Optimization of Fermentation Time and Ghalkoff Microbial Concentration on Organic Robusta Coffee

Ika Putri Sulistiana; Suharyono; Subeki; Medina Alia Rahmawati; Suci Putri Ramadani; Tesy Pratami

doi:10.22437/j-bigme.v6i2.54165

Authors

Ika Putri Sulistiana Departement of Agriculture Technology, Faculty of Agriculture, University of Jambi, Jambi Province, Indonesia
Suharyono Departement of Agriculture Technology, Faculty of Agriculture, University of Lampung, Lampung Province, Indonesia
Subeki Departement of Agriculture Technology, Faculty of Agriculture, University of Lampung, Lampung Province, Indonesia
Medina Alia Rahmawati Departement of Agriculture Technology, Faculty of Agriculture, University of Jambi, Jambi Province, Indonesia
Suci Putri Ramadani Departement of Agriculture Technology, Faculty of Agriculture, University of Jambi, Jambi Province, Indonesia
Tesy Pratami Departement of Agriculture Technology, Faculty of Agriculture, University of Jambi, Jambi Province, Indonesia

DOI:

https://doi.org/10.22437/j-bigme.v6i2.54165

Keywords:

Fermentasi, Ghalkoff, Kopi Robusta Organik, Response Surface Methodology

Abstract

This study aimed to optimize fermentation time and Ghalkoff microbial concentration on the chemical and microbiological characteristics of organic Robusta coffee as an alternative to civet coffee. The method used was Response Surface Methodology (RSM) with a two-factor Central Composite Design (CCD), consisting of fermentation time (24, 48, 72 hours) and Ghalkoff microbial concentration (20%, 25%, 30% w/v). Parameters analyzed included caffeine content, chlorogenic acid content, total microbial count, and sensory evaluation (cupping test). The results showed that optimal conditions were achieved at a fermentation time of 72 hours and a microbial concentration of 30% (w/v), yielding the lowest caffeine content of 1.55%, the highest chlorogenic acid content of 6.81%, and a cupping score of 84, closely approaching that of commercial civet coffee (85). The caffeine content obtained meets the SNI 01-3542-2004 requirements for ground coffee quality grades I and II. Fermentation using Ghalkoff microbes was proven effective in improving the chemical and sensory characteristics of organic Robusta coffee and has potential as a more ethical and sustainable alternative to civet coffee production.