Tiantomo, Dwi Agustin and Ahmad Zaki Mubarok,, STP., M.Si., PHD. (2022) Pengaruh Metode Pengolahan Pasca Panen dan Level Penyangraian Terhadap Karakteristik Fisik dan Kimia Seduhan Kopi Arjuno Melalui Metode Manual Brew (V60). Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi merupakan salah satu komoditas hasil perkebunan dengan peran yang cukup penting dalam roda perekonomian Indonesia. Kopi banyak diolah hingga menjadi produk siap minum dengan cara diseduh. Terdapat berbagai faktor yang bisa memberi pengaruh terhadap kualitas kopi yang dihasilkan, diantaranya ialah pengolahan pasca panen dan level penyangraian. Saat ini sudah banyak dikembangkan teknik pengolahan pasca panen seperti metode Full Washed dan metode Wine. Metode Full Washed melibatkan proses pengupasan kulit dan buah kopi atau pulping dan disertai proses pencucian setelahnya. Sedangkan metode Wine merupakan pengolahan dari biji kopi pilihan yang dipetik tanpa dikupas biji dan daging buahnya lalu difermentasikan. Pada penelitian ini juga menggunakan berbagai ragam level penyangraian sehingga didapatkan profil sangrai light, medium, dan dark roast. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh dan perbedaan pengolahan pasca panen dan berbagai profil sangrai terhadap karakteristik hasil seduhan kopi. Penelitian ini difokuskan pada pengujian sifat fisik dan kimia dari masing masing hasil seduhan Manual Brew metode Pour Over V60. Pengujian yang dilakukan diantaranya ialah warna, derajat brix, derajat keasaman, kadar total asam, kadar fenol, dan kadar kafein. Penelitian ini menggunakan metode Rancangan Tersarang (Nested Design) melibatkan 2 faktor. Dimana Faktor 1 (mayor) adalah pengolahan pasca panen yang terdiri atas 2 level yakni metode Full Washed dan Wine. Faktor 2 (minor) merupakan level sangrai yang terdiri atas 3 level yakni light roast, medium roast, dan dark roast, sehingga nantinya akan didapatkan 6 kombinasi yang diulang sebanyak 4 kali sehingga diperoleh 24 satuan percobaan. Berdasarkan penelitian yang dilakukan maka dapat diketahui bahwa metode pengolahan pasca panen dan level sangrai yang berbeda akan menghasilkan karakteristik fisik dan kimia yang berbeda pula. Sehingga nantinya dapat diketahui proses pengolahan seperti apa yang dapat memaksimalkan kualitas dari masing masing biji kopi tersebut.
English Abstract
Coffee is a commodity with an important role in the Indonesian economy’s wheels. Coffee is usually processed into a ready to drink product by brewing it. There are various factors that can influence the quality of coffee products, including post harvest processing and roasting temperature. Currently, post–harvest processing techniques have been developed, such as the Full Washed and Wine method. The Full Washed method involves the process of skin peeling called pulping and followed by the washing process afterwards. Meanwhile, the Wine Method is the processing of selected coffee beans that are picked without peeling the skin then being flesh and fermented. In this study, it also used a variety of roasting temperatures in order to obtain light, medium, and dark roast profiles. The purpose of the study is to determine the effects and differences in post–harvest processing and various roasting profiles on the characteristics of coffee brews. This research is focused on examining the physical and chemical properties of each kind of coffee that is Manual Brewed with the Pour Over (V60) method. These tests included color test, total dissolved solids, acidity level , total acids levels, phenol levels, and caffeine contents. This study uses a Nested Design that involves 2 factors. Where factor 1 (major) is post–harvest processing which consists of 2 levels, Full Washed and Honey methods. Factors 2 (minor) is a roast profile consisting of 3 levels, light roast, medium roast, and dark roast. So that later there will be 6 combinations that are repeated 4 times in order to obtain 24 experimental units. Based on the research conducted, it can be seen that the difference of post–harvest processing methods and roasting profiles will provide different physical and chemical characteristics. So that later it can be seen which kind of processing can maximize the quality of each coffee bean’s brew.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100342 |
| Uncontrolled Keywords: | Full Washed, Level Sangrai, Pengolahan Pasca Panen, dan Wine,Full Washed, Post Harvest Processing, Roast Profiles, and Wine. |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 24 Jan 2023 02:59 |
| Last Modified: | 24 Jan 2023 02:59 |
| URI: | http://repository.ub.ac.id/id/eprint/196858 |
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