International Journal of Advance Tropical Food (IJATF)
Vol 1, No 1 (2019)

Physical Characteristics of Analog Coffee from Kepok Banana Skin (Musa paradisiaca) Fermented with Lactobacillus plantarum

Anggun Desiana Sofa (Universitas PGRI Semarang)
Fafa Nurdyansyah (Universitas PGRI Semarang)
Umar Hafidz Asy’ari Hasbullah (Universitas PGRI Semarang)

Article Info

Publish Date
24 Nov 2019

Abstract

Kepok banana peel can be used as analog coffee. The use of Lactobacillus plantarum is expected to be able to increase flavor during roasting. This study aims to study the effect of fermentation with L. plantarum and roasting time on physical characteristics and analog coffee preferences. This research uses factorial design with the first factor, fermentation, and non-fermentation, while the second factor is the roasting time of 10, 20, and 30 minutes. Kepok banana skin-fermented with L. plantarum for 4 days at 37°C. Drying banana peels done at a temperature of ±50°C for 24 hours. The roasting is done in 10, 20, and 30 minutes. Then milling and sifting are carried out. The results showed that the longer the roasting would decrease the L* value. Fermentation treatment will reduce the value of L*. The fermentation treatment will increase the panelists' liking for color and appearance.Keywords: analog coffee, kepok banana peel, L. plantarum , fermentation

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Journal Info
International Journal of Advance Tropical Food (IJATF)
Website

Abbrev

ijatf

Publisher

Universitas PGRI Semarang

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

Description

International Journal of Advance Tropical Food (IJATF) is a peer-reviewed open-access international scientific journal who aims to provide an international platform for researchers, professionals, lecturer, and educational practitioners on all topics related to advance in tropical food issues, ...