CHARACTERISTICS OF SPECIALTY FERMENTED COFEE: ARABICA OF KINTAMANI AND ROBUSTA OF PUPUAN WITH KEFIR STATER CULTURE

Abstract

The aim of the research was to determine the characteristics specialty coffee of Kintamani arabica  and Pupuan robusta fermented with kefir starter culture. Making Kintamani Arabica and Pupuan Robusta specialty coffee drinks, by putting the coffee powder into the coffee machine, pouring water into the machine. Put  the power mechine on and determine the best time to mix the coffee blend. The machine processed coffee drink which is still warm is put into a jar, the temperature is lowered to 28°C. After reaching this temperature, 10% concentration kefir starter is given, put into the jar, covered with gauze on the lid, and incubated for 24 hours in the incubator cupboard. Next, the kefir coffee is incubated for 16 hours, to separate the remaining kefir grains by filtering. Plus sugar concentration of 60% as much as 15%. stored at a temperature of 5ºC and tested for laboratory, caffeine, pH, acidity, nutritional and organoleptic levels. Chemical test results with pH 4.41 ± 0.0926, acid content 0.52 ± 0.0265, the caffeine fermentation process in coffee drinks undergoes an esterification process in which the alkaloid compounds in caffeine will be broken down into esters in the form of chlorogenic acid, the amount of LAB is 1.5-2.4 10³, fat content 3.54± 0.0376%. protein content 12.27 ± 0.0104 %. carbohydrates 2.50±0.0855 %. The organoleptic test results of the Pupuan robusta kefir coffee drink with sugar have the highest color value of 3, namely light brown. From the taste, the highest score is 4, namely sour Pupuan robusta coffee with sugar, without sugar, Kintamani arabica kefir coffee without sugar and Pupuan robusta mixed kefir coffee, Kintamani arabica without sugar. The aroma with the highest score of 4, which is rather strong, is Pupuan robusta coffee with sugar and without sugar. From the body of all formulas with a score of 3, which is a bit thick. The acidity of all formulations with a score of 3.5 is slightly acidic. Based on the level of liking with a score of 4.5-5, namely between somewhat like to like all formulations.