| dc.contributor |
Fakultas Matematika dan Ilmu Pengetahuan Alam |
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| dc.creator |
putri, Azhari yanti |
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| dc.creator |
Eka Darma, Gita Cahya |
|
| dc.creator |
Saadiyah, Esti Rachmawati |
|
| dc.date |
2019-08-09 |
|
| dc.identifier |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/17796 |
|
| dc.description |
Abstract. Based on the Data Center of Agriculture's Information System, coffee consumption in 2020 will increase by 3.78%. Excessive caffeine consumption may cause side effects such as insomnia, headache, tremor, anxiety, and nausea and vomiting. However, these side effects can be overcome by coffe bean fermentation. In the fermentation process can produce better aroma and flavor. The purpose of this study is to create coffee products that have good taste and aroma and contain low levels of caffeine so it can be safe for consumption. Fermentation of coffee with Saccharomyces cerevisiae was conducted using airlock and non airlock systems for 7 and 30 days. Then testing included caffeine content, alcohol content, pH and organoleptic levels. Statistic analysis was carried out using the Block Design method at a significance level of 95%. The results showed that fermentation with Saccharomyces cerevisiae and the use of airlock systems can reduce caffeine levels, alcohol content, pH and provide the best flavor and aroma. The best of the formula was evaluated based on SNI 2983:2014 and the result was qualified.Keywords: Kafein, Coffe fermentation, Saccharomyces cerevisiae, airlock system Abstrak. Berdasarkan Pusat data dan Sistem Informasi Kementrian Pertanian konsumsi kopi pada tahun 2020 akan meningkat 3,78%. Konsumsi kafein secara berlebihan dapat menyebabkan efek samping seperti insomia, nyeri kepala, tremor, gelisah serta mual muntah. Namun, efek samping tersebut dapat diatasi dengan cara fermentasi biji kopi. Selain itu, pada proses juga dapat menghasilkan aroma dan citarasa yang lebih baik. Penelitian ini bertujuan untuk menciptakan produk kopi yang memiliki citarasa dan aroma yang baik serta mengandung kadar kafein yang rendah sehingga aman untuk dikonsumsi. Fermentasi kopi dilakukan dengan penambahan ragi Saccharomyces cerevisiae menggunakan airlock dan non airlock system selama 7 dan 30 hari. Selanjutnya, dilakukan pengujian meliputi uji kadar kafein, kadar alkohol, pH dan organoleptis. Analisis statistik dilakukan menggunakan metode Desain Blok pada taraf signifikasi 95%. Hasil penelitian menunjukan fermentasi menggunakan Saccharomyces cerevisiae dan penggunaan airlock system dapat menurunkan kadar kafein, pH serta memberikan citarasa dan aroma yang paling baik dan tidak mengandung alkohol. Formula terbaik selanjutnya dievaluasi berdasarkan SNI 2983:2014 dan dinyatakan memenuhi syarat.Kata kunci: Kafein, kopi fermentasi, Saccharomyces cerevisiae, airlock system |
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| dc.format |
application/pdf |
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| dc.language |
eng |
|
| dc.publisher |
Universitas Islam Bandung |
|
| dc.relation |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/17796/pdf |
|
| dc.rights |
Copyright (c) 2019 Prosiding Farmasi |
|
| dc.source |
Prosiding Farmasi; Vol 5, No 2, Prosiding Farmasi (Agustus, 2019); 518-526 |
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| dc.source |
Prosiding Farmasi; Vol 5, No 2, Prosiding Farmasi (Agustus, 2019); 518-526 |
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| dc.source |
2460-6472 |
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| dc.subject |
Farmasi |
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| dc.subject |
Kafein, Coffe fermentation, Saccharomyces cerevisiae, airlock system |
|
| dc.title |
Pembuatan Serbuk Kopi Fermentasi dengan Penambahan Saccharomyces Cerevisiae dan Metode “Three-Piece-Water-Filled Cup Airlock System” |
|
| dc.type |
info:eu-repo/semantics/article |
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| dc.type |
info:eu-repo/semantics/publishedVersion |
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| dc.type |
Peer-reviewed Article |
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| dc.type |
Kuantitatif |
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