| dc.contributor |
Fakultas Matematika dan Ilmu Pengetahuan Alam |
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| dc.creator |
Pratiwi, Ajeng Triwahyuni |
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| dc.creator |
Darma, G C Eka |
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| dc.creator |
Darusman, Fitrianti |
|
| dc.date |
2019-08-09 |
|
| dc.identifier |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/17612 |
|
| dc.description |
Abstract. Carbonated coffee is one of coffee drink variants which contains carbondioxide in it, this process can be obtained through anaerobic fermentation process using Saccharomyces cerevisiae which produce alcohol and CO2. Each composition of formula fermentation contains coffee extract, honey, and black-seed oil. This study aims to obtain a good carbonated coffee formula which produce lowest alcohol content from variated honey additions and time of fermentation. Alcohol measurement process was performed by a simple destilation method to each formula with best fermentation time based on pH testing at each duration of fermentation. Based on alcohol measurement result, carbonated coffee which contains 74.87% of coffee extract and 24.95% of honey within 10 hours of fermentations time managed to produce carbonations in the product with 0% alcohol content, this formula also fulfilled the physical requirements (organoleptic, pH, and density) and complited the quality requirements of packaged coffee drinks (caffeine contains) was determined by Badan Standarisasi Nasional (BSN) SNI-01-4314-1996.Key words: Carbonated coffee, fermentation, Saccharomyces cerevisiae, alcohol. Abstrak. Kopi berkarbonasi merupakan sediaan minuman kopi yang mengandung gas karbon dioksida didalamnya, proses ini bisa didapat melalui fermentasi anaerob menggunakan ragi Saccharomyces cerevisiae sebagai fermentor yang menghasilkan alkohol dan gas CO2. Proses fermentasi dilakukan terhadap ekstrak kopi (air seduhan kopi), madu, dan minyak jintan hitam. Penelitian ini bertujuan untuk mendapatkan formula kopi berkarbonasi dengan kadar alkohol paling rendah dari durasi waktu fermentasi berbeda serta penambahan madu yang bervariasi. Pengukuran kadar alkohol dilakukan dengan metode destilasi sederhana terhadap formula dengan waktu fermentasi terbaik berdasarkan pengujian pH pada tiap durasi waktu fermentasi. Berdasarkan hasil pengujian kadar alkohol, kopi berkarbonasi dengan komposisi ekstrak kopi dan madu sebanyak 74,87% dan 24,95% pada durasi fermentasi selama 10 jam menghasilkan karbonasi dengan kadar alkohol 0%, serta memenuhi standar evaluasi fisik (organoleptis, pH, dan bobot jenis) dan memenuhi syarat mutu (kandungan kafein) yang ditetapkan oleh Badan Standarisasi Nasional dalam SNI-01-4314-1996 (standar minuman kopi dalam kemasan).Kata Kunci: Kopi berkarbonasi, fermentasi, Saccharomyces cerevisiae, alcohol. |
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| dc.format |
application/pdf |
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| dc.language |
eng |
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| dc.publisher |
Universitas Islam Bandung |
|
| dc.relation |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/17612/pdf |
|
| dc.rights |
Copyright (c) 2019 Prosiding Farmasi |
|
| dc.source |
Prosiding Farmasi; Vol 5, No 2, Prosiding Farmasi (Agustus, 2019); 450-457 |
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| dc.source |
Prosiding Farmasi; Vol 5, No 2, Prosiding Farmasi (Agustus, 2019); 450-457 |
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| dc.source |
2460-6472 |
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| dc.subject |
Farmasi |
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| dc.subject |
Kopi berkarbonasi, fermentasi, Saccharomyces cerevisiae, alcohol. |
|
| dc.title |
Formulasi Sediaan Kopi Berkarbonasi Mengandung Minyak Jintan Hitam dan Madu Melalui Fermentasi Menggunakan Ragi (Saccharomyces Cerevisiae) |
|
| 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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