Abstract.
The aim of the study was to determine the quality of fermented coffee husk using Heryaki probiotic based on lactic acid content, pH, dry matter, and Fleigh value. This research was conducted at the Laboratory of Animal Husbandry and Fisheries, Faculty of Agriculture, Tidar University for 21 days. The research method used a completely randomized design (CRD) with four treatments (P0: Coffee husk + 3% molasses), (P1: Coffee husk + 3% molasses + Heryaki probiotic 0.5%), (P2 Coffee husk + 3% molasses + Heryaki probiotic 1%), and (P3: Coffee husk + 3% molasses + Heryaki probiotic 1.5%) each treatment was repeated 5 times. The data were analyzed using ANOVA and continued using Duncan's multiple range test, and calculated using IBM SPSS 21. The results showed that the use of Heryaki probiotic had a significant effect (P<0.05) on lactic acid content, pH, dry matter, and Fleigh value. Treatment with the addition of probiotics as much as 1.5% (P3) was the best treatment againtst lactic acid content, pH and Fleigh value. Treatment without probiotics (P0) resulted in the best BK content.
Keywords: coffee husk, fermentation, Heryaki probiotic
Abstrak.
Penelitian bertujuan untuk mengetahui kualitas fermentasi kulit kopi menggunakan probiotik Heryaki berdasarkan kandungan asam laktat, pH, bahan kering, dan nilai Fleigh. Penelitian ini dilaksanakan di Laboratorium Peternakan dan Perikanan Fakultas Pertanian Universitas Tidar selama 21 hari. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan (P0: Kulit kopi + 3% molases), (P1: Kulit kopi + 3% molases + probiotik Heryaki 0,5%), (P2 Kulit kopi + 3% molases + probiotik Heryaki 1%), dan (P3: Kulit kopi + 3% molases + probiotik Heryaki 1,5%) setiap perlakuan diulang sebanyak 5 kali. Data yang dihasilkan dianalisis menggunakan ANOVA dan dilanjutkan menggunakan uji jarak berganda Duncan, dihitung menggunakan alat bantu IBM SPSS 21. Hasil penelitian menunjukkan bahwa penggunaan probiotik Heryaki memberikan pengaruh nyata (P<0,05) pada kandungan asam laktat, pH, bahan kering, dan nilai Fleigh. Perlakuan dengan penamabahan probiotik sebanyak 1,5% (P3) menghasilkan kandungan asam laktat, pH dan nilai Fleigh terbaik. Perlakuan tanpa penggunaan probiotik (P0) menghasilkan kandungan BK paling baik.
Kata-kata kunci: kulit kopi, fermentasi, probiotik Heryaki
