Kajian pustaka: pengaruh kultur bakteri dan lama fermentasi biji kopi robusta (P (Coffea canephora P.) terhadap karakteristik minuman kopi = Literature review: the effect of bacterial culture and fermentation time robusta coffee (Coffee canephora P.) on the characteristics of coffee drink.

Suwandi, Fidelia Tamara (2021) Kajian pustaka: pengaruh kultur bakteri dan lama fermentasi biji kopi robusta (P (Coffea canephora P.) terhadap karakteristik minuman kopi = Literature review: the effect of bacterial culture and fermentation time robusta coffee (Coffee canephora P.) on the characteristics of coffee drink. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kopi merupakan salah satu komoditas tanaman di Indonesia yang memberikan nilai ekonomi yang cukup penting bagi sumber devisa negara. Komoditas kopi yang paling banyak ditanam di perkebunan Indonesia adalah kopi Robusta. Kopi Robusta kurang disukai konsumen lokal karena mengandung kafein yang lebih tinggi dibandingkan kopi jenis lain (1,6-2,4%), sehingga memiliki karakteristik rasa yang pahit dan sedikit asam. Tujuan dari kajian pustaka ini adalah mengetahui faktorfaktor yang dapat mempengaruhi kualitas biji kopi Robusta, yaitu perlakuan fermentasi yang diinokulasi dengan kultur bakteri asam laktat dan lama fermentasi yang dapat meningkatkan mutu biji kopi Robusta dan kualitas akhir minuman kopi Robusta. Waktu fermentasi mempengaruhi karakteristik fisik, kimia, dan mikrobiologi biji kopi Robusta dan perlakuan fermentasi dengan inokulasi bakteri asam laktat berpotensi untuk meningkatkan nilai aromatik biji kopi. Secara keseluruhan, waktu fermentasi terbaik yang diperlukan untuk mendegradasi lapisan lendir pada biji kopi Robusta adalah 72 jam. Perlakuan inokulasi kultur BAL yang dikombinasikan antara Leuconostoc mesenteroides dan Lactobacillus plantarum dapat membantu untuk mempercepat waktu fermentasi dan menghasilkan kadar kafein yang rendah sebesar 0,28% selama 24 jam atau 3x lebih cepat dibandingkan fermentasi secara alami. Inokulan BAL Lactobacillus plantarum merupakan bakteri asam laktat terbaik yang dapat membentuk cita rasa dan aroma kopi. / Coffee is one of the commodities in Indonesia that provides an important economic value for the country's foreign exchange source. The most widely grown coffee commodity in Indonesian plantations is Robusta coffee. Robusta coffee is less favored by local consumers because it contains higher caffeine than other types of coffee (1.6-2.4%), so it has a characteristic bitter and slightly sour taste. Spontaneous fermentation is a step that is often carried out in wet processing. However, it has many disadvantages compared to fermentation using starter culture. The purpose of this literature review is to determine the factors that can affect the quality of Robusta coffee beans, namely fermentation treatment inoculated with lactic acid bacteria culture and fermentation time that can improve the quality of Robusta coffee beans and the final quality of Robusta coffee drinks, thereby increasing the selling value of coffee. Robusta which can be categorized as a specialty coffee product. Fermentation time affects the physical, chemical, and microbiological characteristics of Robusta coffee beans and fermentation treatment with lactic acid bacteria inoculation has the potential to increase the aromatic value of coffee beans. Overall, the best fermentation time required to degrade the mucilage layer on Robusta coffee beans is 72 hours. LAB culture inoculation treatment by combining Leuconostoc mesenteroides and Lactobacillus plantarum can help to decrease the fermentation time and produce a low caffeine content of 0.28% for 24 hours or 3x faster than natural fermentation. LAB Lactobacillus plantarum inoculants are the best lactic acid bacteria that can shape the taste and aroma of coffee.

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