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KARAKTERISTIK KOPI BUBUK ARABIKA (Coffea arabica L) TERFERMENTASI Saccharomyces cerevisiae | JURNAL SAINS NATURAL
<!DOCTYPE html> <html lang="en-US" xml:lang="en-US"> <head> <meta charset="utf-8"> <meta name="viewport" content="width=device-width, initial-scale=1.0"> <title> KARAKTERISTIK KOPI BUBUK ARABIKA (Coffea arabica L) TERFERMENTASI Saccharomyces cerevisiae | JURNAL SAINS NATURAL </title> <link rel="icon" href="https://ejournalunb.ac.id/public/journals/2/favicon_en_US.png"> <meta name="generator" content="Open Journal Systems 3.3.0.12"> <meta name="google-site-verification" content="FnXpFP0CxoCW3kpkZuA-kC-RKV1DhgYUNPieBQ1EyOA" /> <link rel="schema.DC" href="http://purl.org/dc/elements/1.1/" /> <meta name="DC.Creator.PersonalName" content="Mia Azizah"/> <meta name="DC.Creator.PersonalName" content="RTM Sutamihardja"/> <meta name="DC.Creator.PersonalName" content="Nova Wijaya"/> <meta name="DC.Date.created" scheme="ISO8601" content="2019-03-28"/> <meta name="DC.Date.dateSubmitted" scheme="ISO8601" content="2018-12-07"/> <meta name="DC.Date.issued" scheme="ISO8601" content="2019-01-30"/> <meta name="DC.Date.modified" scheme="ISO8601" content="2023-11-29"/> <meta name="DC.Description" xml:lang="en" content="Characteristics  Of Arabica Ground Coffee (Coffea arabica L) Fermented by Saccharomyces cerevisiae Coffee is one of the plantation commodities that have higher economic value among other plantation crops. Arabica coffee has superior quality and taste compared to others. Coffee has been widely processed into grounded coffee products. The quality of ground coffee is influenced by many factors; one of them is processing. In the processing of coffee fruit into coffee beans the process that is certain to occur is fermentation. Fermentation affects ground coffee quality products. This study focused on observing the quality of arabica ground coffee fermented by Saccharomyces cerevisiae. The quality parameters of the ground coffee observed include water content, coffee extract and caffeine content. Other qualities supporting parameters are pH of ground coffee and phytochemical test. In addition, the fermentation pH was also observed in the fermentation process, reducing sugar content and qualitative testing of ethanol. Saccharomyces cerevisiae concentration was varied 0% (K0), 1% (K1), 2% (K2), 3% (K3) and 4% (K4) with duration of fermentation is  for 24 hours. The quality of arabica ground coffee products is in accordance with SNI Ground Coffee 01-3542-2004 with the following values: Water content 2,3-1,6% b/b. Coffee extract 30,7-30,3% b/b. Caffeine content 1,18-1,01% b/b. The pH of brewed ground coffee is 6,5-5,1. Alkaloids, saponins and tannins were detected in all different treatments of ground coffee samples. Flavonoids were only detected in the treatment of K0 ground coffee samples. The fermentation pH at the initial state was 5,61 and after fermentation was 4,91-3,89. Reducing sugar content at the initial state was 32,35% b/b and after fermentation 21,2-4,3% b/b. Ethanol was detected in all samples before and after fermentation.Keywords: Coffea Arabica L, Ground Coffee Quality, Fermentation, Saccharomyces cerevisiae ABSTRAK Kopi merupakan salah satu komoditi perkebunan yang memiliki nilai ekonomis yang cukup tinggi diantara tanaman perkebunan lainnya. Kopi Arabika memiliki karakteristik dan cita rasa superior dibanding yang lainnya. Kopi banyak diolah menjadi produk kopi bubuk. Karakteristik kopi bubuk dipengaruhi oleh banyak faktor salah satunya adalah berdasarkan cara pengolahan. Pada pengolahan dari buah kopi sampai menjadi biji kopi suatu proses yang pasti dilalui, yaitu fermentasi. Fermentasi berpengaruh terhadap karakteristik kopi bubuk yang dihasilkan. Penelitian ini difokuskan mengamati karakteristik