Test the quality of robusta coffee probiotic snail through different time fermentation

Abstract

A research has been conducted test the quality of robusta coffee snails probiotic through different time fermentation. The research was carried out at Gunung Kutul areal Pucaksari village sub district of Busungbiu Buleleng regency Bali province on April till November 2018. The research used randoms samples RAL with 4 treatments and 5 replications with 20 samples. Parameters observed included physical and taste test including physical quality of water content defect content of defective value and coffe flavour, aroma, body acidity, flavour. The result show that increasing time fermentation can reduce caffeine levels and increase the acidity of coffee beans and reduce the weight of coffee beans. Rendement coffee robusta bean of wet seeds was 52.85% still relatively high and there was no contamination in the levels of impurities, foul odors and fungi. The colour of coffee beans becomes darker along with the length of time fermentation due to the increasingly optimal microbial work at the time of fermentation. In coffee fermentation treatment for 3 days appeared the most prominent formation of oleic acid as much as 50,148 ppm followed by palmitic acid as much as 36,943 ppm and stearic acid as much as 17,112 ppm where coffee fermented with 3 days was classified as specialty coffee with scorre 83.50 % if compare with fermentation 0 day appeared formation as oleic acid as much as 45,142 ppm, palmitic acid as much as 34,047 ppm, stearic acid as much as 15,153 ppm and value score 82,83 %. Coffee fermentation with snail microbe contain miristat acid in coffee beans. Miristat acid has anti-oxidant, anti-carcinogenic properties, source energy, decrease level colesterol.