Kurniawan, Afianto and Kiki Fibrianto, STP., M. Phil., Ph. D (2019) Studi Pengaruh Pengolahan Primer Kopi Dan Tingkat Penyangraian Terhadap Karakter Fisik, Kimia, Dan Sensoris Seduhan French Press Kopi Arabika Ijen. Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi merupakan komoditas unggulan dalam sektor perkebunan Indonesia. Pengolahan pasca panen mempengaruhi citarasa yang dihasilkan. Produk kopi lokal yang telah merambah pasar internasional yaitu kopi arabika Ijen Banyuwangi. Melihat potensi tersebut, penelitian mengenai karakteristik fisik, kima, dan sensoris seduhan akibat pengolahan pasca panen dan tingkat roasting perlu dilakukan. Bahan yang digunakan berupa green bean arabika ijen dengan pasca panen natural, honey dan fullwash, selanjutnya disangrai dengan tingkat roasting yang berbeda. Perbedaa pengolahan pasca panen biji kopi arabika Ijen tidak memberikan perbedaan fisik, sedangkan tingkat roasting memberikan pengaruh nyata. Terdapat perbedaan (α=0,05) akibat interaksi kedua faktor terhadap parameter kimia. Pengolahan pasca panen mempengaruhi beberapa atribut aroma, mouthfeel dan rasa. Semakin tinggi tingkat roasting, terdapat beberapa karakter sensoris lain yang muncul, seperti aroma kacang, aroma gosong, aroma coklat, dan aftertaste pahit.
English Abstract
Coffee is a superior commodity in Indonesia's plantation sector. Post-harvest process affect coffee flavor that produced. Local coffee products that have penetrated the international market, namely Ijen Banyuwangi arabica coffee. Seeing this potential, research on physical characteristics, chemical content, and sensory for post-harvest processing and roasting levels need to be done, so that they can be used in the development of coffee products. The material used consists of ijen arabica green beans with post-harvest (natural, honey and fullwash), then roasted with different roasting levels. Differences in processed post-harvest of Ijen arabica coffee beans do not provide a difference, while roasting provides a significant influence (α = 0.05). There is a difference (α = 0.05) due to the interaction of the two factors on chemical parameters. Post- harvest processing affects the aroma, mouthfeel, and taste. The higher roasting level applied to coffee beans, involves several other sensory characteristics that appear, such as the aroma of peanuts, the scent of scorching, the aroma of chocolate, and the bitter aftertaste
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/444/052002474 |
| Uncontrolled Keywords: | Kopi Arabica Ijen, Pengolahan Pasca Panen, Tingkat Roasting,Ijen Arabica Coffee, Post Harvest Processing, Roasting Level |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 27 Dec 2021 07:05 |
| Last Modified: | 30 Mar 2022 06:35 |
| URI: | http://repository.ub.ac.id/id/eprint/187647 |
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