PROFIL MIKROBIOLOGIS DAN KIMIAWI PADA FERMENTASI WINE COFFEE ROBUSTA DENGAN Pichia kudriavzevii KY18 DAN Lactiplantibacillus plantarum KB15 SERTA SIFAT SENSORISNYA

Yosicha Antonia June Simanungkalit, Dian Anggraini Suroto, S.T.P., M.P., M. Eng., Ph.D.; Ashri Nugrahini, S.T.P., M.Sc.

2025 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Fermentasi merupakan tahap krusial dalam pengolahan wine coffee, di mana mikroorganisme berperan dalam membentuk karakteristik aroma, rasa, dan kualitas akhir kopi. Penambahan inokulum campuran diharapkan dapat mengarahkan fermentasi secara lebih terkontrol dengan menstimulasi pertumbuhan mikroba yang menguntungkan serta menghambat mikroba yang berpotensi merugikan. Dalam penelitian ini, dinamika populasi mikroba selama fermentasi dianalisis untuk mengetahui bagaimana inokulum campuran mempengaruhi pertumbuhan bakteri asam laktat dan khamir yang berkontribusi dalam pembentukan profil sensoris dan kimia kopi. Hasil yang didapatkan menunjukkan populasi total bakteri, khamir, dan BAL cenderung mengalami peningkatan. Selain itu terjadi peningkatan total fenolik, kadar gula reduksi, dan asam klorogenat serta penurunan pH fermentasi kopi, pH biji kopi, dan kadar kafein yang signifikan selama 30 hari fermentasi. Cupping test dilakukan pada sampel inokulum campuran KY18 dan KB15 memiliki final score lebih tinggi (78,30) dibandingkan kontrol (76,45). Penelitian ini diharapkan dapat memberikan wawasan ilmiah dalam pengembangan teknik fermentasi dengan memanfaatkan inokulum campuran dan membantu produsen kopi dalam mengoptimalkan fermentasi wine coffee.

Fermentation is a crucial stage in the processing of wine coffee, where microorganisms play a key role in shaping the aroma, flavor, and overall quality of the coffee. The addition of a mixed inoculum is expected to direct fermentation in a more controlled manner by stimulating the growth of beneficial microbes while inhibiting potentially harmful ones. In this study, microbial population dynamics during fermentation were analyzed to determine how the mixed inoculum influences the growth of lactic acid bacteria and yeast, which contribute to the sensory and chemical profile of coffee. The results showed that the total population of bacteria, yeast, and lactic acid bacteria tended to increase. Additionally, there was an increase in total phenolics, reducing sugar content, and chlorogenic acid levels, along with a significant decrease in coffee fermentation pH, coffee bean pH, and caffeine content over the 30-day fermentation period. A cupping test conducted on the mixed inoculum sample KY18 and KB15 resulted in a higher final score (78.30) compared to the control (76.45). This study is expected to provide scientific insights into the development of fermentation techniques utilizing mixed inoculum and assist coffee producers in optimizing the fermentation of wine coffee.

Kata Kunci : robusta (Coffea canephora), wine coffee, fermentasi, inokulum campuran, cupping test