Profil Mikrobiologis dan Kimiawi Pada Fermentasi Wine Coffee Robusta dengan Wickerhamomyces anomalus KY15 dan Lactiplantibacillus plantarum KB15 serta Sifat Sensorisnya

Sabila Febriyanti, 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

Indonesia sebagai negara produsen kopi keempat terbesar di dunia, memiliki beragam metode pengolahan kopi salah satunya fermentasi wine coffee, yang menghasilkan kopi dengan aroma dan rasa yang menyerupai wine akibat dari perombakan senyawa dan hasil metabolisme mikroorganisme. Penambahan inokulum pada fermentasi kopi dapat meningkatkan dominasi mikroba menguntungkan sehingga fermentasi lebih terkontrol dan menghasilkan flavor yang diinginkan. Penelitian ini bertujuan untuk mengetahui profil mikrobia, perubahan komponen kimia, dan perubahan sensoris pada green bean hasil fermentasi wine coffee. Kopi robusta difermentasi selama 30 hari dengan variasi perlakuan berupa tanpa penambahan inokulum dan dengan penambahan inokulum campuran kultur khamir Wickerhamomyces anomalus KY15, dan bakteri asam laktat Lactiplantibacillus plantarum KB15, kemudian dilakukan analisis mikrobiologi, perubahan kimia, dan uji sensoris. Hasil penelitian menunjukkan peningkatan populasi total bakteri, bakteri asam laktat, dan khamir, penurunan pH buah dan biji kopi, perubahan kadar gula reduksi, total fenolik, asam klorogenat, dan kafein. Penelitian ini juga menunjukkan bahwa penambahan inokulum khamir khamir Wickerhamomyces anomalus KY15, dan bakteri asam laktat  Lactiplantibacillus plantarum KB15 selama fermentasi memberikan perbedaan signifikan terhadap perubahan jumlah mikroba, perubahan kimia dan atribut sensoris dibandingkan dengan tanpa penambahan inokulum selama 30 hari fermentasi.

Indonesia, as the world's fourth-largest coffee producer, has various coffee processing methods, including wine coffee fermentation, which produces coffee with an aroma and taste that resembles wine due to the breakdown of compounds and metabolic results of microorganisms. The addition of inoculum to coffee fermentation promotes the dominance of beneficial microbes, ensuring a more controlled fermentation and desirable flavor development. This study aims to determine the microbial profile, chemical composition changes, and sensory characteristics of green beans from wine coffee fermentation. Robusta coffee was fermented for 30 days with variations in treatment: without additional inoculum and with the addition of a mixed culture inoculum of the yeast Wickerhamomyces anomalus KY15 and the lactic acid bacterium Lactiplantibacillus plantarum KB15, followed by microbiological analysis, chemical changes evaluation, and sensory testing. The results showed an increase in the total population of bacteria, lactic acid bacteria, and yeast, a decrease in the pH of coffee fruit and beans, changes were also observed in reducing sugar content, total phenolics, chlorogenic acid, and caffeine. This study also showed that the addition of the yeast Wickerhamomyces anomalus KY15 and the lactic acid bacterium Lactiplantibacillus plantarum KB15 during fermentation resulted in differences in microbial counts, chemical changes, and sensory attributes compared to fermentation without inoculum addition over the 30-day period.

Kata Kunci : wine coffee, fermentasi kopi, inokulum campuran, fermentasi dengan inokulasi, fermentasi spontan, Wickerhamomyces anomalus, Lactiplantibacillus plantarum.