Physical Characteristics of Analog Coffee from Kepok Banana Skin (Musa paradisiaca) Fermented with Lactobacillus plantarum

Anggun Desiana Sofa, Fafa Nurdyansyah, Umar Hafidz Asy’ari Hasbullah

Abstract


Kepok banana peel can be used as analog coffee. The use of Lactobacillus plantarum is expected to be able to increase flavor during roasting. This study aims to study the effect of fermentation with L. plantarum and roasting time on physical characteristics and analog coffee preferences. This research uses factorial design with the first factor, fermentation, and non-fermentation, while the second factor is the roasting time of 10, 20, and 30 minutes. Kepok banana skin-fermented with L. plantarum for 4 days at 37°C. Drying banana peels done at a temperature of ±50°C for 24 hours. The roasting is done in 10, 20, and 30 minutes. Then milling and sifting are carried out. The results showed that the longer the roasting would decrease the L* value. Fermentation treatment will reduce the value of L*. The fermentation treatment will increase the panelists' liking for color and appearance.

Keywords: analog coffee, kepok banana peel, L. plantarum , fermentation


Full Text:

PDF

References


Mentari, A. B., Kholisoh, S. N., Hidayat, T. N., Hasbullah, U. H. A. (2019). Coffee making from the skin of Kepok bananas (Musa paradisiaca Linn) and their antioxidant activities, in Indonesia : Pembuatan kopi dari kulit pisang kepok (Musa paradisiaca Linn) dan aktivitas antioksidannya. Jurnal Ilmu Pangan dan Hasil Pertanian, 3(1),94-105.

Ferdaus, F., Wijayanti, M. O., Retnonigtyas, E. S., & Irawati, W. (2017). Effect of pH, substrate concentration, addition of calcium carbonate and fermentation time on the acquisition of lactic acid from banana peels, in Indonesia : Pengaruh pH, konsentrasi substrat, penambahan kalsium karbonat dan waktu fermentasi terhadap perolehan asam laktat dari kulit pisang. Widya Teknik, 7(1), 1-14.

Rahmawati, I. S., Zubaidah, E., & Saparianti, E. (2015). Evaluation of the growth of probiotic isolates (L. casei and L. plantarum) in a sweet potato based fermentation medium (Ipomoea batatas l.) During the fermentation process (study of isolates and types of sweet potato flour), in Indonesia : Evaluasi pertumbuhan isolat probiotik (L. casei dan L. plantarum) dalam medium fermentasi berbasis ubi jalar (Ipomoea batatas l.) selama proses fermentasi (kajian jenis isolat dan jenis tepung ubi jalar). Jurnal Aplikasi Teknologi Pangan, 4(4), 133-141.

Abdulmajid, A. M. (2014). Sensory evaluation of beverage characteristics and biochemical components of Coffee Genotypes. Advances in Food Science and Technology, 2(12), 281–288.

Anisa, A., Solomon, W. K., & Solomon, A. (2017). Optimization of roasting time and temperature for brewed hararghe coffee (Coffea arabica L.) using central composite design. International Food Research Journal, 24(6), 2285–2294.

Hasbullah, U. H. A., Hikmahyuliani, Maharani, Z., Rokhmah, L. N. 2018. Changes in physical characteristics of coffee beans added with sorbitol during roasting, in Indonesia : Perubahan karakteristik fisik biji kopi yang ditambahkan sorbitol selama penyangraian. Jurnal Ilmu Pangan dan Hasil Pertanian, 2(2), 173-182.

Hasbullah, U. H. A., Hikmahyuliani, Rokhmah, L. N. 2018. Effect of sorbitol addition on the physical characteristics of robusta coffee beans during roasting, in Indonesia : Dampak penambahan sorbitol terhadap karakteristik fisik biji kopi robusta selama penyangraian. Jurnal Ilmiah Teknosains, 4(2), 85-92.

Gloess, A. N., Vietri, A., Wieland, F., Smrke, S., Schönbächler, B., Sánchez, J. A., Petrozzia, S., Bongers, S., Koziorowski, T., Yeretzian, C. (2014). Evidence of different flavour formation dynamics by roasting coffeefrom different origins: On-line analysis with PTR-ToF-MS. International Journal of Mass Spectrometry, 365–366, 324–337.

Behera, S. S., Ray, R. C., & Zdolec, N. (2018). Lactobacillus plantarum with functional properties: an approach to increase safety and shelf-life of fermented foods. BioMed Research International, 2018, 361614. https://doi.org/10.1155/2018/9361614.

Chindapan, N., Soydok, S., & Devahastin, S. (2019). Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting. Journal of Food Science. doi:10.1111/1750-3841.14422.

Ajandouz, E. H., Tchiakpe, L. S., Ore, F. D., Benajiba, A., & Puigserver, A. (2001). Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems. Journal of Food Science, 66(7), 926–931. doi:10.1111/j.1365-2621.2001.tb08213.x.

Rizzi, G. P. (1997). Chemical structure of colored maillard reaction products. Food Reviews International, 13(1), 1–28. doi:10.1080/87559129709541096..




DOI: https://doi.org/10.26877/ijatf.v1i1.4934

Refbacks

  • There are currently no refbacks.