulp (60 mesh) used as a media growth of bacteria and produced enzyme which used by coffee beans. The substrate of fermentation added inoculum at 10% (wet basis) and fermented for 4 days at 30oC and 37oC. Inoculum using a single bacteria (proteolytic), a mix between cellulolytic and xylanolytic bacteria, and a mix between proteolytic, cellulolytic, and xylanolytic bacteria. Data measured were reducing sugar, total sugar, protein content and enzyme activity daily. Coffee beans from the best fermentation for each treatment analyzed by HPLC. Fermentation using proteolytic bacteria shown best performance at 37oC for one day incubation, fermentation using a mix cellulolytic and xylanolytic bacteria at 30oC after three days incubation and the combination of three bacteria similar to using combination of two bacteria. Quality of fermented coffee based on organic acids and caffeine content equivalent to the original civet coffee. For all treatments was lower caffeine contents than civet coffee. Organic acids in fermented coffee shown higher lactate, butyrate, and ascorbate acids and lower oxalate acids. Fermented coffee has a better nutrition contents than original civet coffee. | en |
