Akhmad, Abdurrakhman and Wenny Bekti Sunarharum, S.TP., M.Food.St., PhD and Tunjung Mahatmanto, STP., M.Si., Ph.D (2024) Pengaruh Perbedaan Media Fermentasi Biji Kopi Hijau terhadap Mutu Fisik dan Sensori Kopi Sangrai Arabika dan Liberika. Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi arabika dan liberika dapat mengalami penurunan mutu baik fisik maupun sensoris jika proses pengolahan pascapanen dilakukan tidak sesuai standar sehingga menurunkan nilai ekonomis kopi sangrai. Mutu yang menurun dapat diperbaiki dengan pengembangan metode salah satunya dengan fermentasi kembali (re-fermentasi) biji kopi hijau. Oleh karena itu, dilakukan proses fermentasi kembali (re-fermentasi) biji kopi hijau dengan perbedaan media supaya dapat diketahui pengaruhnya terhadap mutu fisik dan sensoris. Penelitian ini menggunakan rancangan tersarang (Nested) di mana faktor sarangnya (A dan L) adalah perbedaan spesies biji kopi hijau (Arabika dan Liberika) dan faktor anak sarangnya (F) adalah perbedaan media re-fermentasi meliputi ekstrak ceri kopi Liberika, enrichment BAL, enrichment yeast, dan enrichment BAL & yeast. Refermentasi biji kopi hijau dilakukan dengan membuat media re-fermentasi, fermentasi biji kopi hijau dalam 24 jam, dan proses sangrai level medium. Analisis yang dilakukan meliputi uji fisik dan sensori metode Coffee Value Assessment (CVA). Setiap data yang diperoleh dianalisis menggunakan software Excel 2019 dan Minitab 19 metode ANOVA (analysis of variance) pada taraf signifikansi α=0,05. Uji lanjut dilakukan menggunakan Tukey dengan selang kepercayaan 95% jika terdapat perbedaan nyata untuk setiap perlakuan. Hasil penelitian menunjukkan perbedaan spesies kopi berpengaruh nyata terhadap parameter warna biji kopi hijau dan atribut sensoris acidity kopi sangrai tetapi tidak berpengaruh nyata terhadap kadar air dan atribut sensoris fragrance, aroma, flavor, aftertaste, sweetness, serta mouthfeel. Perbedaan media refermentasi berpengaruh nyata terhadap parameter warna dan kadar air biji kopi hijau tetapi tidak berpengaruh nyata terhadap seluruh parameter atribut sensoris biji sangrai. Proses re-fermentasi diketahui dapat meningkatkan skor cita rasa jika dibandingkan dengan kontrol (tanpa re-fermentasi) pada spesies arabika dan tergolong sebagai kopi specialty. Akan tetapi, dalam spesies liberika, media refermentasi enrichment Yeast memiliki skor cita rasa lebih rendah daripada kontrol dan tidak tergolong kopi specialty sementara media re-fermentasi lain lebih tinggi dan tergolong ke dalam kopi specialty
English Abstract
Arabica and Liberica coffee can experience quality deterioration, both physical and sensory, if post-harvest processing is not carried out according to standards, thereby reducing the economic value of roasted coffee. Decreased quality can be improved by developing methods, one of which is by re-fermentation of green coffee beans. Therefore, the process of re-fermentation of green coffee beans with different media was carried out in order to determine its effect on physical and sensory quality. This study used a nested design in which the nest factor (A and L) was the difference in green coffee bean species (Arabica and Liberica) and the nesting factor (F) was the difference in re-fermentation media including Liberica coffee cherry extract, LAB enrichment , yeast enrichment, and LAB & yeast enrichment. Re-fermentation of green coffee beans was carried out by making re-fermentation media, fermentation of green coffee beans in 24 hours, and medium level roasting process. The analysis included physical and sensory tests using the Coffee Value Assessment (CVA) method. Each data obtained was analyzed using Excel 2019 software and Minitab 19 ANOVA (analysis of variance) method at the α=0.05 significance level. Further tests were carried out using Tukey with a 95% confidence interval if there were significant differences for each treatment. The results showed that different coffee species had a significant effect on the color parameters of green coffee beans and the sensory attributes of Roasted coffee acidity but had no significant effect on moisture content and sensory attributes of fragrance, aroma, flavor, aftertaste, sweetness, and mouthfeel. Differences in re-fermentation media had a significant effect on the color parameters and moisture content of green coffee beans but no significant effect on all parameters of the sensory attributes of Roasted beans. The re-fermentation process was found to increase the flavor score when compared to the control (without re-fermentation) in arabica species and classified as specialty coffee. However, in liberica species, Yeast enrichment re-fermentation media had lower flavor scores than the control and was not classified as specialty coffee while other re-fermentation media were higher and classified as specialty coffee.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100171 |
| Uncontrolled Keywords: | kopi arabika, kopi liberika, mutu fisik dan sensori, re-fermentasi, CVA-arabica coffee, liberica coffee, physical and sensory quality, refermentation, CVA |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 02 Sep 2024 02:25 |
| Last Modified: | 02 Sep 2024 02:25 |
| URI: | http://repository.ub.ac.id/id/eprint/224988 |
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