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

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 6 (2020)

DOI
10.33772/jstp.v4i6.10895
ISSN
2527-6271
Published
2020-02-05
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the effect of baker’s yeast fermentation time on the physical, chemical, and organoleptic properties of Robusta coffee products. The results show that 20-hour fermentation displayed a very significant effect on organoleptic assessment (color, aroma, and taste) and the physical properties (pH, solubility, and water content) as well as the chemical properties (caffeine, chlorogenic acid, and ash content). The f3 treatment was selected as the best treatment in the organoleptic assessment of color (3.93), aroma (3.88), and taste (3.98). Meanwhile, the f0 treatment had the best pH (4.81).The f3 treatment also had the best solubility with a value (16.80 seconds), water content (3.67%), caffeine content (0.51%), ash content (4.64%), and chlorogenic acid (1.73%). Keywords: fermentation, best treatment, Robusta coffee, baker’s yeast (Saccharomyces cerevisiae). ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi ragi tape terhadap sifat fisik,kimia dan organoleptik produk kopi Robusta. Hasil penelitian menunjukan bahwa fermentasi 20 jam menunjukan berpengaruh sangat nyata terhadap penilaian organoleptik(warna, aroma, dan rasa), fermentasi 20 jam juga menunjukan berpengaruh sangat nyata terhadap penilaian sifat fisik (pH, kelarutan, dan kadar air), dan juga berpengaruh sangat nyata terhadap sifat kimia (kafein, asam klorogenat, dan kadar abu). Dari data diperoleh bahwa perlakuan f3 merupakan perlakuan yang terbaik pada penilaian organoleptik warna (3,93), aroma (3,88), dan rasa (3,98), perlakuan f0 pH terbaik (4,81), perlakuan terbaik kelarutan yaitu f3 dengan nilai (16,80 detik), kadar air (3,67 %), kadar kafein (0,51 %), kadar abu (4,64 %), dan asam klorogenat (1,73 %). kata kunci: fermentasi, kopi Robusta, ragi tape( Saccharomycescereviceae)

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 cerevisiae), 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">ABSTRACT This study aimed to determine the effect of baker’s yeast fermentation time on the physical, chemical, and organoleptic properties of Robusta coffee products. The results show that 20-hour fermentation displayed a very significant effect on organoleptic assessment (color, aroma, and taste) and the physical properties (pH, solubility, and water content) as well as the chemical properties (caffeine, chlorogenic acid, and ash content). The f3 treatment was selected as the best treatment in the organoleptic assessment of color (3.93), aroma (3.88), and taste (3.98). Meanwhile, the f0 treatment had the best pH (4.81).The f3 treatment also had the best solubility with a value (16.80 seconds), water content (3.67%), caffeine content (0.51%), ash content (4.64%), and chlorogenic acid (1.73%). Keywords: fermentation, best treatment, Robusta coffee, baker’s yeast (Saccharomyces cerevisiae). ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi ragi tape terhadap sifat fisik,kimia dan organoleptik produk kopi Robusta. Hasil penelitian menunjukan bahwa fermentasi 20 jam menunjukan berpengaruh sangat nyata terhadap penilaian organoleptik(warna, aroma, dan rasa), fermentasi 20 jam juga menunjukan berpengaruh sangat nyata terhadap penilaian sifat fisik (pH, kelarutan, dan kadar air), dan juga berpengaruh sangat nyata terhadap sifat kimia (kafein, asam klorogenat, dan kadar abu). Dari data diperoleh bahwa perlakuan f3 merupakan perlakuan yang terbaik pada penilaian organoleptik warna (3,93), aroma (3,88), dan rasa (3,98), perlakuan f0 pH terbaik (4,81), perlakuan terbaik kelarutan yaitu f3 dengan nilai (16,80 detik), kadar air (3,67 %), kadar kafein (0,51 %), kadar abu (4,64 %), dan asam klorogenat (1,73 %). kata kunci: fermentasi, kopi Robusta, ragi tape( Saccharomycescereviceae)</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2020-02-05</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/10895</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i6.10895</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 6 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/10895/7730</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/10895/7731</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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