kopi bubuk Arabika hasil fermentasi menggunakan Saccharomyces cerevisiae. Parameter karakteristik kopi bubuk yang diamati meliputi kadar air, sari kopi dan kadar kafein. Parameter penunjang karakteristik lainnya, yaitu pH seduhan kopi bubuk dan uji fitokimia. Selain itu, pada proses fermentasi juga diamati pH fermentasi, kadar gula pereduksi dan uji kualitatif etanol. Konsentrasi Saccharomyces cerevisiae divariasikan 0% (K0), 1% (K1), 2% (K2), 3% (K3) dan 4% (K4) dengan durasi waktu fermentasi selama 24 jam. Karakteristik kopi bubuk Arabika yang dihasilkan sesuai dengan SNI Kopi Bubuk 01-3542-2004 dengan nilai sebagai berikut: kadar air 2,33–1,6% b/b, sari kopi 30,7 – 30,3% b/b, kadar kafein 1,18–1,01% b/b dan pH seduhan kopi bubuk 6,5–5,1. Alkaloid, saponin dan tanin terdeteksi pada semua perlakuan sampel kopi bubuk. Flavonoid hanya terdeteksi pada perlakuan sampel kopi bubuk K0. pH fermentasi pada keadaan awal 5,61 dan setelah fermentasi 4,91–3,89. Kadar gula pereduksi pada keadaan awal 32,35% b/b dan setelah fermentasi 21,2–4,3% b/b. Etanol terdeteksi pada semua sampel sebelum dan setelah fermentasi.Kata kunci: Coffea Arabica L, mutu kopi bubuk, Fermentasi, Saccharomyces cerevisiae"/> <meta name="DC.Format" scheme="IMT" content="application/pdf"/> <meta name="DC.Identifier" content="173"/> <meta name="DC.Identifier.pageNumber" content="37-46"/> <meta name="DC.Identifier.DOI" content="10.31938/jsn.v9i1.173"/> <meta name="DC.Identifier.URI" content="https://ejournalunb.ac.id/index.php/JSN/article/view/173"/> <meta name="DC.Language" scheme="ISO639-1" content="en"/> <meta name="DC.Rights" content="Copyright (c) 2019 Mia Azizah, RTM Sutamihardja, Nova Wijaya"/> <meta name="DC.Rights" content="https://creativecommons.org/licenses/by-sa/4.0"/> <meta name="DC.Source" content="JURNAL SAINS NATURAL"/> <meta name="DC.Source.ISSN" content="2621-508X"/> <meta name="DC.Source.Issue" content="1"/> <meta name="DC.Source.Volume" content="9"/> <meta name="DC.Source.URI" content="https://ejournalunb.ac.id/index.php/JSN"/> <meta name="DC.Title" content="KARAKTERISTIK KOPI BUBUK ARABIKA (Coffea arabica L) TERFERMENTASI Saccharomyces cerevisiae"/> <meta name="DC.Type" content="Text.Serial.Journal"/> <meta name="DC.Type.articleType" content="Research Articles"/> <meta name="gs_meta_revision" content="1.1"/> <meta name="citation_journal_title" content="JURNAL SAINS NATURAL"/> <meta name="citation_journal_abbrev" content="J. 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<a id="pkp_content_main"></a> <section class="hero-section inner-page"> <div class="wave"> <svg width="1920px" height="265px" viewBox="0 0 1920 265" version="1.1" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"> <g id="Page-1" stroke="none" stroke-width="1" fill="none" fill-rule="evenodd"> <g id="Apple-TV" transform="translate(0.000000, -402.000000)" fill="#FFFFFF"> <path d="M0,439.134243 C175.04074,464.89273 327.944386,477.771974 458.710937,477.771974 C654.860765,477.771974 870.645295,442.632362 1205.9828,410.192501 C1429.54114,388.565926 1667.54687,411.092417 1920,477.771974 L1920,667 L1017.15166,667 L0,667 L0,439.134243 Z" id="Path"></path> </g> </g> </svg> </div> <div class="container"> <div class="row align-items-center"> <div class="col-12"> <div class="row justify-content-center"> <div class="col-md-10 text-center hero-text"> <h1 data-aos="fade-up" data-aos-delay="">KARAKTERISTIK KOPI BUBUK ARABIKA (Coffea arabica L) TERFERMENTASI Saccharomyces cerevisiae</h1> <p class="mb-5" data-aos="fade-up" data-aos-delay="100"></p> </div> </div> </div> </div> </div> </section> <div class="page page_article"> <nav class="cmp_breadcrumbs" role="navigation" aria-label="You are here:"> <ol> <li> <a href="https://ejournalunb.ac.id/index.php/JSN/index"> Home </a> <span class="separator">/</span> </li> <li> <a