Pengendalian Fermentasi Dengan Pengaturan Konsentrasi Ragi Dan Lama Fermentasi Terhadap Mutu Kopi Instan Secara Mikroenkapsulasi

Abstract

FERMENTATION CONTROL WITH ARRANGEMENT OF YEAST CONCENTRATION AND FERMENTATION TIME ON THE QUALITY OF INSTANT COFFEE WITH MICROENCAPSULATION

The research was performed to find the effect of yeast concentration and fermentation time on the quality of instant coffee with microencapsulation. The research had been performed using factorial completely randomized design with two factors ie: yeast concentration (K): (1, 2, 3 dan 49%) and fermentation time (L): (5, 10, 15 and 20 hours). Parameters analysed were moisture content, ash content, solubility and organoleptic values (flavour and taste). The result showed that yeast concentration had highly significant effect on moisture content, ash content, and organoleptic values (flavour and taste), had significant effect on caffeine content and had no significant effect on solubility The fermentation time had highly significant effect on moisture content, ash content, caffeine content and organoleptic values (flavour and taste), but had no significant effect on solubility. The interaction of yeast concentration and fermentation time had highly significant effect on organoleptic values (flavour and taste) and had no significant effect on water content, ash content, solubility and caffeine content. The 396 yeast concentration and 15 hours fermentation time produced the best quality of instant coffee.