MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION
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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2024-01-01
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| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/1093 |
| _version_ | 1797338140700049408 |
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| author | Feronika Heppy Sriherfyna Neysa Nurjananah Khairanny Mochamad Nurcholis Jaya Mahar Maligan |
| author_facet | Feronika Heppy Sriherfyna Neysa Nurjananah Khairanny Mochamad Nurcholis Jaya Mahar Maligan |
| author_sort | Feronika Heppy Sriherfyna |
| collection | DOAJ |
| description | 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.
Keywords: Arabica Semeru, Bacteria, Fermentation, Succession, Wine coffee, Yeast |
| first_indexed | 2024-03-08T09:26:42Z |
| format | Article |
| id | doaj.art-2e0a0508c4c047bcbbcef95e828e0aa5 |
| institution | Directory Open Access Journal |
| issn | 2354-7936 2685-2861 |
| language | English |
| last_indexed | 2024-03-08T09:26:42Z |
| publishDate | 2024-01-01 |
| publisher | Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty |
| record_format | Article |
| series | Jurnal Pangan dan Agroindustri |
| spelling | doaj.art-2e0a0508c4c047bcbbcef95e828e0aa52024-01-31T07:58:39ZengUniversitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology FacultyJurnal Pangan dan Agroindustri2354-79362685-28612024-01-01121434910.21776/ub.jpa.2024.012.01.5MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTIONFeronika Heppy Sriherfyna0Neysa Nurjananah Khairanny1Mochamad Nurcholis2Jaya Mahar Maligan3Universitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaABSTRACT 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. Keywords: Arabica Semeru, Bacteria, Fermentation, Succession, Wine coffee, Yeasthttps://jpa.ub.ac.id/index.php/jpa/article/view/1093arabica semerubacteriafermentationsuccessionwine coffeeyeast |
| spellingShingle | Feronika Heppy Sriherfyna Neysa Nurjananah Khairanny Mochamad Nurcholis Jaya Mahar Maligan MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION Jurnal Pangan dan Agroindustri arabica semeru bacteria fermentation succession wine coffee yeast |
| title | MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION |
| title_full | MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION |
| title_fullStr | MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION |
| title_full_unstemmed | MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION |
| title_short | MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION |
| title_sort | microbial succession during the fermentation of semeru arabica coffee in wine coffee production |
| topic | arabica semeru bacteria fermentation succession wine coffee yeast |
| url | https://jpa.ub.ac.id/index.php/jpa/article/view/1093 |
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