Standardization of Honey Coffee Process on Arabica Typica Coffee
<p align="justify">One method of processing post-harvest coffee is the honey process. In the honey process, coffee fruit is peeled without water and produces slimy coffee beans which are then dried in the sun. Conventional honey coffee making is a natural fermentation mechanism, so i...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/26542 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | <p align="justify">One method of processing post-harvest coffee is the honey process. In the honey process, coffee fruit is peeled without water and produces slimy coffee beans which are then dried in the sun. Conventional honey coffee making is a natural fermentation mechanism, so it is difficult to get the consistency of products with good quality. To overcome this, research was conducted with the aim of conducting controlled fermentation for the manufacture of honey coffee using microorganisms which are expected to improve the quality of the coffee. To achieve this goal several stages of research were carried out, namely isolating microorganisms from MRS and NA + Lactose 1% from natural honey coffee fermentation, determining the dynamics of microorganisms in coffee fermentation, selection of microorganisms based on amylolytic, pectinolytic and proteolytic enzymatic activities. The microorganisms selected to be inoculums were identified by sequencing. The results of isolation obtained 2 yeasts and 3 Gram-positive bacteria from samples of pulverized coffee and 3 yeasts, 4 Gram-positive bacteria and 1 Gram-negative bacteria from non-pulverized coffee samples. After selecting 5 predominant isolates, DEV01, DEV04, DEV11, DEV13, and DEV14 were obtained. Based on the enzymatic test, DEV01 and DEV11 were chosen to be inoculums. Sequencing results show DEV01 is Pichia klueveri and DEV11 is Bacillus sp. Comparison of Pichia klueveri inoculum and Bacillus sp. is 1:6 with the addition of inoculum carried out in stages with variations of 0: 0 hours, 24: 0 hours, and 0:24 hours. The best standardization of fermentation was obtained in the addition of 24-hour Pichia klueveri and Bacillus sp. 0 hours with the result of the hedonic test is flavour 3.25, acidity 3.33, and sweetness 2.92.<p align="justify"> |
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