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All Journal Jurnal Bahan Alam Terbarukan Jurnal Pangan dan Agroindustri TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Feronika Heppy Sriherfyna
Brawijaya University
Agriculture, Biological Sciences & Forestry Materials Science & Nanotechnology

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Journal : Jurnal Pangan dan Agroindustri

 1 
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.
EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU Jaya Mahar Maligan; Swandayani Utami Kosasih; Mochamad Nurcholis; Feronika Heppy Sriherfyna
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 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.2024.012.01.4

Abstract

This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of fermentation duration). Physicochemical and organoleptic data were analyzed using ANOVA 5%, LSD 5%, and HSD 5%. Then, the best treatment's ash alkalinity, coffee juice content, and caffeine level were assessed. According to the study, the fermentation period has impact on the moisture level of green beans, the moisture and ash content of roasted beans, acidity, body, and balance. The water and ash content of roasted beans, aroma, flavor, acidity, aftertaste, body, balance, and overall attribute, are influenced by the roasting temperature. Then the interaction between factors significantly affects the water content of roasted beans, flavor, acidity, and body. The best treatment achieved a total score of 81.83 (40 days, 200 °C).
MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION Feronika Heppy Sriherfyna; Neysa Nurjananah Khairanny; Mochamad Nurcholis; Jaya Mahar Maligan
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 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.2024.012.01.5

Abstract

The current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process. The objective of this research was analyzing the microbial population and the effect of microbial succession during fermentation process of Arabica Semeru coffee. The analysis was conducted by identifying microbes microscopically and macroscopically. The results of microbial identification during the 30-day fermentation showed populations of yeast, lactic acid bacteria, and acetic acid bacteria. Along with the length of fermentation time, the temperature decreased and the pH fluctuated and stabilized after 16 days of fermentation. There was an increase in sugar and protein content, from 0.61% to 2.87% and 2.13% to 2.23%, respectively. The ethanol content reached 0.047% at the end of fermentation. The microbial exploration was required for further investigation in understanding its role during fermentation process.
Co-Authors . Harijono Ange Risna Vivianinda Fauziah Rismawati Firda Aulya Syamani Jaya Mahar Maligan Mochamad Nurcholis Neysa Nurjananah Khairanny Swandayani Utami Kosasih