Kandungan Kafein Pada Kopi Dengan Fermentasi Menggunakan Mikroba Yang Diisolasi Dari Kopi Kotoran Luwak Kebun Kopi Di Kabupaten Buleleng
Coffee is a kind of beverage derived from the processing and extraction of seeds of coffee plants. Coffee fermentation is a strategy to get the quality of coffee with a better flavor, at least the same as civet coffee. Kopi Luwak is coffee produced from coffee beans that have passed the bowel gut intestines. One of the steps used is to make fermentation with microbes derived from coffee mongoose droppings. The objectives of this study were (1) to isolate caffeine from coffee powder by fermentation reflux extraction with microorganism isolated from civet droppings, (2) calculate caffeine rendemen obtained from coffee powder. The method of this research is experimental method that is using reflux extraction method with quantitative data analysis. The fermented coffee is arabica coffee, robusta coffee, with comparator is civet coffee obtained from civet droppings. The results showed that the mass of white caffeine crystals obtained from 20 grams of arabica coffee powder, robusta and civet coffee, each weighing 0.296; 0, 391; 0.256 grams with a yield of 3.04%; 1.96%; 1.29% before the fermentation is arabica coffee caffeine is 0.319 grams and robusta coffee as much as 0.412 grams. fermentation with microbes islasi results from civet droppings can lower levels of caffeine coffee.