href="https://ejournalunb.ac.id/index.php/JSN/issue/archive"> Archives </a> <span class="separator">/</span> </li> <li> <a href="https://ejournalunb.ac.id/index.php/JSN/issue/view/24"> Vol. 9 No. 1 (2019): Sains Natural </a> <span class="separator">/</span> </li> <li class="current" aria-current="page"> <span aria-current="page"> Research Articles </span> </li> </ol> </nav> <article class="obj_article_details"> <div class="d-md-flex"> <div class="main_entry"> <section class="item"> <h3 class="page_title"> KARAKTERISTIK KOPI BUBUK ARABIKA (Coffea arabica L) TERFERMENTASI Saccharomyces cerevisiae </h3> </section> <section class="item authors"> <h2 class="pkp_screen_reader">Authors</h2> <ul class="authors"> <li> <span class="name"> Mia Azizah </span> <span class="affiliation"> Progam Studi Biologi, FMIPA, Universitas Nusa Bangsa </span> </li> <li> <span class="name"> RTM Sutamihardja </span> <span class="affiliation"> Progam Studi Kimia, FMIPA, Universitas Nusa Bangsa </span> </li> <li> <span class="name"> Nova Wijaya </span> <span class="affiliation"> Progam Studi Kimia, FMIPA, Universitas Nusa Bangsa </span> </li> </ul> </section> <section class="item doi"> <h2 class="label"> DOI: </h2> <span class="value"> <a href="https://doi.org/10.31938/jsn.v9i1.173"> https://doi.org/10.31938/jsn.v9i1.173 </a> </span> </section> <section class="item abstract"> <h4 class="_label">Abstract</h4> <p><strong><em>Characteristics</em></strong><strong><em> </em></strong><strong><em> Of </em></strong><strong><em>Arabica </em></strong><strong><em>Ground Coffe</em></strong><strong><em>e (Coffea arabica L) Fermented by Saccharomyces cerevisiae</em></strong></p><p> <em>Coffee is one of the plantation commodities that have high</em><em>er</em><em> economic value among other plantation crops. Arabica coffee has superior quality and taste compared to others. Coffee has been widely processed into ground</em><em>ed</em><em> coffee products. The quality of ground coffee is influenced by many factors; one of </em><em>them </em><em>is processing. In the processing of coffee fruit into coffee beans the process that is certain to occur is fermentation. Fermentation affects ground coffee quality products. This study focused on observing the quality of arabica ground coffee fermented by Saccharomyces cerevisiae. The quality parameters of the ground coffee observed include water content, coffee extract and caffeine content. Other qualities supporting parameters are pH of ground coffee and phytochemical test. In addition, the fermentation pH was also observed in the fermentation process, reducing sugar content and qualitative testing of ethanol. Saccharomyces cerevisiae concentration was varied 0% (K0), 1% (K1), 2% (K2), 3% (K3) and 4% (K4) with duration </em><em>of </em><em>fermentation</em><em> is </em><em> for 24 hours. The quality of arabica ground coffee products is in accordance with SNI Ground Coffee 01-3542-2004 with the following values: Water content 2</em><em>,</em><em>3-1</em><em>,</em><em>6% b/b. Coffee extract 30</em><em>,</em><em>7-30</em><em>,</em><em>3% b/b. Caffeine content 1</em><em>,</em><em>18-1</em><em>,</em><em>01% b/b. The pH of brewed ground coffee is 6</em><em>,</em><em>5-5</em><em>,</em><em>1. Alkaloids, saponins and tannins were detected in all </em><em>different</em><em> </em><em>treatments of ground coffee samples. Flavonoids were only detected in the treatment of K0 ground coffee samples. The fermentation pH at the initial state was 5</em><em>,</em><em>61 and after fermentation was 4</em><em>,</em><em>91-3</em><em>,</em><em>89. Reducing sugar content at the initial state was 32</em><em>,</em><em>35% b/b and after fermentation 21</em><em>,</em><em>2-4</em><em>,</em><em>3% b/b. Ethanol was detected in all samples before and after fermentation.