Production of pro coffee as healthy coffee with the addition of bacillus cereus bacteria
Pro coffee is one of the coffee drinks enriched with Bacillus cereus bacterial consortium. The bacterial consortium is a rich single-cell protein. This study aimed to determine the best formula from the organoleptic aspect includes smell, taste, colour, and texture as well as proximate analysis. The...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/55/bioconf_isfm2024_02011.pdf |
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| author | Feliatra Feli Mardhiah Batubara Ummi Nursyirwani Nursyirwani Amalia Soekarno Anisah Aisya Feliatra Pamela |
| author_facet | Feliatra Feli Mardhiah Batubara Ummi Nursyirwani Nursyirwani Amalia Soekarno Anisah Aisya Feliatra Pamela |
| author_sort | Feliatra Feli |
| collection | DOAJ |
| description | Pro coffee is one of the coffee drinks enriched with Bacillus cereus bacterial consortium. The bacterial consortium is a rich single-cell protein. This study aimed to determine the best formula from the organoleptic aspect includes smell, taste, colour, and texture as well as proximate analysis. The method used was experimental by using complete random design (CRD) with a series of tests: organoleptic to 20 respondents, and proximate analysis. With 5 levels, such as the addition of 0% (P0), 1% (P1), 3% (P2) and 5% (P3) with a fermentation period of 0, 7 and 15 days. The results showed that the formulation that had the best organoleptic was P3 (5% bacterial consortium of B. cereus) for 15 days. The highest and the lowest of total protein content was also in P3 (13.11%) and P0 (12.25%), respectively. The addition of B. cereus suspension increased the protein content of pro coffee. |
| format | Article |
| id | doaj-art-2a6142196ab5440ea91269f8f338082a |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-2a6142196ab5440ea91269f8f338082a2024-11-21T11:19:28ZengEDP SciencesBIO Web of Conferences2117-44582024-01-011360201110.1051/bioconf/202413602011bioconf_isfm2024_02011Production of pro coffee as healthy coffee with the addition of bacillus cereus bacteriaFeliatra Feli0Mardhiah Batubara Ummi1Nursyirwani Nursyirwani2Amalia Soekarno Anisah3Aisya Feliatra Pamela4Laboratory of Marine Microbiology, Department of Marine Sciences, Faculty of Fisheries and Marine Science, Universitas RiauLaboratory of Marine Microbiology, Department of Marine Sciences, Faculty of Fisheries and Marine Science, Universitas RiauLaboratory of Marine Microbiology, Department of Marine Sciences, Faculty of Fisheries and Marine Science, Universitas RiauInstitute of Development Studies, University of SussexStudent of management studies program, Faculty of Economics and Business, University of RiauPro coffee is one of the coffee drinks enriched with Bacillus cereus bacterial consortium. The bacterial consortium is a rich single-cell protein. This study aimed to determine the best formula from the organoleptic aspect includes smell, taste, colour, and texture as well as proximate analysis. The method used was experimental by using complete random design (CRD) with a series of tests: organoleptic to 20 respondents, and proximate analysis. With 5 levels, such as the addition of 0% (P0), 1% (P1), 3% (P2) and 5% (P3) with a fermentation period of 0, 7 and 15 days. The results showed that the formulation that had the best organoleptic was P3 (5% bacterial consortium of B. cereus) for 15 days. The highest and the lowest of total protein content was also in P3 (13.11%) and P0 (12.25%), respectively. The addition of B. cereus suspension increased the protein content of pro coffee.https://www.bio-conferences.org/articles/bioconf/pdf/2024/55/bioconf_isfm2024_02011.pdf |
| spellingShingle | Feliatra Feli Mardhiah Batubara Ummi Nursyirwani Nursyirwani Amalia Soekarno Anisah Aisya Feliatra Pamela Production of pro coffee as healthy coffee with the addition of bacillus cereus bacteria BIO Web of Conferences |
| title | Production of pro coffee as healthy coffee with the addition of bacillus cereus bacteria |
| title_full | Production of pro coffee as healthy coffee with the addition of bacillus cereus bacteria |
| title_fullStr | Production of pro coffee as healthy coffee with the addition of bacillus cereus bacteria |
| title_full_unstemmed | Production of pro coffee as healthy coffee with the addition of bacillus cereus bacteria |
| title_short | Production of pro coffee as healthy coffee with the addition of bacillus cereus bacteria |
| title_sort | production of pro coffee as healthy coffee with the addition of bacillus cereus bacteria |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/55/bioconf_isfm2024_02011.pdf |
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