Studi Pengaruh Jumlah Formulasi Ragi Inokulum dan Waktu Fermentasi terhadap Mutu Biji Kopi

Abstract

Coffee plant for Indonesia is one of a very large foreign exchange and Indonesia is one of the largest coffee producing country in the world. There are two varieties of coffee that is traded coffee Robusta and Arabica coffee. And coffee badger is one of the best coffee of the most widely traded in Indonesia and foreign countries. However, production in Indonesia is still very small, so that the necessary research so that coffee can be produced in large numbers, one way by using yeast inoculum concentration, and applying an appropriate fermentation time. The study was conducted in March-May 2010 in Food Microbiology Laboratory, Faculty of Agriculture, USU, Medan, using a completely randomized design with two factorial ie yeast concentration, yeast inoculum concentration, inoculum 5%, 10%, 15%, 20% and the fermentation time 24 hours, 36 hours, 42 hours, and 60 hours. The parameters analyzed were moisture content, ash content, pH, temperature of fermentation, organoleptic colour, flavor, taste (bitter), taste (acidity) and the texture of flavor. From the research found that to produce the equivalent of coffee with civet coffee then used the amount of yeast inoculum 10% formulation and fermentation 36 hours