%0 Thesis
%9 Skripsi
%A Fenny khonsa, NIM.: 19106040042
%B FAKULTAS SAINS DAN TEKNOLOGI
%D 2023
%F digilib:63756
%I UIN SUNAN KALIJAGA YOGYAKARTA
%K BAL, Fermentasi, Pektinolitik, Kopi Liberika
%P 71
%T APLIKASI KONSORSIUM BAKTERI SEBAGAI PENDEGRADASI MUCILAGE PADA BIJI KOPI LIBERIKA
%U https://digilib.uin-suka.ac.id/id/eprint/63756/
%X Fermentation is a crucial post-harvest stage that significantly impacts the quality of coffee. The objective of this research is to assess the pectinolytic ability of a bacterial consortium and the chemical quality of Coffea liberica Bull ex Hiern seeds fermented using a consortium of pectinolytic bacteria and LAB (lactic acid bacteria) for different fermentation periods. Solid state fermentation was used to ferment the coffee by adding a consortium of bacteria for 4, 8 and 12 hours with three repetitions. The results of the research showed that the addition of a consortium of pectinolytic bacteria and LAB accelerated the degradation of mucus compared to the control group. The analysis included fermentation mucilage and chemical analysis of coffee beans. The LAB consortium treatment resulted in a total acid content of 0.01-0.03%, mucus pH of 4.68-4.79, OD of 0.91-2.26, water content of 5.01-5.59%, ash of 3.93-4%, fat of 6.62-7.46%, protein of 15.16-15.25%, carbohydrates of 67.99-69.24%, and reducing sugar of 2.10-2%. The total acid values for the control and pectinolytic bacteria consortium treatments were 0.02-0.03% and 0.02-0.03% respectively. The pH values were 4.34-4.68 and the OD values were 1.02-1.36. The water content was 5-5.42%, ash was 3.95-4.06%, fat was 6.82-7.48%, protein was 15.21-15.46%, carbohydrates were 67.57-68.79%, and reducing sugars were 2.23-2.51 mg/mL. Based on these data, it can be concluded that the two bacterial consortia have the same pectinolytic ability, although statistically they do not show significant differences.
%Z Pembimbing: Lela Susilawati, S.Pd., M.Si., PhD., dan  Eko Heri Purwanto, S.TP, M.Sc.,