Study Profiling of Artificial Liberica Civet Coffee with Stirred-tank Bioreactor Fermentation using Bacillus subtilis
DOI:
https://doi.org/10.5965/223811712412025188Keywords:
Bioreactor, Fermentation, Liberica Coffee, Bacillus subtilisAbstract
Jambi Province is one of the areas that is developing Liberica coffee plants. The unique thing about Liberica coffee is that it grows well in peatlands with high acidity levels. However, poor post-harvest processes and lack of treatment can reduce the quality of Liberica coffee. Fermentation is a metabolic process that uses sugar both aerobically and anaerobically. Fermentation of coffee can increase the cupping test value and influence its antioxidant activity. This research aims to analyze the effect of artificial liberica Civet Coffee in vitro using a stainless bioreactor on the sensory profile and proximate analysis. The research began with bioreactor design, fermentation process, and analysis of Liberica Coffee's fermentation results. The results showed that fermentation increased ash content, reduced fat content, and increased water content in vitro. Apart from that, the highest fermentation waste gas using a bioreactor is CO2, reaching 400 ppm. The sensory profile of Liberian coffee fermented in vitro using a bioreactor increases the sensory value from 80.41 to 81.75 but is still lower than fermentation without a bioreactor, 86.30. Our findings revealed that fermentation can improve the sensory profile of Liberica coffee and is promising to increase the value of the Liberica coffee commodity.
Downloads
References
ADITIAWATI A et al. 2020. GC/MS‑based metabolic profiling for the evaluation of solid-state fermentation to improve quality of Arabica coffee beans Metabolomics 16: 57.
AFRILIANA A et al. 2018. Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee. Advances in Engineering Research 172: 302–309.
BARUS WBJ. 2019. Pengaruh lama fermentasi dan lama pengeringan terhadap mutu bubuk kopi. Wahana Inovasi, 8(2): 111–115.
CARDER G ET AL. 2016. The animal welfare implications of civet coffee tourism in Bali. Universities Federation for Animal Welfare. 25 199-205.
DE BRUYN F et al. 2017. Exploring the impacts of postharvest processing on the microbiota and metabolite profiles during green coffee bean production. Applied and Environmental Microbiology 83: e02398–e2416.
DE CARVALHO NETO D et al. 2017. Yeast diversity and physicochemical characteristics associated with coffee bean fermentation from the Brazilian cerrado mineiro region. Fermentatio 3: 11.
DE CARVALHO NETO DP et al. 2018. Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies. Food Bioscience 26: 80–87.
DEWI KH et al. 2012. Kajian Komposisi Bahan Baku Kopi Ginseng Lau dan Kopi Ginseng Panax. Proseding Seminar Nasional Tumbuhan Obat Indonesia.Universitas A. Yani. Bandung.
GEINITZ B et al. 2020. Gas Fermentation Expands the Scope of a ProcessNetwork for Material Conversion: Review Article. Chemie Ingenieur Technik 92: 1665–1679.
GUNTORO S. 2010. Proses Memproduksi Kopi Luwak Probiotik. Proposal Paten. Balai Pengkajian Teknologi Pertanian (BPTP) Bali, Denpasar.
FAUZI M et al. 2017. Karakteristik Kimia Kopi Luwak Robusta Artifisial Terfermentasi Oleh Ragi Luwak Dan Α-Amilase. Jurnal Penelitian Pascapanen Pertanian, 14 No. 3: 144–53.
FIORESI, DB et al. 2021. Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee. Food Control. 121, 1–8. https://doi.org/10.1016/j.foodcont.2020.107625
HAILE M & KANG W H. 2019a. The role of microbes in coffee fermentation and their impact on coffee quality. Journal of Food Quality 2019: 6p.
HAILE M & KANG WH. 2019b. Antioxidant activity, total polyphenol, flavonoid and tannin contents of fermented green coffee beans with selected yeasts. Fermentation 5: 29.
HANIFAH N & KURNIAWATI D. 2013. Pengaruh larutan alkali dan yeast pada proses pembuatan kopi fermentasi. Jurnal Teknologi Kimia Dan Industri, 2(2), 162–168.
HATININGSIH S et al. 2018. Microbiological And Physicochemical Changes Of Green Coffee (Coffea Arabica) Fermentation In Kintamani, Bangli, Bali. Scientific Journal of Food Technology. Vol. 5, No.2, 123 – 138.
