KARAKTERISTIK KUALITAS FISIK DAN KIMIA PRODUK KOPI FERMENTASI DENGAN PENAMBAHAN YEAST Hanseniaspora uvarum DAN Candida parapsilosis

RANI JUNI W, Dr. Joko Nugroho Wahyu Karyadi, S.T.P., M.Eng.; Siti Mariyam, S.T.P., M.Sc.

2022 | Skripsi | S1 TEKNIK PERTANIAN

Kopi robusta (Coffea canephora) merupakan salah satu jenis kopi yang banyak dibudidayakan di Indonesia. Kopi robusta diolah menggunakan metode basah yang menyebabkan kualitas fisik dan kimia pada biji kopi mengalami perubahan selama proses. Penelitian ini dilakukan untuk mengkaji pengaruh penambahan yeast selama fermentasi serta perbedaan metode fermentasi yang digunakan terhadap kualitas fisik dan kimia biji kopi yang dihasilkan. Dalam penelitian ini, metode fermentasi yang digunakan adalah anaerob, anaerob dengan penambahan Hanseniaspora uvarum, anaerob dengan penambahan Candida parapsilosis, dan aerob. Biji kopi robusta difermentasi selama 72 jam. Setelah difermentasi, biji kopi diolah hingga menjadi biji kopi sangrai (roasted beans). Pengukuran kualitas fisik dan kimia biji kopi pada proses fermentasi dan produk kopi fermentasi antara lain kadar air, suhu, total padatan terlarut, dimensi, warna, bulk density, particle density, pH, kafein, dan senyawa volatil dalam biji kopi. Hasil penelitian menunjukkan bahwa metode fermentasi berpengaruh signifikan terhadap kualitas fisik dan kimia hasil kopi fermentasi. Penggunaan H. uvarum dan C. parapsilosis masing-masing menghasilkan 28 dan 26 senyawa volatil dari kopi hasil fermentasi. Total senyawa volatil tersebut lebih tinggi dibandingkan kopi tanpa fermentasi, yakni 21 senyawa volatil. Kesimpulan yang diperoleh dari pernelitian ini adalah penggunaan yeast dapat meningkatkan kandungan senyawa dalam biji kopi.

Robusta coffee (Coffea canephora) is one type of coffee that is widely cultivated in Indonesia. Robusta coffee is processed using the wet method which causes the physical and chemical qualities of the coffee beans to change during the process. This research was conducted to examine the effect of adding yeast during fermentation and the differences in the fermentation method used on the physical and chemical quality of the coffee beans produced. In this research, the fermentation methods used were anaerobic, anaerobic with the addition of Hanseniaspora uvarum, anaerobic with the addition of Candida parapsilosis, and aerobic. Robusta coffee beans are fermented for 72 hours. After fermentation, the coffee beans are processed into roasted coffee beans. Measurements of the physical and chemical quality of coffee beans in the fermentation process and fermented coffee products include water content, temperature, total dissolved solids, dimensions, color, bulk density, particle density, pH, caffeine, and volatile compounds in coffee beans. The result showed that the fermentation method had a significant effect on the physical and chemical quality of the fermented coffee. The use of H. uvarum and C. parapsilosis respectively produced 28 and 26 volatile compounds from fermented coffee beans. The total volatile compounds were higher than unfermented coffee beans, which was 21 volatile compounds. The conclusion obtained from this research is that the use of yeast can increase the compound content in coffee beans.

Kata Kunci : Kopi robusta, kualitas produk, fermentasi, H. uvarum, C. parapsilosis