Quinsky, Lydia Safira Natasha and STP.M.Phil. Ph.D, Kiki Fibrianto (2023) Optimasi Proporsi Teh Daun Kopi dan Kopi Tanpa Kupas sebagai Minuman Penyegar dengan Teknik Seduh Aeropress. Sarjana thesis, Universitas Brawijaya.
Abstract
Tanaman kopi adalah jenis tumbuhan dikotil kayu pinus (berbiji dua) dengan genus Coffea yang tergolong dalam famili Rubiaceae. Kopi yang berasal dari daerah Jabung kini semakin mendapat banyak perhatian dikarenakan salah satu produk yang dihasilkan adalah kopi tanpa kupas. Kopi tanpa kupas tidak menghasilkan hasil samping kulit kopi selama proses pengolahan sehingga menyumbangkan masa yang besar dari hasil produksinya. Namun cita rasa kopi tanpa kupas cenderung lebih pahit. Untuk dapat memperbaiki cita rasa dari kopi tanpa kupas dapat dilakukan dengan mencampurkan teh daun kopi. Teh daun kopi memiliki cita rasa yang tidak lebih pahit dibandingkan dengan kopi. Kopi dan teh daun kopi identik sebagai minuman penyegar. Minuman penyegar berkaitan erat dengan kafein yang terkandung dalam minuman, dimana kafein mampu memberikan stimulasi pada sistem syaraf pusat kerja otak meningkat. Kafein dengan jumlah tidak melebihi batas aman dapat memberikan efek baik bagi tubuh. Berdasarkan SNI 01-7152-2006 batasan kafein maksimal yang diperbolehkan dalam produk pangan sebesar 50 mg/sajian. Oleh karena itu, diperlukan penelitian dalam menghasilkan minuman penyegar dari teh daun kopi dan kopi tanpa kupas dengan kandungan kafein yang tepat. Untuk menghasilkan minuman penyegar diperlukan proses penyeduhan. Salah satu metode penyeduhan yang umum digunakan dalam penyeduhan kopi adalah Aeropress. Pada penelitian ini dilakukan optimasi proporsi teh daun kopi dan kopi tanpa kupas berdasarkan kadar kafein dengan menggunakan teknik seduh Aeropress. Rancangan percobaan pada penelitian ini menggunakan Mixture Design pada program Minitab 19. Faktor yang digunakan ada dua yaitu proporsi teh daun kopi dan kopi tanpa kupas dengan rentang berturut turut sebesar 12,5-22,5 mg dan 2,5-12,5 mg. Berdasarkan program Minitab 19 didapatkan 15 rancangan percobaan. Data hasil percobaan kemudian dianalisis dengan Analyze Mixture Design dan dioptimasi menggunakan Response Optimizer sehingga didapatkan kombinasi proporsi teh daun kopi dan kopi tanpa kupas yang optimal. Model optimum kemudian dilakukan pengujian sebanyak 3 kali pengulangan dan hasilnya diverifikasi dengan Paired T-Test pada Minitab 19. Selanjutnya dilakukan karakterisasi minuman penyegar campuran teh daun kopi dan kopi tanpa kupas pada kondisi optimal. Hasil optimasi menunjukkan proporsi teh daun kopi dan kopi tanpa kupas optimal sebesar 12,5 g teh daun kopi dan 12,5 gram kopi tanpa kupas. Total fenol yang didapatkan sebesar 0,37 ± 0,28 mgGAE/ml dan total gula sebesar 0,60 ± 0,74%. Berdasarkan uji sensoris didapatkan hasil intensitas atribut sepat dan manis dari ketiga minuman yaitu campuran teh daun kopi dan kopi tanpa kupas, teh daun kopi, dan kopi tanpa kupas tidak berbeda signifikan. Pada uji kesukaan menunjukkan tingkat kesukaan panelis terhadap rasa pahit, sepat, asam, manis, dan kesegaran pada ketiga sampel tidak berbeda signifikan. Perlu dilakukan penelitian lebih lanjut terkait rasio bahan teh daun kopi dan kopi tanpa kupas dengan rentang rasio bahan yang lebih besar agar tercapai titik optimum. Kemudian diperlukan penelitian lebih lanjut terkait efek menyegarkan terkait efek stimulan dari kafein serta karakteristik kimia lain seperti antioksidan, asam klorogenat, dan senyawa aromatik.
English Abstract
The coffee plant is a type of pine wood dicotyledonous plant (two-seeded) with the genus Coffea belonging to the family Rubiaceae. Coffee originating from the Jabung area is now getting more and more attention because one of the products produced is unpeeled coffee. Unpeeled coffee does not produce coffee skin by-products during the processing process so it contributes a large amount of time from its production. But the taste of unpeeled coffee tends to be more bitter. To be able to improve the taste of coffee without peeling can be done by mixing coffee leaf tea. Coffee leaf tea has a taste that is no more bitter than coffee. Coffee and coffee leaf tea are synonymous as refreshing drinks. Refreshing drinks are closely related to the caffeine contained in beverages, where caffeine is able to provide stimulation to the nervous system of the brain work center increases. Caffeine with an amount not exceeding the safe limit can have a good effect on the body. Based on SNI 01-7152-2006, the maximum caffeine limit allowed in food products is 50 mg/serving. Therefore, research is needed in producing refreshing drinks from coffee leaf tea and unpeeled coffee with the right caffeine content. To produce a refreshing drink requires a brewing process. One of the brewing methods commonly used in brewing coffee is Aeropress. In this study, optimization of the proportion of coffee leaf tea and unpeeled coffee based on caffeine levels was carried out using the Aeropress brewing technique. The experimental design in this study used Mixture Design in the Minitab 19 program. The factors used are twofold, namely the proportion of coffee leaf tea and unpeeled coffee with successive ranges of 12,5-22,5 mg and 2,5-12,5 mg. Based on the Minitab 19 program, 15 experimental designs were obtained. The experimental data were then analyzed with Analyze Mixture Design and optimized using the Response Optimizer so that a combination of the proportion of coffee leaf tea and unpeeled coffee was obtained. The optimum model was then tested 3 times and then the results were verified with a Paired T-Test on Minitab 19. After that, a characterization of the refreshing drink mixed with coffee leaf tea and coffee without peeling was carried out in optimal conditions. The optimization results showed that the optimal proportion of coffee leaf tea and unpeeled coffee was 12,5 grams of coffee leaf tea and 12,5 grams of coffee without peeling. Characterization of the total phenol of 0,37 ± 0,28 mgGAE/ml and the total sugar obtained a value of 0,60 ± 0,74%. Based on sensory tests, the results were obtained that the intensity of the astringent and sweet attributes of the three drinks, namely a mixture of coffee leaf tea and coffee without peeling, coffee leaf tea, and coffee without peeling did not differ significantly. The favorability test showed that the panelists favorability for bitterness, astringent, sourness, sweetness, and freshness in the three samples did not differ significantly. It is necessary to conduct further research related to the ratio of coffee leaf tea ingredients and unpeeled coffee with a larger of the ratio of ingredients in order to reach the optimum point. Then more research is needed regarding the refreshing effects related to the stimulant effects of caffeine as well as other chemical characteristics such as antioxidants, chlorogenic acid, and aromatic compounds.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100037 |
| Uncontrolled Keywords: | Aeropress, Kopi Tanpa Kupas, Optimasi, Teh Daun Kopi, Aeropress, Unpeeled Coffee, Optimization, Coffee Leaf Tea |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 17 May 2023 07:30 |
| Last Modified: | 17 May 2023 07:30 |
| URI: | http://repository.ub.ac.id/id/eprint/199830 |
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