ICO. 2019. INTERNATIONAL COFFEE ORGANIZATION. Total production by all exporting countries Retrieved 20 Jam 2020, from: https ://www. ico.org/price s/po-produ ction .pdf.
JUMHAWAN U et al. 2013. Selection of discriminant markers for authentication of Asian palm civet coffee (Kopi Luwak): A metabolomics approach. Journal of Agricultural and Food Chemistry, 61: 7994–8001.
JUMHAWAN U et al. 2015a. Application of gas chromatography/flame ionization detector-based metabolite fingerprinting for authentication of Asian palm civet coffee (Kopi Luwak). Journal of Bioscience and Bioengineering 120: 555–561.
JUMHAWAN U et al. 2015b. Application of gas chromatography/flame ionization detector-based metabolite fingerprinting for authentication of Asian palm civet coffee (Kopi Luwak). Journal of Bioscience and Bioengineering 120: 555–561.
KADIC E & HEINDEL TJ. 2010. Mixing considerations in stirred tank bioreactors when using fluid property altering microorganisms. In: 3rd Joint US-European Fluids Engineering Summer Meeting and 8th International Conference on Nanochannels, Microchannels, and Minichannels, Proceeding of the ASME. p.859–870.
KITZBERGER CSG et al. 2020. Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing. AIMS Agriculture and Food, 5(4), 700–714.https://doi.org/10.3934/agrfood.2020.4.700.
KIYAT WE et al. 2019. Review: Potensi mikrobial selulase, xilanase, dan protease dalam fermentasi kopi luwak (Paradoxurus hermaphroditus) secara in vitro. Jurnal Kimia Sains dan Aplikasi 22 (2): 58–66.
LATIEF M et al. (2023). Coffee Improvement by Wet Fermentation Using Lactobacillus plantarum: Sensory Studies, Proximate Analysis, Antioxidants, and Chemical Compounds. Journal of Chemical Engineering and Environment. 7 (2). 134-148. https://doi.org/10.23955/rkl.v18i2.32708
LEE LW et al. 2016. Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I: Green coffee. Food Chemistry, 211:916–924, 2016.
MARDIANA R et al. 2021. Pengaruh Suhu Roasting Terhadap Perubahan Kadar Lemak, Kadar Asam Total, dan Morfologi Mikrostruktural Kopi Robusta. Prosiding The 12th Industrial Research Workshop and National Seminar. 4-5 Agustus 2021, Bandung. 151-156.
MARTINEZ SJ et al. 2021. Novel stainless steel tanks enhances coffee fermentation quality. Food Research International 139: 109921.
MULLER, A. J et al. 2013. “Evaluation of Physico-Chemical Quality of Diferent Brand of Roasted Cofee Soluble and in Powder Marketed in the region of Vale do Taquari/RS”. Revista Brasileira de Tecnologia Agroidustrial. 7:1004-1012
MAWARDHI AD & SETIADI D. 2018. Strategi Pemanfaatan Lahan Gambut Melalui Pengembangan Agroforestri Kopi Liberika (Coffea Liberica) (S. Herlinda (Ed.).). UNSRI Press. p.43–51.
MOLDVAER A. 2014. Coffee obsession: flavoursome beans and barista techniques over 100 global recipes. London: Dorling Kindersley Limited.
PAMUNGKAS MT et al. 2021. Pengaruh suhu awal dan lama penyangraian (roasting) terhadap sifat fisik dan kimia pada seduhan kopi Arabika (Coffea arabica L) dari Kabupaten Gayo, Provinsi Aceh. Jurnal AGROTECH. 3(2): 1-10.
PANGGABEAN E. 2011. Perbandingan Karakteristik Fisis Kopi Luwak (Civet Coffee) dan Kopi Biasa Jenis Arabika. Jurnal Kimia, 2 (2): 68-75.
PEREIRA DMGV et al. 2014. Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process. International Journal of Food Microbiology 188: 60–66.
PEREIRA DMGV et al. 2019. Exploring the impacts of postharvest processing on the aroma formation of coffee beans—A review. Food Chemistry 272: 441–452.
