PENENTUAN KADAR KAFEIN KOPI ROBUSTA TERFERMENTASI OLEH Enterococcus durans, Enterococcus sulfureus, DAN Lactococcus garvieae

  • Sitaresmi Yuningtyas Program Studi S1 Farmasi Sekolah Tinggi Teknologi Industri dan Farmasi Bogor
  • Syahid Pratama Al-Wali Program Studi S1 Farmasi Sekolah Tinggi Teknologi Industri dan Farmasi Bogor
  • Winugroho - Balai Penelitian Ternak, Kementerian Pertanian RI
Keywords: caffeine, Enterococcus durans, Enterococcus sulfureus, Lactococcus garviea, robusta coffee


Many people like to drink coffee because it has a unique flavor. Coffee also contains caffeine, which is not good for health. One of the most famous type of coffee is civet coffee (kopi luwak). This coffee is unique because lower caffeine and in the process of this coffee should be consumed first by civet. The issue is populations of civet who began to decrease and the process that makes it difficult to be produced on a large scale in a short time. In this research, we tried to apply culture of Enterococcus durans, Enterococcus sulfureus, and Lactococcus garviea for processing robusta coffee that resembles the civet coffee. This study aims to determine the caffeine content of fermented of robusta coffee and the results will be compared with the civet coffee. Bacteria found in the digestive system of civet had isolated and added in fermentation process of robusta coffee.  Caffeine levels measured by HPLC. From these results it can be concluded that the caffeine content in fermented of robusta coffee which fermented using bacterial suspension Enterococcus durans, Enterococcus sulfureus and Lactococcus garvieae had not been able to equal the caffeine content in civet coffee. Amount of caffeine in fermented of robusta coffee had lower than amount of caffeine in robusta coffee. Percentage of caffeine in fermented of robusta coffee, robusta coffee, and civet coffee were 1,20%, 1,90%, and 0,59% respectively.