Efektivitas Lactobacillus fermentum pada Fermentasi Kopi Arabika (Coffea arabica) dengan Media Rongga Batang Bambu Terhadap Kadar Kafein dan Antioksidan: The Effectiveness of Lactobacillus fermentum in the Fermentation of Arabica Coffee (Coffea arabica) with Bamboo Stem Cavity Media on Caffeine and Antioxidant Content

St. Chadijah
Fatimah, Fatimah
Darmawan, Darmawan

Perbal: Jurnal Pertanian Berkelanjutan
Vol. 14 No. 1 (2026): Perbal: Jurnal Pertanian Berkelanjutan

Fermentasi merupakan tahap krusial dalam proses pascapanen kopi yang menentukan mutu kimia dan sensorik biji kopi. Penelitian ini bertujuan mengevaluasi efektivitas Lactobacillus fermentum pada fermentasi kopi Arabika menggunakan media rongga batang bambu terhadap perubahan kadar kafein, dan aktivitas antioksidan. Penelitian menggunakan rancangan acak lengkap dengan empat perlakuan fermentasi, yaitu P0 (kontrol tanpa inokulasi), P1 (24 jam), P2 (48 jam), dan P3 (72 jam) dengan tiga ulangan. Parameter yang diamati meliputi pH fermentasi, kadar kafein, aktivitas antioksidan metode DPPH. Hasil penelitian menunjukkan bahwa fermentasi dengan Lactobacillus fermentum menurunkan pH hingga 4,2, memodifikasi kadar kafein, dan menurunkan aktivitas antioksidan seiring bertambahnya lama fermentasi yang ditunjukkan pada perlakuan P3 72 jam. Media rongga batang bambu sebagai wadah fermentasi berperan sebagai mikrohabitat alami yang mendukung fermentasi terkendali dan pembentukan kompleksitas cita rasa. Kombinasi Lactobacillus fermentum dan bambu berpotensi menjadi inovasi ramah lingkungan untuk peningkatan mutu kopi specialty Indonesia. Fermentation is a crucial stage in the post-harvest process of coffee that determines the chemical and sensory quality of coffee beans. This study aims to evaluate the effectiveness of Lactobacillus fermentum in Arabica coffee fermentation using bamboo stem cavity media on changes in caffeine levels and antioxidant activity. The study used a completely randomized design with four fermentation treatments, namely P0 (control without inoculation), P1 (24 hours), P2 (48 hours), and P3 (72 hours) with three replications. The parameters observed included fermentation pH, caffeine levels, and antioxidant activity using the DPPH method. The results showed that fermentation with Lactobacillus fermentum reduced the pH to 4.2, modified caffeine levels, and decreased antioxidant activity as the fermentation time increased, as shown in the P3 72-hour treatment. The bamboo stem cavity media as a fermentation container acts as a natural microhabitat that supports controlled fermentation and the formation of flavor complexity. The combination of Lactobacillus fermentum and bamboo has the potential to be an environmentally friendly innovation for improving the quality of Indonesian specialty coffee.