Pengaruh Penambahan Lactobacillus fermentum CK165 dan Lama Fermentasi terhadap Karakteristik Fisik Kopi Arabika (Coffea arabica) Asal Kintamani, Bangli


 The fermentation stage is considered to be one of the critical steps in coffee processing due its impact on final quality product. aim this study was determined effect Lactobacillus fermentum CK165 addition and time physical characteristics Arabica Kintamani, Bangli, knowing right treatment produce with best characteristics. This used a completely randomized design (CRD) using duration consisting 0 hours, 12 24 36 hours. Each repeated 2 times obtain 16 experimental units. were analyzed statistically by analysis variance (ANOVA) continued Duncan multiple range test (DMRT), if there an affect between treatments. result showed that significantly affected bulk density, moisture content, bean number/10 g, weight 100 beans, wide, color (L* b*). for hours resulted density 0.637 g/ml, content 8.507%, g 51.500 beans 19.873 long 10.570 mm, wide 7.401 thick 4.305 L* 36.588, a* 1,670, b* 11.045, broken 0.533 number/100 brown 0.102 partly black 1.766 g.