FERMENTASI KERING DENGAN MODIFIKASI RAGI KOPI LUWAK DAN RAGI ROTI PADA PENGOLAHAN KOPI ROBUSTA (COFFEA CANEPHORA)

Abstract

To produce robusta coffee beans that have characteristics identical to civet coffee, can be done using the dried culture civet coffee and yeast of bread in dried fermentation of robusta coffee. However, robusta coffee processing technology using dried culture of civet coffee and yeast of breads is not yet known. Experiments was conducted by using culture dried civet coffee on fementation of robusta coffee during 24 hours . The result showed that dried culture of civet coffee amount 108 cells/g and 102 cells/g of yeast of bread (R1K3) produced coffee beans which have more than 90 % similarly to characterictics of civet coffee (arabica) for 12 parameters test. The fermentation of robusta coffee was increased the number of microbial cells, total acid titrated, and fermentation temperature, however it was decreased pH values​​, and reduction of sugar of coffee beans.