</em></p><p><em></em><em>Keywords:</em><em> Coffea Arabica L, Ground Coffee Quality, Fermentation, Saccharomyces cerevisiae</em></p> <p><strong>ABSTRAK</strong></p><p><strong> </strong>Kopi merupakan salah satu komoditi perkebunan yang memiliki nilai ekonomis yang cukup tinggi diantara tanaman perkebunan lainnya. Kopi Arabika memiliki karakteristik dan cita rasa superior dibanding yang lainnya. Kopi banyak diolah menjadi produk kopi bubuk. Karakteristik kopi bubuk dipengaruhi oleh banyak faktor salah satunya adalah berdasarkan cara pengolahan. Pada pengolahan dari buah kopi sampai menjadi biji kopi suatu proses yang pasti dilalui, yaitu fermentasi. Fermentasi berpengaruh terhadap karakteristik kopi bubuk yang dihasilkan. Penelitian ini difokuskan mengamati karakteristik kopi bubuk Arabika hasil fermentasi menggunakan <em>Saccharomyces cerevisiae</em>. Parameter karakteristik kopi bubuk yang diamati meliputi kadar air, sari kopi dan kadar kafein. Parameter penunjang karakteristik lainnya, yaitu pH seduhan kopi bubuk dan uji fitokimia. Selain itu, pada proses fermentasi juga diamati pH fermentasi, kadar gula pereduksi dan uji kualitatif etanol. Konsentrasi <em>Saccharomyces cerevisiae</em> divariasikan 0% (K0), 1% (K1), 2% (K2), 3% (K3) dan 4% (K4) dengan durasi waktu fermentasi selama 24 jam. Karakteristik kopi bubuk Arabika yang dihasilkan sesuai dengan SNI Kopi Bubuk 01-3542-2004 dengan nilai sebagai berikut: kadar air 2,33–1,6% b/b, sari kopi 30,7 – 30,3% b/b, kadar kafein 1,18–1,01% b/b dan pH seduhan kopi bubuk 6,5–5,1. Alkaloid, saponin dan tanin terdeteksi pada semua perlakuan sampel kopi bubuk. Flavonoid hanya terdeteksi pada perlakuan sampel kopi bubuk K0. pH fermentasi pada keadaan awal 5,61 dan setelah fermentasi 4,91–3,89. Kadar gula pereduksi pada keadaan awal 32,35% b/b dan setelah fermentasi 21,2–4,3% b/b. Etanol terdeteksi pada semua sampel sebelum dan setelah fermentasi.</p><p>Kata kunci: Coffea Arabica L, mutu kopi bubuk, Fermentasi, <em>Saccharomyces cerevisiae</em></p> </section> <div class="item downloads_chart"> <h3 class="label"> Downloads </h3> <div class="value"> <canvas class="usageStatsGraph" data-object-type="Submission" data-object-id="173"></canvas> <div class="usageStatsUnavailable" data-object-type="Submission" data-object-id="173"> Download data is not yet available. </div> </div> </div> <section class="item author_bios"> <h4 class="_label"> Author Biography </h4> <section class="sub_item"> <h3 class="label"> Mia Azizah, <span class="affiliation">Progam Studi Biologi, FMIPA, Universitas Nusa Bangsa</span> </h3> <div class="value"> Department of Biology </div> </section> </section> <section class="item references"> <h2 class="label"> References </h2> <div class="value"> <p>Association of Official Analytical Chemist . 2005. Official Method of Analysis of AOAC International. Edisi ke-18. AOAC International. Maryland. </p> <p>Avallone, S., J. M. Brillouet, B. Guyot, E. Olguin, dan J. P. Guiraud. 2002. Involvement of Pectolytic Microorganism in Coffee Fermentation. International Journal of Food Science and Technology 37: 191-198. </p> <p>Butt, M.S., A.M.T. Sultan, A. Imran, M. Yasin dan M. Imran. Evaluating the effect of decaffeination on nutritional and antioxidant status of different coffee brands. Internet J Food Saf. 2011. 13: 198-207. </p> <p>Board, R. G. 1983. A Modern Introduction to Food Microbiology 1st ed.,: 1-50. Blackwell Scientific Publications. United States. </p> <p>Clarke, R.J. dan R. Macrae. 1987. Coffee Volume 1 Coffee Chemistry. Elsevier Applied Science. London and New York. </p> <p>Daud, M.. Safii, W., dan Syamsu, K. 2012. Biokonversi bahan berlignoselulosa menjadi bioetanol menggunakan Aspergillus niger dan Saccharomyces cerevisiae. Jurnal Perennial 8 (2): 43-51. </p> <p>Farah, A. 2012. 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