Suksesi Mikroba Pada Proses Fermentasi Kopi Wine Dari Ceri Kopi Arabika Semeru

Khairanny, Neysa Nurjannah and Mochamad Nurcholis,, STP., MP., Ph.D, and Feronika Heppy Sriherfyna,, STP., MP., PhD. (2023) Suksesi Mikroba Pada Proses Fermentasi Kopi Wine Dari Ceri Kopi Arabika Semeru. Sarjana thesis, Universitas Brawijaya.

Abstract

Kopi wine merupakan salah satu produk pengembangan dari buah kopi melalui fermentasi yang memiliki cita rasa dan aroma seperti wine. Informasi terkait populasi dan aktivitas mikroba dalam fermentasi kopi wine Arabika Semeru masih terbatas. Dalam penelitian ini, populasi mikroba pada kopi wine Arabika Semeru dianalisis menggunakan metode Standard Plate Count (SPC) dan identifikasi mikroba secara mikroskopis dan makroskopis. Dengan lama waktu fermentasi 30 hari, terdapat 3 jenis mikroba yang terlibat dalam fermentasi kopi wine yaitu khamir, bakteri asam lakat dan bakteri asam asetat. Pada awal fermentasi, khamir secara dominan akan merombak glukosa dan mengubahnya menjadi etanol melalui jalur glikolisis. Bakteri asam asetat tumbuh secara dominan pada awal fermentasi dan menghasilkan asam asetat melalui oksidasi etanol serta melalui fermentasi laktat dengan kondisi adanya oksigen. Secara fluktuatif pada hari kedua hingga akhir fermentasi, bakteri asam laktat memanfaatkan sisa degradasi gula oleh khamir dengan mengkatabolisme pentosa dan heksosa dalam kopi dan akan dirombak menjadi asam laktat, asam asetat, CO2 dan etanol melalui jalur pentosa fosfat atau fosfoketolase. Kemudian dilakukan analisis terkait perubahan pH dan suhu, kadar protein, kadar gula dan kadar etanol untuk mengetahui pengaruhnya terhadap pertumbuhan mikroba. Seiring dengan lamanya waktu fermentasi, suhu menurun dan pH mengalami fluktuatif dan stabil setelah 16 hari fermentasi karena terjadinya perombakan gula oleh khamir dan bakteri asam yang akan meningkat produksi asam organik yang berperan sebagai prekursor rasa dan aroma pada kopi. Terjadi peningkatan kadar gula dari 0,61% menjadi 2,87% serta kandungan protein dari 2,13% menjadi 2,23% pada akhir fermentasi. Kandungan etanol pada kopi wine dari ceri kopi Arabika Semeru mencapai 0,047% pada akhir fermentasi.

English Abstract

Wine coffee is one of the products developed from coffee cherries through fermentation that produce a wine-like flavor and aroma. Information related to the population and microbial activity in the fermentation of Arabica Semeru wine coffee is still limited. In this study, the microbial population of Arabica Semeru wine coffee were analyzed using Standard Plate Count (SPC) method, followed by colony and cell identification. During the fermentation time of 30 days, there were 3 types of microbes involved in the fermentation of wine coffee, namely yeast, lactic acid bacteria and acetic acid bacteria. In the beginning of fermentation, yeast dominantly grew by breakdown sugar and converted it into ethanol by glycolysis pathway. Acetic acid bacteria grow dominantly at the beginning of fermentation and produce acetic acid from ethanol oxidation and lactic acid fermentation in the presence of oxygen. Lactic acid bacteria grow dominantly at second day and fluctuating until the end of fermentation by utilize the remaining sugar degradation by yeast will be utilized by lactic acid bacteria by catabolizing pentose and hexose in coffee and will be broken down into lactic acid, acetic acid, CO2 and ethanol by pentose phosphate or phosphoketolase pathways. Changes in pH and temperature, protein content, sugar content and ethanol content were analyzed to determine their effect on microbial growth. Along with the length of fermentation time, the temperature was decreased and the pH was fluctuated and it was stable after 16 days of fermentation due to the breakdown of sugar by yeast and acidic bacteria which will increase the production of organic acids that act as precursors of flavor and aroma in coffee product. The sugar content was increased from 0,61% to 2,87% as well as protein content from 2,13% to 2,23% at the end of fermentation. The ethanol content in Coffee Wine from Arabica Semeru coffee cherries reached 0,047% at the end of fermentation.

Item Type:	Thesis (Sarjana)
Identification Number:	0523100037
Subjects:	600 Technology (Applied sciences) > 630 Agriculture and related technologies
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Sugeng Moelyono
Date Deposited:	31 Jul 2023 03:30
Last Modified:	31 Jul 2023 03:30
URI:	http://repository.ub.ac.id/id/eprint/202238

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