PENENTUAN DOSIS RAGI KOPI LUWAK BERMEDIA TAPIOKA PADA PENGOLAHAN KOPI ROBUSTA

Abstract

The under standard processing of coffee is compliant, a the major cause of the the quality of coffee beans decreased. Alternatively through the development of fermentation similar to the manner of processing to produce a luwak coffee that good has flavor and similar to the natural civet coffee. This study aim is to cultivate quality robusta coffee like civet coffee using culture of LAB isolates (Lactic Acid Bacteria) of fresh feces of civet (Leuconostoc mesenteroides, L. paramesenteroides, Lactobacillud brevis and L. plantarum) mediated tapioca flour. The research was carried out by fermenting robusta coffee beans without the rind using a dry culture of LAB isolates from civet coffee with initial cell count of 0, 105, 106, 107, 108 and 109 cfu / g for 24 hours. Observation parameters, where include temperature, pH, total of titration acid, reducing sugar content and taste of coffee (cup-test).