Pengaruh Penggunaan Formulasi Biostarter Ekstrak Nenas dan Lama Fermentasi terhadap Mutu Biji Kopi

Abstract

This research was conducted to find the effect of pineapple extract bio starter formulation usage and period offermentation to the quality of coffee beans. This research isperformed using randomized design with two factors, like the kind of pineapple extract bio starter formulation (B): control, pineapple peel extract bio starter formulation,pineapple flesh extract bio starter formulation and pineapple stem extract bio starter formulation) and Period of fermentation(F) : 12,24,36, and 48 hours). Analyze parameter were fermentation temperature, organoleptic testto the seeds, seed's pH, color, flavor, and tasteorganoleptic test . The result of pineapple extract bio starter formulationshowed highly significant effect towards fermentationtemperature, seed's pH, weight decreasing, and color organoleptic test.The period of fermentation gives significantly different effect and caused increasing in fermentation temperature, seed's pH, weight decreasing and color organoleptic test, flavor organoleptic test and taste organoleptic test.The interaction of pineapple extract bio starter formulation concentration and the period of fermentation had highly significant effect on the seed's pH and weight decreasing.Type of Pineapples stem extract bio starter formulati