Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus subtilis
Coffee is a tree species in the Rubiaceae family and Coffea genus. One way to enhance the value of coffee commodities is by using fermentation technology. Fermentation can use probiotic bacteria found in mongoose digestive tracts, creating coffee with a unique taste and aroma. Bacillus subtilis is o...
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| Format: | Article |
| Language: | English |
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Universitas Sebelas Maret
2024-09-01
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| Series: | Alchemy |
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| Online Access: | https://jurnal.uns.ac.id/alchemy/article/view/74248 |
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| author | Indra Lasmana Tarigan Ericha Aulia Heriyanti Heriyanti Madyawati Latief Sutrisno Sutrisno |
| author_facet | Indra Lasmana Tarigan Ericha Aulia Heriyanti Heriyanti Madyawati Latief Sutrisno Sutrisno |
| author_sort | Indra Lasmana Tarigan |
| collection | DOAJ |
| description | Coffee is a tree species in the Rubiaceae family and Coffea genus. One way to enhance the value of coffee commodities is by using fermentation technology. Fermentation can use probiotic bacteria found in mongoose digestive tracts, creating coffee with a unique taste and aroma. Bacillus subtilis is one of these bacteria, offering an alternative to those from mongoose. This study aimed to analyze the effects of fermentation using B. subtilis bacteria on the physicochemical and sensory properties of Liberica coffee. The study method included bacteria preparation, coffee fermentation, and testing. The samples' total phenolics, flavonoids, caffeine, and chlorogenic acid contents were estimated. The analysis was performed using UV-Vis and GC-MS spectrophotometers. The results revealed that the fermentation process using B. subtilis improved the sensory and physical qualities of the fermented Liberica coffee. The total values of phenolic and flavonoid contents and antioxidants of the fermented Liberica coffee were higher than that of the original coffee. GC-MS analysis exhibited compounds in the fermented coffee in which the highest was N-Dodecyl-N-(trifluoroacetyl)dodecanamide (C26H48F3NO2), with a retention time of 23.73 minutes and an area percentage of 18.96%. Moreover, the caffeine and chlorogenic acid of the fermented Liberica coffee was lower than that of the original coffee. |
| format | Article |
| id | doaj-art-bb1228c4c7554ed5b7ab4cb442e94e25 |
| institution | Kabale University |
| issn | 1412-4092 2443-4183 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Universitas Sebelas Maret |
| record_format | Article |
| series | Alchemy |
| spelling | doaj-art-bb1228c4c7554ed5b7ab4cb442e94e252025-01-02T06:31:41ZengUniversitas Sebelas MaretAlchemy1412-40922443-41832024-09-0120216217710.20961/alchemy.20.2.74248.162-17741384Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus subtilisIndra Lasmana Tarigan0Ericha Aulia1Heriyanti Heriyanti2Madyawati Latief3Sutrisno Sutrisno4Universitas Jambi The University Center of Excellence, Liberica Coffee, Universitas Jambi Jalan Raya Jambi- Muara Bulian, KM.15, Mendalo Indah, Kota Jambi, Jambi 36361, IndonesiaUniversitas Jambi Jalan Raya Jambi- Muara Bulian, KM.15, Mendalo Indah, Kota Jambi, Jambi 36361, IndonesiaUniversitas Jambi The University Center of Excellence, Liberica Coffee, Universitas Jambi Jalan Raya Jambi- Muara Bulian, KM.15, Mendalo Indah, Kota Jambi, Jambi 36361, IndonesiaUniversitas Jambi The University Center of Excellence, Liberica Coffee, Universitas Jambi Jalan Raya Jambi- Muara Bulian, KM.15, Mendalo Indah, Kota Jambi, Jambi 36361, IndonesiaUniversitas Jambi The University Center of Excellence, Liberica Coffee, Universitas Jambi Jalan Raya Jambi- Muara Bulian, KM.15, Mendalo Indah, Kota Jambi, Jambi 36361, IndonesiaCoffee is a tree species in the Rubiaceae family and Coffea genus. One way to enhance the value of coffee commodities is by using fermentation technology. Fermentation can use probiotic bacteria found in mongoose digestive tracts, creating coffee with a unique taste and aroma. Bacillus subtilis is one of these bacteria, offering an alternative to those from mongoose. This study aimed to analyze the effects of fermentation using B. subtilis bacteria on the physicochemical and sensory properties of Liberica coffee. The study method included bacteria preparation, coffee fermentation, and testing. The samples' total phenolics, flavonoids, caffeine, and chlorogenic acid contents were estimated. The analysis was performed using UV-Vis and GC-MS spectrophotometers. The results revealed that the fermentation process using B. subtilis improved the sensory and physical qualities of the fermented Liberica coffee. The total values of phenolic and flavonoid contents and antioxidants of the fermented Liberica coffee were higher than that of the original coffee. GC-MS analysis exhibited compounds in the fermented coffee in which the highest was N-Dodecyl-N-(trifluoroacetyl)dodecanamide (C26H48F3NO2), with a retention time of 23.73 minutes and an area percentage of 18.96%. Moreover, the caffeine and chlorogenic acid of the fermented Liberica coffee was lower than that of the original coffee.https://jurnal.uns.ac.id/alchemy/article/view/74248bacillus subtilisfermentationliberica coffee |
| spellingShingle | Indra Lasmana Tarigan Ericha Aulia Heriyanti Heriyanti Madyawati Latief Sutrisno Sutrisno Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus subtilis Alchemy bacillus subtilis fermentation liberica coffee |
| title | Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus subtilis |
| title_full | Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus subtilis |
| title_fullStr | Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus subtilis |
| title_full_unstemmed | Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus subtilis |
| title_short | Enhancement of Liberica Coffee Quality by Wet Fermentation using Bacillus subtilis |
| title_sort | enhancement of liberica coffee quality by wet fermentation using bacillus subtilis |
| topic | bacillus subtilis fermentation liberica coffee |
| url | https://jurnal.uns.ac.id/alchemy/article/view/74248 |
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