Ridhollah, Muhammad Rifki and Ir. Vivi Nurhadianty,, ST.,M.T. (2023) Pengaruh Praperlakuan Pulp Ceri dan Penambahan Starter Saccharomyces cerevisiae pada Dekafeinasi Biji Kopi Robusta Arjuno secara Anaerob. Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi dikenal seluruh dunia sebagai salah satu minuman yang mengandung kafein cukup tinggi. Kopi robusta memiliki kadar kafein yang cukup tinggi dibandingkan arabika yaitu sekitar 1.6%-2.4% dan memberikan rasa yang lebih pahit, menurut standar SNI kadar kafein harian yang diperbolehkan adalah 0.45-2% b/b atau 150 mg/hari. Para petani kopi Arjuno Kecamatan Karangploso saat ini mulai melakukan proses fermentasi untuk mengolah kopi, fermentasi kopi akan memecah senyawa kompleks seperti kafein dan senyawa lain menjadi lebih sederhana. Proses pra-perlakuan terhadap kopi dan penambahan starter selama proses fermentasi akan memberikan hasil akhir senyawa yang bervariasi, termasuk senyawa kafein. Penelitian ini ini bertujuan untuk mengetahui pengaruh pra-perlakuan ceri kopi dan penambahan starter terhadap kadar kafein selama proses fermentasi secara anaerob. Penelitian di awali dengan pra-perlakuan pulped sebagian sampel kopi dan kemudian dilakukan fermentasi dengan penambahan starter pada sebagian sampel kopi dengan variasi waktu 24 jam, 48 jam, 72 jam dan 96 jam. Pengukuran kadar kafein masing-masing sampel kopi terfermentasi diukur menggunakan spektrofotometer UV-Vis pada panjang gelombang maksimum 276 nm. Berdasarkan hasil pengukuran kadar kafein menggunakan spektrofotometer UV-Vis didapatkan hasil penurunan kadar kafein terbaik pada sampel fermentasi 96 jam pulped kopi robusta dengan penambahan starter yaitu 26% dengan kadar kafein 2.96% b/b, akan tetapi hasil ini masih belum memenuhi standar SNI kafein.
English Abstract
Coffee is known throughout the world as one of the drinks that contains high caffeine. Robusta coffee has a fairly high caffeine content compared to arabica, which is around 1.6%- 2.4% and gives a more bitter taste, according to SNI standards the daily caffeine content allowed is 0.45-2% w/b or 150 mg / day. Arjuno coffee farmers in Karangploso Subdistrict are currently starting to carry out the fermentation process to process coffee, coffee fermentation will break down complex compounds such as caffeine and other compounds into simpler ones. The pre-treatment process of coffee and the addition of starter during the fermentation process will give varying final results of compounds, including caffeine compounds. This study aims to determine the effect of pre-treatment of coffee cherries and the addition of starter on caffeine levels during the anaerobic fermentation process. The research began with pre-treatment of pulped coffee samples and then fermentation with the addition of starter to some coffee samples with variations of time 24 hours, 48 hours, 72 hours and 96 hours. Measurement of caffeine content of each fermented coffee sample was measured using a UV-Vis spectrophotometer at a maximum wavelength of 276 nm. Based on the results of measuring caffeine levels using a UV-Vis spectrophotometer, it was found that the best reduction in caffeine levels was obtained in the 96-hour fermentation sample of robusta coffee pulped with the addition of starter, which was 26% with caffeine levels of 2.96% b / b, but this result still did not meet the SNI caffeine standard.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523070084 |
| Uncontrolled Keywords: | Anaerob, Kopi robusta Arjuno, Kafein, Spektrofotometer UV-Vis .- Anaerobic, Arjuno robusta coffee, Caffeine, UV-Vis Spectrophotometer |
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering and related technologies |
| Divisions: | Fakultas Teknik > Teknik Kimia |
| Depositing User: | PKN 02 UB |
| Date Deposited: | 09 Jun 2023 06:45 |
| Last Modified: | 09 Jun 2023 06:45 |
| URI: | http://repository.ub.ac.id/id/eprint/201344 |
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