Fermentation of Arabic Coffee Seeds Coffea arabica using Probiotic Bacteria from domestic chickens Gallus domesticus Alma Amalia Sukriyadi, Dirayah Rauf Husain*, Andi Ilham Latunra, Nurul Iqraini, Riuh Wardhani
Department of Biology, Faculty of Mathematics and Natural Science, Hasanuddin University
*dirayahrh[at]unhas.ac.id
Abstract
The Research about fermentation of coffee Coffea arabica using a consortium of probiotic bacteria which is a collection from the microbiology laboratory of the Faculty of Mathematics and Natural Sciences, Hasanuddin University has been carried out on. This study aims to determined the flavor of arabica coffee C. arabica and its chemical composition after the fermentation process. The length of fermentation time was divided into 2 times, namely 24 hours and 36 hours, fermentation using a consortium of probiotic bacteria that had been rejuvenated on coffee peel media for 2 x 24 hours. Organoleptic testing was carried out to see the panelists^ preference for the taste, color and aroma of coffee after fermentation. The results showed that coffee with a 24-hour fermentation time was the most liked by the panelists with the category slightly less acidic taste, slightly black color, and normal aroma. The GC-MS test results showed organic compounds formed after the fermentation process. In the 24-hour control sample there were 14 types of organic compounds, the sample with the addition of a consortium of probiotic bacteria contained 11 types of organic compounds, the 36-hour control sample contained 11 types of organic compounds, and samples with the addition of a consortium of probiotic bacteria contained 13 types of organic compounds.
