Formulasi sediaan Cuka Buah Kopi Menggunakan Ragi (Saccharomyces cerevisiae) dan Bakteri (Acetobacter aceti)

Indonesia is the third largest coffee producing country in the world, with a variety of compounds that are beneficial to the body. Vinegar fermentation is one way to add value to the benefits of fruits and vegetables because it can form useful new chemical compounds. Vinegar has a variety of benefits that have been studied such as reducing hyperglycemia, hyperinsulinemia, hyperlipidemia and obesity. Previous research in 2013 had made acetic acid from Arabica coffee pulp waste. This study aims to obtain a coffee fruit vinegar formula that conforms to the quality standards of acetic acid SNI 01-4371-1996. The material used is whole coffee with a two-stage fermentation method, namely alcohol fermentation using S. cerevisiae for 4 days and vinegar fermentation using A. aceti for 3 days. The results showed that the formula with 25% coffee fruit and 20% sugar is the best formula compared to other formulas with organoleptic test results in brown, sour and sweet taste and a little distinctive aroma of coffee, 5.03% acetic acid content, 0% alcohol content, pH 3,242. Abstrak. Indonesia merupakan negara ketiga penghasil kopi terbesar di dunia, dengan berbagai kandungan senyawa yang bermanfaat bagi tubuh. Fermentasi cuka merupakan salah satu cara untuk menambah nilai manfaat dari buah dan sayur karena dapat membentuk senyawa kimia baru yang bermanfaat. Cuka memiliki berbagai manfaat yang telah diteliti seperti menurunkan hiperglikemia, hiperinsulinemia, hiperlipidemia dan obesitas. Penelitian sebelumnya pada tahun 2013 telah dilakukan pembuatan asam asetat dari limbah cair kulit kopi arabika. Penelitian ini bertujuan untuk mendapatkan formula cuka buah kopi yang sesuai standar mutu asam asetat SNI 01-4371-1996. Bahan yang digunakan adalah buah kopi secara utuh dengan metode fermentasi dua tahap yaitu fermentasi alkohol menggunakan S. cerevisiae selama 4 hari dan fermentasi cuka menggunakan A. aceti selama 3 hari. Hasil penelitian menunjukan bahwa formula dengan 25% buah kopi dan 20% gula merupakan formula terbaik dibandingkan dengan formula lain dengan hasil uji organoleptis berwarna coklat, rasa asam dan manis serta sedikit aroma khas kopi, kadar asam asetat 5,053%, kadar alkohol 0%, pH 3,242.

Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties

Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmolTE/gDM. The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (E)-β-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the highest flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications.

KAJIAN PENERAPAN PRODUKSI BERSIH DI AGROINDUSTRI KOPI WULAN, KECAMATAN MAESAN, KABUPATEN BONDOWOSO

Wulan Coffee Agroindustry is one of agroindustries in region of Bondowoso that applies the semi-wet method and it has potential to be certified by Geographical Indications (IG). The wastes of arabica coffee processing at Wulan Coffee Agroindustry is directly thrown to the surrounding environment without being repaired first, because of that, it is worried that can affect human health and the environment. Therefore, further treatment is necessary to reduce the impact of waste pollutions and improve the efficiency of processing by using cleaner production technology. This study aimed to examine the priority alternative of cleaner production at Wulan Coffee Agroindustry. The method used in this study is descriptive quantitative with mass balance analysis, energy balance analysis, feasibility analysis, and priority analysis of cleaner production application using the method of AHP (Analytical Hierarchy Process). The waste management alternative in the Wulan Coffee Agroindustry were coffee pulp waste processing i.e. cascara tea, briquettes, and animal feed, also the waste water of coffee processing as biogas. The cleaner production applied in the Wulan Coffee Agroindustry had alternatives likes coffee green bean, coffee powder, and cascara tea. It was the priority scale to be applied because technically factor and financial factor consist of NPV, IRR, B/C ratio, and PBP were Rp 1.211.88.689; 49%; 6.27, and 0.76 or 9 month. Therefore, the result of AHP analysis using expert choice application showed that cascara tea was the priority alternative of cleaner production application with value of 15,4. Keyword: arabica coffee, assessment, Bondowoso, feasibility analysis, waste utilization

Application of Green Marketing in the Use of Coffee Waste as A Business Creative Industry Based on Social Enterprise

