Pengaruh Fermentasi Enzimatik Laccase terhadap Kualitas Biji Kopi Robusta (Coffea canephora var. Robusta) Sangrai

Fachniar, Gina (2019) Pengaruh Fermentasi Enzimatik Laccase terhadap Kualitas Biji Kopi Robusta (Coffea canephora var. Robusta) Sangrai. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Endogenous enzyme merupakan oksidator senyawa fenol pada biji kopi yang memiliki efektivitas rendah. Penambahan laccase sebagai exogenous enzyme digunakan untuk meningkatkan efektivitas oksidasi senyawa fenol sehingga dapat mengurangi rasa pahit pada seduhan akhir kopi. Tujuan dari penelitian ini adalah untuk mengetahui apakah laccase yang dihasilkan dari Trametes versicolor dapat memfermentasi biji kopi sehingga kualitas biji kopi sangrai lebih baik dibandingkan fermentasi tradisional. Laccase diproduksi dari jamur Trametes versicolor dengan menggunakan 5 jenis medium fermentasi. Uji kandungan biji kopi terdiri dari total fenol, kapasitas antioksidan, dan kafein yang diukur dengan metode spektrofotometri. Analisis perubahan gugus fungsi senyawa aromatik diketahui melalui metode FTIR. Hasil yang diperoleh pada penelitian ini adalah aktivitas laccase tertinggi pada medium fermentasi I dengan waktu inkubasi 5 hari sebesar 1081,2 U/ml. Kandungan total fenol terendah sebesar 0,73±0,103 mg/ml dicapai pada biji kopi robusta terfermentasi dengan pretreatment laccase dan ABTS dengan aktivitas antioksidan tertinggi sebesar 91,58%±0,001. Pretreatment laccase tidak berpengaruh terhadap kadar kafein. Derajat keasaman biji kopi robusta yang setelah pretreatment mengalami peningkatan. Analisis FTIR mengkonfirmasi terjadinya perubahan pada gugus aromatik kopi robusta sangrai hasil pretreatment.
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Endogenous enzyme is an oxidizer of phenol compounds in coffee beans that have low effectiveness. The addition of laccase as exogenous enzyme is used to increase the effectiveness of oxidation of phenol compounds so that it can reduce the bitter taste in the final steeping of coffee. The purpose of this study was to determine whether the laccase produced from Trametes versicolor can ferment coffee beans so that the quality of roasted coffee beans is better than traditional fermentation. Laccase is produced from Trametes versicolor mushrooms using 5 types of fermentation medium. The content test of coffee beans consisted of total phenol, antioxidant capacity, and caffeine measured by spectrophotometric methods. Analysis of changes in functional groups of aromatic compounds is known through the FTIR method. The results obtained in this study were the highest laccase activity in fermentation medium I with a 5-day incubation time of 1081.2 U / ml. The lowest total phenol content was 0.73 ± 0.103 mg / ml achieved in robusta coffee beans fermented with laccase pretreatment and ABTS with the highest antioxidant activity of 91.58% ± 0.001. Pretreatment of laccase has no effect on caffeine levels. The degree of acidity of robusta coffee beans which after an increase in pretreatment. FTIR analysis confirmed the occurrence of changes in the aromatic coffee group robusta roasted pretreatment results.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Fenol, Fermetasi enzimatik, Kopi robusta, Laccase
Subjects:	Q Science Q Science > QH Biology
Divisions:	Faculty of Natural Science > Biology > 46201-(S1) Undergraduate Thesis
Depositing User:	Gina Fachniar
Date Deposited:	21 Jul 2026 01:11
Last Modified:	21 Jul 2026 01:11
URI:	http://repository.its.ac.id/id/eprint/63937

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