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Journal : JURNAL REKAYASA KIMIA

Coffee Improvement by Wet Fermentation Using Lactobacillus plantarum: Sensory Studies, Proximate Analysis, Antioxidants, and Chemical Compounds Latief, Madyawati; Maharani, Rizky; Tarigan, Indra Lasmana; Sutrisno, Sutrisno
Jurnal Rekayasa Kimia & Lingkungan Vol 18, No 2 (2023): Jurnal Rekayasa Kimia & Lingkungan (December, 2023 )
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v18i2.32708

Abstract

Fermentation has been developed to produce a distinctive taste in food, one of which is coffee. Fermentation affects the quality and taste of coffee in coffee beans. This study conducted coffee fermentation using Lactobacillus plantarum bacteria, isolates of Lactic Acid Bacteria. The research method begins with the preparation of Lactobacillus plantarum inoculants which will be used for coffee fermentation, fermentation, total phenol and flavonoid content, caffeine content, chlorogenic acid content, compound analysis, antioxidants, and proximate analysis. Total phenol and flavonoid, caffeine, chlorogenic acid, and antioxidant using the UV-VIS Spectrophotometer instrument. In addition, compound analysis is carried out using GC-MS. This study showed that the bacterium Lactobacillus plantarum would hydrolyze sucrose into simpler sugars with the enzyme invertase and produce organic acids through glycolysis. Liberica coffee fermented using Lactobacillus plantarum bacteria contains phenol compounds, flavonoids, antioxidants, and compound compounds higher than Original Liberica coffee. Meanwhile, the caffeine and chlorogenic acid of Liberica coffee fermented using Lactobacillus plantarum bacteria are lower than Original Liberica coffee. Overall, the chemical compounds of Liberica coffee that have been fermented using Lactobacillus plantarum bacteria are better than Original Liberica Coffee. Liberica coffee beans fermented using Lactobacillus plantarum bacteria have better physical quality and taste than Original Liberica coffee
Co-Authors -, Maison Addion Nizori Ahmad Fadhil, Ahmad Alfi Khatib, Alfi Alrizal, Alrizal Amanda, Dwi Rahma Amanda, Hilda Ardhica, Jammes Arum, Dewi Azizah, Regina Wan Bela, Anisa Br Sembiring, Vera Lorensya Budiyati Ichwan Bulan, Catherine Putri Delviani, Delviani Dewi, Tribuana Tungga Dyah Puspitasari, Ratih Elis Kartika Ermadani Ermadani Faizar Farid Farah, Farah Fikriansyah, Muhammad Fisesa, Anggun Tri Helmina Mandalahi, Helmina Hengky Irawan, Hengky Heriyanti Heriyanti, Heriyanti Husna, Naimul Indra Lasmana Tarigan Jamaludin Al-Anshori Kharisma, Tiara Lenny Marlinda Lince Muis Lizawati Lizawati Lucky Zaehir Maulana Maharani, Rizky Maharani, Viola Giary Rizkillah Marbun, Sarah Aknesia Masruri Masruri Melani, Fitria Muhaimin Muhaimin Nabila, Annisa Candra Natasya, Dian Nelson Nelson Nelson Nurjannah, Sofia Nurul Huda Oktavioni, Marsella Pebralia, Jesi Prabawa, Satria Prahandika, Graha Puspitasari, Ratih Dyah Putri Maya Sari Putri, Silvi Ayudiah Putri, Yunika Eka qurrota aini Rahayu, Rosi Rahmasari, Nadia Ramadhan, Ilham Ifandi Razai, Tengku Said Resta, Ichy Lucya Restina Bemis, Restina Riany, Hesti Saharin, Siti Munirah Samsidar Samsidar Saputra, Muhammad Furqon Novryan Sari, Tika Shadrina, Putri Nur Silaban, Desy Vania Silvi Leila Rahmi Sinurat, Julius Alvin Novensius Suci, Ulan Susanto, Nindita Clourisa Amaris Sutrisno, Sustrisno Sutrisno, Sutrisno Tambunan, Betharia Juli Mas Tarigan, Indra L. Uce Lestari Vitadella, Veronika Warni, Tri Wulan Safitri, Wulan Yoza Fendriani Yulianti, Nike Desvi Yusnaidar, Yusnaidar Yusof, Yus Aniza Zulnita, Anis