?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+LAMA+FERMENTASI+MENGGUNAKAN+MIKROBA%0D%0AGHALKOFF+TERHADAP+PERUBAHAN+KONSENTRASI+KANDUNGAN%0D%0AKAFEIN+KOPI+ROBUSTA+ORGANIK+KABUPATEN+LAMPUNG+BARAT&rft.creator=Riky+Yan+Wijaya%2C+1414071081&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Kopi+merupakan+bahan+minuman+tidak+saja+terkenal+di+Indonesia+tapi+juga%0D%0Aterkenal+di+seluruh+dunia.+Hal+ini+disebabkan+karena+kopi+bubuk+maupun%0D%0Aseduhannya+memiliki+aroma+yang+khas+yang+tidak+dimiliki+oleh+bahan+minuman%0D%0Alainnya.+Kafein+merupakan+senyawa+terpenting+yang+terdapat+di+dalam+kopi%2C%0D%0Akafein+berfungsi+sebagai+unsur+citarasa+dan+aroma+di+dalam+biji+kopi.+Kandungan%0D%0Aasam+dan+kafein+yang+berlebih+pada+kopi+tersebut+dapat+berdampak+untuk%0D%0Akesehatan.+Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+lama+fermentasi%0D%0Amenggunakan+mikroba+Ghalkoff+terhadap+perubahan+konsentrasi+kandungan%0D%0Akafein%2C+protein+dan+keasaman+pada+kopi+robusta+organik.%0D%0APenelitian+ini+dilaksanakan+pada+bulan+Juli+sampai+Agustus+2018+di+PT.+Ghaly%0D%0ARoelies+Indonesia%2C+Kecamatan+Kemiling%2C+Bandar+Lampung.+Alat+yang+digunakan%0D%0Adalam+penelitian+adalah+drum+fermentasi+dengan+kapasitas+200+liter%2C+sedangkan%0D%0Abahan-bahan+yang+digunakan+pada+penelitian+ini+adalah+buah+kopi+robusta%0D%0A(ditanam+secara+organik+tanpa+bahan+kimia)+yang+diperoleh+dari+Way+Tenong%0D%0AKabupaten+Lampung+Barat+dan+mikroba+(selulotik%2C+proteolitik%2C+xilanolitik)+yang%0D%0Amerupakan+bakteri+reaksi+enzimatis+buatan+yang+terdapat+dalam+perut+luwak.%0D%0AHasil+penelitian+menunjukkan+perlakuan+lama+fermentasi+kopi+robusta+organik%0D%0Amenggunakan+mikroba+ghalkoff+mempengaruhi+parameter+konsentrasi+kafein%2C%0D%0Aprotein+dan+keasaman+pada+kopi+robusta+organik%2C+namun+perubahan+kandungan%0D%0Akafein%2C+protein+dan+keasaman+tidak+menunjukkan+penurunan+yang+konsisten.%0D%0AKadar+kafein+terendah+pada+perlakuan+fermentasi+7+hari+dengan+kadar+kafein%0D%0A1%2C58%25+dengan+kontrol+kadar+kafein+tanpa+perlakuan+fermentasi+sebesar+2%2C17%25.%0D%0ASehingga+terjadi+penurunan+kadar+konsentrasi+kafein+sebesar+27%25.+Sedangkan%0D%0Ahasil+uji+organoleptik+N-Rank+dengan+Kruskal-WallisTest+menunjukkan+bahwa%0D%0Apemberian+perlakuan+lama+fermentasi+kopi+organik+menggunakan+mikroba%0D%0Aghalkoff+dapat+meningkatkan+kesukaan+terhadap+rasa%2C+aroma+dan+warna+kopi%0D%0Asehingga+panelis+sangat+suka+dengan+kopi+yang+telah+difermentasi.+Kemudian+rasa%0D%0Ayang+paling+disukai+panelis+yaitu+perlakuan+fermentasi+selama+9+hari+dengan%0D%0AMean+Rank+57%2C58+yang+artinya+semakin+lama+waktu+fermentasi+akan%0D%0Amenghasilkan+rasa+kopi+yang+lebih+disukai.%0D%0AKata+Kunci%3A+Kopi+robusta+organik%2C+kafein%2C+protein%2C+keasaman%2C+lama+fermentasi%0D%0ACoffee+is+a+beverage+ingredient+not+only+famous+in+Indonesia+but+also+famous%0D%0Athroughout+the+world.