Article Per Year (5 Year)
p-Index From 2021 - 2026
1.259
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Dinamika Pengabdian (JDP) Jurnal Biologi Tropis Jurnal Agercolere Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Sains dan Teknologi Pangan
Abu Bakar Tawali
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Development of freeze-dried lactic acid bacteria starter for coffee fermentation: Optimizing incubation time and coating formulation Tawali, Abu Bakar; Amelia, Vemy; Zainuddin, Zaraswati Dwyana; Zainal, Zainal; Nur, Nadiah; Mahendradatta, Meta; Fitri, Fitri; Ramli, Andi Rahmayanti
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1928

Abstract

This study aimed to develop a freeze-dried lactic acid bacteria (LAB) starter for coffee fermentation by optimizing incubation time and coating formulation. The research was conducted in two stages: determining the optimal incubation time for the liquid coffee starter and formulating the dry starter coating material. The liquid starter was prepared using coffee skin powder, glucose, peptone, and minerals, and inoculated with Lactobacillus plantarum, Weissella sp., and Leuconostoc mesenteroides. Incubation was performed at room temperature for 24, 28, 32, and 36 h. The optimal incubation time was found to be 32 h, resulting in a LAB viability of 4.2x1013 CFU/mL and a total acid content of 1.76%. The dry starter was prepared by encapsulating the liquid starter with various coating materials (gelatin and gum arabic) at different concentrations (5, 6, and 7%) using the freeze-drying method. The formulation with 5% gum arabic best maintained cell viability at 46.77% over a 4-week storage period. Coffee fermentation using the dry starter showed improved organoleptic qualities, with the best results obtained after 48 h of fermentation. This study presents a sustainable approach to producing high-quality fermented coffee, such as Luwak coffee, without the use of animals.
Co-Authors . Irwan . Rahmaniar Abdullah, Nurlaila Amelia, Vemy Andi Rahmayanti Ramli Angriani, Lisa B, Muh. Ridwan Clausthaldi, Fadhil Rizki Dirpan, Andi Februadi Bastian Fitri Fitri Hariyati, . Hasanuddin, Nurul Fathanah Irwan Irwan Jumriah Langkong Lisa Angriani Meta Mahendradatta Muhammad Asfar Muhammad Yusri Karim, Muhammad Yusri Muhpidah, Muhpidah Nabilah, Azzahra Nadhifa, Dwi Ghina Nandi Kuswandi Sukendar Nur, Nadiah Pirman Pirman Ramli, Andi Rahmayanti Riskawati, . Safarni, Rizka Aulia Sulkifli, Ela Tawali, Suryani Wakiah, Nurul Yuansah, Sunrixon Carmando Zainal Zainal Zainuddin, Zaraswati Dwyana