Utilization of Bacillus subtilis Culture for Fermentation of Arabica Coffee (Coffea arabica) from Toraja Regency

Asdar Asdar(1*), Patang Patang(2), Andi Sukainah(3),

(1) Study Program of Agricultural Technology Education, Faculty of Engineering
(2) Study Program of Agricultural Technology Education, Faculty of Engineering
(3) Study Program of Agricultural Technology Education, Faculty of Engineering
(*) Corresponding Author




DOI: https://doi.org/10.26858/jai.v1i2.56291

Abstract


The aim of this research was to determine the effect of giving Bacillus subtilis concentrations on caffeine levels and the physicochemistry of Arabica coffee beans. This study used a Complete Randomized Design (RAL) where the concentration of B. subtilis was 0%, 1%, 2%, 3%, 4%, 5%. Variables observed in this study included total plate numbers (ALT), total titrated acid (TAT) and pH, as well as arabica coffee bean tests (water and caffeine content). The results of this study show that B. subtilis affects ALT, TAT, pH, water content and caffeine content of fermented liquid in arabica coffee beans. The lowest caffeine content of arabica coffee beans is made from arabica coffee beans added 5% B. subtilis during fermentation with a caffeine content of 1.34%.


Full Text:

PDF

References


Aditiawati, P & Kusnadi. (2003). Mixed Cultures and Environmental Factors of Microorganisms that Play a Role in Tea - Cider Fermentation. Department of Biology - FMIPA Institut Teknologi Bandung. PROC. ITB Science and Tech. 35 A, No (2), 147 - 162

Association of Official Analytical Chemists (AOAC). (2005). Official Methods of Analysis of Official Analytical Chemists. Washington, D.C.

Avallone, S., Brillouet, J.M., Guyot, B., Olguin, E., & Guiraud, J.P. (2002). Involvement of Pectolytic Micro-Organisms in Coffee Fermentation. International Journal of Food Science and Technology.

Chutmanop, J., Chuiculcherm, S., Chisti, Y & Srinophakun, P. (2008). Prosea Production by Aspergillus Oryzae in Solid-State Fermentation Using Agroindustrial Substrates. Journal of Chemical Technology and Biotechnology: International Research in Process, Environmental and Clean Technology. 83 (7): 1012-1018.

Charalampopoulos, D., Wang, R., Pandiella, S.S & Webb, C. (2002). Isolation and Characterization of Lactic Acid Bacterial from "Ting" in The Northern Province of South Africa. Thesis. University of Pretoria. Pretoria.

Fitri, N. S. (2009). Effect of Weight and Brewing Time on Caffeine Content of Tea Powder. Thesis. Faculty of Mathematics and Natural Sciences. University of North Sumatra. Medan

Hadipranata, M., S. Nugraha, and R. Tjahjo Utomo. (2011a). Increasing the added value of civet coffee as a diversified product in Pangalengan District, West Java. Proceedings of the National Seminar on Innovative Postharvest Technology. Agriculture

Jawetz, E., Melnick, J. L., Adelberg, E. A., (1996). Medical Microbiology, 20th Edition, 213, EGC. Jakarta: Medical Book Publishers

Lelyana. 2008. Effect of Coffee on Blood Uric Acid Levels. Diponegoro University

Marcone, M. F. (2004). Composition and Properties of Indonesian Palm Civet Coffee (Kopi Luwak Robusta) and Ethiopian Civer Coffee. Food Research International, 37(9): 901-912.

Nugroho SHP. (2012). The relationship between physical activity and constipation with the degree of hemorrhoids in the surgical department of Dr. Soegiri Hospital. Lamongan. Surya 2014, 2(18):41-50. Jakarta

Oktadina, F. D., Bambang, D. A & Bagus, H. (2013). Utilization of Pineapple (Ananas comosus L. Merr) to Reduce Caffeine Levels and Improve the Taste of Coffee (Coffea sp.) in Making Ground Coffee. Journal of Tropical Agricultural Engineering and Biosystems. Vol. 1 (3).

Prasuti, Usfah, A., Hilmi, M & Chirzin, H. (2018). Effect of Starter Concentration on Alcohol Content, pH and Total Titratable Acid (TAT) of Whey Kefir. Journal of Applied Animal Science. 1 (2): 63-69.

Raharjo, pudji. (2012). Arabica Coffee Cultivation and Processing Guide

Ridwansyah. 2003. Coffee Processing. Faculty of Agriculture, University of North Sumatra

Sivetz, M. & Desrosier. N.W. (1999). Coffee Technology. AVI Publ. Co. Westpert, Connecticut, 637 p.

Sulistyowati & Sumartono, B. (2002). Coffee Taste Test Method (P. 21). Coffee Taste Test Training Material. Jember: Coffee and Cocoa Research Center.

Suprihatin. (2010). Fermentation Technology. Publisher UNESA University Press.

Usman, D., Suprihadi, A., & Krisdayanti, M. (2015). Fermentation of Robusta Coffee (Coffea canephora) Using Lactic Acid Bacteria Isolates from Luwak Feces with Long Incubation Time Treatment. Journal of Biology Akademika, 4(3): 31-40.

Winarno, F. G. (2002). Introduction to Food Technology. Jakarta: PT Gramedia Pustaka Utama.

Wong, H.K. & O.A. Hasan. (1994). The Nutritive value and rumen fermentation. Pattern in sheep Feed Fresh and Dried Cacao Pod Ratio Camberra

Baghurst, K. (2006). Nutrient reference values for Australia and New Zealand: Including recommended dietary intakes. Canberra: National Health and Medical Research Council. https://www.nhmrc.gov.au/about-us/ publications/nutrient-reference-values-australia-and-new-zealand-including-recommended-dietary-intakes.

Hausner, H. H. (1967). Friction conditions in a mass of metal powder. Los Angeles: Polytechnic Inst. of Brooklyn. Univ. of California.

Jayawardena, S. R., Morton, J. D., Brennan, C. S., & Bekhit, A. E. A. (2019). Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta. International Journal of Food Science and Technology, 54(3), 610–618. https://doi.org/10.1111/ijfs.13927

Available from USDA. (2020). USDA food data central. USDA Agricultural Research Service. Retrieved 2020/10/01 https://fdc.nal.usda.gov/.

Sujka, M., & Jamroz, J. (2007). Starch granule porosity and its changes by means of amylolysis. International Agrophysics, 21(1), 107.


Article Metrics

Abstract view : 66 times | PDF view : 23 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Author(s)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Publisher Address :

Agricultural Technology Education Study Program, Faculty of Engineering, Universitas Negeri Makassar

Kampus UNM Parang Tambung, Jalan Daeng Tata Raya, Makassar, South Sulawesi, Indonesia 90224
Email: j.agroscience@gmail.com
Website: https://ojs.unm.ac.id/journalagroscience

Journal of Agroscience Indonesia Indexed by:

 

This journal is published under the terms of  Creative Commons Attribution 4.0 International License.