Improvement of the quality of coffee by aspergilus phoenicis, Candida tropicalis, bacillus substilis NIOB088

Abstract

In this research, the quality of coffee is improved by wet process method. Aspergillus phoenicis, Candida tropicalis and Bacillus substilis NIOB 088 are used to increase the soluble solids in coffee because these microorganisms produce pectinase and cellulase that break down pectin and cellulose which reduce the quality of coffee. In this research, some optimum factors for fermented process by bioproducts are also determined. The optimum fermented duration is 25, 12, 20 hrs by Aspergillus phoenicis, Candida tropicalis and Bacillus substilis NIOB 088. The optimum ratio fermented process is 1, 6, 7% by Aspergillus phoenicis, Candida tropicalis and Bacillus substilis NIOB 088. The soluble solids in fermented coffee are higher than coffee is not fermented. The percentage soluble solids increase to 54.22% (Aspergillus phoenicis), 37.14% (Candida tropicalis), 20% (Bacillus substilis NIOB 088) compare to the coffee is not fermented. In addition, caffeine also increase to 16.67% (Aspergillus phoenicis) compare to the coffee is not fermented.