Fitriyani, Faizah Tartila and Kiki Fibrianto, STP., M.Phil., Ph.D (2024) Pengaruh Variasi Teknik Penyeduhan Dekoksi dan Syphon Terhadap Karakteristik Sensori Teh Daun Kopi Robusta Menggunakan Metode Temporal Dominance of Sensations. Sarjana thesis, Universitas Brawijaya.
Abstract
k memberikan kesegaran pada tubuh saat bersantai, bukan sebagai penghilang dahaga saja. Hal tersebut memungkinkan terjadinya perubahan sensori dominan dari waktu ke waktu selama konsumsi. Tidak banyak masyarakat yang mengetahui bahwa daun kopi dapat dimanfaatkan sebagai bahan minuman teh. Citarasa khas teh daun kopi terbentuk akibat beberapa proses pendahuluan seperti pengolahan pasca panen hingga penyeduhan. Adanya variasi teknik penyeduhan dekoksi dan syphon diduga menghasilkan karakteristik dominan rasa teh daun kopi yang berbeda. Tujuan penelitian ini adalah mengetahui pengaruh variasi teknik penyeduhan teh daun kopi terhadap persepsi sensori dominan selama masa konsumsi. Penelitian ini menggunakan metode uji sensori Temporal Dominance of Sensations (TDS) pada aplikasi Sensomaker dengan melibatkan 14 panelis terlatih untuk dapat menggambarkan perubahan sensori dominan selama konsumsi teh daun kopi. Digunakan rancangan penelitian tersarang (Nested) terhadap variasi teknik penyeduhan dekoksi dan syphon sebagai faktor mayor dengan perlakuan suhu penyeduhan 95℃ dan 100℃ selama 1, 3, dan 5 menit sebagai faktor minor. Masing-masing perlakuan dilakukan sebanyak 3 kali pengulangan, sehingga diperoleh sebanyak 18 percobaan tiap teknik penyeduhan. Dilakukan juga analisis kimia berupa kafein, total asam, total fenol, dan total gula untuk mengkonfirmasi pengaruh variasi teknik penyeduhan terhadap karakteristik sensori dominan teh daun kopi. Keseluruhan data yang diperoleh dianalisis menggunakan ANOVA pada MINITAB 21 dan dilakukan uji lanjut Tukey pada selang kepercayaan 95%. Metode penyeduhan dekoksi memiliki rerata kandungan senyawa kafein, total fenol, dan total gula teh daun kopi lebih tinggi dibandingkan penyeduhan syphon. Berbeda halnya dengan kandungan total asam teh daun kopi yang terukur cenderung serupa, baik pada penyeduhan dekoksi maupun syphon. Hasil dari uji korelasi kandungan senyawa kimia dengan sensori dominan teh daun kopi teruji secara signifikan (p-value <0,05) pada atribut rasa pahit saja. Korelasi kandungan kafein, total asam, total fenol, dan total gula dengan dominan rasa pahit teh daun kopi secara berurutan memiliki nilai r 0,872; 0,742; 0,876; 0,887, yang artinya berkorelasi cukup kuat. Oleh karena itu, karakteristik sensori dominan teh daun kopi penyeduhan dekoksi yang dihasilkan cenderung lebih kuat dibandingkan penyeduhan syphon.
English Abstract
People's consumption patterns when drinking tea generally aim to refresh the body while relaxing, rather than as a thirst quencher alone. This allows for dominant sensory changes over time during consumption. Not many people know that coffee leaves can be utilized as ingredients for tea. The distinctive flavour of coffee leaf tea is formed due to several preliminary processes such as post-harvest processing to brewing. Variations in decoction and syphon brewing techniques are expected to produce different dominant characteristics of coffee leaf tea flavour. The purpose of this study was to determine the effect of variations in coffee leaf tea brewing techniques on dominant sensory perceptions during the consumption period. This study used the Temporal Dominance of Sensations (TDS) sensory test on the Sensomaker application involving 14 trained panellists to describe the dominant sensory changes during consumption of coffee leaf tea. Nested research design was used for the variation of decoction and syphon brewing techniques as a major factor with 95℃ and 100℃ brewing temperature treatment for 1, 3, and 5 minutes as a minor factor. Each treatment was repeated 3 times, resulting in 18 experiments per brewing technique. Chemical analyses of caffeine, total acid, total phenol, and total sugar were also conducted to confirm the effect of variations in brewing techniques on the dominant sensory characteristics of coffee leaf tea. All data obtained were analysed using ANOVA on MINITAB 21 and Tukey's further test was conducted at 95% confidence interval. The decoction brewing method had higher caffeine, total phenol, and total sugar content of coffee leaf tea compared to syphon brewing. In contrast, the measured total acid content of coffee leaf tea tended to be similar, both in decoction and syphon brewing. The results of the chemical compound content correlation test with the dominant sensory of coffee leaf tea tested significantly (p-value <0.05) on the bitter taste attribute only. The correlation of caffeine content, total acid, total phenol, and total sugar with the dominant bitter flavour of coffee leaf tea had r values of 0.872; 0.742; 0.876; 0.887, respectively, which means that the correlation is quite strong. Therefore, the dominant sensory characteristics of decoction brewing coffee leaf tea produced tend to be stronger than syphon brewing.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100084 |
| Uncontrolled Keywords: | Dekoksi, Sensori Dominan, Syphon, Teh Daun Kopi Robusta, Temporal Dominance of Sensations-Decoction, Robusta Coffee Leaf Tea, Sensory Dominance, Syphon, Temporal Dominance of Sensations |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 11 Jun 2024 07:35 |
| Last Modified: | 11 Jun 2024 07:35 |
| URI: | http://repository.ub.ac.id/id/eprint/220435 |
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