@phdthesis{eprints61981,
           title = {OPTIMASI KONSENTRASI MIKROBA DAN LAMA FERMENTASI
MENGGUNAKAN MIKROBA GHALKOFF TERHADAP SIFAT
KIMIA DAN CITA RASA BIJI KOPI ROBUSTA},
          school = {UNIVERSITAS LAMPUNG},
          author = {1924051013 IKA PUTRI SULISTIANA},
            year = {2021},
             url = {http://digilib.unila.ac.id/61981/},
        abstract = {Penelitian ini bertujuan untuk mendapatkan kondisi optimum dari konsentrasi
mikroba ghalkoff dan lama fermentasi yang menghasilkan sifat kimia dan citarasa
kopi robusta. Penelitian ini menggunakan metode permukaan respon
(Response Surface Methodology) dengan rancangan design Central
Composite Design 2 faktorial, yaitu faktor pertama (C) konsentrasi starter
ghalkoff 20\%, 25\%, 30\% . Faktor kedua (T) lama fermentasi 24 jam, 48 jam,
dan 72 jam. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi
mikroba, dan semakin lama waktu fermentasi menghasilkan citarasa, total
mikorba kadar kafein dan asam klorogenat dengan nilai optimum. Kondisi
optimum pada fermentasi kopi robusta organik yang dapat meningkatan
citarasa seperti kopi luwak yaitu pada waktu fermentasi 69 jam dan
konsentrasi mikorba 30\% menghasilkan cita rasa 83, kadar kafein 1,89\% dan
kadar asam klorogenat 5,78\%.

Kata kunci: Kopi Robusta, Mikroba Ghalkoff, Fermentasi, Asam Klorogenat,

Kafein
This study aims to obtain the optimum conditions of the concentration of ghalkoff
microbes and the length of fermentation that produces the chemical properties and
taste of robusta coffee. This study used the response surface method (Response
Surface Methodology) with a 2 factorial Central Composite Design design,
namely the first factor (C) starter ghalkoff concentration 20\%, 25\%, 30\%. The
second factor (T) was the duration of fermentation 24 hours, 48 hours, and 72
hours. The results showed that the higher the concentration of microbes, and the
longer the fermentation produced the taste, the total microbial content of caffeine
and chlorogenic acid was the optimum value. The optimal conditions for
fermenting organic robusta coffee that can increase the taste of civet coffee are 69
hours of fermentation and 30\% microbial concentration producing 83 flavors,
1.89\% caffeine content and 5.78\% chlorogenic acid content.
Keywords: Robusta Coffee, Ghalkoff Microbes, Fermentation, Chlorogenic Acid,

Caffeine}
}