Pengaruh Lama Fermentasi Metode Carbonic Maceration dan Perbedaan Level Penyangraian Terhadap Karakteristik Fisik, Kimia, dan Sensoris Kopi Robusta Arjuno

Faza, M.Dafilah Haykal and Wenny Bekti Sunarharum, STP, M.Food.St, PhD. (2024) Pengaruh Lama Fermentasi Metode Carbonic Maceration dan Perbedaan Level Penyangraian Terhadap Karakteristik Fisik, Kimia, dan Sensoris Kopi Robusta Arjuno. Sarjana thesis, Universitas Brawijaya.

Abstract

Carbonic maceration merupakan proses fermentasi kopi dengan injeksi gas CO2 dan melibatkan mikroorganisme BAL sehingga menghasilkan citarasa dan aroma khas pada kopi. Dalam prosesnya, buah kopi ditempatkan dalam wadah berisi CO2 sebagai pengontrol agar kondisi lingkungan fermentasi tetap anaerobik. Penelitian ini bertujuan untuk mengevaluasi pengaruh lama fermentasi dan suhu penyangraian terhadap karakteristik fisik, kimia, dan sensoris biji Kopi Robusta Arjuno dengan metode fermentasi carbonic maceration. Rancangan penelitian yang digunakan adalah pola tersarang (nested) yang terdiri dari faktor mayor dan minor. Faktor mayor adalah lama fermentasi (0, 24, 48, 72, dan 96 jam) dan faktor minornya adalah level sangrai (light roast, medium roast, dan dark roast). Perlakuan dilakukan sebanyak 2 kali ulangan sehingga terdapat 30 percobaan. Pengujian fisik dan kimia dalam penelitian ini meliputi analisis green bean sesuai SNI 2907-2008 tentang Biji Kopi seperti pengujian serangga hidup, biji berbau busuk dan kapang, kadar air, nilai cacat dan kotoran kopi, serta analisis roasted bean yang dilakukan sesuai SNI 8964-2021 tentang Kopi Sangrai dan Kopi Bubuk. Kemudian pengujian organoleptik dilakukan dengan metode cupping test sesuai The Specialty Coffee Association of America (SCAA) 2015. Data hasil pengujian kemudian dianalisis ragam (ANOVA) pada Minitab 19 dengan tingkat kepercayaan 95% dan uji lanjut melalui metode Fisher Pairwise. Perlakuan terbaik ditentukan pada hasil cupping test, kemudian dilakukan pengujian profil aroma dan senyawa organik dengan GC-MS serta kadar kafein dengan HPLC. Berdasarkan hasil pengujian analisis fisik, sesuai dengan SNI 2907-2008 biji Kopi Robusta Arjuno memiliki nilai cacat <11 sehingga tergolong Mutu 1. Hasil pengujian kimia, lama fermentasi dan level penyangraian memberikan pengaruh yang nyata terhadap kadar air, kadar abu, dan nilai pH roasted bean. Hasil pengujian melalui cupping test diketahui sampel perlakuan terbaik diperoleh pada sampel terfermentasi 48 jam dengan level penyangraian medium. Hasil pengujian profil aroma dan senyawa organik, sampel Kopi Robusta Arjuno teridentifikasi mengandung senyawa – senyawa seperti 2-Furanmethanol, tetrahydro-5-methyl-, Hexadecanoic acid, 2 - hydroxy - 1- (hydroxymethyl). Kadar kafein dalam sampel perlakuan terbaik mencapai 2,14%, dimana telah sesuai dengan kadar kafein yang ditentukan dalam SNI 8964-2021 yaitu 0,9 – 2,5% untuk kopi sangrai dan kopi bubuk, serta maksimal 0,1% untuk kopi dekafein (sangrai dan bubuk)

English Abstract

Carbonic maceration is a coffee fermentation process with CO2 gas injection and involves LAB microorganisms to produce a distinctive taste and aroma in coffee. In the process, coffee beans are placed in a container filled with CO2 as a controller so that the fermentation environment remains anaerobic. This study aims to evaluate the effect of fermentation time and roasting temperature on the physical, chemical, and sensory characteristics of Arjuno Robusta Coffee beans using the carbonic maceration fermentation method. The research design used is a nested pattern consisting of major and minor factors. The major factor is the fermentation time (0, 24, 48, 72, and 96 hours) and the minor factor is the roast level (light roast, medium roast, and dark roast). The treatment was repeated 2 times so that there were 30 experiments. Physical and chemical tests in this study include green bean analysis according to SNI 2907- 2008 on Coffee Beans such as testing for live insects, rotten and moldy beans, water content, defect value and coffee impurities, and roasted bean analysis carried out according to SNI 8964-2021 on Roasted Coffee and Ground Coffee. Then organoleptic testing was carried out using the cupping test method according to The Specialty Coffee Association of America (SCAA) 2015. The test data were then analyzed for variance (ANOVA) on Minitab 19 with a 95% confidence level and further testing using the Fisher Pairwise method. The best treatment was determined from the cupping test results, then aroma profile and organic compounds were tested with GC-MS and caffeine content with HPLC. Based on the results of the physical analysis test, according to SNI 2907- 2008, Arjuno Robusta Coffee beans have a defect value of <11 so that they are classified as Quality 1. The results of chemical tests, fermentation time and roasting level have a significant effect on the water content, ash content, and pH value of roasted beans. The results of the cupping test showed that the best treatment sample was obtained from the 48-hour fermented sample with a medium roasting level. The results of the aroma profile and organic compound tests, the Arjuno Robusta Coffee sample was identified as containing compounds such as 2- Furanmethanol, tetrahydro-5-methyl-, Hexadecanoic acid, 2 - hydroxy - 1- (hydroxymethyl). The caffeine content in the best treatment sample reached 2.14%, which is in accordance with the caffeine content specified in SNI 8964- 2021, namely 0.9 - 2.5% for roasted and ground coffee, and a maximum of 0.1% for decaffeinated coffee (roasted and ground).

Item Type:	Thesis (Sarjana)
Identification Number:	052410
Uncontrolled Keywords:	: Carbonic Maceration, Ceri Kopi Robusta Arjuno, Fermentasi -Carbonic Maceration, Arjuno Robusta Coffee Cherries, Fermentation
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/228819

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