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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agroindustri Halal
suharyono AS
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Agriculture, Biological Sciences & Forestry Engineering

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Efek Fermentasi Basah Menggunakan Kultur Saccharomyces cerevisiae Terhadap Sifat Kimia dan Sensori Kopi Robusta (Coffea canephora) Dyah Putri Larassati; maria erna kustyawati; dewi sartika; suharyono AS
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 4 (2021): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i4.449-458

Abstract

High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. This study aims to determine the interaction between the addition of Saccharomyces cerevisiae and fermentation time on the chemical and sensory properties of the coffee produced. This research was conducted using a complete randomized block design factorial with two factors. The first factor is was the coffee fermentation time (T) consisting of four levels, 12(T1), 24(T2), 36(T3) and 48(T4) hours. The second factor was the addition of Saccharomyces cerevisiae culture consisting of three levels, without the addition of culture (S0), addition of 1% S. cerevisiae culture (S1), and the addition of 3% S. cerevisiae culture (S2). Further data analysis was done by using the Orthogonal Polynomial test.  The best results in this study was the addition of 1% Saccharomycess cerevisiae and 48 hours of fermentation time producing the ground coffee with a water content of 6.43%, an ash content of 4.49%, a taste score of 3.17 (rather typical of coffee), a score aroma of  2.83 (somewhat typical of coffee), overall acceptance of 3.00 (somewhat typical of coffee), caffeine content of 23463.58 mg / kg and chlorogenic acid of 31769.80 mg. It can be concluded that S.cerevisiae cultured in wet coffee fermentation reduced the caffeine level of Robusta coffee and was a potential culture used for wet coffee fermentation. Keywords: coffee fermentation, fermentation time, Robusta, Saccharomyces cerevisiae
Kajian Pemberian Beras Analog yang Disubstitusi Glukomanan Porang (A. oncophyllus) Terhadap Profil Darah Mencit yang Diinduksi Aloksan Melda Nurmaisari; Subeki; Sri Hidayati; Suharyono AS; Sussi Astuti
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8316

Abstract

Porang rice is made from porang tubers (Amorphopallus oncophyllus) and waxy cassava and has a high glucomannan content and has a low glycemic index (<55). Porang rice has a slightly brownish white color and has a shape like grains of rice and contains fiber which can help the digestive process in the body. Provision of porang rice against diabetic can improve blood profile. This study aims to determine the effect of giving rice from porang tubers pn the blood profile of diabetic mice. The experiment was arranged in a completely randomized design (CRD) with the treatment of observing blood profiles. The study consisted of 4 treatments with 6 replications. The data obtained was tested for uniformity using the Bartlett test and the additional data was tested with the Tuckey test. Furthermore, the data were anlyzed using variance to obtain an estimator of the varience and determine the effect of the treatment, then the data were analyzed using the BNT test at the 5% level. The results showed that the effect of giving porang rice on the blood profile of alloxan-induced mice gave values for the number of erythrocytes (7,48 million/mm3), leukocytes (5,55 thousand/mm3), hemoglobin (15,14 g/dL), hematocrit (32,28%).
Co-Authors DEWI SARTIKA Dyah Putri Larassati Maria Erna Kustyawati Melda Nurmaisari Sri Hidayati Subeki Sussi Astuti