Hermawan, Ferdy and Erni Sofia Murtini, STP., MP., PhD. and Wenny Bekti Sunarharum, STP., M.Food.St., Ph.D (2023) Pengaruh Lama Fermentasi Dengan Yoghurt dan Level Roasting Terhadap Karakteristik Fisik, Kimia Dan Sensori Kopi Liberika (Coffea Liberika). Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi menyumbang produksi perkebunan yang cukup tinggi di Indonesia. yang pada tahun 2021 mencapai 774.600 ton. Dari jumlah tersebut, kopi liberika hanya menyumbang sekitar 2% dari total produksi. Penyusutan green bean kopi liberika yang mencapai 86% membuat kopi liberika jarang dibudidayakan. Metode fermentasi dapat meningkatkan kualitas dari segi cita rasa dan aroma kopi liberika yang meningkatkan nilai jual di pasaran sehingga minat petani untuk budidaya kopi liberika meningkat. Kopi yang digunakan adalah ceri kopi liberika yang berasal dari perkebunan di Banyuwangi. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi dan level roasting terhadap karakteristik fisik, kimia dan sensori kopi liberika. Metode penelitian ini adalah metode nested dengan 2 faktor. Faktor I adalah lama fermentasi dengan yoghurt selama 24 jam dan 48 jam. Sedangkan faktor II adalah level roasting, level roasting yang digunakan adalah light, medium, dark. Dalam penelitian ini digunakan 4 kali pengulangan. Hasil penelitian menunjukkan perbedaan lama fermentasi berpengaruh nyata terhadap parameter warna (a*), pH, total padatan terlarut (TPT), kafein, dan kadar air. Perbedaan level roasting berpengaruh nyata terhadap parameter warna (L*, a*, b*), pH, aktivitas antioksidan, TPT, kafein, dan kadar air. Kopi dengan lama fermentasi 24 jam dengan level light,medium,dark berturut-turut memiliki parameter warna L* (45,49;43,49; 39,20);a* (9,25; 8,65; 5,41);b* (17,04; 15,09; 9,95), aktivitas antioksidan (84,78; 77,30; 53,57)%, pH (5,15; 4,98; 5,21), Kafein (0,37; 0,40; 0,47)%, TPT (1,08; 1,54; 1,86)*brix, kadar air (3,44; 2,72; 1,01)%, final skor cupping test (77,78; 80,03; 75,5). Kopi dengan lama fermentasi 48 jam dengan level light,medium,dark berturut-turut memiliki parameter warna L* (47,58; 42,56; 38,60);a* (9,23; 7,96; 5,01);b* (18,61; 13,93; 9,21), aktivitas antioksidan (86,91; 77,43; 57,14)%, pH (5,01; 4,95; 5,05), Kafein (0,36; 0,38; 0,44)%, TPT (1,08; 1,22; 1,42)*brix, kadar air (4,06; 3,04; 1,21)%, final skor cupping test (72,65; 80,71; 76,59)
English Abstract
Coffee contributes to plantation production which is quite high in Indonesia. Coffee production in Indonesia in 2021 will reach 774,600 tons. Liberika coffee contributing only 2% of that, this is because green bean liberika coffee shrinkage reaching 86%. This is what makes Liberika coffee rarely cultivated. Fermentation methods can improve quality in terms of liberika coffee taste and aroma which increases the selling value in the market and farmer’s interest. The coffee used is Liberika coffee cherries that come from plantations in Banyuwangi. This study aims to determine the effect of fermentation time and roasting level on the physical, chemical and sensory characteristics of Liberika coffee. This research method is a nested method with 2 factors. The first factor is the length of fermentation with yogurt for 24 hours and 48 hours. While factor II is the roasting level, the roasting levels used are light, medium, dark. In this study, 4 repetitions were used. The research results showed the difference in fermentation time significantly affected the color parameters (a*), pH, total dissolved solids (TPT), caffeine, and water content. Different roasting levels significantly affected color parameters (L*, a*, b*), pH, antioxidant activity, TPT, caffeine, and water content. Coffee with a 24- hour fermentation time with light, medium, dark levels has color parameters L* (45.49; 43.49; 39.20); a* (9.25; 8.65; 5.41); b* (17.04; 15.09; 9.95), antioxidant activity (84.78; 77.30; 53.57)%, pH (5.15; 4.98; 5.21), Caffeine (0.37; 0.40; 0.47)%, TPT (1.08; 1.54; 1.86)*brix, water content (3.44; 2.72; 1.01)%, final cupping test score (77.78; 80.03; 75.5). Coffee with 48 hours of fermentation time with light, medium, dark levels respectively has color parameters L* (47.58; 42.56; 38.60); a* (9.23; 7.96; 5.01); b* (18.61; 13.93; 9.21), antioxidant activity (86.91; 77.43; 57.14)%, pH (5.01 ; 4.95; 5.05), Caffeine (0.36; 0.38; 0.44)%, TPT (1.08; 1.22; 1.42)*brix, water content (4.06; 3.04; 1.21)%, final cupping test score (72.65; 80.71; 76.59)
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Kopi Liberika, Fermentasi, Roasting-Liberika Coffee, Fermentation, Roasting |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 17 Jan 2024 07:31 |
| Last Modified: | 17 Jan 2024 07:31 |
| URI: | http://repository.ub.ac.id/id/eprint/211573 |
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