Sofa, Atika Muna and Kiki Fibrianto,, STP., M.Phil., Ph.D (2022) Optimasi Suhu dan Waktu Penyeduhan Kombinasi Teknik Dekoksi dan V60 Terhadap Tingkat Penerimaan (Acceptability Level) Sensoris Teh Herbal Daun Kopi Robusta (Coffea robusta) Dampit dengan Response Surface Methodology (RSM) dan Just About Right (JAR). Sarjana thesis, Universitas Brawijaya.
Abstract
Teh herbal daun kopi robusta biasa diseduh dengan merebus teh ke dalam air mendidih yang dikenal dengan teknik dekoksi, namun penyeduhan dekoksi memiliki kekurangan menghasilkan seduhan teh bercampur dengan ampas sehingga dilakukan kombinasi penyeduhan V60 untuk mendapatkan hasil seduhan yang jernih. Kualitas teh herbal daun kopi dinilai dari tingkat penerimaan seduhan yang dihasilkan, oleh karena itu dilakukan optimasi suhu dan waktu penyeduhan untuk mendapatkan hasil penyeduhan yang optimal. Optimasi umumnya dianalisis dengan Response Surface Methodology (RSM). Untuk mengetahui tingkat penerimaan secara sensoris dilakukan verifikasi optimasi Just About Right (JAR) pada suhu dan waktu optimal hasil Response Surface Methodology (RSM). Penelitian ini bertujuan mengetahui optimasi suhu dan waktu penyeduhan kombinasi dekoksi dan V60 teh herbal daun kopi robusta (Coffea Robusta) Dampit terhadap tingkat peberimaan secara sensoris dengan Response Surface Methodology (RSM) dan Just About Right (JAR). Metode optimasi suhu dan waktu penyeduhan kombinasi dekoksi dan V60 teh herbal daun kopi robusta menggunakan Response Surface Methodology (RSM) rancangan Central Composite Design (CCD). Pada penelitian, bubuk daun kopi robusta hasil ayakan 20 mesh diseduh secara dekoksi dengan cara memasukkan bubuk teh ke dalam air mendidih pada rentang suhu penyeduhan 90-100oC dan waktu 2-10 menit sesuai rancangan RSM kemudian dilakukan penyaringan dengan teknik V60 untuk mendapatkan hasil seduhan teh yang jernih. Hasil penyeduhan diuji dengan uji penerimaan pada respon tingkat penerimaan. Data penelitian Response Surface Methodology (RSM) dianalis dengan aplikasi minitab 19.0. Optimasi Response Surface Methodology (RSM) menghasilkan waktu dan suhu penyeduhan optimal terhadap respon tingkat penerimaan. Suhu dan waktu penyeduhan optimal dari Response Surface Methodology (RSM) kemudian diverifikasi menggunakan Just About Right (JAR). Pengujian Just About Right (JAR) dilakukan dengan menilai level dari respon tingkat penerimaan dan karakterisasi sensoris pada rasa manis, rasa asam, rasa pahit, dan sepat (astringent)menggunakan tiga skala kategori yaitu tidak, cukup (JAR), atau sangat. Hasil optimasi Just About Right (JAR) dikatakan optimal ketika berada di level cukup (JAR). Data hasil verifikasi JAR dianalis dengan aplikasi XL Stat. Hasil optimasi suhu dan waktu penyeduhan kombinasi dekoksi dan V60 teh herbal daun kopi robusta menggunakan Response Surface Methodology (RSM) didapatkan pada suhu 95,6oC dan waktu 6,5 menit dengan respon tingkat penerimaan sebesar 2,3. Hasil verifikasi Just About Right (JAR) didapatkan respon tingkat penerimaan sudah berada di level JAR (p-value <0,05) dan karakterisasi sensoris atribut rasa manis, rasa asam, rasa pahit, dan sepat (astringent) juga sudah berada di level JAR (p-value < 0,05). Perlu dilakukan penelitian lebih lanjut untuk mengetahui bagaimana hasil yang didapatkan apabila subjek penelitian pada pengambilan sampel data optimasi dengan RSM dan JAR dilakukan dengan subjek yang berbeda. Selain itu perlu dilakukan penelitian lebih lanjut dengan percobaan kondisi skala pengambilan data menggunakan jumlah skala yang berbeda antara RSM dan JAR.
English Abstract
Robusta coffee leaf herbal tea is usually brewed by boiling the tea into boiling water, known as the decoction technique, but decoction brewing has the disadvantage of producing steeping tea mixed with dregs so a combination of V60 brewing is carried out to get clear brewing results. The quality of coffee leaf herbal tea is judged by acceptability level of the resulting brew, therefore the temperature and brewing time are optimized to obtain optimal brewing results. Optimization is generally analyzed by Response Surface Methodology (RSM). To determine the level of sensory acceptance, verification of the Just About Right (JAR) optimization was carried out at the optimal temperature and time of the Response Surface Methodology (RSM) results. This study aims to determine the results of the optimization of the temperature and time of brewing a combination of decoction and V60 acceptability level of sensory dampit robusta coffee leaf herbal tea (Coffea robusta) with Response Surface Methodology (RSM) and Just About Right (JAR). The method of optimizing the temperature and brewing time of the combination of decoction and V60 robusta coffee leaf herbal tea using Response Surface Methodology (RSM) designed by Central Composite Design (CCD) in the brewing temperature range of 90-100oC and a time of 2-10 minutes on the response acceptability level using the acceptance test. Response Surface Methodology (RSM) research data were analyzed using the Minitab 19.0 application. Response Surface Methodology (RSM) optimization resulted in optimal brewing time and temperature for the response level of acceptance. The optimal brewing temperature and time from Response Surface Methodology (RSM) were then verified sensoryly using Just About Right (JAR). Just About Right (JAR) test was carried out by assessing the level of response acceptability level and sensory characterization on sweet, sour, bitter, and astringent tastes whether they were at the level too little, JAR, or too much. The optimization results of Just About Right (JAR) are said to be optimal when they are at JAR level. The data from the JAR verification was analyzed using the XL Stat application. The results of the optimization of temperature and brewing time of the combination of dekoxy and V60 robusta coffee leaf herbal tea using Response Surface Methodology (RSM) were obtained at a temperature of 95,6oC and a time of 6.5 minutes with an acceptance rate response of 2,3. The results of the sensory optimization verification using Just About Right (JAR) showed that the response level of acceptance was at the JAR level (p-value<0,05) and the sensory characterization the attributes of sweet taste, sour taste, bitter taste, and astringent had also been at the JAR level (p-value < 0,05). Based on the research results obtained, further research needs to be carried out to find out how the results obtained if the research subjects in optimizing data sampling with RSM and JAR are carried out with different subjects. In addition, it is necessary to conduct further research by experimenting with the conditions of the data collection scale using a number of different scales between RSM and JAR.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100065 |
| Uncontrolled Keywords: | Just About Right (JAR), optimasi, Response Surface Methodology (RSM), teh herbal daun kopi,Coffee leaves herbal tea, Just About Right (JAR), optimization, Response Surface Methodology (RSM) |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 08 Jul 2022 02:35 |
| Last Modified: | 08 Jul 2022 02:35 |
| URI: | http://repository.ub.ac.id/id/eprint/191738 |
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