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Jajiroh NIM 131710101063 DigitalDigital RepositoryRepository UniversitasUniversitas JemberJember PERUBAHAN SIFAT FISIK KOPI LUWAK ROBUSTA ARTIFISIAL AKIBAT AKTIVITAS α-AMILASE SELAMA FERMENTASI SKRIPSI Oleh Jajiroh NIM 131710101063 JURUSAN TEKNOLOGI HASIL PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS JEMBER 2017 i DigitalDigital RepositoryRepository UniversitasUniversitas JemberJember PERUBAHAN SIFAT FISIK KOPI LUWAK ROBUSTA ARTIFISIAL AKIBAT AKTIVITAS α-AMILASE SELAMA FERMENTASI SKRIPSI diajukan guna melengkapi tugas akhir dan memenuhi salah satu syarat untuk menyelesaikan studi pada Program Studi Teknologi Hasil Pertanian (S-1) dan mencapai gelar Sarjana Teknologi Pertanian Oleh Jajiroh NIM 131710101063 Dosen Pembimbing Utama : Ir. Mukhammad Fauzi, M.Si. Dosen Pembimbing Anggota : Dr. Ir. Sih Yuwanti M. P JURUSAN TEKNOLOGI HASIL PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS JEMBER 2017 ii DigitalDigital RepositoryRepository UniversitasUniversitas JemberJember HALAMAN PERSEMBAHAN Atas berkat Allah SWT yang Maha Kuasa, skripsi ini saya persembahkan untuk: 1. Kedua orangtua saya tercinta Ayahanda Supandi dan Ibunda Jumiah yang selalu memberikan semangat dan doa yang tulus sehingga lebih dimudahkan dan dilancarkan dalam segala hal yang saya hadapi; 2. Kak Rudi, Teh Leni, Kak Saefudin, Kak Komar, Kak Ajat Sudrajat dan adikku Siti Barokah tercinta yang selalu memberikan saran dan semangat untuk menyelesaikan kuliah S1; 3. Seluruh guru-guruku dari Sekolah Dasar hingga perguruan tinggi, terimakasih telah memberikan ilmu, kesabaran dalam membimbing, semoga Allah memberikan manfaat yang tiada terkira dan menjadi ladang amal menuju surga-Nya kelak; 4. Almamater tercinta Fakultas Teknologi Hasil Pertanian, Universitas Jember. iii DigitalDigital RepositoryRepository UniversitasUniversitas JemberJember MOTTO ”Allah akan meninggikan orang-orang yang beriman di antara kamu dan orang- orang yang diberi ilmu pengetahuan, beberapa derajat.” (Q.S. Al-Mujadalah ayat 11) “Maka apabila kamu telah selesai (dari sesuatu urusan), kerjakanlah dengan sungguh-sungguh (urusan) yang lain.” (Q.S. Al-Insyirah ayat 7) “Barang siapa merintis jalan mencari ilmu maka Allah akan mempermudah baginya jalan ke surga.” (HR. Muslim) iv DigitalDigital RepositoryRepository UniversitasUniversitas JemberJember PERNYATAAN Saya yang bertanda tangan di bawah ini: nama : Jajiroh NIM : 131710101063 menyatakan dengan sesungguhnya bahwa karya ilmiah yang berjudul “PERUBAHAN SIFAT FISIK KOPI LUWAK ROBUSTA ARTIFISIAL AKIBAT AKTIVITAS α-AMILASE SELAMA FERMENTASI” adalah benar- benar hasil kaya sendiri, kecuali kutipan yang sudah saya sebutkan sumbernya, belum pernah diajukan pada institusi mana pun, dan bukan karya jiplakan. Saya bertanggung jawab atas keabsahan dan kebenaran isinya sesuai dengan sikap ilmiah yang harus dijunjung tinggi. Demikian pernyataan ini saya buat dengan sebenarnya, tanpa ada tekanan dan paksaan dari pihak mana pun serta bersedia mendapat sanksi akademik jika ternyata dikemudian hari pernyataan ini tidak benar. Jember, 4 September 2017 Yang menyatakan, Jajiroh NIM 131710101063 v DigitalDigital RepositoryRepository UniversitasUniversitas JemberJember SKRIPSI PERUBAHAN SIFAT FISIK KOPI LUWAK ROBUSTA ARTIFISIAL AKIBAT AKTIVITAS α-AMILASE SELAMA FERMENTASI Oleh Jajiroh NIM 131710101063 Dosen Pembimbing: Dosen Pembimbing Utama : Ir. Muhammad Fauzi, M. Si Dosen Pembimbing Anggota : Dr. Ir. Sih Yuwanti M. P vi DigitalDigital RepositoryRepository UniversitasUniversitas JemberJember PENGESAHAN Skripsi berjudul “Perubahan Sifat Fisik Kopi Luwak Robusta Artifisial Akibat Aktivitas α-Amilase Selama Fermentasi” karya Jajiroh NIM 131710101063 telah diuji dan disahkan pada: hari, tanggal : Senin, 18 September 2017 tempat : Fakultas Teknologi Pertanian Universtas Jember Dosen Pembimbing Utama Dosen Pembimbing Anggota Ir. Mukhammad Fauzi M. Si. Dr. Ir. Sih Yuwanti M. P NIP : 196307011989031004 NIP 1965070819940322002 Tim Penguji: Ketua Anggota Dr. Ir. Jayus Ir. Giyarto M. Sc NIP 196805161992031004 NIP 196607181993031013 Mengesahkan Dekan, Dr. Siswoyo Soekarno, S.TP., M.Eng NIP. 196809231994021009 vii DigitalDigital RepositoryRepository UniversitasUniversitas JemberJember RINGKASAN Perubahan Sifat Fisik Kopi Luwak Robusta Artifisial Akibat Aktivitas α- Amilase Selama Fermentasi; Jajiroh, 131710101063; 2017; 75 halaman; Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember. Penelitian pembuatan kopi luwak artifisial dengan menggunakan bakteri dari feses luwak telah dilakukan, tetapi mikroflora yang diisolasi dari feses luwak tersebut diduga tidak semuanya mampu menghasilkan enzim yang cukup untuk menghidrolisis komponen kimia mucilage kopi terutama karbohidrat dan pati. Oleh karena itu, pada penelitian ini dilakukan pembuatan kopi luwak robusta artifisial dengan menggunakan ragi yang terbuat dari inokulan mikroba feses luwak dan ditambahkan α-amilase selama fermentasi. