Production of pro coffee as healthy coffee with the addition of bacillus cereus bacteria

¹ Laboratory of Marine Microbiology, Department of Marine Sciences, Faculty of Fisheries and Marine Science, Universitas Riau, 28293, Pekanbaru, Indonesia
² Institute of Development Studies, University of Sussex, United Kingdom
³ Student of management studies program, Faculty of Economics and Business, University of Riau

^* Corresponding author: feliatra@lecturer.unri.ac.id

Abstract

Pro coffee is one of the coffee drinks enriched with Bacillus cereus bacterial consortium. The bacterial consortium is a rich single-cell protein. This study aimed to determine the best formula from the organoleptic aspect includes smell, taste, colour, and texture as well as proximate analysis. The method used was experimental by using complete random design (CRD) with a series of tests: organoleptic to 20 respondents, and proximate analysis. With 5 levels, such as the addition of 0% (P0), 1% (P1), 3% (P2) and 5% (P3) with a fermentation period of 0, 7 and 15 days. The results showed that the formulation that had the best organoleptic was P3 (5% bacterial consortium of B. cereus) for 15 days. The highest and the lowest of total protein content was also in P3 (13.11%) and P0 (12.25%), respectively. The addition of B. cereus suspension increased the protein content of pro coffee.