<xml> </xml><![endif]--><!--[if gte mso 9]><xml> Normal 0 false false false EN-CA ZH-CN X-NONE </xml><![endif]--><!--[if gte mso 9]><xml> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-pagination:none; mso-hyphenate:none; text-autospace:ideograph-other; font-size:12.0pt; font-family:"Calibri",sans-serif; mso-bidi-font-family:"Linux Libertine G"; mso-bidi-language:HI;} </style> <![endif]--> Coffee is one of the world’s most valuable agricultural commodities, and coffee fermentation was an alternative method to produce higher-quality coffee beans. This study aims to determine the effect of Wickerhamomyces anomalus and Kluyveromyces lactis on arabica coffee fermentation and their contribution to volatile compounds developed in roasted coffee beans. The fermentation was carried out with the addition W. anomalus and K. lactis for 48 hours at room temperature. The results of this study indicated that the fermentation for 12h using mixed yeast inoculation greatly increased the total yeast count and the volatile compounds. Fermentation of arabica coffee using mix-yeast inoculation with a ratio of 1:1, resulting in the highest total titratable acidity (1.81%) and the highest total yeast count (8.43 log CFU/ml). The volatile compounds were released differently depending on microorganism activity. The most abundant volatile compound presented in the samples were 3-pentanol, toluene 2,4 diamine, ?-himachalene, and naphthalene. The study showed that the application of arabica coffee fermentation using W. anomalus and K. lactis can improve the bean quality and can be implemented in the coffee industry. "> <xml> </xml><![endif]--><!--[if gte mso 9]><xml> Normal 0 false false false EN-CA ZH-CN X-NONE </xml><![endif]--><!--[if gte mso 9]><xml> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-pagination:none; mso-hyphenate:none; text-autospace:ideograph-other; font-size:12.0pt; font-family:"Calibri",sans-serif; mso-bidi-font-family:"Linux Libertine G"; mso-bidi-language:HI;} </style> <![endif]--> Coffee is one of the world’s most valuable agricultural commodities, and coffee fermentation was an alternative method to produce higher-quality coffee beans. This study aims to determine the effect of Wickerhamomyces anomalus and Kluyveromyces lactis on arabica coffee fermentation and their contribution to volatile compounds developed in roasted coffee beans. The fermentation was carried out with the addition W. anomalus and K. lactis for 48 hours at room temperature. The results of this study indicated that the fermentation for 12h using mixed yeast inoculation greatly increased the total yeast count and the volatile compounds. Fermentation of arabica coffee using mix-yeast inoculation with a ratio of 1:1, resulting in the highest total titratable acidity (1.81%) and the highest total yeast count (8.43 log CFU/ml). The volatile compounds were released differently depending on microorganism activity. The most abundant volatile compound presented in the samples were 3-pentanol, toluene 2,4 diamine, ?-himachalene, and naphthalene. The study showed that the application of arabica coffee fermentation using W. anomalus and K. lactis can improve the bean quality and can be implemented in the coffee industry. ">
Laporkan Masalah

EFFECTS OF MIXED YEAST (Wickerhamomyces anomalus AND Kluyveromyces lactis) INOCULATION ON THE VOLATILE COMPOUND COMPOSITION OF ARABICA COFFEE BEANS (Coffea arabica)

WHITNEY JOVANKA UTAMI, Dr. nat. techn. Francis. M.C. Sigit Setyabudi, STP, M.P.; Dr. Dian Anggraini, STP., MP., M.Eng.

2023 | Tesis | S2 Ilmu dan Teknologi Pangan

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Kopi merupakan salah satu komoditas pertanian yang cukup diminati di seluruh dunia. Salah satu metode yang meningkatkan kualitas biji kopi adalah fermentasi. Penelitian ini menggunakan inokulasi kapang (yeast) Wickerhamomyces anomalus dan Kluyveromyces lactis untuk fermentasi biji kopi arabika. Sebanyak enam perlakuan yang berbeda dengan masing-masing perlakuan memiliki 5 waktu fermentasi yang berbeda yaitu 0 jam, 12 jam, 24 jam, 36 jam, dan 48 jam. Parameter yang diukur meliputi aktivitas mikrobiologi seperti total plate count, aktivitas kapang, dan aktivitas bakteri asam laktat, nilai pH, total asam tertitrasi, kandungan asam klorogenat, dan senyawa volatil yang ada pada biji kopi arabika. Pengolahan data dilakukan menggunakan ANOVA. Hasil penelitian menunjukkan bahwa fermentasi biji kopi menggunakan campuran kedua inokulasi dengan perbandingan 1:1 menghasilkan total asam titrasi (1.81%) dan aktivitas kapang yang paling tinggi dibandingkan dengan perlakuan lainnya (8.43 log CFU/ml). Senyawa volatil yang dihasilkan berbeda dipengaruhi oleh aktivitas mikroorganisme. Senyawa volatil yang paling banyak dalam sampel adalah 3-pentanol, toluene 2,4 diamine, ?-himachalene, and naphthalene.


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Coffee is one of the world’s most valuable agricultural commodities, and coffee fermentation was an alternative method to produce higher-quality coffee beans. This study aims to determine the effect of Wickerhamomyces anomalus and Kluyveromyces lactis on arabica coffee fermentation and their contribution to volatile compounds developed in roasted coffee beans. The fermentation was carried out with the addition W. anomalus and K. lactis for 48 hours at room temperature. The results of this study indicated that the fermentation for 12h using mixed yeast inoculation greatly increased the total yeast count and the volatile compounds. Fermentation of arabica coffee using mix-yeast inoculation with a ratio of 1:1, resulting in the highest total titratable acidity (1.81%) and the highest total yeast count (8.43 log CFU/ml). The volatile compounds were released differently depending on microorganism activity. The most abundant volatile compound presented in the samples were 3-pentanol, toluene 2,4 diamine, ?-himachalene, and naphthalene. The study showed that the application of arabica coffee fermentation using W. anomalus and K. lactis can improve the bean quality and can be implemented in the coffee industry.


Kata Kunci : Arabica coffee, fermentation, Wickerhamomyces anomalus, Kluyveromyces lactis.

  1. S2-2023-467649-abstract.pdf  
  2. S2-2023-467649-bibliography.pdf  
  3. S2-2023-467649-tableofcontent.pdf  
  4. S2-2023-467649-title.pdf