Kopi Luwak: Produksi, Mutu dan Permasalahannya

Muzaifa, Murna; Patria, Anshar; Abubakar, Amhar; Rahmi, Faida; Hasni, Dian; Sulaiman, Ismail

doi:10.52574/syiahkualauniversitypress.336

Cited by 8 publications

(14 citation statements)

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“…The pure isolates obtained were observed macroscopically and microscopically including shape, color, elevation, margins, and colony size as well as the shape of the bacterial cells. The isolates were then characterized biochemically by Gram test, catalase and growth on different carbon sources (sugars) [6].…”

Section: Isolation and Characterization Of Bacteriamentioning

confidence: 99%

Isolation and identification of protease producing bacteria from belacan depik, a traditional fermented fish of the Gayo tribe

Muzaifa

Murlida

Nilda

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Belacan depik is one of typical fermented fish product of the Gayo people. As a fermented product, scientific studies on microorganisms are still very limited. This study aims to isolate, characterize and identify bacteria from belacan depik especially those that capable of breaking down protein. This research is an exploratory research with implementation stages including the manufacture of belacan depik, isolation and characterization of bacteria, screening of protease producing bacteria and molecular identification. Four pure isolates were obtained at the isolation stage with varying morphological and biochemical characteristics. The screening results showed that only two isolates were able to break down the protein which was indicated by the formation of a halo zone during the test. These two bacteria were identified molecularly as Bacillus subtilis strain JS32V and Staphylococcus hominis strain OsEnb_ALM_C9. These two isolates need further confirmation of their ability as starters in improving the quality of belacan depik.

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Section: Isolation and Characterization Of Bacteriamentioning

confidence: 99%

Isolation and identification of protease producing bacteria from belacan depik, a traditional fermented fish of the Gayo tribe

Muzaifa

Murlida

Nilda

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Padahal, kulit kopi memiliki senyawa aktif yang dapat dimanfaatkan. Kulit kopi mengandung polifenol seperti asam klorogenat, flavonol, antosianidin, katekin, rutin, tanin, dan asam felurat (Muzaifa et al, 2016). Jumlah total polifenol yang diperoleh dari ekstrak ampas kopi bervariasi dari 489,5 mg hingga 1809,9 mg GAE/g (Geremu et al, 2016).…”

Section: Pendahuluanunclassified

Karakteristik Fisikokimia dan Antibakteri Sabun Padat dengan Penambahan Ekstrak Kulit Kopi Arabika (Coffea arabica L.)

Ramadhan¹,

Rendi²,

Destiana³

2022

Teknotan

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Ekstrak kulit kopi arabika berpotensi untuk dimanfaatkan sebagai bahan tambahan pembuatan sabun karena adanya kandungan polifenol yang bersifat sebagai antibakteri. Tujuan dari penelitian ini yaitu untuk mengetahui karakteristik fisik dan kimia, sifat antibakteri, dan tingkat kesukaan sabun padat dengan penambahan ekstrak kulit kopi. Rancangan percobaan yang digunakan berupa rancangan acak lengkap (RAL) terdiri dari 4 taraf perlakuan (P) dengan konsentrasi (0%, 0,5%, 1%, dan 1,5% ekstrak kulit kopi) dengan 3 kali ulangan. Data diolah menggunakan metode One Way ANOVA dengan uji lanjutan Duncan Multiple Range Test (DMRT) pada taraf signifikansi 5%. Dari hasil pengujian yang diperoleh, penambahan ekstrak kulit kopi tidak berpengaruh nyata terhadap stabilitas busa, nilai pH, kadar air, jumlah asam lemak bebas, aroma, dan tekstur tetapi berpengaruh nyata terhadap parameter warna. Namun nilai stabilitas busa, nilai pH, kadar air, dan jumlah asam lemak bebas pada seluruh perlakuan telah sesuai dengan SNI 3532:2016. Hasil pengujian zona hambat antibakteri memperlihatkan bahwa penambahan ekstrak kulit kopi (1-1,5%) masuk dalam kategori medium dengan nilai berkisar 8,61-9,28 mm, yang berarti penambahan antioksidan cukup berpengaruh. Sabun padat yang dihasilkan memiliki warna putih bening sampai agak kecoklatan, aroma khas sabun, dan tekstur yang keras dimana sabun dengan penambahan 1% ekstrak kulit kopi (P2) merupakan perlakuan terbaik karena memiliki warna yang lebih diminati oleh panelis.

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“…After the coffee is roasted, the coffee is cooled by placing the coffee in a winnowing tray. The reason for using a base made of bamboo winnowing is because bamboo has an uneven and odorless surface that makes the cooling process more perfect [31]. Coffee that has been left for 3-6 h, then put in a jar and closed for 3 days.…”

Section: Informantmentioning

confidence: 99%

“…Furthermore, the coffee fermentation process is carried out in a dark place with a plastic container that must be tightly closed. According to Muzaifa [31] the purpose of fermentation in coffee is to convert sugar compounds that are in the layer between the fruit skin and seed coat into alcohol. Fermentation of coffee that farmers do is using the 4-4-7 method, which is 4 days of soaking and then 3 h in the air, 4 days of soaking then 3 h in the air, the last is 7 days of soaking and then the drying process continues.…”

Section: Informantmentioning

confidence: 99%

Local Wisdom in the Coffee Production Process as Content for Science Learning in Elementary Schools

Minsih¹,

Utami²,

Rahmawati³

et al. 2022

Proceedings of the 7th Progressive and Fun Education International Conference (PROFUNEDU 2022)

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The purpose of this study is to describe the value of local wisdom in the coffee production process which can be used as scientific knowledge as teaching material for science learning content in elementary schools. And identify the scientific concepts contained in the coffee-making process. Local wisdom in making coffee needs to be formalized, reconstructed, and become scientific knowledge that can be used as an alternative contextual learning resource. This research is qualitative with ethnographic design based on experience and observation. Researchers in the research process include understanding the situation in the field so as to find problems in society or society. Collecting data using interviews, documentation and observations. The validity of the data using triangulation of sources and techniques. The data analysis technique uses reduction, display and verification as well as raising conclusions. The results showed that the coffee production process from Temanggung and from the slopes of Merapi still retains elements characterized by maintaining the value of local wisdom in producing it and identifying the original scientific content in the coffee-making process. Starting from the stage of planting coffee beans to the process of making the coffee storage media. Meanwhile, the science studies that we can take are the influence of weather on the growth and development of coffee, the continuous planting process, heat transfer, coffee acidity, water content in coffee, coffee sensitivity, heterogeneous and homogeneous mixtures, and coffee fermentation processes.

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Kopi Luwak: Produksi, Mutu dan Permasalahannya

Cited by 8 publications

References 0 publications

Isolation and identification of protease producing bacteria from belacan depik, a traditional fermented fish of the Gayo tribe

Isolation and identification of protease producing bacteria from belacan depik, a traditional fermented fish of the Gayo tribe

Karakteristik Fisikokimia dan Antibakteri Sabun Padat dengan Penambahan Ekstrak Kulit Kopi Arabika (Coffea arabica L.)

Local Wisdom in the Coffee Production Process as Content for Science Learning in Elementary Schools

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