The effect of civet coffee isolate and time fermentation on Robusta coffee protein profiles

Abstract

This research aims is to determine the effect of the isolate’s concentration of civet coffee and fermentation time on the protein concentration profile and protein molecular weight profile of Robusta coffee which fermented in vitro, in vivo, and without fermentation. Isolates of civet coffee made from microbial civet feces and made in five variants concentrations (2,91x108 CFU/mL; 2,91x107CFU/mL; 2,91x 106CFU/mL, 2,91x105 CFU/mL; 2,91x104 CFU/mL). In the fermentation process coffee Robusta beans marinated with various concentrations of coarse isolates. The coffee beans are fermented analysed by Uv-Vis spectrophotometer and the results obtained in vitro protein concentration of the lowest 50,95 μg/mL (fermentation time of 60 hours and isolates concentration of 2,91 x 108 mg/mL), coffee fermentation in vivo (167, 44 μg/mL), and coffee without fermentation (217,61 μg/mL). The protein molecular weight profile is determined based on the results of electrophoresis. The higher the concentration of isolates civet coffee in the fermentation process, the more protein bands appear, and vice versa.