THE EFFECT OF INCUBATION TIME AND THE SCOBY CONCENTRATION ON QUALITY KAMBUCHA COFFEE LEAF (Coffea canephora)
I Wayan Sweca Yasa*, Mutia Devi Ariyana, Satrijo Saloko, and I Gusti Ayu Purnama Rani Swati,

Food Science and Technology Study Programme of University of Mataram

*corresponding author: sweca.yasa[at]unram.ac.id

Abstract

The coffee leaves become waste on coffee plantation particulary when pruning the plant to maintain the productivity and the quality of coffee fruit. When the leaves of pruning waste were utilized to be raw material for kombucha product, the concentration and incubation time of SCOBY were played the important role to produce the high quality of kombucha. The aim of this research was to investigate an appropriate the incubation time and SCOBY concentration of the leaf Robusta coffee to produce high quality of kombucha. The experiments were arranged with randomized completely block design of two factors with three replications. The treatments were the SCOBY concentration of 5, 10, 15, and 20 percent and the incubation time of 5, 7, and 9 days incubation fermentation of the leaf Robusta coffee. Kombucha characteristics were lactic acid bacterial, total yeast, phenolic content, pH, color, taste, and aroma. Data was analized with analyses of variance of 5 percent level of significancy and post hoc test with Duncans Multiple Range Test at the same level of significancy. The result showed that interaction of the concentration of SCOBY and the incubation time had significant effect lactic acid bacterial, total yeast, pH and phenol component on kombucha and the kombucha sensories attributes of colour and taste of kambucha. The concentration of SCOBY of 5 percent and 7 days of incubation time had the appropriate concentration and incubation time of SCOBY to produce high quality of Kambucha from Robusta coffee leaves. The combination of the concentration and incubation time of SCOBY on Robusta coffee leaves fermentation produced the best quality of kombucha with lactic acid bacterial of 6,21log CFU/mL, yeast 7,35 log CFU/mL, pH 3,99, and phenol content of 10,30+-0,18 mGAE/g and the yellowish brown in colour, slightly sweet and had the kambucha smell almost as sames as a coffee aroma.

Keywords: kambucha- Robusta coffee leaves- SCOBY

Topic: Coffee agroforestry, science and technology