Fermentasi Biji Kopi Robusta (Coffea canephora) menggunakan Aspergillus niger dalam Upaya Menurunkan Kandungan Kafein

A.Mughni Sani (Universitas Negeri Makassar)
Andi Sukainah (Universitas Negeri Makassar)
Mohammad Wijaya (Universitas Negeri Makassar)

Jurnal Pendidikan Teknologi Pertanian
Vol 9, No 1 (2023): Februari

Kopi adalah komoditas pertanian yang diminati masyarakat, namun kopi mengandung kafein yang kurang baik bagi kesehatan. Pengurangan kandungan kafein dalam biji kopi dapat dilakukan melalui proses fermentasi.  Tujuan penelitian ini yaitu menurunkan kandungan kafein pada biji kopi dengan cara fermentasi menggunakan A. niger. Sistem yang diterapkan adalah Rancangan Acak Lengkap (RAL) yang terdiri antara lain menambahkan A.niger sebanyak 1%, 2%, 3%, 4%, 5% dan 0% sebagai kontrol. Pengamatan dilakukan saat fermentasi dengan melakukan analisis angka lempeng total (ALT), total asam tertitrasi dan pH cairan fermentasi, sedangkan biji kopi yang telah dikeringkan dianalisis kadar air dan kadar kafein. Analisis data memanfaatkan aplikasi SPSS Versi 22. Hasil penelitian menunjukkan bahwa penambahan konsentrasi A. niger berpengaruh nyata terhadap ALT cairan fermentasi, nilai pH cairan fermentasi dan kadar kafein. Perlakuan terbaik yaitu dengan penambahan A. niger konsentrasi 5% dengan nilai ALT 10.8 Log cfu/ml, nilai pH 5.25 dan kadar kafein sebesar 2,77%.Coffee is an agricultural commodity that people are interested in, but coffee contains caffeine which is not good for health. Reducing the caffeine content in coffee beans can be done through the fermentation process. The purpose of this study was to reduce the caffeine content in coffee beans by fermentation using A. niger. The system applied was a Completely Randomized Design (CRD) which consisted of adding A.niger as much as 1%, 2%, 3%, 4%, 5% and 0% as a control. Observations were made during fermentation by analyzing the total plate number (ALT), total titrated acid and pH of the fermented liquid, while the dried coffee beans were analyzed for water content and caffeine content. Data analysis used SPSS Version 22 application. The results showed that the addition of A.niger concentration significantly affected the ALT of the fermented liquid, the pH value of the fermented liquid and the caffeine content. The best treatment was the addition of A.niger with a concentration of 5% with an ALT value of 10.8 Log cfu/ml, a pH value of 5.25 and a caffeine content of 2.77%.