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama waktu fermentasi dan penambahan α-amilase terhadap sifat fisik kopi luwak robusta artifisial. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu lama fermentasi (Faktor A : 8, 16, 24, dan 32 jam) dan dengan atau tanpa penambahan α-amilase sebanyak 0,0933 g (Faktor B). Dalam penelitian ini digunakan kopi robusta tanpa fermentasi sebagai kontrol 1 dan kopi luwak robusta original sebagai kontrol 2. Parameter fisik yang diamati meliputi berat per biji (kopi beras dan sangrai), berat jenis (kopi beras), lightness (bubuk kopi beras dan sangrai), total padatan terlarut (kopi beras), dan higroskopisitas (kopi beras). Pembuatan inokulum kopi luwak, dilakukan dengan menginokulasikan satu biji kopi luwak kedalam MRSB dan diinkubasi, kemudian dihasilkan kultur awal. Kultur awal diinokulasi pada media steril 90 ml dan diinkubasi sehingga didapatkan kultur kerja. Kultur kerja diinokulasi kedalam media steril 900 ml dan diinkubasi sehingga didapatkan inokulum kopi luwak. Pembuatan ragi kopi luwak kering, sebanyak 550 g tepung beras disterilisasi kemudian ditambahkan 450 ml inokulum kopi luwak. Campuran tersebut diinkubasi, kemudian dicetak (bulat viii DigitalDigital RepositoryRepository UniversitasUniversitas JemberJember pipih) dan disusun diatas kertas steril, selanjutnya dikering anginkan dan dioven. Pembuatan kopi luwak artifisial, kopi robusta dari perkebunan Sidomulyo disortasi dan dilakukan pulping. Biji kopi tanpa kulit ditambahkan ragi kopi luwak sebanyak 1%. Penambahan α-amilase, biji kopi ditambahkan α-amilase sebanyak 0,0933 g (373,2 unit) yang telah dilarutkan kedalam air steril. Biji kopi perlakuan dengan dan tanpa penambahan α-amilase diinkubasi selama 8, 16, 24, 32 jam. Setelah diinkubasi, biji kopi dicuci dan dikeringkan dengan sinar matahari lalu dilakukan hulling sehingga dihasilkan kopi beras. Hasil penelitian menunjukkan bahwa nilai berat per biji (kopi beras dan kopi sangrai), berat jenis, lightness, dan higroskopisitas seiring lama fermentasi yang digunakan dan penambahan α-amilase cenderung menurun. Hal ini terjadi karena lama fermentasi dan penambahan α-amilase meningkatkan asam-asam organik yang dihasilkan pada pemecahan mucilage, kemudian asam-asam ini akan merombak sebagian komponen dalam biji menjadi senyawa yang mudah larut dalam air sehingga menurunkan berat per biji serta berat jenis. Selain itu, kondisi asam yang berlebihan akan melarutkan senyawa pigmen biji kopi sehingga nilai lightness semakin menurun. Sementara itu asam-asam akan menurunkan kandungan mineral dalam keping biji sehingga tingkat daya serap air diudara berkurang. Hasil sebaliknya terjadi pada nilai total padatan terlarut yang cenderung meningkat seiring lama fermentasi dengan penambahan α-amilase. Hal ini dikarenakan asam-asam organik yang dihasilkan selama pemecahan mucilage akan meresap dan merombak sebagian komponen biji menjadi senyawa yang mudah larut, sehingga total padatan terlarut meningkat. Perlakuan lama fermentasi 16 jam dengan penambahan α-amilase merupakan perlakuan yang menghasilkan sifat fisik yang mendekati kopi luwak robusta original, berdasarkan nilai total padatan terlarut dan berat jenis. Nilai parameter berat jenis dan total padatan terlarut kopi luwak robusta original berturut-turut adalah 1,2451 g/ml dan 46,6168 %; sedangkan nilai parameter kopi luwak robusta artifisial yaitu 1,2337 g/ml dan 47,5351 %. ix DigitalDigital RepositoryRepository UniversitasUniversitas JemberJember SUMMARY Physical Characteristics Changes of Artificial Robusta Civet Coffee Due to α- Amylase Activity During Fermentation; Jajiroh, 131710101063; 2017; 75 pages; Department of Agricultural Products Technology, Faculty of Agricultural Technology, University of Jember. Research about making artificial civet coffee using bacteria from civet feces had been done, but the isolated microflora from civet feces is expected not capable to produce enough enzyme to hydrolyze chemical components of coffee mucilage especially carbohydrate and starches. Therefore, in this study artificial robusta civet coffee was made using yeast made from civet feces microbial inoculum and addition of α-amylase during fermentation. The purpose of this research was to know the effect of fermentation time and the addition of α- amylase to the physical original of artificial robusta civet coffee. This study used a Completely Randomized Design with 2 factors: time of fermentation (Factor A: 8, 16, 24, and 32 hours) and without or with addition of 0,0933 g of α-amylase (Factor B). In this research, robusta coffee without fermentation is used as control 1 and
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