KARAKTERISTIK KIMIA BIJI KOPI ROBUSTA HASIL FERMENTASI MENGGUNAKAN MIKROFLORA ASAL

Abstract

Civet Coffee is coffee beans fermented by microflora in gastric mongoose which has a high economic value due to have a distinctive aroma and flavor. The purpose of this study mainland for knowing the characteristics of some chemical components in robusta coffee beans fermented by microflora in feces civet. Processing of coffee is done by using the semi-wet dry fermentation. Factorial designed experiment with fermentation time factor, consisting of four levels: 0 hours, 8 hours, 16 hours, and 24 hours. Experiments were performed 3 times, treatment 0 hours was used as control. The results showed that the robusta coffee beans fermented using native microflora in the treatment of civet feces fermentation time 0 hours has a moisture content of 10.53%, protein content of 13.15%, fat content of 6.68%, ash content of 3.39%, carbohidrat levels of 66.26%, reducing sugar of 7%, pH value of 6.5, a total acid of 0.002, and caffeine levels of 6600 mg / kg. In the treatment of fermentation 8 hours gained a moisture content of 11.23%, protein content of 12.29%, fat content of 8.18%, ash content of 3.48%, carbohidrat levels of 64.81%, reducing sugar of 5.74%, pH value of 6.4, a total acid of 0.004, and caffeine levels of 1100 mg / kg. At 16 hours fermentation time treatment was obtained a moisture content of 10.88%, the value protein content of 11.73%, fat content of 8.23%, ash content of 3.59%, carbohidrat levels of 65.43%, reducing sugar of 5.49%, pH value of 6, a total acid of 0.004, and caffeine levels of 10000 mg / kg. At the 24-hour treatment fermentation obtained a moisture content of 11.4%, protein content of 11.33%, fat content of 8.34%, ash content of 3.61%, carbohidrat levels of 65.31%, reducing sugar of 4.56%, pH value of 5.8, a total acid of 0.005, and caffeine levels of 9300 mg / kg