SAHACHAIRUNGRUENG W et al. 2022. Assessing The Levels Of Robusta And Arabica In Roasted Ground Coffee Using Nir Hyperspectral Imaging And Ftir Spectroscopy. Foods 11: 1-13. Https://Doi.Org/10.3390/Foods11193122
SARAGIH B et al. 2021. Profile of FTIR (Fourier Transform Infra Red) and comparison of antioxidant activity of coffee with tiwai (Eleutherine americana merr). Pap 6th Int Conf Food, Agric Nat Resour. 16: 27-31. https://doi.org/10.2991/absr.k.220101.005
SHARMA R. et al. (2020). Microbial Fermentation and Its Role in Quality Improvement pf Fermented Foods. Fermentation. 6 (4) 1-20. https://www.mdpi.com/2311-5637/6/4/106
SILABAN R et al. 2023. Pengaruh jenis kemasan terhadap karakteristik fisikokimia dan sensori kopi arabika gayo dengan metode pengolahan semi basah. Jurnal Teknologi Pangan dan Hasil Pertanian, 18(2):13
SIMATUPANG M et al. 2023. FTIR-ATR fingerprinting of robusta and arabica coffee fraction and its correlation with their antioxidant activity. Jurnal Teknologi dan Industri Pangan, 34(1):70-85.
SUHARYONO & BUSYRA B. 2019. Potensi, Kendala Dan Prospek Pengembangan Kopi Liberika: Studi Kasus Petani Kopi Liberika Kelurahan Mekar Jaya Kabupaten Tanjung Jabung Barat Jambi. Jurnal Ilmiah Ilmu Terapan Universitas Jambi 3: 93–99.
SUTRISNO et al. 2020. Pengembangan Obat Antibiotik Baru Dari Senyawa Aktif Ekstrak Biji Kopi Arabika (Coffea Arabica), Robusta (Coffea Canephora), dan Liberika (Coffea Liberica) Jambi Untuk Menanggulangi Resistensi Obat Antibiotik. Laporan Penelitian PNBP LPPM Universitas Jambi.
SUTRISNO et al. 2022. Laporan Penelitian Pengembangan: Inovasi Kopi Fermentasi (KOFE) dan Kopi Rempah (KORE) untuk Meningkatkan Sensori dan Senyawa Kimia Kopi Liberika.
TARIGAN IL et al. 2024. Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus Subtilis. Alchemy Jurnal Penelitian Kimia.
TAWALI AB et al. 2018. Pengaruh Fermentasi Menggunakan Bakteri Asam Laktat Yoghurt Terhadap Citarasa Kopi Robusta (Coffea Robusta) Canrea Journal: Food Technology, Nutritions, And Culinary Journal 1: 90–97.
USMAN D et al. 2015. Fermentasi Kopi Robusta (Coffea canephora) Menggunakan Isolat Bakteri Asam Laktat Dari Feces Luwak Dengan Perlakuan Lama Waktu Inkubasi. Jurnal Akademika Biologi 4: 31-40.
WANG N & LIM LT. 2012. Fourier Transform Infrared And Physicochemical Analyses Of Roasted Coffee. J Agric Food Chem 60: 5446-5453.
WHELAN BL et al. 2023. Welfare and Management of Civets in Civet Coffee Tourism Plantations. Journal Of Applied Animal Welfare Science. 27 (3). 561-574.
WILUJENG AAT & WIKANDARI PR. 2013. The Effect of Fermentation Time of Arabica Coffe (coffea Arabica) with Lactobacillus plantarum B1765 Lactic Acid Bacteria to the Product Qualites. UNESA Journal of Chemistry. Vol. 2 (3): 1-10.
YUHANDINI I et al. 2008. Analisis Mutu Kopi Sangrai Berdasarkan Tingkat Mutu Biji Kopi Beras. Indralaya: Program Studi Teknik Pertanian Universitas Sriwijaya.
ZAINUDDIN A & TOMINA S. 2021. The Effects of Long Fermentation on Phisical and Chemical Characteristics of Pinogu Coffee. Gorontalo Agriculture Technology Journal. Volume 4, No.1, 35-43.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Authors & Revista de Ciências Agroveterinárias
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors publishing in this journal are in agreement with the following terms:
a) Authors maintain the copyrights and concede to the journal the copyright for the first publication, according to Creative Commons Attribution Licence.
b) Authors have the authority to assume additional contracts with the content of the manuscript.
c) Authors may supply and distribute the manuscript published by this journal.
Funding data
-
Universitas Jambi
Grant numbers 03/UN21.11/PT.01.05/SPK/2023
