Wulandari, Eka Shinta (2019) Optimasi Suhu Air dan Lama Ekstraksi Pada Tiga Teknik Seduh Kopi Robusta Dampit. Magister thesis, Universitas Brawijaya.
Abstract
Kopi merupakan salah satu jenis tanaman industri yang diusahakan dan memberikan sumbangan devisa yang sangat besar bagi Indonesia. Jenis kopi yang paling banyak diproduksi di Indonesia adalah kopi robusta. Perkebunan kopi di Indonesia tersebar di berbagai wilayah, salah satunya di Malang. Perkebunan kopi di Malang memiliki luas area sebesar ± 13.000 ha, yang salah satunya dipusatkan di wilayah Dampit di daerah Malang Selatan. Kopi merupakan minuman favorit dan paling populer di dunia yang telah dikonsumsi oleh masyarakat dan merupakan minuman kompleks yang mengandung lebih dari 1000 senyawa yang bertanggung jawab atas rasa, aroma dan flavor yang khas. Keberadaan senyawa-senyawa dalam minuman kopi yang mempengaruhi rasa, aroma, dan flavor salah dipengaruhi oleh proses penyeduhan. Proses penyeduhan merupakan proses ekstraksi kopi bubuk dengan air panas. Proses penyeduhan pada kopi ini memiliki berbagai teknik. Selain teknik penyeduhan, beberapa faktor yang mempengaruhi karakteristik minuman kopi yaitu suhu air dan lama ekstraksi pada saat menyeduh kopi. Penggunaan suhu air dan lama ekstraksi yang berbeda-beda menghasilkan karakteristik fisik, kimia, dan sensori seduhan kopi yang berbeda juga. Sehingga perlu dilakukan optimasi suhu air dan lama ekstraksi agar menghasilkan karakteristik yang optimum. Pada penelitian ini menggunakan tiga teknik seduh kopi, yaitu teknik tubruk, teknik filter drip V60 dan french press, dimana ketiga teknik seduh tersebut diperoleh dari hasil survei daring yang telah dilakukan. Optimasi yang dilakukan dengan menggunakan metode Response Surface Methodology (RSM) dengan desain Central Composite Design (CCD). Setelah diperoleh hasil optimum kemudian dilakukan studi konsumen berupa Quantitative Descriptive Analysis (QDA), Rate-All-That-Apply (RATA) dan Penerimaan Konsumen. Dari hasil penelitan diperoleh bahwa teknik seduh tubruk menghasilkan IC50 dan total fenol yang optimum pada suhu 91°C selama 118 detik dengan IC50 30,70 ppm dan total fenol 22,66 mg GAE/g. Pada teknik seduh V60 diperoleh titik optimum pada suhu 90°C dan lama ekstraksi 152 detik dengan IC50 28,88 ppm dan total fenol 29,72 mg GAE/g. Sedangkan pada teknik seduh French Press diperoleh titik optimum pada suhu 89°C dan lama ekstraksi 129 detik dengan IC50 31,33 ppm dan total fenol 23,53 mg GAE/g. Hasil karakterisasi sensori menggunakan metode QDA menunjukkan seduhan kopi Tubruk memiliki karakteristik dominan seperti aroma vegetative, aroma burnt, mouthfeel strength, flavor fermented, dan flavor burnt. Sedangkan pada teknik seduh V60 memiliki karakteristik seperti aroma brown sugar, tobacco, flavor sweet dan flavor citrus fruity. Pada teknik seduh French Press memiliki notes dominan seperti aroma nutty, brown spice, flavor chemical dan beany. Untuk hasil karakterisasi sensori menggunakan metode RATA diperoleh seduhan kopi Tubruk memiliki atribut sensori dominan seperti aroma musty dan flavor burnt. Pada seduhan kopi V60 memiliki karakteristik seperti aroma brown sugar, sweet, cocoa, rasa pahit, mouthfeel strength dan flavor chemical. Sedangkan pada seduhan kopi French Press, notes dominan yang dimiliki yaitu aroma vegetative, body yang berat dan flavor fruity. Dari hasil acceptability test diketahu bahwa konsumen menerima seduhan kopi dari ketiga teknik seduh dengan kondisi penyeduhan yang berbeda dari segi sensorinya. Pada komparasi panelis diperoleh bahwa performa panelis terlatih dalam membedakan sampel lebih baik dari pada panelis tidak terlatih.
