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FERMENTASI RAGI TAPE (Saccharomyces cereviceae), TERHADAP SIFAT FISIK, KIMIA DAN ORGANLEPTIK PRODUK KOPI BUBUK ROBUSTA (Coffea conephora)

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 6 (2020)

DOI
10.33772/jstp.v5i6.15714
ISSN
2527-6271
Published
2020-12-29
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis study aimed to determine the effect of fermentation time for tape yeast on the physical, chemical andorganoleptic properties of Robusta coffee. The results showed that 20 hours of fermentation had a very significantly effect onorganoleptic assessment (color, aroma, and taste), assessment of physical properties (pH, solubility, and water content), andcaffeine, chlorogenic acid, and ash conten. From the data, it was found that the f3 treatment was the best treatment in theorganoleptic assessment of color, aroma and taste namely 3.93, 3.88, and 3.98, respectively. The solubility, moisturecontent, caffeine content, ash content and chlorogenic acid of sample f3 were 16.80 seconds, 3.67%, 0.51%, 4.64% and1.73%.Keywords: Fermentation, best treatment, Robusta coffee, yeast tape (Saccharomyces cereviceae).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi ragi tape terhadap sifat fisik, kimia danorganoleptik kopi Robusta. Hasil penelitian menunjukkan bahwa fermentasi 20 jam berpengaruh sangat nyata terhadappenilaian organoleptic (warna, aroma, dan rasa), penilaian sifat fisik (pH, kelarutan, dan kadar air), dan (kafein, asamklorogenat, dan kadar abu). Dari data diperoleh bahwa perlakuan f3 merupakan perlakuan yang terbaik pada penilaianorganoleptik warna, aroma dan rasa berturut-turut 3,93, 3,88, dan 3,98. Kelarutan, kadar air, kadar kafein, kadar abu danasam klorogenat sampel f3 yakni 16,80 detik, 3,67%, 0,51%, 4,64% dan 1,73 %.Kata kunci: Fermentasi, kopi Robusta, ragi tape( Saccharomyces cereviceae)ABSTRACTThis study aimed to determine the effect of fermentation time for tape yeast on the physical, chemical andorganoleptic properties of Robusta coffee. The results showed that 20 hours of fermentation had a very significantly effect onorganoleptic assessment (color, aroma, and taste), assessment of physical properties (pH, solubility, and water content), andcaffeine, chlorogenic acid, and ash conten. From the data, it was found that the f3 treatment was the best treatment in theorganoleptic assessment of color, aroma and taste namely 3.93, 3.88, and 3.98, respectively. The solubility, moisturecontent, caffeine content, ash content and chlorogenic acid of sample f3 were 16.80 seconds, 3.67%, 0.51%, 4.64% and1.73%.Keywords: Fermentation, best treatment, Robusta coffee, yeast tape (Saccharomyces cereviceae).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi ragi tape terhadap sifat fisik, kimia danorganoleptik kopi Robusta. Hasil penelitian menunjukkan bahwa fermentasi 20 jam berpengaruh sangat nyata terhadappenilaian organoleptic (warna, aroma, dan rasa), penilaian sifat fisik (pH, kelarutan, dan kadar air), dan (kafein, asamklorogenat, dan kadar abu). Dari data diperoleh bahwa perlakuan f3 merupakan perlakuan yang terbaik pada penilaianorganoleptik warna, aroma dan rasa berturut-turut 3,93, 3,88, dan 3,98. Kelarutan, kadar air, kadar kafein, kadar abu danasam klorogenat sampel f3 yakni 16,80 detik, 3,67%, 0,51%, 4,64% dan 1,73 %.Kata kunci: Fermentasi, kopi Robusta, ragi tape( Saccharomyces cereviceae)

