MINUMAN FERMENTASI KOPI SIDIKALANG KHAS SUMATERA UTARA OLEH LACTOBACILLUS BULGARICUS DENGAN PENAMBAHAN LAKTOSA (Fermented Beverages of Sidikalang Coffee Typical North Sumatra by Lactobacillus bulgaricus using Lactose Addition)

Abstract

Research on coffee drinks fermentation not much done yet. This study aims to determine the quality contained in Sidikalang coffee drinks fermented using Lactobacillus bulgaricus in the aspect of pH and total acid thereby increasing the economic value of Sidikalang coffee. This fermented coffee drink is made by inoculating Lactobacillus bulagaricus into a sterilized coffee extract by autoclave at 121⁰C. The pH test was performed by dipping pH paper into a coffee drink and the total acid was measured using total titrated acids. The results showed that the most optimum variables were the lactose addition variable of 75 grams with an incubation time of 48 hours. Sidikalang coffee fermentation drink is safe for consumption because it has been sterilized first at 121⁰C. Keywords: Coffee drinks, Fermentation