English Abstract
Coffee is one type of industrial plant that is cultivated and provides a huge contribution of foreign exchange to Indonesia. The type of coffee most produced in Indonesia is Robusta coffee. Coffee plantations in Indonesia are spread in various regions, one of them in Malang. Coffee plantations in Malang have an area of ± 13,000 ha, one of which is centered in the Dampit area in the South Malang area. Coffee is the favorite and most popular beverage in the world that has been consumed by the public and is a complex beverage containing more than 1000 compounds which are responsible for the distinctive taste, aroma and flavor. The presence of compounds in coffee drinks that affect taste, aroma, and flavor is influenced by the brewing process. The brewing process is extraction process of ground coffee with hot water. The brewing process in coffee has various techniques. In addition to brewing techniques, several factors influence the characteristics of coffee drinks, namely water temperature and extraction time when brewing coffee. The use of different water temperatures and extraction times produces different physical, chemical, and sensory characteristics of coffee brewing. So it is necessary to optimize water temperature and extraction time to produce optimum characteristics. In this study using three coffee brewing techniques, namely Tubruk, V60 and French Press, where this three brewing techniques were obtained from the results of online surveys that have been conducted. Optimization is done using the Response Surface Methodology (RSM) method with the design of Central Composite Design (CCD). After obtaining optimum results, consumer study is conducted in the form of Quantitative Descriptive Analysis (QDA), Rate- All-That-Apply (RATA) and Consumer Acceptability. From the results of the study it was found that the brewing technique produced IC50 and optimum total phenol at 91°C for 118 seconds with IC50 30.70 ppm and total phenol 22.66 mg GAE/g. The V60 brewing technique obtained the optimum point at 90°C and extraction time 152 seconds with IC50 28.88 ppm and total phenol 29.72 mg GAE/g. While the technique of brewing French Press obtained the optimum point at 89°C and extraction time of 129 seconds with IC50 31.33 ppm and total phenol 23.53 mg GAE / g. The results of sensory characterization using the QDA method showed that Tubruk brewing technique has dominant characteristics such as vegetative aroma, burnt aroma, fermented mouthfeel, flavor and burnt flavor. While the V60 brewing technique has characteristics such as the aroma of brown sugar, tobacco, sweet flavor and flavor of citrus fruity. French Press brewing technique has dominant notes such as nutty aroma, brown spice, chemical flavor and beany. For the results of sensory characterization using the RATA method, the Tubruk brewing technique has dominant sensory attributes such as musty and burnt flavor. V60 coffee has characteristics such as aroma of brown sugar, sweet, cocoa, bitter taste, mouthfeel strength and flavor chemical. Whereas in French Press coffee, the dominant notes are vegetative aroma, fruity body weight and flavor. From the results of the acceptability test, it is known that consumers receive brewing coffee from all three brewing techniques with different brewing conditions in terms of the organoleptic. In comparison the panelists found that the performance of trained panelists in discrimination samples was better than those of untrained panelists.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/641.877/WUL/o/2019/041901506 |
| Uncontrolled Keywords: | COFFEE |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.8 Cooking specific kinds of dishes and preparing beverages > 641.87 Preparing beverages > 641.877 Nonalcoholic brewed beverages |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 23 Jan 2020 07:26 |
| Last Modified: | 20 Mar 2023 04:05 |
| URI: | http://repository.ub.ac.id/id/eprint/178283 |
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