Nathania Zefanya, Anggono and Jaya Mahar Maligan,, STP., MP. (2023) Pengaruh Lama Fermentasi dan Suhu Sangrai Terhadap Karakteristik Organoleptik, Kimia, dan Fisik Wine Coffee Robusta Tirtoyudo. Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi Robusta Tirtoyudo memiliki potensi dalam pengembangan proses pengolahan karena memiliki cacat citarasa berupa burn dan total skor dibawah 80 yaitu 75,38 sehingga belum termasuk ke dalam kategori specialty coffee. Peningkatan mutu kopi dapat dilakukan salah satunya dengan pembuatan wine coffee, dimana proses fermentasi dan penyangraian dapat mempengaruhi kualitas citarasa yang dihasilkan. Penelitian bertujuan untuk mengetahui pengaruh dan perlakuan terbaik dari perlakuan lama fermentasi serta suhu sangrai yang terhadap proses pengolahan dan mengetahui karakteristik fisik maupun kimia dari kopi wine Robusta Tirtoyudo. Rancangan percobaan yang digunakan yaitu RAKF (Rancangan Acak Kelompok Faktorial) dengan perlakuan lama fermentasi (10, 20, 30, dan 40) hari serta suhu sangrai (light roast/130˚C, medium roast/150˚C, dan dark roast/160˚C). Ulangan dilakukan sebanyak 5 kali untuk pengujian organoleptik dan 2 kali untuk pengujian kimia fisik. Pengujian organoleptik dilakukan melalui cupping test berdasarkan kaidah SCA (Specialty Coffee Association) menggunakan 15 panelis terlatih. Pengujian mutu green beans dilakukan berdasarkan SNI 2907-2008 meliputi pengujian serangga hidup, biji berbau busuk dan kapang, kadar air, serta nilai cacat dan kotoran kopi. Pengujian mutu roasted beans dilakukan berdasarkan SNI 3542-2004 meliputi pengujian warna, bau, rasa, kadar air, dan kadar abu. Perlakuan terbaik dianalisis dengan hasil skor tertinggi dari pengujian organoleptik cupping test dan akan dilakukan pengujian kealkalian abu, sari kopi, dan kafein. Data hasil pengujian akan dianalisis dengan ANOVA (Analysis of Variance) taraf kepercayaan 95%, dimana nantinya akan dilakukan uji lanjut dengan BNT/Fisher apabila terdapat pengaruh nyata antara faktor dengan respon yang diamati dan uji lanjut BNJ/Tukey apabila terdapat interaksi pada kedua faktor. Hasil penelitian menunjukkan lama fermentasi berpengaruh nyata terhadap atribut fragrance/aroma, flavor, aftertaste, acidity, body, dan overall, sedangkan suhu sangrai berpengaruh nyata terhadap atribut fragrance/aroma, flavor, acidity, body, dan overall. Interaksi antara kedua faktor perlakuan berpengaruh nyata terhadap atribut flavor, body, dan overall. Hasil pengujian mutu green beans menunjukkan tidak adanya serangga hidup, biji berbau busuk dan kapang, kadar air dibawah 12,5%, kadar kotoran dibawah 0,5 dan termasuk ke dalam penggolongan mutu 2. Hasil pengujian mutu roasted beans menunjukkan bau, rasa, dan warna yang normal, kadar air di bawah 7%, dan kadar abu di bawah 5%. Kopi wine terbaik diperoleh dari perlakuan fermentasi selama 30 hari dengan suhu sangrai medium roast (150˚C), dimana memiliki nilai kealkalian abu 62,16 ml NaOH/100g, sari kopi 12,61%, kafein 4,23%, dan termasuk ke dalam kategori specialty coffee berdasarkan SCA karena memiliki skor hasil cupping test di atas 80 yaitu 83,30.
English Abstract
Tirtoyudo Robusta coffee has potential in the development of processing because it has a taste defect in the form of burn and a total score below 80, which is 75.38, so it is not included in the category of specialty coffee. One of the ways to improve the quality of coffee is by making wine coffee, where fermentation and roasting can affect the quality of the flavor. The research aims to determine the effect and the best treatment of the fermentation time and roasting temperature regarding the processing and knowing the physical and chemical characteristics of coffeewine Robusta Tirtoyudo. The experimental design used was RAKF (factorial randomized block design) with fermentation time (10, 20, 30, and 40) days and roasting temperature (light roast/130˚C, medium roast/150˚C, and dark roast/160˚C). Replications were carried out 5 times for organoleptic testing and 2 times for physical chemical testing. Organoleptic testing is done through cupping test based on SCA rules (Specialty Coffee Association) using 15 trained panelists. While quality testing green beans carried out based on SNI 2907-2008 including testing for live insects, foul-smelling seeds and mold, moisture content, as well as the value of defects and coffee impurities. Quality testing roasted beans carried out based on SNI 35422004 covering testing of color, smell, taste, moisture content, and ash content. The best treatment was analyzed with the highest score results from organoleptic testing cupping test and the alkalinity of ash, coffee extract, and caffeine will be tested. The test data will be analyzed with ANOVA (Analysis of Variance) 95% confidence level, where further tests will be carried out with BNT/Fisher when there is a real influence between the factors and the observed response and further testing BNJ/Tukey when there is an interaction between the two factors. The results showed that the duration of fermentation had a significant effect on attributes fragrance/aroma, flavor, aftertaste, acidity, body, and overall, while the roasting temperature has a significant effect on attributes fragrance/aroma, flavor, acidity, body, and overall. The interaction between the two treatment factors has a significant effect on the attributes flavor, body, and overall. Quality test results green beans indicates the absence of live insects, the seeds smell rotten and moldy, the moisture content is below 12.5%, the dirt content is below 0.5 and is included in quality classification 2. Quality test results roasted beans showing normal smell, taste, and color, water content below 7%, and ash content below 5%. Coffee wine the best obtained from the fermentation treatment for 30 days with roasting temperature medium roast (150˚C), which has an ash alkalinity value of 62.16 ml NaOH/100g, coffee extract 12.61%, caffeine 4.23%, and is included in the category specialty coffee based on SCA because it has an outcome score cupping test above 80 is 83.30.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | wine coffee, roasting, fermentation, cupping test wine coffee, penyangraian, fermentasi, cupping test |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Unnamed user with username verry |
| Date Deposited: | 12 Jan 2024 07:55 |
| Last Modified: | 12 Jan 2024 07:55 |
| URI: | http://repository.ub.ac.id/id/eprint/209424 |
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