Wibowo, Andreas Tedy Ervan and Jaya Mahar Maligan, STP., MP (2023) Pengaruh Teknik Penyeduhan Terhadap Atribut Sensoris Seduhan Kopi Wine Arabika (Coffea arabica) Semeru. Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi merupakan satu di antara banyak komoditas perkebunan yang memiliki nilai tinggi di perdagangan internasional. Indonesia memiliki potensi yang tinggi terhadap olahan kopi karena produksi kopi yang semakin meningkat. Khususnya di daerah Jawa Timur yang merupakan peringkat ke 6 penghasil kopi terbanyak di Indonesia. Lereng Gunung Semeru merupakan salah satu penghasil kopi berkualitas di Jawa Timur. Kopi yang dihasilkan biasanya diolah dengan berbagai metode pengolahan pasca panen. Kopi wine merupakan salah satu metode pengolahan pasca panen ceri kopi. Proses fermentasi metode kopi wine memiliki ciri khas yaitu menghasilkan cita rasa menyerupai wine, baik dari rasa maupun aroma. Ciri khas atribut sensoris kopi tidak hanya dipengaruhi oleh pengolahan biji kopi namun, banyak aspek yang mempengaruhi atribut sensoris seduhan kopi. Salah satunya adalah teknik seduh kopi. Penyeduhan kopi memiliki banyak teknik di antaranya yang sangat umum adalah V60, aeropress, dan frenchpress. Adanya potensi sumber daya serta banyaknya teknik penyeduhan yang mampu menciptakan cita rasa yang unik mendasari penelitian yang akan menguji preferensi konsumen dalam mengkonsumsi kopi seduhan dengan tiga teknik penyeduhan yang sudah banyak di pasaran dimana nantinya akan didapatkan metode seduhan mana yang paling disukai dari olahan biji kopi kopi wine arabika semeru. Uji dilakukan dengan menggunakan hedonic test dan RATA (Rate-All-That-Apply). Berdasarkan penelitian yang sudah dilaksanakan, diperoleh bahwa perbedaan teknik penyeduhan memiliki pengaruh terhadap intensitas atribut sensoris yang terdeteksi pada seduhan kopi. Intensitas atribut sensoris frenchpress lebih terdeteksi dari berbagai atribut. Selain itu perbedaan teknik penyeduhan juga berpengaruh nyata terhadap preferensi kesukaan konsumen. Hasil uji hedonik menunjukkan pada atribut rasa, aftertaste, body, dan overall teknik penyeduhan V60 memiliki nilai kesukan tertinggi. Penelitian ini juga mendapatkan hasil perlakuan terbaik diantara tiga seduhan yang digunakan. Parameter perlakuan terbaik dinilai dari tingginya nilai daya terima teknik penyeduhan serta nilai atribut overall tertinggi pada uji hedonik. V60 merupakan perlakuan terbaik yang didapatkan dengan nilai uji hedonik atribut overall sebesar 3,71 dan daya terima sebesar 88,35%.
English Abstract
Coffee is one of the many plantation commodities that have high value in international trade. Indonesia has a high potential for processed coffee because of the increasing coffee production. Especially in the East Java region which is ranked 6th most coffee producers in Indonesia. The slopes of Mount Semeru are one of the producers of quality coffee in East Java. The coffee produced is usually processed by various postharvest processing methods. Wine coffee is one of the post-harvest processing methods of coffee cherries. The fermentation process of the wine coffee method has the characteristic of producing a taste resembling wine, both from taste and aroma. The distinctive characteristics of the sensory attributes of coffee are not only influenced by the processing of coffee beans but, many aspects affect the sensory attributes of coffee brewing. One of them is the coffee brewing technique. Coffee brewing has many techniques among which the very common ones are V60, aeropress, and frenchpress. The existence of potential resources and many brewing techniques that are able to create unique flavors underlie research that will test consumer preferences in consuming brewed coffee with three steeping techniques that are already widely on the market where later it will be obtained which brewing method is the most preferred from processed coffee beans, coffee arabica wine semeru. The test is carried out using hedonic test and RATA (Rate-All-That-Apply). Based on research that has been carried out, different steeping techniques have an influence on the intensity of sensory attributes detected in coffee brewing. Where the intensity of sensory attributes of frenchpress is more detectable than various attributes. In addition, differences in steeping techniques also have a real effect on consumer preferences. Where the results of the hedonic test show that the attributes of taste, aftertaste, body, and overall steeping technique V60 has the highest sports value. This study also obtained the best treatment results among the three steepings used. The best treatment parameters are assessed from the high acceptability value of the steeping technique as well as the highest overall attribute value in the hedonic test. V60 is the best treatment obtained with an overall attribute hedonic test value of 3.71 and acceptability of 88.35%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | atribut sensori, kopi wine, teknik penyeduhan-brewing method, coffee wine, sensory attributes |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 11 Jan 2024 02:59 |
| Last Modified: | 11 Jan 2024 02:59 |
| URI: | http://repository.ub.ac.id/id/eprint/207999 |
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Text (DALAM MASA EMBARGO)
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