Collaboration network of the authors

40 authors · 119 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo23
Tamrin TamrinUniversitas Halu Oleo16
Hermanto HermantoUniversitas Halu Oleo5
LA KARIMUNAUniversitas Halu Oleo5
Haslianti HasliantiAffiliation unknown3
Asnani AsnaniAffiliation unknown3
Muhammad Syukri SadimantaraUniversitas Halu Oleo3
Djukrana WahabAffiliation unknown3
SRI WAHYUNIAffiliation unknown3
La RiandaAffiliation unknown2
RH Fitri FaradillaAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
SRI REJEKIUniversitas Halu Oleo2
Muh Syukri SadimantaraAffiliation unknown1
Tamrin -Affiliation unknown1
SAS MITAUniversitas Halu Oleo1
Azhar AnsiUniversitas Halu Oleo1
Kadir KadirAffiliation unknown1
Sakir SakirAffiliation unknown1
Sawalludin SawalludinAffiliation unknown1
Ansharullah AnsarullahAffiliation unknown1
Halida RusdinAffiliation unknown1
SARAWA -Affiliation unknown1
Arifi JaldinAffiliation unknown1
Feti FeraAffiliation unknown1
Ahmad SyafarAffiliation unknown1
Astri RahayuAffiliation unknown1
Andi Besse PatadjaiAffiliation unknown1
Syahrul SyahrulAffiliation unknown1
Muhammad Ihsan DikiAffiliation unknown1
Lifendro LifendroAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Elvi Juli FirdaniAffiliation unknown1
Andi BesseAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1
Almin AlminAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">FERMENTASI RAGI TAPE (Saccharomyces cereviceae), TERHADAP SIFAT FISIK, KIMIA DAN ORGANLEPTIK PRODUK KOPI BUBUK ROBUSTA (Coffea conephora)</dc:title>
	<dc:creator>Saputra, Agung Putu Agus</dc:creator>
	<dc:creator>Baco, Abdu Rahman</dc:creator>
	<dc:creator>Asyik, Nur</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis study aimed to determine the effect of fermentation time for tape yeast on the physical, chemical andorganoleptic properties of Robusta coffee. The results showed that 20 hours of fermentation had a very significantly effect onorganoleptic assessment (color, aroma, and taste), assessment of physical properties (pH, solubility, and water content), andcaffeine, chlorogenic acid, and ash conten. From the data, it was found that the f3 treatment was the best treatment in theorganoleptic assessment of color, aroma and taste namely 3.93, 3.88, and 3.98, respectively. The solubility, moisturecontent, caffeine content, ash content and chlorogenic acid of sample f3 were 16.80 seconds, 3.67%, 0.51%, 4.64% and1.73%.Keywords: Fermentation, best treatment, Robusta coffee, yeast tape (Saccharomyces cereviceae).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi ragi tape terhadap sifat fisik, kimia danorganoleptik kopi Robusta. Hasil penelitian menunjukkan bahwa fermentasi 20 jam berpengaruh sangat nyata terhadappenilaian organoleptic (warna, aroma, dan rasa), penilaian sifat fisik (pH, kelarutan, dan kadar air), dan (kafein, asamklorogenat, dan kadar abu). Dari data diperoleh bahwa perlakuan f3 merupakan perlakuan yang terbaik pada penilaianorganoleptik warna, aroma dan rasa berturut-turut 3,93, 3,88, dan 3,98. Kelarutan, kadar air, kadar kafein, kadar abu danasam klorogenat sampel f3 yakni 16,80 detik, 3,67%, 0,51%, 4,64% dan 1,73 %.Kata kunci: Fermentasi, kopi Robusta, ragi tape( Saccharomyces cereviceae)ABSTRACTThis study aimed to determine the effect of fermentation time for tape yeast on the physical, chemical andorganoleptic properties of Robusta coffee. The results showed that 20 hours of fermentation had a very significantly effect onorganoleptic assessment (color, aroma, and taste), assessment of physical properties (pH, solubility, and water content), andcaffeine, chlorogenic acid, and ash conten. From the data, it was found that the f3 treatment was the best treatment in theorganoleptic assessment of color, aroma and taste namely 3.93, 3.88, and 3.98, respectively. The solubility, moisturecontent, caffeine content, ash content and chlorogenic acid of sample f3 were 16.80 seconds, 3.67%, 0.51%, 4.64% and1.73%.Keywords: Fermentation, best treatment, Robusta coffee, yeast tape (Saccharomyces cereviceae).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi ragi tape terhadap sifat fisik, kimia danorganoleptik kopi Robusta. Hasil penelitian menunjukkan bahwa fermentasi 20 jam berpengaruh sangat nyata terhadappenilaian organoleptic (warna, aroma, dan rasa), penilaian sifat fisik (pH, kelarutan, dan kadar air), dan (kafein, asamklorogenat, dan kadar abu). Dari data diperoleh bahwa perlakuan f3 merupakan perlakuan yang terbaik pada penilaianorganoleptik warna, aroma dan rasa berturut-turut 3,93, 3,88, dan 3,98. Kelarutan, kadar air, kadar kafein, kadar abu danasam klorogenat sampel f3 yakni 16,80 detik, 3,67%, 0,51%, 4,64% dan 1,73 %.Kata kunci: Fermentasi, kopi Robusta, ragi tape( Saccharomyces cereviceae)</dc:description>
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	<dc:date>2020-12-29</dc:date>
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	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
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	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/15714/10613</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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