OPTIMIZATION OF PRODUCING WINE COFFEE WITH VARIATION INOCULUM AND FERMENTATION TEMPERATURE

• Main Author: Fitria Rusdiana - NIM : 10414011 , Fauzie
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/27235
• Institution: Institut Teknologi Bandung

<p align="justify">Wine coffee is one of the results of processing coffee fruit that has the taste of wine. Coffee wine production in Indonesia has been carried out through dry processing. The results of coffee wine production currently do not have a consistent taste in every production. Therefore, a controlled fermentation method is needed to produce coffee wine that has a consistent taste with good quality standards so that it can be categorized as the specialty coffee. The purpose of this study is to optimize the process of making coffee wine with variations in inoculum and fermentation temperature. In previous studies, predominant isolates have been obtained which play a role in the wine coffee fermentation process including 2 bacterial isolates: NP and NK and 2 yeast isolates: PB and PK. Isolates of predominant microorganisms were selected based on the ability of pectinolytic, cellulolytic, amylolytic, and proteolytic enzymes. Screening results showed NP bacteria isolates had pectinolytic and cellulolytic enzymatic ability and PB yeast isolates had pectinolytic, amylolytic and proteolytic enzymatic abilities. In this study, optimization of coffee wine fermentation is based on variations in inoculum NP: PB with a ratio of 1: 10; 1: 0; and 0: 1 and the total number of inoculums 10% (v/w) along with fermentation temperature: room temperature and 370C for 24 hours. Furthermore, the coffee fruits are dried for 10 days using the sun ray and processed to produce green beans. Observation of the dynamics of microorganisms’ community showed an increase in the number of NP and PB isolates during fermentation and then decreased during the drying process. The population of NP isolates was not found during drying process and populations of PB isolates were found until the end of drying. pH measurements showed a decrease in number during fermentation and increase during drying process. Determining the best variation is based on cupping tests according to the Specialty Coffee Association (SCA) standard. The best results were obtained by the addition of PB yeast isolates as much as 10%(v/w) at 370C which was fermented for 24 hours with a cupping test value of 85.25. <p align="justify">