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Ange Risna Vivianinda
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry

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Journal : Jurnal Pangan dan Agroindustri

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ISOLATION AND CHARACTERIZATION OF YEAST FROM FERMENTED SEMERU ARABICA WINE COFFEE CHERRIES Ange Risna Vivianinda; Mochamad Nurcholis; Feronika Heppy Sriherfyna; Jaya Mahar Maligan
Jurnal Pangan dan Agroindustri Vol. 12 No. 2 (2024): April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.5

Abstract

Wine coffee is fermented coffee cherries with a wine-like flavor and aroma. The purpose of this study was to isolate, characterize ethanol-tolerant and thermotolerant yeast from Semeru Arabica wine coffee cherries and to determine the molecular identification of the selected yeast. In this study, the Semeru Arabica coffee cherries were fermented for 30 days.Yeast isolation was performed on samples collected each week during fermentation. The selected isolates were characterized for macroscopic and microscopic morphology, followed by ethanol and temperature tolerance analysis. The isolate with the most desirable characteristics, designated CW30, grew well at 30ºC but was sensitive to temperatures above 35ºC. The isolate grew well in media containing 5% ethanol but was sensitive to a 10% ethanol concentration. Based on nucleotide sequence analysis, CW30 exhibited 100% similarity with Candida ethanolica isolate 3-1-19.
Co-Authors Feronika Heppy Sriherfyna Jaya Mahar Maligan Mochamad Nurcholis