+This+is+due+to+the+fact+that+ground+coffee+and+steeping+have%0D%0Aa+distinctive+aroma+that+other+beverage+ingredients+do+not+have.+Caffeine+is+the%0D%0Amost+important+compound+found+in+coffee%2C+caffeine+functions+as+an+element+of%0D%0Ataste+and+aroma+in+coffee+beans.+Excessive+acid+and+caffeine+content+in+coffee+can%0D%0Ahave+an+impact+on+health.+This+study+aims+to+determine+the+effect+of+fermentation%0D%0Atime+using+microbial+Ghalkoff+on+changes+in+the+concentration+of+caffeine%2C+protein%0D%0Aand+acidity+content+in+organic+robusta+coffee.%0D%0AThis+research+was+conducted+from+July+to+August+2018+at+PT.+Ghaly+Roelies%0D%0AIndonesia%2C+Kecamatan+Kemiling%2C+Bandar+Lampung.+The+tools+used+in+the+study%0D%0Awere+fermentation+drums+with+a+capacity+of+200+liters%2C+while+the+materials+used+in%0D%0Athis+study+were+robusta+coffee+(planted+organically+without+chemicals)+obtained%0D%0Afrom+Way+Tenong%2C+West+Lampung+Regency+and+microbes+(cellulotic%2C+proteolytic%2C%0D%0Axylanolytic).+)+Artificial+enzymatic+reaction+bacteria+based+on+bacteria+found+in%0D%0Athe+civet's+stomach.%0D%0AThe+results+showed+that+the+old+treatment+of+organic+robusta+coffee+fermentation%0D%0Ausing+microbial+ghalkoff+affected+the+parameters+of+caffeine%2C+protein+and+acidity%0D%0Aconcentration+in+organic+robusta+coffee%2C+but+changes+in+caffeine%2C+protein+and%0D%0Aacidity+content+did+not+show+a+consistent+decrease.+The+lowest+caffeine+content%0D%0Awas+treated+with+7+days+fermentation+with+caffeine+content+of+1.58%25+with+control%0D%0Aof+caffeine+content+without+fermentation+treatment+of+2.17%25.+So+that+there+was+a%0D%0Adecrease+in+the+concentration+of+caffeine+by+27%25.+While+the+results+of+the+N-Rank%0D%0Aorganoleptic+test+with+Kruskal-WallisTest+showed+that+the+administration+of+old%0D%0Aorganic+coffee+fermentation+treatment+using+microbial+ghalkoff+can+increase+the%0D%0Apreference+for+coffee+flavor%2C+aroma+and+color+so+the+panelists+really+like+fermented%0D%0Acoffee.+Then+the+most+preferred+taste+of+the+panelists+is+the+treatment+of%0D%0Afermentation+for+9+days+with+Mean+Rank+57.58+which+means+that+the+longer+the%0D%0Afermentation+time+will+produce+the+coffee+flavor+that+is+preferred.%0D%0AKeywords%3A+Organic+robusta+coffee%2C+caffeine%2C+protein%2C+acidity%2C+long+fermentation.%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57016%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57016%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57016%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Riky+Yan+Wijaya%2C+1414071081++(2019)+PENGARUH+LAMA+FERMENTASI+MENGGUNAKAN+MIKROBA+GHALKOFF+TERHADAP+PERUBAHAN+KONSENTRASI+KANDUNGAN+KAFEIN+KOPI+ROBUSTA+ORGANIK+KABUPATEN+LAMPUNG+BARAT.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57016%2F