| dc.description.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. | en_US |
