Haq, Ahmad Izzul and STP, M.Phil, Ph.D., Kiki Fibrianto (2023) Komparasi Kualitas Fisik, Kimia, dan Organoleptik Teh Daun Kopi Menggunakan Teknik Penyeduhan French Press dan Kombinasi French Press Dengan V60. Sarjana thesis, Universitas Brawijaya.
Abstract
Kualitas dari teh daun kopi dapat dipengaruhi oleh teknik penyeduhan. Teknik penyeduhan French press sering digunakan karena mudah digunakan, namun karakteristik seduhan yang dihasilkan keruh dan memilliki tekstur seperti berpasir sehingga perlu dilakukan kombinasi penyeduhan V60 untuk menghasilkan hasil seduhan yang jernih. Tujuan dari penelitian ini adalah untuk membandingkan kandungan antioksidan, fenol, kafein, dan total padatan dari teh herbal daun kopi dengan metode seduhan french press dan seduhan kombinasi french press dan V60 dengan berbagai variasi suhu dan waktu seduhan serta korelasinya terhadap atribut rasa yang dihasilkan. Penelitian ini dirancang menggunakan rancangan tersarang dengan faktor mayor berupa teknik penyeduhan dan faktor minor berupa perlakuan suhu dan waktu. Faktor perlakuan suhu dan waktu bersarang dalam faktor teknik penyeduhan. Teh daun kopi yang digunakan diseduh dengan teknik penyeduhan French press dan kombinasi antara French press dan V60. Kualitas teh daun kopi dilakukan pengujian secara kimia berupa pengujian aktivitas antioksidan dengan metode DPPH, total fenol dengan metode Folin-Ciocalteu, dan pengujian kafein dengan metode spektrofotometri sedangkan secara fisik berupa pengujian total padatan menggunakan refraktometer. Data yang dihasilkan diolah menggunakan uji ANOVA dan uji korelasi. Perlakuan teknik penyeduhan memiliki hasil yang berbeda nyata terhadap kandungan teh daun kopi yang dihasilkan. Perlakuan suhu dan waktu dalam teknik penyeduhan berbeda nyata pada aktivitas antioksidan dan total fenol yang dihasilkan. Perlakuan suhu dan waktu dalam teknik penyeduhan kombinasi French press dan V60 dengan suhu 95oC dan waktu 10 menit memiliki kandungan aktivitas antioksidan, total fenol, kafein, dan total padatan terlarut tertinggi. Pada perlakuan suhu dan waktu dalam teknik penyeduhan French press, perlakuan suhu 96,16oC dan waktu 10 menit memiliki kandungan fenol dan total padatan terlarut terbesar sedangkan aktivitas asntioksidan terbesar dihasilkan pada suhu 90oC selama 10 menit dan kandungan kafein terbesar dihasilkan oleh perlakuan suhu 100oC dan waktu 10 menit. Teh daun kopi yang diseduh dengan teknik penyeduhan French press kombinasi V60 memiliki rerata total fenol, total padatan terlarut, kafein, dan antioksidan yang lebih tinggi dari teknik penyeduhan French press. Teknik penyeduhan French press kombinasi V60 memiliki rerata kandungan total fenol sebesar 12,92 mg GAE/g, rerata total padatan terlarut sebesar 0,67 oBrix, rerata kadar kafein sebesar 0,15 mg/mL, dan rerata aktivitas antioksidan (IC50) sebesar 6661,52 ppm. Teh daun kopi yang diseduh dengan teknik penyeduhan French press memiliki rerata kandungan total fenol sebesar 10,94 mg GAE/g, rerata total padatan terlarut sebesar 0,62 oBrix, rerata kadar kafein sebesar 0,11 mg/mL, dan rerata aktivitas antioksidan (IC50) sebesar 7279,10 ppm. Kandungan kimia dan fisik dari teh herbal daun kopi memberikan pengaruh terhadap atribut rasa yang diperoleh.
English Abstract
The quality of coffee leaf tea can be influenced by brewing techniques. The French press brewing technique is often used because it is easy to use, but the characteristics of the brew produced are cloudy and have a sandy-like texture so it is necessary to do a combination of V60 brewing to produce clear brewing results. The purpose of this study was to compare the antioxidant, phenol, caffeine, and total solids content of coffee leaf herbal tea with the french press brewing method and french press and V60 combination brewing with various variations in temperature and brewing time and their correlation to the resulting taste attributes. This study was designed using a nested design with major factors in the form of brewing techniques and minor factors in the form of temperature and time treatments. The temperature and time treatment factors will be nested in the brewing technique factor. The coffee leaf tea used is brewed with the French press brewing technique and a combination of French press and V60. The quality of coffee leaf tea was chemically tested in the form of testing antioxidant activity with the DPPH method, total phenols with the Folin-Ciocalteu method, and caffeine testing using the spectrophotometric method while physically in the form of testing total solids using a refractometer. The resulting data were processed using ANOVA test and correlation test. The treatment of brewing techniques has significantly different results on the content of coffee leaf tea produced. The temperature and timing treatment in the brewing technique differs markedly on the antioxidant activity and the total phenol produced. The temperature and time treatment in the french press and V60 combination brewing technique with a temperature of 95oC and a time of 10 minutes has the highest content of antioxidant activity, total phenol, caffeine, and total dissolved solids. At temperature and time treatment in the French press brewing technique, the temperature treatment of 96.16oC and 10 min time had the largest phenol content and total dissolved solids while the largest asntioxidant activity was produced at 90oC for 10 minutes and the largest caffeine content was produced by a temperature treatment of 100oC and a time of 10 minutes. Coffee leaf tea brewed with the V60 combination French press brewing technique has a higher average total phenol, total dissolved solids, caffeine, and antioxidants than the French press brewing technique. The French press blending technique of the V60 combination has an average total phenol content of 12.92 mg GAE/g, an average total dissolved solids of 0.67 oBrix, an average caffeine content of 0.15 mg/mL, and an average antioxidant activity (IC50) of 6661.52 ppm. Coffee leaf tea brewed with the French press brewing technique has an average total phenol content of 10.94 mg GAE/g, an average total dissolved solids of 0.62 oBrix, an average caffeine content of 0.11 mg / mL, and an average antioxidant activity (IC50) of 7279.10 ppm. The chemical and physical content of coffee leaf herbal tea influences the taste attributes obtained.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100468 |
| Uncontrolled Keywords: | Daun kopi robusta, French press, V60, Teh daun kopi, teknik penyeduhan., Robusta coffee leaf, French press, V60, Tea leaf coffee, brewing technique., |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 15 May 2023 07:06 |
| Last Modified: | 15 May 2023 07:06 |
| URI: | http://repository.ub.ac.id/id/eprint/199580 |
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