Pengaruh Fermentasi Kopi Arabika (Coffea arabica) Menggunakan Bakteri Asam Laktat (BAL) Yoghurt terhadap Mutu Sensori Organoleptik

Abstract

Indonesia is one of the world's largest coffee producers, with Karo Arabica coffee as a superior variety with a distinctive flavor. Fermentation is an important stage in determining the quality of brewed coffee, and yogurt has the potential to improve sensory quality. This study aims to analyze the effect of fermenting Arabica coffee (Coffea arabica) using yogurt lactic acid bacteria (LAB) on pH levels and organoleptik sensory quality. The research was conducted in Securai Utara Village, Babalan District, Langkat Regency, North Sumatra, from March to July 2025. The research method used a complete randomized design (CRD) factorial with two factors: fermentation time (12, 24, and 36 hours) and yogurt LAB concentration (450 mL, 475 mL, and 500 mL). The parameters observed included fermentation pH, brew pH, organoleptik tests for aroma, taste, acidity, viscosity, aftertaste, and overall quality using a 1-7 hedonic scale by 50 coffee-loving (untrained) panelists. The results showed that fermenting Arabica coffee using BAL yogurt had a significant effect on brew pH and organoleptik attributes such as aroma, taste, acidity, viscosity, aftertaste, and overall quality. Fermentation for 36 hours with a BAL yogurt concentration of 500 mL yielded the best organoleptik values and produced a balanced flavor profile that was most preferred by the panelists.