Farhan, Muhammad (2019) Pengaruh Metode Pengolahan Pasca Panen Dan Teknik Penyeduhan Terhadap Cita Rasa Kopi. Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi merupakan sebuah minuman yang memiliki aroma dan cita rasa yang khas. Ada berbagai faktor yang dapat mempengaruhi hasil akhir seduhan kopi, seperti pengolahan pasca panen dan teknik penyeduhan. Saat ini, telah dikembangkan berbagai macam teknik pengolahan pasca panen seperti metode Honey dan metode Wine. Metode Honey melibatkan proses pengupasan kulit dan buah kopi (pulping) tanpa disertai proses pencucian setelahnya. Pada proses Honey, lendir masih melekat pada biji kopi. Sedangkan metode Wine bukanlah kopi yang dicampur wine melainkan biji kopi pilihan yang dipetik tanpa dikupas cangkangnya kemudian dilakukan proses pengeringan. Teknik penyeduhan yang digunakan dalam penelitian ini yaitu Coldbrew, Tubruk, Vietnam Drip, dan Aeropress. Tujuan dari penelitian ini adalah untuk mengetahu pengaruh dari perbedaan pengolahan pasca panen dan berbagai macam teknik penyeduhan terhadap cita rasa yang dihasilkan oleh kopi tersebut. Penelitian ini difokuskan pada Uji Analisa Sensoris terhadap hasil seduhan kopi tersebut, dimana uji yang akan digunakan adalah Uji Deskriptif menggunakan metode DA (Descriptive Analysis) dan panelis yang akan digunakan adalah panelis terlatih yang terdiri dari 10 orang. Penelitian ini menggunakan Rancangan Tersarang (Nested Design) dengan melibatkan 2 faktor. Faktor 1 (mayor) adalah pengolahan pasca panen yang terdiri 2 level yaitu metode wine dan metode honey. Faktor 2 (minor) merupakan teknik penyeduhan kopi yang terdiri dari 4 level yaitu tubruk, Vietnam Drip, Cold Brew, dan Aeropress, sehingga diperoleh 8 kombinasi yang diulang sebanyak 3 kali hingga diperoleh 24 satuan percobaan. Berdasarkan penelitian yang telah dilakukan, dapat diketahui bahwa metode pengolahan pasca panen dan teknik penyeduhan yang berbeda memberikan penilaian yang berbeda-beda antar panelis. Sedangkan untuk setiap perlakuan teknik penyeduhan memiliki karakteristik yang unik, sehingga variasi metode brewing yang diujikan yaitu tubruk, Vietnam Drip, Aeropress, dan Cold Brew memiliki pengaruh yang berbeda-beda terhadap komponen kompleks yang dimiliki kopi.
English Abstract
Coffee is a drink that has a distinctive aroma and taste. There are various factors that can affect the final results of coffee brewing, such as post-harvest processing and brewing methods. At present, various kinds of post-harvest processing techniques have been developed such as Honey's method and Wine method. Honey's method involves the process of stripping the skin and coffee fruit (pulping) without a washing process afterwards. In the Honey process, mucus is still attached to the coffee beans. While the method of Wine is not coffee mixed with wine but the selected coffee beans are picked without peeling the shell then the drying process is carried out. The brewing method used in this study was Coldbrew, Tubruk, Vietnam Drip, and Aeropress. The purpose of this study was to determine the effect of differences in post-harvest processing and various methods of brewing on the taste produced by the coffee. This study focused on the Sensory Analysis Test on the results of the coffee steeping, where the test to be used is Descriptive Test using the DA (Descriptive Analysis) method and the panelists to be used are trained panelists consisting of 10 people. This research uses Nested Design involving 2 factors. Factor 1 (major) is post-harvest processing consisting of 2 levels, namely the wine method and the honey method. Factor 2 (minor) is a technique of coffee brewing which consists of 4 levels namely collision, Vietnam Drip, Cold Brew, and Aeropress, so that 8 combinations are repeated 3 times until 24 units are obtained. Based on the research that has been done, it can be seen that the different post-harvest processing methods and brewing technique provide different assessments between panelists. Whereas for each treatment the brewing technique has unique characteristics, so that variations in the brewing technique tested namely collision, Vietnamese drip, Aeropress, and Cold Brew have different effects on the complex components of coffee.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/557/052002618 |
| Uncontrolled Keywords: | Honey, Kopi, Pengolahan Pasca Panen, Teknik penyeduhan, Wine, Honey, Coffee, Brewing Technique, Post Harvest Processing, Wine |
| Subjects: | 600 Technology (Applied sciences) > 663 Beverage technology > 663.9 Nonalcoholic brewed beverages > 663.93 Coffee |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Sep 2020 07:19 |
| Last Modified: | 24 Oct 2021 02:31 |
| URI: | http://repository.ub.ac.id/id/eprint/181636 |
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