PENURUNAN KADAR KAFEIN KOPI ARABIKA DENGAN PROSES FERMENTASI MENGGUNAKAN NOPKOR MZ-15
ABSTRACT: Coffee is one of the
most famous drinks in the world. Many people like to drinks coffee because it
has a unique flavor. Besides its flavor, coffee also has the benefit of
stimulating the brain's performance as well as antioxidants. Chlorogenic acid
is the predominant antioxidants contained in coffee beans in the form of
esters. Chlorogenic acid is also providing the typical aroma of coffee and a
parameter to determine the quality of coffee. Besides having a beneficial
substance, coffee also contain caffeine which is not good for health. One of
the most famous type of coffee is civet coffee (kopi luwak). This coffee is
unique because in the process of this coffee should be consumed first by the
civet. The issue is populations of civet who began to decreaseand the process
that makes it difficult to be produced on a large scale in a short time. In the
present research we tried to apply the culture of a mixture of several types of
microorganisms called NOPKOR MZ-15 for processing regular coffee that resembles
the civet coffee. The coffee we use in tihis research is arabica coffee. This
quality is still below the civet coffee because it contains caffeine higher.
Economically,arabica coffee price is still far below the civet coffee. Through
a fermentation method using NOPKOR MZ-15 caffeine contained in coffee is decomposed
into ester to produce better flavor. After going through the process of
fermentation, caffeine levels will drop so that the economic value of coffee
also increased. This process also produces acidity that not too high so that
the coffee is still safe to consumsed. This research can be obtained through
alternatives to improve the quality of coffee without civet.
Penulis: Danang Kristiyanto,
Broto Dhegdo Haris Pranoto, Abdullah
Kode Jurnal: jpkimiadd130338
