Ramadhani, Aji Fajar and Prof. Dr. Ir. Yunianta,, DEA and Fithri Choirun Nisa,, S.TP, M.P, Ph.D (2023) Pengaruh Variasi Metode Penyangraian dan Penyeduhan Terhadap Karakteristik Kimia dan Sensoris Kopi Robusta (Coffea canephora) Sidomulyo. Magister thesis, Universitas Brawijaya.
Abstract
Penyangraian merupakan salah satu proses yang berkontribusi terhadap pembentukan senyawa dan flavor pada biji kopi. Suhu dan lama waktu merupakan faktor utama dalam proses penyangraian. Secara umum, rentang suhu dan waktu penyangrain sangat bervariasi untuk varietas biji kopi yang berbeda. Penelitian ini bertujuan untuk mengetahui pengaruh penyangraian terhadap perubahan karakteristik kimia biji kopi robusta (Coffea canephora) asal Desa Sidomulyo. Pada penelitian ini, biji kopi robusta hasil penyangraian dengan karakteristik kimia terbaik diseduh dengan menggunakan metode seduhan yang berbeda kemudian di uji sensori sehingga didapatkan informasi karakteristik sensori dari hasil seduhan biji kopi robusta asal Desa Sidomulyo. Penelitian pertama dilakukan dengan menggunakan rancangan acak kelompok faktorial (RAKF) dengan dua faktor yaitu suhu sangrai yang terdiri dari tiga level (185, 190, dan 195⁰C), dan waktu sangrai yang terdiri dari tiga level (10, 13, dan 16 menit). Biji kopi yang telah disangrai kemudian analasi kadar air, kadar abu, kadar kafein, total fenol, dan pH. Hasil dari penelitian ini diperoleh nilai kadar air sebesar 3,523±0,129% hingga 1,939±0,025%; kadar abu sebesar 8,119±0,115% hingga 4,315±0,260%; kadar kafein sebesar 2,494±0,015% hingga 2,176±0,021%; total fenol sebesar 6,251±0,101% hingga 4,334±0,117%; dan nilai pH sebesar 6,675±0,126 hingga 4,075±0,171. Pada tahap ini, perlakuan terbaik (metode Zeleny) dihasilkan oleh biji kopi robusta yang disangrai pada suhu 185⁰C selama 10 menit. Biji kopi robusta dengan perlakuan terbaik memiliki kadar air 3,523±0,129%; kadar abu 4,315±0,260%; kadar kafein 2,494±0,015%; total fenol 6,251±0,101%; dan nilai pH 4,075±0,171. Penelitian kedua dilakukan dengan menyeduh biji kopi robusta sangrai dengan profil penyangraian suhu 185°C selama 10 menit menggunakan metode seduh yang berbeda yaitu french press dan espresso. Setelah kopi diseduh, dilakukan pengujian sensori menggunakan metode Analisis Deskriptif Kuantitatif (ADK). Pengujian dilakukan oleh sepuluh orang panelis berpengalaman. Atribut yang digunakan dalam penelitian ini yaitu aroma, body, flavor, acidity, aftertaste, dan sweetness. Hasil dari penilaian setiap atribut, didapati ada peningkatan nilai tiap atribut pada setiap penyeduhan. Penyeduhan menggunakan metode espresso menghasilkan aroma, body, flavor, dan axidity yang lebih tinggi daripada metode french press. Metode french press menghasilkan nilai sweetness yang lebih tinggi dibandingkan metode espresso. Pada atribut aftertaste, dihasilkan nilai yang sama antara metode espresso dan french press.
English Abstract
Roasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature and length of time are the main factors in the roasting process. Generally, the range of temperatures and roasting times varies significantly for different varieties of coffee beans. This study aims to determine the effect of roasting on changes in the chemical characteristics of robusta coffee beans (Coffea canephora) from Sidomulyo Village. This study used different brewing methods to brew roasted robusta coffee beans with the best chemical characteristics. Sensory tests were to obtain the characteristic sensory information of the robusta coffee beans roasted. The first study used a factorial randomized block design with two factors: roasting temperature, which consisted of three levels (185, 190, and 195⁰C), and roasting time, which consisted of three levels (10, 13, and 16 minutes). The roasted coffee beans were analyzed for water content, ash content, caffeine content, total phenol, and pH. The results of this study obtained a water content value of 3.523 ± 0.129% to 1.939 ± 0.025%, ash content of 8.119 ± 0.115% to 4.315 ± 0.260%, a caffeine content of 2.494 ± 0.015% to 2.176 ± 0.021%; total phenol of 6.251 ± 0.101% to 4.334 ± 0.117%; and a pH value of 6.675±0.126 to 4.075±0.171. At this stage, the best treatment (Zeleny method) is produced by robusta coffee beans roasted at 185⁰C for 10 minutes. Robusta coffee beans with the best treatment have a moisture content of 3.523 ± 0.129%; ash content of 4.315 ± 0.260%, the caffeine content of 2.494±0.015%; total phenol of 6.251±0.101%; and a pH value of 4.075±0.171. The second study was conducted by brewing roasted Robusta coffee beans with a roasting profile of 185°C for 10 minutes using a different brewing method, namely French press, and espresso. After the coffee is brewed, sensory testing is carried out using the Quantitative Descriptive Analysis method. Tests were carried out by ten experienced panelists. The attributes used in this study were aroma, body, flavor, acidity, aftertaste, and sweetness. The results of the assessment showed that there was an increase in the value of each attribute in each brewing. Brewing using the espresso method produces a higher aroma, body, flavor, and acidity than the French press method. The French press method produces a higher sweetness value than the espresso method. On the aftertaste attribute, the same value is produced between the espresso and french press methods.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0423100001 |
| Uncontrolled Keywords: | Kopi robusta, Penyangraian, Penyeduhan, Espresso, French press,Robusta, Roasting, Brewing, Espresso, French press. |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 20 Jul 2023 07:41 |
| Last Modified: | 20 Jul 2023 07:44 |
| URI: | http://repository.ub.ac.id/id/eprint/201999 |
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