Nadhiroh, Hasna (2018) Studi Pengaruh Metode Pengolahan Pasca Panen Terhadap Karakteristik Fisik, Kimiawi, Dan Sensoris Kopi Arabika Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi merupakan salah satu komoditas perkebunan paling populer di dunia yang berpotensi serta bernilai tinggi secara ekonomi. Tujuan dari penelitian ini adalah memetakan karakteristik fisik, kimiawi, dan sensoris kopi Arabika Malang untuk meningkatkan potensi kopi lokal, membandingkan pengaruh perbedaan metodemetode pengolahan pasca panen yaitu metode fermentasi (Natural, Semiwash dan Fullwash) dan metode pengeringan (sun drying dan machine drying) terhadap kualitas kopi sangrai. Penelitian ini dilaksanakan selama 6 bulan. Metode penelitian yang digunakan yaitu Rancangan Acak Kelompok (RAK) dengan dua faktor. Faktor I adalah Jenis Fermentasi yang terdiri dari 3 jenis pengolahan fermentasi (Natural/ceri, Semiwash dan Fullwash), dan faktor II adalah metode pengeringan yang terdiri dari 2 teknik (sun drying dan machine drying) sehingga didapatkan 6 kombinasi dengan masing-masing 3 kali ulangan, dan diperoleh 18 satuan percobaan. Analisis yang dilakukan berupa analisis warna, pH, densitas Kamba, proksimat, kafein, total fenol, dan analisis sensori (organoleptik). Hasil penelitian menunjukkan bahwa perbedaan proses fermentasi berpengaruh nyata (α = 0,05) terhadap nilai kecerahan (L*), nilai kemerahan (a*), densitas kamba, kadar air, kadar abu, kadar lemak, kadar karbohidrat, nilai pH, dan total fenol. Perbedaan proses pengeringan berpengaruh nyata (α = 0,05) terhadap nilai kecerahan (L*), nilai kemerahan (a*), kadar kekuningan (b*), kadar abu, kadar lemak, kadar karbohidrat, nilai pH, kadar kafein dan total fenol. Uji sensori cupping menghasilkan nilai total 7,57 yang menunjukkan kategori sangat baik dan berpotensi mendekati nilai kopi spesialti (8). Para panelis memberikan nilai tertinggi untuk kopi Arabika dengan proses pengolahan Natural dengan teknik pengeringan menggunakan mesin pengering (Machine).
English Abstract
Coffee os the most popular estate crops commodity in the world, with high economic potential. The aims of this research are mapping the physical, chemical and sensory characteristic of Malang Arabica coffee in order to enhance the potency of local coffee, to compare the effect of different post-harvest processing methods i.e. fermentation (dry, semi-wet and wet) and drying techniques (sun and machine) of green coffee beans to the quality of roasted coffee. This research had been conducted for 6 months using randomized block design with 2 factors i.e fermentation process (natural/ceri, semi-wet and wet) and drying techniques (sun and machine drying). Thus the research has 6 combination with 3 replicates that makes a total of 18 experimental units. The analysis includes color, pH, bulk density, proximate, caffein, total phenol and sensory. The result shows that different fermentation process gives significant effect (α = 0,05) on lightness (L*), redness (a*), bulk density, water content, ash, fat, carbohydrates pH and phenol. Drying technics significantly affect lightness (L*), redness (a*), yellowness (b*), ash, fat, carbohydrates, pH, cafein and total phenol. Cupping test shows a total score of 7,57 which is categorized as very good and has a potential to be improved to reach specialty coffee score of 8. Sensory panelist gives highest score for naturally fermented cofee which is dried using drying machine (Machine).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/220/051805367 |
| Uncontrolled Keywords: | Kopi Arabika, Pengeringan Kopi, Pengolahan Kopi, Sensoris /arabica coffee, coffee drying, coffee processing, sensory |
| Subjects: | 600 Technology (Applied sciences) > 633 Field and plantation crops > 633.7 Alkaloidal crops |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 01 Oct 2019 03:05 |
| Last Modified: | 27 Dec 2021 07:05 |
| URI: | http://repository.ub.ac.id/id/eprint/165484 |
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