Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Soil REns
Rainaldi, Rainaldi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Perubahan Komposisi Mikrob dalam Proses Fermentasi Kopi Honey dan Natural Kamaluddin, Nadia Nuraniya; Solihin, Eso; Suryatmana, Pujawati; Januar, Dodi Ganjar; Rainaldi, Rainaldi; Setiawan, Ade
Soilrens Vol 21, No 2 (2023)
Publisher : Dept Ilmu Tanah & Sumberdaya Lahan Fakultas Pertanian Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/soilrens.v21i2.53447

Abstract

This study investigates the microbial populations during different coffee fermentation processes and their impact on coffee quality. Bacillus, Pseudomonas, and endophytic populations in coffee beans undergoing natural saccharic and natural lactic fermentation remained unchanged compared to fresh coffee beans. However, a notable increase in Bacillus population occurred in honey saccharic fermentation, possibly attributed to the high sugar content in the mucilage, supporting bacterial growth. Additionally, the introduction of Lactobacillus and Saccharomyces during fermentation enhanced sugar consumption and influenced the final coffee quality, particularly aroma profile and nutritional composition. Varietal differences were observed, with Bacillus population decreasing slightly post-fermentation, especially in honey saccharic and natural lactic processes. This decline may be attributed to the dominance of Saccharomyces and Lactobacillus, antagonistic to Bacillus, and the fermentation conditions leading to decreased pH, unfavorable for Bacillus. These findings highlight the intricate microbial interactions and their implications for coffee fermentation and quality.
Co-Authors Ade Setiawan Eso Solihin Januar, Dodi Ganjar Nadia Nuraniya Kamaluddin Pujawati Suryatmana