Pengaruh Jenis dan Jumlah Inokulum Mikroba terhadap Mutu Kopi Bubuk

Abstract

This research had a purpose to find what kind of microbes which is similar with coffee fermentation that happened in stoat stomach (luwak coffee). This research uses completly randomized design with two factors, i.e. kind of microbes inokulum (J): bread yeast, tape yeast, sauerkraut liquid and a combination of bread yeast, tape yeast, sauerkraut liquid and amount of microbes inoculum (K) : 2,5%, 5%, 7,5%, and 10%. Parameters measured were water content , time of dispersion, coffee bean pH after being fermented, coffee powder ph, organoleptic value (colour, flavour, taste and texture). Result of the research showed that kind of microbes inoculum had highly significant effect to all parameters. Amount of microbes inoculum had highly significant effect to all parameters. Interaction of kind and amount microbes inoculum had highly significant effect on water content and time of dispersion and a significant effect on colour organoleptic value. Fermentation with tape yeast and fermentation with 5% microbes inoculum produced the best organoleptic values of coffee powder.