Pengaruh Perbedaan Intensitas Injeksi CO2 Pada Fermentasi Carbonic Maceration dan Tingkat Penyangraian Terhadap Mutu Sensori Kopi Arabika Yellow Caturra

Valentina, Anggia Febri and Wenny Bekti Sunarharum, S.TP., M.Food.St., PhD (2024) Pengaruh Perbedaan Intensitas Injeksi CO2 Pada Fermentasi Carbonic Maceration dan Tingkat Penyangraian Terhadap Mutu Sensori Kopi Arabika Yellow Caturra. Sarjana thesis, Universitas Brawijaya.

Abstract

Beragamnya jenis kopi memunculkan citarasa kopi yang berbeda bergantung pada beberapa faktor seperti proses pengolahan, level roasting dan teknik penyeduhan yang digunakan. Salah satu teknik penyeduhan yang banyak digunakan yaitu frenchpress terutama untuk jenis kopi arabika. Pengolahan kopi arabika mulai dikembangkan menggunakan metode Carbonic Maceration. Dengan proses pengolahan dan penentuan level roasting yang sesuai dapat meningkatkan cita rasa hasil seduhan kopi. Dalam penelitian ini menggunakan rancangan berupa Nested serta metode uji sensori DA (Descriptive Analysis). Faktor pertama yaitu intensitas injeksi CO2 pada proses fermentasi carbonic maceration (tanpa injeksi CO2, injeksi CO2 selama 5 menit di awal proses, dan injeksi CO2 setiap 12 jam sekali). Faktor yang kedua yaitu tiga Tingkat penyangraian yang digunakan (light, medium, dan dark). Dari kedua faktor tersebut diperoleh 9 perlakuan dengan masing -masing perlakukan 3 kali ulangan sehinga diperoleh 27 satuan percobaan dengan metode Penyeduhan frenchpress Analisa yang dilakukaan yaitu Analisa fisik dan kimia pada green beans sesuai dengan SNI 2907-2008. Pengujian fisik dan kimia roasted beans meliputi pH dan TDS. Pengujian sensoris menggunakan metode Descriptive Analysis (DA). Pengujian perlakuan terbaik berdasarkan uji sensori meliputi uji kadar kafein, uji asam organik, dan uji senyawa volatil. Seluruh hasil analisis yang berbeda nyata dilakukaan uji lanjut dengan Fisher’s Least Significant Difference (LSD) dengan selang kepercayaan 95%. Hasil penelitian menunjukan intensitas injeksi karbon dioksida berpengaruh nyata terhadap atribut TDS,pH, aftertaste roasted, body sedangkan intensitas injeksi CO2 pHaroma fruity, aftertaste fruity, body. Perlakuan terbaik dari hasil sensori diperoleh pada kopi Arabika Yellow Caturra carbonic maceration dengan sekali intensitas injeksi yang dilakukaan di awal proses fermentasi dan Tingkat penyangraian dark. Sampel perlakuan terbaik diuji kadar kafein dan didapatkan hasil 1,035, uji asam organik ditemukan 9 senyawa asam organik, uji senyawa volatil ditemukan 21 senyawa volatil.

English Abstract

Various types of coffee give rise to different coffee flavors depending on several factors such as the processing process, roasting level and brewing technique used. One of the brewing techniques that is widely used is Frenchpress, especially for Arabica coffee. Arabica coffee processing began to be developed using the Carbonic Maceration method. With the processing process and determining the appropriate roasting level, you can improve the taste of the brewed coffee. This research uses a nested design and the DA (Descriptive Analysis) sensory test method. The first factor is the intensity of CO2 injection in the carbonic maceration fermentation process (without CO2 injection, CO2 injection for 5 minutes at the beginning of the process, and CO2 injection every 12 hours). The second factor is the three levels of roasting used (light, medium and dark). From these two factors, 9 treatments were obtained with 3 repetitions of each treatment so that 27 experimental units were obtained using the Frenchpress brewing method. The analysis carried out was physical and chemical analysis of green beans in accordance with SNI 2907-2008. Physical and chemical testing of roasted beans includes pH and TDS. Sensory testing uses the Descriptive Analysis (DA) method. Testing the best treatment based on sensory tests includes caffeine content testing, organic acid testing, and volatile compound testing. All analysis results that were significantly different were further tested with Fisher's Least Significant Difference (LSD) with a 95% confidence interval. The research results show that roasting temperature has a significant effect on fruity aroma, chocolate taste, roasted aftertaste, body, while the CO2 injection intensity of fruity aroma, fruity aftertaste, body. The best treatment of sensory results was obtained from Yellow Caturra carbonic maceration Arabica coffee with one injection intensity carried out at the beginning of the fermentation process and the dark roasting level. The best treatment sample was tested for caffeine content and the result was 1.035, the organic acid test found 9 organic acid compounds, the volatile compound test found 21 volatile compounds

Item Type:	Thesis (Sarjana)
Identification Number:	0524100246
Uncontrolled Keywords:	Carbonic Maceration, French Press, DA- Carbonic Maceration, French Press, DA
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	soegeng sugeng
Date Deposited:	18 Nov 2024 07:33
Last Modified:	18 Nov 2024 07:33
URI:	http://repository.ub.ac.id/id/eprint/228858

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