| dc.contributor |
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| dc.creator |
Fawzan, Amar Al |
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| dc.creator |
Eka Darma, Gita Cahya |
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| dc.creator |
Soewondo, Budi Prabowo |
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| dc.date |
2019-08-09 |
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| dc.identifier |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/17818 |
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| dc.description |
Abstract. Most people in Indonesia loves coffee because it has extraordinary taste and aroma. There are so many processed of coffee drink products, but the health issue is not the prioritized concern. Is this regard, this study aimed at developing a probiotic coffee drink product which is the result of fermentation probiotic coffee drinks are developed which is the result of fermentation using bacteria that are good for the human body. The fermentation process can increase the amount of lactic acid and reduce pH, it will cause sour taste, increase food safety and extend the shelf life because the growth of pathogenic and decaying bacteria will be hampered down. The Fermentation was carried out using Lactobacillus acidhophilus lactic acid bacteria because they produces organic compounds and hydrogen peroxide which are antibacterial. Pathogenic bacteria are dangerous because they have the ability to infect, causing disease and damaging the quality of food. This research aimed to formulate the best probiotic coffee drinks from fermentation using Lactobacillus acidophilus bacteria which has functions as a useful beverage, as well as studying the optimum concentration and fermentation time for making probiotic coffee drinks that met SNI 7552:2009. Based on the results of the study, the best preparation was formula 5 because it had the best taste, aroma and texture, with protein content: 4.1382%, fat: 3.1733% and acidic content: 0.477%.Keyword: Coffee, Cofee obiotic, Fermentation, Lactobacillus acidophilus.Abstrak. Kopi merupakan salah satu minuman yang disukai oleh masyarakat Indonesia karena memiliki rasa dan aroma yang luar biasa. Saat ini olahan minuman kopi sudah banyak bermunculan, namun belum mengutamakan pada aspek kesehatan, sehingga dikembangkanlah minuman kopi probiotik yang merupakan hasil fermentasi dengan menggunakan bakteri yang baik bagi tubuh manusia. Proses fermentasi mampu meningkatkan jumlah asam laktat dan menurunkan pH, sehingga akan menimbulkan cita rasa asam, meningkat keamanan pangan dan memperpanjang masa simpan karena bakteri patogen dan pembusuk akan terhambat pertumbuhannya. Fermentasi dilakukan dengan menggunakan bakteri asam laktat Lactobacillus acidhophilus karena menghasilkan senyawa organik dan hidrogen peroksida yang bersifat antibakteri. Bakteri patogen berbahaya karena memiliki kemampuan menginfeksi, menimbulkan penyakit dan merusak kualitas bahan pangan. Penelitian kali ini bertujuan untuk membuat formulasi terbaik minuman kopi probiotik dari hasil fermentasi menggunakan bakteri Lactobacillus acidophilus yang berfungsi sebagai minuman fungsional, mengetahui konsentrasi dan waktu fermentasi yang optimum untuk pembuatan minuman kopi probiotik yang sesuai dengan standar SNI 7552:2009. Berdasarkan hasil penelitian didapatkan sediaan yang terbaik adalah formula 5 dikarenakan memiliki rasa, aroma dan tekstur yang terbaik, dengan nilai kadar protein: 4,1382%, lemak: 3,1733% dan kadar asam: 0,477%.Kata Kunci: Kopi, Minuman kopi probiotik, Fermentasi, Lactobacillus acidophilus. |
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| dc.format |
application/pdf |
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| dc.language |
eng |
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| dc.publisher |
Universitas Islam Bandung |
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| dc.relation |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/17818/pdf |
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| dc.rights |
Copyright (c) 2019 Prosiding Farmasi |
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| dc.source |
Prosiding Farmasi; Vol 5, No 2, Prosiding Farmasi (Agustus, 2019); 534-542 |
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| dc.source |
Prosiding Farmasi; Vol 5, No 2, Prosiding Farmasi (Agustus, 2019); 534-542 |
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| dc.source |
2460-6472 |
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| dc.subject |
Farmasi |
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| dc.subject |
Kopi, Minuman kopi probiotik, Fermentasi, Lactobacillus acidophilus |
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| dc.title |
Formulasi Minuman Kopi Probiotik dengan Kultur Starter Lactobacillus acidhopillus sebagai Minuman Fungsional |
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| 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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