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All Journal AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Jurnal Dimamu Jurnal AbdiMU
Lenny Amelia HK
Universitas Ma'soem
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Other

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Pengaruh Lama Fermentasi dengan Kultur Mikroba Asam Laktat (Lactobacillus sp.) dan Teknik Roasting terhadap Kopi Arabika (Coffea arabica) Lenny Amelia HK; Tanty Sulistiani Widodo
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1721

Abstract

Arabica coffee is celebrated for its unique flavor profile, yet enhancing its global market competitiveness requires innovation in post-harvest processing. Fermentation using lactic acid bacteria (LAB) specifically Lactobacillus plantarum and Lactobacillus brevis holds promise for modifying the coffee’s flavor, boosting acidity, and enriching its aroma and flavor complexity. However, the use of this technique in Arabica coffee processing remains limited. This study therefore aims to examine how LAB fermentation and roasting techniques influence the quality of Arabica coffee. The key controlled variables were fermentation duration (0, 12, 48, and 72 hours) and roasting method, which included light roast (160°C), medium roast (180°C), and dark roast (200°C). The experiment followed a Factorial Randomized Complete Block Design (RCBD) with a 4×3 factorial arrangement and three replications, yielding a total of 36 experimental units. Data were analyzed using Analysis of Variance (ANOVA) as part of a quantitative descriptive analysis. Based on the research findings, it can be concluded that fermentation time, roasting technique, and their interaction significantly affect the pH and moisture content of Arabica coffee beans. Meanwhile, roasting technique alone significantly influences caffeine content. The optimal treatment identified in this study was Arabica coffee beans fermented with Lactobacillus plantarum for 24 hours followed by medium roasting (180°C), which yielded a pH of 5.18, moisture content of 3.77%, caffeine content of 1.20%, a cupping score of 78.35, and a chlorogenic acid (CGA) content of 18.16 mg/g of roasted coffee beans.
Detektif Pangan Mengungkap Rahasia Dibalik Warna Jajanan pada Anak Lenny Amelia HK; Muthia Juliani Utami Utami
Jurnal AbdiMU (Pengabdian kepada Masyarakat) Vol. 6 No. 1 (2026): Mei
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/abdimu.v6i1.2001

Abstract

Students at Al Ma’soem Elementary School represent a group vulnerable to hazardous non-food dyes (such as Rhodamine B) due to the high consumption of brightly colored snacks and low food safety literacy. This issue is exacerbated by the lack of knowledge among local producers regarding Food Additive (BTP) regulations. The 'Food Detective' Program aims to enhance students' awareness and motor skills in identifying hazardous substances independently to foster more selective consumption behavior. Implementation utilizes experiential learning through visual socialization, simple science experiments (rapid tests) using natural indicators like turmeric, and evaluations via pre-tests and post-tests. Mentorship was also provided to canteen operators to transition to natural dyes. This initiative significantly improved student literacy, as evidenced by post-activity evaluation scores. Managerially, the program successfully established 'Food Detective' cadres as a sustainable internal school monitoring system. Furthermore, collaboration with canteen vendors in using natural alternatives (such as suji leaves or beets) has created a healthy canteen ecosystem.
Pengaruh Fermentasi L. Plantarum dan Medium Roast terhadap Profil Sensorik Metode Cupping pada Kopi Arabika Var. Lini S Lenny Amelia HK; Kelik Putranto
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 7 No. 1 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v7i1.1711

Abstract

The potential of Lini S Arabica coffee, known for its sweet base flavor and floral nuances, is often not fully realized due to conventional post-harvest processing. This study aimed to analyze the influence of controlled fermentation using Lactobacillus plantarum combined with a medium roast profile on the sensory quality of Lini S variety brewed coffee. The research employed an experimental design with two treatment groups: a control group (C) undergoing natural fermentation and a treatment group (F) inoculated with L. plantarum. Both groups were then roasted using a medium roast profile (final temperature of 205°C). Sensory analysis was conducted using the SCAA cupping method by three trained panelists. The obtained data were tested statistically using an independent t-test at a 5% significance level (? = 0.05). This research conclusively demonstrates that the controlled fermentation treatment using the bacterium Lactobacillus plantarum combined with a medium roast significantly improved the sensory quality of Arabica coffee, Lini S variety, compared to natural fermentation (control). The SCAA cupping scores reinforce this finding, where the treatment group (F) inoculated with L. plantarum obtained a significantly higher total score (86.25) compared to the control group (C) (78.75). This score improvement was observed across all sensory attributes. The highest score increases were seen in the attributes of flavor (from 7.25 to 8.50), acidity (from 7.00 to 8.50), and balance (from 7.00 to 8.50). The study concludes that the effect of L. plantarum$ fermentation combined with a medium roast is a viable method for enhancing the sensory quality and commercial value of Arabica Lini S coffee.
Efektivitas Konsentrasi Scoby dan Lama Fermentasi terhadap Karakteristik Kombucha Bunga Telang (Clitoria ternatea) Hendrawan; Fahmi Rizqi Rizqi; Lenny Amelia HK
Jurnal Dimamu Vol. 5 No. 3 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v5i3.2182

Abstract

Butterfly pea kombucha is a functional beverage fermented from butterfly pea flower extract (Clitoria ternatea). In making kombucha, problems that often arise are an overly sour taste, a relatively high alcohol content, and a lack of sweetness. These characteristics of kombucha are influenced by, among other things, the concentration of bacteria used for fermentation and the duration of fermentation. This study aims to assess the effectiveness of scoby concentration and fermentation duration on the chemical and organoleptic characteristics of kombucha. This study used a factorial Completely Randomized Design (CRD) consisting of two factors: scoby concentration (4%, 5%, and 6%) and fermentation duration (7, 10, and 14 days) with three replications. The parameters observed included chemical analysis (total acid, alcohol content, and invert sugar) and organoleptic analysis (color, aroma, taste, and aftertaste). The results showed that the interaction of scoby concentration and fermentation duration significantly affected total acid, alcohol content, taste, and aftertaste, but did not significantly affect invert sugar content, color, and aroma preferences. The alcohol content in all treatments ranged from 0.23% to 0.48%, meeting the standards for non-alcoholic beverages. Based on the Bayesian method, the best treatment was obtained with a combination of 6% scoby concentration and 14 days fermentation time (s3w3). Further analysis of the best treatment showed an antioxidant activity (IC50) of 799.33 ppm, acetic acid content of 1.04%, and lactic acid content of 1.61%. Butterfly pea flower kombucha has the potential to be developed as a refreshing functional beverage with safe physicochemical characteristics for consumption.
Co-Authors Fahmi Rizqi Rizqi Hendrawan Kelik Putranto Muthia Juliani Utami Utami Tanty Sulistiani Widodo