THE PRODUCTION OF FULL WASH AND HONEY COFFEE CONTROLLED FERMENTATION WITH VARIATION OF RATIO INOCULUM AND TIME FERMENTATION IN MONSOON SEASON IN KLASIKS BEANS AT PUNTANG WEST JAVA

• Main Author: Rohmah Heny Handayani, Nur
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/42809
• Institution: Institut Teknologi Bandung

Arabica coffee Klasiks Beans has a specially taste with a high fruity acid and low of caffeine so make desirable sweetish flavour. The post-harvest processing Klasiks Beans still natural fermentation so make it is depends on the season. Monsoon season makes post-harvest processing which results in longer fermentation for Full Wash coffee, reduce amount of green bean passes through the sorting and the presence of fungal contamination in the Honey Process thus reducing the quality of fruity coffee flavor. This research aimed to isolate predominant microorganism in Full Wash and Honey Coffee fermentation and to optimize its fermentation process using microbial isolates with specific enzymatic traits. Enzymatic assays such as pectinolytic, cellulolytic, amylolytic, proteolytic, carbohydrate fermentation and selective medium for lactate acid bacteria were used to screen microorganism isolate, followed by sequencing using 16S rRNA for bacteria isolate and ITS rRNA for the yeast isolate. Growth curve of chosen isolate was then used to determine the age of inoculum to be used for optimization of fermentation process. After fermentation process, coffee beans were roasted and its quality were assessed by means of cupping test, index green beans sorting,Ph and Sugar. Based on sequencing and phylogenetic tree construction, isolate B3 was identified as Bacillus sp., B7 as Lactobacillus plantarum and Y2 as Pichia sp.. Fermentation optimization was done using various inoculum ratio of bacteria and yeast of 1:3:1 (2B), 3:1:1(3B), 2:2:1(4B) and inoculum volume 10% (v/w). Variation time fermentation in Full wash (12 hours and 18 hours) in Honey process using modification without fermentation (0 hours) and with fermentation (6 hours and 12 hours). Addition of inoculum in all experiments showed that can increase time of fermentation in Full Wash and decrease contamination with fungi in Honey process. The Optimization fermentation can increase score of Cupping Test. The best score cupping test in Full Wash fermentation in variation inoculum 2B (83,33, 12h )compared with control (81,58,8h). The best score cupping test in Honey fermentation in variation 3B (83, 91, 0h) compared with control (80, 83,0h).