Afifah, Annisa and Kiki Fibrianto,, STP., M.Phil., Ph.D (2022) Optimasi Suhu dan Waktu Penyeduhan Terhadap Tingkat Penerimaan Teh Daun Kopi Robusta Dengan Teknik Seduh Aeropress. Sarjana thesis, Universitas Brawijaya.
Abstract
Tingkat penerimaan konsumen terhadap teh daun kopi dipengaruhi oleh suhu dan waktu penyeduhan. Terdapat berbagai macam teknik penyeduhan manual kopi salah satunya aeropress. Penelitian mengenai teknik seduh aeropress terhadap tingkat penerimaan teh daun kopi robusta belum pernah dilakukan. Sehingga perlu dilakukan optimasi suhu dan waktu penyeduhan terhadap tingkat penerimaan teh daun kopi robusta dengan teknik seduh aeropress. Penelitian ini bertujuan untuk mengoptimasi suhu dan waktu penyeduhan terhadap tingkat penerimaan teh daun kopi robusta dengan teknik seduh aeropress serta mengkarakterisasi rasa manis, asam, pahit, dan mouthfeel sepat. Metode penelitian yang digunakan yaitu Response Surface Methodology (RSM) dengan dua faktor menggunakan Central Composite Design (CCD). Faktor yang dikaji yaitu suhu penyeduhan dalam rentang 90-100°C dan waktu penyeduhan dalam rentang 2-10 menit. Hasil seduhan teh daun kopi robusta dilakukan uji sensori penerimaan dengan respon yang diamati yaitu tingkat penerimaan panelis. Data penelitian dianalisis menggunakan Software Minitab 19 fitur assistant. Teh daun kopi robusta yang dihasilkan dari suhu dan waktu penyeduhan optimal kemudian diverifikasi menggunakan Just About Right (JAR) dengan XL-Stat 2015. Penelitian ini dilakukan karakterisasi rasa manis, rasa asam, rasa pahit, dan mouthfeel sepat menggunakan JAR. Hasil verifikasi dan karakterisasi rasa di uji lanjut menggunakan one proportion test dengan software Minitab 19. Kondisi optimum suhu dan waktu penyeduhan teh daun kopi robusta dengan teknik seduh aeropress diperoleh pada suhu 90°C selama 2 menit dengan respon tingkat penerimaan yaitu 2,25. Setelah dilakukan verifikasi, sebanyak 67% atau 74 panelis dari 110 panelis menyatakan tingkat penerimaan berada pada level JAR, dengan hasil one proportion test yaitu signifikan p-value < 0,05. Hasil karakterisasi rasa pahit dan mouthfeel sepat sudah berada pada level JAR, dengan hasil one proportion test yaitu signifikan p-value < 0,05.
English Abstract
Acceptability level consumer of coffee leaf tea is influenced by temperature and brewing time. There are various kinds of manual coffee brewing techniques, one of them is aeropress. Research about aeropress brewing technique on acceptability level consumer of robusta coffee leaf tea has never been done. So it is necessary to optimize the temperature and brewing time on acceptability level of robusta coffee leaf tea with aeropress brewing techniques. This study aims to optimize the temperature and brewing time for acceptability level of robusta coffee leaf tea with aeropress brewing technique and to characterize the sweet, sour, bitter, and astringent mouthfeel. The research method used is Response Surface Methodology (RSM) with two factors using Central Composite Design (CCD). Factors studied are the brewing temperature in the range of 90-100°C and the brewing time in the range of 2-10 minutes. The results of steeping robusta coffee leaf tea were tested for sensory acceptance with the observed response is acceptability level of panelist. The data research were analyzed using the Minitab 19 software assistant feature. Robusta coffee leaf tea produced from the optimal temperature and brewing time was then verified using Just About Right (JAR) with XL-Stat 2015. This research was conducted to characterize the sweet taste, sour taste, bitter taste, and astringent mouthfeel using JAR. The results of verification and taste characterization were further tested using a one proportion test with Minitab 19 software. The optimum conditions of temperature and time of brewing robusta coffee leaf tea with aeropress brewing technique were obtained at a temperature of 90°C for 2 minutes with an acceptability level response of 2,25. After verification, 67% or 74 panelists from 110 panelists stated that the acceptance rate was at the JAR level, with the results of the one proportion test, which was significant p-value < 0.05. The results of characterization of bitter taste and astringent mouthfeel are already at the JAR level, with the results of the one proportion test, which is a significant p-value < 0.05.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100211 |
| Uncontrolled Keywords: | aeropress, optimasi, suhu, teh daun kopi, waktu,aeropress, optimization, temperature, coffee leaf tea, time. |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 03 Nov 2022 01:56 |
| Last Modified: | 03 Nov 2022 01:56 |
| URI: | http://repository.ub.ac.id/id/eprint/196060 |
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