Review: Peran Enzim dalam Meningkatkan Kualitas Kopi

Keywords:

Dany Ardiansyah

Universitas Surya

Helen Tjota

Universitas Surya

Warsono El Kiyat

Universitas Surya

Abstract

Indonesia is the third largest coffee producing nation in the world after Brazil and Vietnam. The types and the characteristics of Indonesian coffee are different in each area but the main important factor of consumer acceptance depends on its bitterness level. Chlorogenic acid lactone is a compounds that play an important role as contributor to the coffee bitterness that are formed during the roasting process of coffee bean because of its precursor chlorogenic acid. Chlorogenic acid is commonly found in many plants. One of them can be found in coffee with high concentration. Chlorogenic acid lactone (bitter compound) can be hydrolyzed to chlorogenic acid (non-bitter compound) using hog liver esterase and chlorogenate esterase.  This study aimed to analyze the use of these enzymes to decrease the level of bitterness in coffee. The results indicated that HLE and chlorogenate esterase effectively hydrolyzed chlorogenic acid lactones in coffee.  Based on the sensory test, coffee extracts treated with enzymes were less bitter than the untreated coffee extracts. If it was associated with Indonesian local coffee then the method can be done with chlorogenate esterase that was in accordance with the legal guarantee of halal product.

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Title Review: Peran Enzim dalam Meningkatkan Kualitas Kopi
Issue: Vol. 19 No. 2 (2018): AGRI-TEK : Jurnal Penelitian Ilmu Ilmu Eksakta
Section Articles
Published: Sep 15, 2018
DOI: https://doi.org/10.33319/agtek.v19i2.25
Author
  • Dany Ardiansyah
    Universitas Surya
  • Helen Tjota
    Universitas Surya
  • Warsono El Kiyat
    Universitas Surya
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How to Cite
Ardiansyah, D., Tjota, H., & Kiyat, W. E. (2018). Review: Peran Enzim dalam Meningkatkan Kualitas Kopi. JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta, 19(2). https://doi.org/10.33319/agtek.v19i2.25
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