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The following is the outline of the
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introduction, then the methodology, and
ending with the research schedule
currently processing civet coffee is popular in the community.
The fruit of coffee eaten by civet is processed through the digestive
system and undergoes a natural fermentation process (in vivo) in the
civet's stomach which contains various kinds of microbes and enzymes.
provide changes in the chemical composition of coffee beans that can
improve the quality of civet coffee flavor

Demand for civet coffee is increasing, so producers cannot rely on raw

materials for civet coffee from nature alone.
Therefore, it is needed an alternative way of making civet coffee that is
environmentally friendly and hygienic without reducing the quality of
civet coffee produced.
Several years have been made innovation of synthetic luwak coffee
making. that is by isolating microbes from civet feces
To facilitate the utilization of these bacteria, bacterial inoculum is made.
Fermented coffee beans using the bacterial inoculum in liquid form
have been performed either singly or in combination
The use of microbial inoculum in the process of fermentation of Luwak
coffee has its limitations

One method for extending the inoculum's storability is by drying

One of the problems in drying and storing the starter is that the
inoculum cell viability will decrease
The goal of encapsulation is to create a micro-environment in which
the bacteria will survive during processing and storage and released at
appropriate sites (e.g. small intestine) in the digestive tract.
Encapsulation refers to a physicochemical or mechanical process to
entrap a substance in a material in order to produce particles with
diameters of a few millimetres to af ew nanometres . So, the capsules
are small particles that contain an active agent or core material
surrounded by a coating or shell.
Nanoencapsulation is defined as a technology to encapsulate
substances in miniature and refers to bioactive packing at the
nanoscale range
Dry powder from spray drying containing microorganisms is a suitable
form for storage and application purposes in the fermentation of
artificial civet coffee.
The survival rate of the culture during spray drying and subsequent
storage depends upon a number of factors, including the species and
strain of culture, the drying conditions, the inoculum and medium used,
preadaptation of the culture to acquire resistance to processing
conditions and the use of protective agents
Therefore, the objective of this study were to investigate the effect of
bacterial encapsulation
The method in this study begins with
Preparation of bacterial nanoencapsulation by dissolving the carrier
materials maltodextrin, sodium alginate and skim milk in aquades then
homogenized by using homogenizer at 15,000 rpm for 5 minutes to
obtain a nano-sized coating material.
The following are the stages in making nano particles from material
carriers
In addition to encapsulation techniques, in this study also made a dry
starter using an vacuum oven, with coffee skin fillers. Making dry starter
to compare the level of viability and protection against microbes
The next step after the nanocapsul and the dry starter is made, will be
tested viability of the product
The following are the results of the calculation of the number of proteus
bacterial colonies before and after nanoencapsulation
shows that the number of cells before and after drying decreases.
However, the number of isolates after drying still meets the minimum
standard to be used as a dry culture preparation that is 106.
Based on Figure after storage for two weeks, the highest Proteus
penneri viability for the maltodextrin coating agent was present at a
concentration of 30% with a storage temperature of 4oC, viability of
90.80%. While the lowest is at concentration of 15% with a storage
temperature of 30oC, which is viability of 72.30%. Highest Proteus
penneri viability for sodium alginate coatings is present at 1%
concentrations of 88.20% with 4oC storage temperature. while the
lowest is at 0.75% concentration of 70.56% with storage temperature
30oC.
●The following are the results of the calculation of the number of
proteus bacterial colonies before and after nanoencapsulation
Based on Table 2, highest viability Bacillus aerophilus for maltodextrin
coating material was present at 15% concentration with 4oC storage
temperature, ie via 27.27% viability. While the lowest is in the
concentration of 20% with a storage temperature of 30oC, namely
viability of 15.17%. The highest viability of Bacillus aerophilus for skim
milk coatings was at a concentration of 20%, ie 11.06% with 4oC storage
temperature.
The decrease in the number of cells after drying is not too high.
It shows that the filler used protects the cell during the drying process.
The number of cells after drying on coffee bean flour is higher than the
number of cells in the coffee skin flour. That's because coffee beans
have a protein content and coarse fiber is higher than the coffee peel.
The decrease in the number of cells after drying is not too high.
It shows that the filler used protects the cell during the drying process.
The number of cells after drying on coffee bean flour is higher than the
number of cells in the coffee skin flour. That's because coffee beans
have a protein content and coarse fiber is higher than the coffee peel.
The conclusion of this presentation are