STUDI SEDIAAN KOPI ROBUSTA PROBIOTIK DENGAN BAKTERI PROBIOTIK LACTOBACILLUS BULGARICUS FNCC-0041

SARI, INDAH and Miksusanti, Miksusanti and Yohandini, Heni (2022) STUDI SEDIAAN KOPI ROBUSTA PROBIOTIK DENGAN BAKTERI PROBIOTIK LACTOBACILLUS BULGARICUS FNCC-0041. Undergraduate thesis, Sriwijaya University.

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Abstract

Research on the preparation of probiotic robusta coffee with probiotic bacteria Lactobacillus bulgaricus has been carried out. This study aims to make probiotic coffee. Robusta coffee used consists of fermented coffee with Amylomyces rouxii and without fermentation. Probiotic coffee is made by adding Lactobacillus bulgaricus probiotic powder with variations of 1%, 3% and 5% into robusta coffee. To determine the acceptance of probiotic coffee as a drink, organoleptic analysis was carried out in addition to analysis of water content, ash content, glucose content using the SNI 01-2891-1992 method and the viability of Lactobacillus bulgaricus on the effect of brewing temperature using the total plate count (TPC) method. Based on organoleptic analysis, the highest preference level of panelists was with the addition of 1% probiotics in both fermented coffee and nonfermented coffee. The results of the water content analysis showed that probiotic fermented coffee and non-fermented probiotic coffee were included in the SNI requirements with a maximum level of 7%, probiotic fermented coffee 3.40% and nonfermented probiotic coffee 4.73%. The results of the analysis of the ash content obtained are also included in the requirements with a maximum SNI content of 5%, probiotic fermented coffee 5.20% and non-fermented probiotic coffee 4.92%. The results of glucose analysis of probiotic fermented coffee of 2.16% entered the maximum SNI requirements of 2.46% while probiotic nonfermented coffee of 3.67% did not meet the SNI requirements. The viability of Lactobacillus bulgaricus in coffee has met the SNI standard for probiotic drinks, which is a minimum of 106 CFU/mL at all brewingxi Universitas Sriwijaya temperatures. The highest number of colonies was produced in fermented iced coffee with a colony count of 1.48x1010 CFU/mL, followed by brewing with hot water at 70°C in fermented coffee also with a colony count of 4.77x109 CFU/mL, and the last treatment brewing with boiling water at 100°C the highest number of colonies was also found in fermented coffee at 4.7x109 CFU/mL

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kopi robusta, Fermentasi, Probiotik, Lactobacillus bulgaricus.
Subjects:	Q Science > QD Chemistry > QD415-436 Biochemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Indah Sari
Date Deposited:	25 Jul 2022 07:21
Last Modified:	25 Jul 2022 07:21
URI:	http://repository.unsri.ac.id/id/eprint/74475

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