Mutu Fisik Biji dan Citarasa Kopi Arabika Hasil Fermentasi Mikrob Probiotik Asal Pencernaan Luwak
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Pusat Penelitian dan Pengembangan Perkebunan
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Kopi luwak dihasilkan dari proses pencernaan biji kopi oleh mikrob yang berlangsung intensif dalam organ intestinum tenue (usus halus) dan caecum (usus buntu) luwak. Oleh karena itu, proses fermentasi biji kopi menggunakan mikrob probiotik yang diisolasi dari organ pencernaan hewan luwak diharapkan dapat menghasilkan produk kopi dengan citarasa dan aroma khas mirip kopi luwak. Tujuan penelitian adalah mengetahui pengaruh periode fermentasi terhadap mutu fisik biji dan profil citarasa kopi Arabika probiotik. Penelitian dilaksanakan di Desa Belanga dan Belantih, Kecamatan Kintamani, Kabupaten Bangli, laboratorium BPTP Bali, laboratorium PPKKI Jember, dan laboratorium Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Bogor, mulai bulan Juni sampai Desember 2013. Fermentasi dilakukan dalam 2 tahap: (1) menggunakan mikrob probiotik yang diisolasi dari intestum tenue luwak dan (2) menggunakan mikrob probiotik yang diisolasi dari caecum luwak. Perlakuan disusun sebagai berikut: P1 = fermentasi tahap I dan II, masing-masing selama 4 hari, P2 = fermentasi tahap I dan II, masing-masing selama 5 hari, P3 = fermentasi tahap I dan II, masing-masing selama 6 hari, P4 = fermentasi tahap I dan II, masing-masing selama 7 hari, dan sebagai pembanding P5 = biji kopi luwak asli dari pembudidaya luwak. Hasil penelitian menunjukkan bahwa biji kopi Arabika probiotik mempunyai mutu fisik yang cukup baik dan sesuai dengan spesifikasi SNI 01-2907-2008. Mutu citarasa terbaik diperoleh pada 2 tahap fermentasi masing-masing selama 6 dan 7 hari dengan total skor 81,44 dan 80,91 sehingga dapat digolongkan sebagai kopi spesialti. Mutu tersebut lebih baik dibandingkan dengan kopi asli dari pembudidaya luwak.
Civet coffee is produced through microbial digestion inside the civet’s tenue intestinal and caecum. Therefore, fermented coffee using probiotic microbes isolated from the civet digestive organs presumably will produce coffee with a distinctive flavor and aroma, which is similar to civet coffee. The research aimed to determine the effect of the fermentation period on physical quality of beans and flavor profile of probiotics Arabica coffee. The research was conducted at Belanga and Belantih Village, Kintamani District, Bangli Regency, laboratory of Assessment Institute for Agricultural Technology (AIAT) Bali, laboratory of Indonesian Coffee and Cocoa Research Institute Jember, and laboratory of Indonesian Center for Agricultural Postharvest Research and Development Bogor, from June to December 2013. Fermentation was carried out in 2 phases: (1) fermentation using probiotic microbes isolated from civet’s intestum tenue, (II) fermentation using probiotic microbes isolated from civet’s caecum. The treatments were arranged as follows: P1 = fermentation at phases I and II, each for 4 days, P2 = fermentation at phases I and II, each for 5 days, P3 = fermentation at phases I and II, each for 6 days, P4 = fermentation at phases I and II, each for 7 days. The result showed that probiotics Arabica coffee has a reasonably good physical quality and met the requirements of SNI 01-2907-2008. The best flavor was obtained in 2 fermentation phases, each for 6 and 7 days with a total score of 81.44 and 80.91, respectively, which then classified as specialty coffee. The qualities shown are better compared to original Arabica civet coffee.
Civet coffee is produced through microbial digestion inside the civet’s tenue intestinal and caecum. Therefore, fermented coffee using probiotic microbes isolated from the civet digestive organs presumably will produce coffee with a distinctive flavor and aroma, which is similar to civet coffee. The research aimed to determine the effect of the fermentation period on physical quality of beans and flavor profile of probiotics Arabica coffee. The research was conducted at Belanga and Belantih Village, Kintamani District, Bangli Regency, laboratory of Assessment Institute for Agricultural Technology (AIAT) Bali, laboratory of Indonesian Coffee and Cocoa Research Institute Jember, and laboratory of Indonesian Center for Agricultural Postharvest Research and Development Bogor, from June to December 2013. Fermentation was carried out in 2 phases: (1) fermentation using probiotic microbes isolated from civet’s intestum tenue, (II) fermentation using probiotic microbes isolated from civet’s caecum. The treatments were arranged as follows: P1 = fermentation at phases I and II, each for 4 days, P2 = fermentation at phases I and II, each for 5 days, P3 = fermentation at phases I and II, each for 6 days, P4 = fermentation at phases I and II, each for 7 days. The result showed that probiotics Arabica coffee has a reasonably good physical quality and met the requirements of SNI 01-2907-2008. The best flavor was obtained in 2 fermentation phases, each for 6 and 7 days with a total score of 81.44 and 80.91, respectively, which then classified as specialty coffee. The qualities shown are better compared to original Arabica civet coffee.
Keywords
Kopi Arabika, citarasa; fermentasi; mikrob probiotik; pencernaan luwak, , Arabica coffee; flavor; fermentation; microbial probiotic; civet digestion