Salsabila, Adilah Jihan 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 Robusta dan Liberika. Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi Robusta memiliki kandungan kafein dan asam klorogenat yang tinggi sehingga menghasilkan seduhan kopi dengan cita rasa yang pahit dan dapat menyebabkan kenaikan asam lambung pada beberapa orang. Berbeda dengan kopi Liberika dengan ukuran buah yang lebih besar dibandingkan varietas kopi lain namun memiliki penyusutan bobot yang cukup yaitu sebesar 12%. Untuk meningkatkan mutu dan cita rasa kopi Robusta dan Liberika dapat dilakukan proses fermentasi kembali (re-fermentasi) green bean. Penelitian ini menggunakan rancangan tersarang (Nested) di mana faktor sarangnya (S) adalah spesies biji kopi hijau (Robusta 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. Green bean dari hasil fermentasi selama 24 jam akan disangrai dengan level medium hingga diperoleh biji kopi sangrai yang akan digiling untuk diubah ke dalam bentuk bubuk. Nantinya, bubuk kopi sangrai digunakan dalam evaluasi sensori menggunakan metode Coffee Value Assessment (CVA). Data yang diperoleh akan dianalisis menggunakan software Excel 2019 ataupun 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 perlakuannya. Hasil penelitian menunjukkan bahwa perbedaan spesies kopi dan media refermentasi berpengaruh nyata terhadap parameter fisik yaitu warna dan kadar air dari biji kopi hijau Robusta dan Liberika. Untuk pengujian sensori, perbedaan spesies kopi berpengaruh nyata terhadap atribut sensori kopi sangrai Robusta dan Liberika yaitu fragrance, aroma, flavor, aftertaste, acidity, sweetness, serta mouthfeel. Namun perbedaan media re-fermentasi tidak berpengaruh nyata terhadap ketujuh atribut sensori tersebut. Proses re-fermentasi diketahui dapat meningkatkan skor cita rasa jika dibandingkan dengan kontrol (tanpa refermentasi) pada spesies Robusta dan Liberika serta tergolong sebagai kopi specialty. Akan tetapi, robusta dengan perlakuan media enrichment BAL dan liberika dengan perlakuan media enrichment yeast memiliki skor cita rasa lebih rendah daripada kontrol sehingga tidak tergolong ke dalam kopi specialty sementara media re-fermentasi lain lebih tinggi dan tergolong ke dalam kopi specialty.
English Abstract
Robusta coffee has a high caffeine and chlorogenic acid content, resulting in a coffee brew with a bitter taste and can cause an increase in stomach acid in some people. This is different from Liberica coffee, with the fruit size being larger than other coffee varieties but having sufficient weight loss, namely 12%. To improve the quality and taste of Robusta and Liberica coffee, a green bean refermentation process can be carried out. This research uses a nested design where the nest factor (S) is the green coffee bean species (Robusta and Liberica) and the nest factor (F) is the difference in re-fermentation media including Liberika coffee cherry extract, LAB enrichment, yeast enrichment, and LAB & yeast enrichment. Green beans from fermentation for 24 hours will be roasted at a medium level until roasted coffee beans are obtained which will be ground to be converted into powder form. Later, roasted coffee powder is used in sensory evaluation using the Coffee Value Assessment (CVA) method. The data obtained will be analyzed using Excel 2019 or Minitab 19 software, the ANOVA (analysis of variance) method at a significance level of α=0.05. Further tests were carried out using Tukey with a 95% confidence interval if there were significant differences for each treatment. The results of the research show that differences in coffee species and refermentation media have a significant effect on the physical parameters, namely the color and water content of Robusta and Liberica green coffee beans. For sensory testing, differences in coffee species have a significant effect on the sensory attributes of Robusta and Liberica roasted coffee, namely fragrance, aroma, flavor, aftertaste, acidity, sweetness and mouthfeel. However, the difference in re-fermentation media did not have a significant effect on the seven sensory attributes. The re-fermentation process is known to increase the taste score when compared to the control (without re-fermentation) in Robusta and Liberica species and is classified as specialty coffee. However, robusta treated with BAL enrichment media and liberica treated with yeast enrichment media had lower taste scores than the control so they were not classified as specialty coffee, while other re-fermentation media were higher and classified as specialty coffee.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100236 |
| Uncontrolled Keywords: | Kopi, mutu fisik dan sensori, fermentasi biji kopi hijau, CVA-Coffee, physical and sensory quality, green coffee bean fermentation, CVA |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 18 Nov 2024 04:20 |
| Last Modified: | 18 Nov 2024 04:20 |
| URI: | http://repository.ub.ac.id/id/eprint/228809 |
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