IDENTIFICATION OF MORPHOLOGY MICROBE DURING FERMENTATION IN THE ARABICA WINE COFFEE
Ismail Sulaiman, Dian Hasni, Melsa Yulia

Universitas Syiah Kuala

Abstract

The process of coffee into diversified products is one of the efforts in developing technology in coffee beverage processing. The fermentation process in coffee wine is still a mystery in the processing that uses microbes. This research has been carried out from the storage media used in the processing to the extended storage of the fermentation process. This process continues to be developed to get its value or taste for Arabica wine coffee. The fermentation process carried out using plastic from 0 days to 20 days provides information about the morphology of the microbes involved in the fermentation process. In this study, the morphology of the colonies formed. The morphology of the cells produced from the media grown on MRSA (R) with the length of fermentation time (0, 2, 4, 6, 8, 10, 12, 14, 16, and 20 days) was examined. . The results showed that the optimal temperature for the fermentation process was 30.6 degrees celsius and the average pH was 4.13. The colonies produced were generally curved elevation and cream and white. The cell morphology was generally gram-positive (+) bacillus, and the catalase and oxidase tests had negative values indicating the streptococcus group.

Keywords: fermentation, morphology, microbes, identification, wine coffee

Topic: Food Microbiology and Biotechnology