Optimasi Sensori Metode Just-About-Right (JAR) Teh Daun Kopi Arabika (Coffea arabica) - Robusta (Coffee canephora sp) Ampelgading - Malang dan Silo - Jember

Sholihah, Ni'matus (2020) Optimasi Sensori Metode Just-About-Right (JAR) Teh Daun Kopi Arabika (Coffea arabica) - Robusta (Coffee canephora sp) Ampelgading - Malang dan Silo - Jember. Magister thesis, Universitas Brawijaya.

Abstract

Daun kopi tua merupakan limbah hasil dari pemangkasan tanaman kopi yang biasanya digunakan untuk pakan ternak dan pupuk kompos. Daun kopi mengandung senyawa bioaktif seperti golongan flavonoid, alkaloid, saponin, kafein serta polifenol, sehingga daun kopi tua dapat dimanfaatkan menjadi produk minuman. Teh daun kopi merupakan minuman penyegar yang terbuat dari daun kopi jenis Arabika atau Robusta yang telah dikeringkan. Penelitian ini bertujuan untuk melakukan karakterisasi kandungan kimia teh daun kopi yang dibuat dari daun kopi jenis Arabika dan Robusta dengan perbedaan tempat tanam yaitu Ampelgading-Malang dan Silo-Jember, kemudian dilakukan optimasi sensori menggunakan metode Just About Right (JAR) terhadap suhu dan lama penyeduhan. Hasil karakterisasi kimia menunjukkan bahwa teh daun kopi Arabika Ampelgading- Malang memiliki kandungan antikosidan 76,72 % inhibisi dan kandungan fenol 195,628 mgGAE/g, tanin 5,56 %, kafein 0,605 mg/ml, pH 7,03, total padatan terlarut 1,83 oBrix, kadar asam oksalat 0,017 g/kg, teh daun kopi Robusta Ampelgading-Malang memiliki kandungan antioksidan 71,27% inhibisi, total fenol 118,579 mgGAE/g, tanin 4,02%, kafein 0,432 mg/ml, pH 7,06, total padatan terlarut 1,86 oBrix, kadar asam oksalat 0,042 g/kg, teh daun kopi Arabika Silo-Jember memiliki kandungan antikosidan 65,52 % inhibisi dan kandungan fenol 56,284 mgGAE/g, tanin 8,57 %, kafein 0,651 mg/ml, pH 7,00, total padatan terlarut 1,76 oBrix, kadar asam oksalat 0,010 g/kg, teh daun kopi Robusta Silo-Jember memiliki kandungan antikosidan 59,00 % inhibisi dan kandungan fenol 42,077 mgGAE/g, tanin 7,48 %, kafein 0,586 mg/ml, pH 7,10, total padatan terlarut 1,83 oBrix, kadar asam oksalat 0,030 g/kg. Optimasi sensori pada penelitian ini menunjukkan bahwa the daun kopi Arabika Ampelgading-Malang menghasilkan flavor terbaik pada suhu 95oC selama 5 menit, teh daun kopi Robusta Ampelgading-Malang pada suhu 91oC selama 7 menit, teh daun kopi Arabika Silo-Jember pada suhu 91oC selama 7 menit dan teh daun kopi Robusta Silo-Jember pada suhu 95oC selama 5 menit

English Abstract

Old coffee leaves are waste from coffee plants that are usually used for animal feed and compost. Coffee leaves contain bioactive compounds such as flavonoids, alkaloids, saponins, caffeine and polyphenols, so old coffee leaves can be used as beverage products. Coffee leaf tea is a refreshing drink made from dried Arabica or Robusta coffee leaves. This study aims to characterize the chemical content of coffee leaves made from Arabica and Robusta coffee leaves with different planting places, namely Ampelgading-Malang and Silo- Jember, then sensory optimization using the Just About Right (JAR) method on temperature and duration of brewing. The results of chemical characterization showed that Ampelgading-Malang Arabica coffee leaves tea had antioxidant content of 76.72% inhibition and phenol content of 195.66 mgGAE/g, tannin 5.56%, caffeine 0.605 mg/ml, pH 7.03, total dissolved solids 1, 83 oBrix, levels of oxalic acid 0.017 g/kg, Robusta Ampelgading-Malang coffee leaves tea has an antioxidant content of 71.27% inhibition, total phenol 118.57 mgGAE/g, tannin 4.02%, caffeine 0.432 mg/ml, pH 7.06 , total dissolved solids 1.86 oBrix, oxalic acid levels 0.042 g/kg, Arabica Silo-Jember coffee leaves tea has an antioxidant content of 65.52% inhibition and phenol content of 56.28 mgGAE/g, tannins 8.57%, caffeine 0.651 mg/ml, pH 7.00, total dissolved solids 1.76 oBrix, oxalic acid level 0.010 g/kg, Robusta Silo-Jember coffee leaves tea has 59.00% antioxidant inhibition and phenol content 42.07 mgGAE/g, tannin 7,48 %, caffeine 0.586 mg/ml, pH 7.10, total dissolved solids 1.83 oBrix, oxalic acid levels 0.030 g/kg. Sensory optimization in this study shows that the Arabica Ampelgading-Malang coffee leaves tea produce the best flavor at 95oC for 5 minutes, Robusta Ampelgading-Malang coffee leaves tea at 91oC for 7 minutes, Arabica Silo-Jember coffee leaves tea at 91oC for 7 minutes and Robusta Silo-Jember coffee leaves tea at 95oC for 5 minutes

Other obstract

-

Item Type: Thesis (Magister)
Identification Number: TES/633.73/SHO/o/2020/042002865
Uncontrolled Keywords: arabika, daun kopi, just about right, robusta
Subjects: 600 Technology (Applied sciences) > 633 Field and plantation crops > 633.7 Alkaloidal crops > 633.73 Coffee
Divisions: S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian
Depositing User: Endang Susworini
Date Deposited: 26 Sep 2022 03:46
Last Modified: 26 Sep 2022 03:46
URI: http://repository.ub.ac.id/id/eprint/194818
[thumbnail of DALAM MASA EMBARGO] Text (DALAM MASA EMBARGO)
Niā€™matus Sholihah.pdf

Download (3MB)

Actions (login required)

View Item View Item