Coffee pulp waste is one of the most significant industrial wastes today because, in the last three years, the coffee business has increased in Indonesia, especially in urban areas. Coffee pulp waste has economic value if it can use it. This study is conducted to (1) describe the interest of coffee shops in South Jakarta to provide coffee pulp waste as cosmetic raw materials, (2) to apply green marketing as a social business strategy to develop creative industries. This research is a qualitative descriptive study with a case study approach. To discover coffee shop owners' interests to utilize coffee grounds waste, data collection through interviews with 30 coffee shop owners in South Jakarta, and observation. Determine the strategy of implementing green marketing in coffee shops through the utilization of coffee grounds waste produced. The results showed that coffee shops in South Jakarta produced 1-5 kg ​​of coffee waste per day. All owners have not utilized the coffee grounds waste. The interview results showed the coffee shop owner's desire to provide coffee pulp waste produced for use as raw material for making cosmetics. Utilizing this coffee pulp waste can lead to new businesses that can be developed as creative industries. The new company is a social business that impacts solving social problems, namely creating new jobs in environmentally friendly cosmetics made from coffee grounds waste.

PENELITIAN STABILITAS STRUKTUR TANAH LEMPUNG BERSIFAT MONMORILLONITE MENGGUNAKAN LIMBAH AMPAS KOPI

In the field of construction, the land is a media base of the core of a building. The soil structure, which consists mainly of clay in its component, has montmorillonite properties. The level of soil stability that is montmorillonite is not good enough for the support of building infrastructure. This study uses coffee grounds waste and variations of 5%, 10%, 15%, and 20% in montmorillonite soil. In the soil stability test using montmorillonite soil mix specimens with coffee grounds waste, the content weight, consistency limit, and soil compaction tests were conducted. On the results of this study, the structure of the native soil categorized as montmorillonite with adding coffee pulp on additions varied to a maximum of 20%. The Liquid Limit value rises to 43%. The Plastic Limit value increased to 31.64% so that the plastic index could rise to 11.36 %. When the compaction test with the condition of the solid specimen is perfect, the dry volume of the original soil is 6.72 gr/cm 3. After adding coffee pulp waste by 20%, the bare amount increases to 10.56 gr/cm3.Dalam bidang konstruksi, tanah adalah suatu media pijakan inti dari sebuah bangunan. Struktur Tanah yang sebagian besar terdiri dari lempung didalam komponennya, memiliki sifat monmorillonite. Tingkat stabilitas tanah yang bersifat montmorillonite terbilang kurang bagus terhadap daya topang infrastruktur bangunan. Penelitian ini menggunakan limbah ampas kopi pada variasi penambahan 5%, 10%, 15% dan 20% pada tanah montmorillonite. Pada uji stabilitas tanah dengan menggunakan benda uji mix tanah montmorillonite dengan limbah ampas kopi, dilakukan Uji Berat Isi, Batas konsistensi (Atterberg Limit) dan Pemadatan Tanah (Proctor). Pada hasil penelitian struktur tanah asli yang dikategorikan montmoroillonite, setelah ditambah ampas kopi pada penambahan variasi maksimal sebesar 20%, nilai Liquid Limit naik menjadi 43% dan nilai Plastic Limit mengalami kenaikan menjadi 31,64%, sehingga index plastic dapat mengalami peningkatan menjadi 11,36%. Saat uji pemadatan dengan kondisi benda uji padat sempurna, berat volume kering tanah asli sebesar 6,72 gr/cm3 dan setelah ditambahkan limbah ampas kopi sebesar 20% mengalami peningkatan berat volume kering menjadi 10,56 gr/cm3.

Pengaruh Suhu Pengeringan Terhadap Mutu Teh Cascara dari Kulit Kopi Arabika (Coffea arabica)

One of the biggest plantation export commodities is coffee, with the number of products increasing every year. Arabica coffee (Coffea arabica) is the most widely produced in West Java with average production 9,736 tons from 2014 - 2018. The by-product of coffee production resulting in water and soil pollution due to high moisture content and polyphenol content which is toxic to soil. Reduction of coffee pulp waste could be done by making animal feed and cascara tea. The purpose of this study was to determine the effect of drying temperature using a convection oven on the characteristics of cascara tea quality. The drying temperatures used were 35 °C, 40 °C, 45 °C, 50 °C, and 55 °C. The research method used a laboratory experiment with descriptive analysis. The result showed that the difference in drying temperature could affect the characteristics of cascara tea quality. The best treatment was 45 °C of drying temperature with total yield was 6,61 ± 0,06 %, moisture content was 6,5705 ± 0,0272 % (w/w), ash content was 8,2107 ± 0,3195 % (w/w), polyphenol content was 14,2828 ± 0,2086 % (w/w). The organoleptic test result showed commercial cascara was ranked first with taste’s score was 3 (neutral), flavor’s score was 3 (neutral), and color’s score was 4 (like).