Tingkat Pencahayaan dan Lama Waktu Fermentasi Anaerob terhadap Karakteristik Mutu Rasa Kopi Arabika (Coffea arabica L.) Cibeber Mekarwangi, Jawa Barat.

Itsar, Abdillah Zein Nur and Wenny Bekti Sunarharum,, STP., M.Food.St., Ph.D (2021) Tingkat Pencahayaan dan Lama Waktu Fermentasi Anaerob terhadap Karakteristik Mutu Rasa Kopi Arabika (Coffea arabica L.) Cibeber Mekarwangi, Jawa Barat. Sarjana thesis, Universitas Brawijaya.

Abstract

Kopi merupakan komoditas hasil perkebunan yang mempunyai peran penting dalam perekonomian di Indonesia karena potensinya sebagai produk ekspor unggulan. Indonesia merupakan penghasil kopi terbesar keempat di dunia dengan kualitas yang telah diakui sebagai Specialty Coffees. Proses pengolahan pasca-panen kopi memiliki peran penting dalam pembentukan cita rasa pada biji kopi. Salah satu kopi yang diharapkan mendapatkan Specialty Grade yaitu Kopi Arabika Cibeber Mekarwangi, Jawa Barat. Namun belum ada upaya penelitian dalam meningkatkan potensi karakteristik cita rasa dan aroma Kopi Arabika Cibeber Mekarwangi. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAK-F) dengan 2 faktor yaitu Intensitas Cahaya dengan 3 level (gelap, teduh, dan terang) dan Lama Waktu Fermentasi Anaerobdengan 3 level (24 jam, 48 jam dan 72 jam). Pengujian kualitas mutu rasa kopi dilakukan menggunakan metode Standard SCA Cupping Form dengan 3 Panelis Ahli terstandarisasi Q Grader. Data hasil penelitian dianalisa menggunakan metode Kruskall- Wallis dengan nilai α 0,05, dan uji lanjut menggunakan Uji Dunn. Perlakuan Intensitas Cahaya menghasilkan perbedaan yang signifikan terhadap nilai kualitas mutu rasa metode cupping score, namun perlakuan lama waktu fermentasi tidak menunjukkan perbedaan nyata. Proses pengolahan fermentasi anaerob selama 48 jam dalam kondisi gelap menghasilkan kualitas mutu rasa terbaik dengan skor 83,25 menggunakan pengujian Cupping Score.

English Abstract

Coffee is a plantation commodity that has an important role in the economy in Indonesia because of its potential as a leading export product. Indonesia is the fourth largest coffee producer in the world with quality that has been recognized as Specialty Coffees. The post-harvest processing of coffee has an important role in shaping the taste of coffee beans. One of the coffees that is expected to get a Specialty Grade is Arabica Coffee Cibeber Mekarwangi, West Java. However, there has been no research effort in increasing the potential characteristics of the taste and aroma of Cibeber Mekarwangi Arabica Coffee. This study used a factorial Randomized Block Design (RBD) with 2 factors, namely Light Intensity with 3 levels (dark, shady, and light) and Anaerobic Fermentation Time with 3 levels (24 hours, 48 hours and 72 hours). Testing the quality of coffee taste quality is carried out using the Standard SCA Cupping Form method with 3 Expert Panelists standardized by Q Grader. The research data were analyzed using the Kruskall-Wallis method with a value of 0.05, and further testing using Dunn's test. The light intensity treatment resulted in a significant difference in the value of the quality of taste using the cupping score method, but the length of fermentation time did not show a significant difference. Anaerobic fermentation processing for 48 hours in dark conditions produces the best taste quality with a score of 83.25 using the Cupping Score test.

Item Type: Thesis (Sarjana)
Identification Number: 0521100227
Uncontrolled Keywords: Fermentasi Anaerob, Kualitas Mutu Rasa Kopi, Kopi Arabika,Arabica Coffee, Anaerobic Fermentation, Taste Quality of Coffee
Subjects: 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: soegeng sugeng
Date Deposited: 02 Feb 2022 04:30
Last Modified: 25 Feb 2022 01:52
URI: http://repository.ub.ac.id/id/eprint/189155
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