PERBANDINGAN SIFAT KIMIA DAN SENSORIS HASIL PENYANGRAIAN KOPI (Coffea sp) DARI PENGGUNAAN 3 BAHAN ALAT SANGRAI YANG BERBEDA
DOI:
https://doi.org/10.35335/fruitset.v12i6.6134Keywords:
Coffee Roasting, Chemical Properties, Sensory PropertiesAbstract
This research aims to compare the chemical and sensory properties of coffee roasting results from the use of three different roasting materials. This research was carried out at the Biological Laboratory of Ottow Geissler University Papua and the Jayapura Health Polytechnic General Laboratory for ± 2 months, namely May – June. The method used in this research is an experimental method with a batch system. To analyze the chemical properties resulting from roasting coffee using three different roasting materials, it is described from laboratory data. Meanwhile, for the analysis of sensory properties, a completely randomized design (CRD) was used with 3 treatments, namely the use of roasting containers made of aluminum, iron and clay. The results of the research showed that coffee roasting using 3 different roasting materials had different average pH values ??and titration acidity values, namely pH values ??of 5.0 for aluminum containers, 4.5 for iron containers and 4.1 for clay containers and titration acidity values ??of 0.053% (aluminium), 0.08% (iron) and 0.08% (clay). Meanwhile, in the sensory (organoleptic) properties test, the treatment with the best score was ground coffee produced using a clay roaster with a sharper aroma in ground coffee and brewed coffee and an even sour taste.
References
Association of Official Analytical Chemists (, A. (1990). AOAC: Official Methods of Analysis (Volume I). In Association of Official Analytical Chemists (Vol. 1, Issue Volume 1). https://doi.org/10.1201/9781003354116-6
Fitriyah, A. T., Kape, D., Baharuddin, & Utami, R. R. (2021). Analisis Mutu Organoleptik Kopi Bubuk Arabika (Coffea arabica) Bittuang Toraja Organoleptic Quality Analysis of Bittuang Toraja Arabica Coffee (Coffea arabica) Powder. Jurnal Industri Hasil Perkebunan, 16(1), 72–82.
Haryadi & Supriyanto. (2017). Teknologi Cokelat. Fakultas Teknologi Pertanian Universitas Gadjah Mada Yogyakarta.
Lada, Y. G., Supriyanto, S., & Darmadji, P. (2015). Pengaruh Perendaman Biji Kakao Kering Dan Bahan Alat Sangrai Terhadap Sifat Fisik Dan Profil Senyawa Volatil Kakao Sangrai Serta Sifat Sensoris Cokelat Batang Yang Dihasilkan. Jurnal Agritech, 34(04), 439. https://doi.org/10.22146/agritech.9439
Mardjan, S. S., Heri Purwanto, E., & Yoga Pratama, G. (2022). Pengaruh Suhu Awal Dan Derajat Penyangraian Terhadap Sifat Fisikokimia Dan Citarasa Kopi Arabika Solok. Jurnal Keteknikan Pertanian, 10(2), 108–122. https://doi.org/10.19028/jtep.010.2.108-122
Marpaung, R., & Suriyansah, A. F. (2021). Pengaruh Penyangraian Dengan Wajan Yang Berbeda Terhadap Kondisi Fisik dan Kualitas Organoleptik Seduhan Bubuk Kopi Liberika Tungkal Komposit(Libtukom). Jurnal Media Pertanian, 6(1), 37. https://doi.org/10.33087/jagro.v6i1.109
Michael Sivetz, N. W. D. (1979). Coffee Technology (berilustra). AVI Publishing Company.
Nugroho, J. W. K., Lumbanbatu, J., & Sri, R. (2009). Pengaruh Suhu dan Lama Penyangraian Terhadap Sifat Fisik-Mekanis Biji Kopi Robusta. Seminar Nasional Dan Gelar Teknologi PERTETA, 2081(7152), 217–225.
Rakha Pradipta Virhananda, M., Suroso, E., Nurainy, F., Satyajaya Jurusan Teknologi Hasil Pertanian, W., Pertanian, F., & Lampung, U. (2022). SUHU ROASTING PADA KOPI ROBUSTA (C. canephora Pierre) ANALYSIS OF CHLOROGENIC ACID AND CAFFEINE LEVELS BASED ON DIFFERENCES IN PLANTING LOCATIONS AND ROASTING TEMPERATURES IN ROBUSTA COFFEE (C. CANEPHORA PIERRE). Analisis Kadar Asam Klorogenat Dan Kafein Kopi Robusta, 1(2), 245.
Shodiq Eko Ariyanto, Heny Alpandari, Suharijanto, & Hendy Hendro Hadi Sridjono. (2024). Pengaruh Suhu dan Lama Penyangraian Terhadap Sifat Fisik Kopi Robusta Tempur. Jurnal Galung Tropika, 13(1), 107–116. https://doi.org/10.31850/jgt.v13i1.1165
Sudaryanto, A. (2016). Pemanfaatan Wajan Gerabah Sangrai Kopi Pada Unit Usaha Mikro Kopi Bubuk Di Sumba Barat Daya Ntt. Seminar Nasional IENACO, 722–725.
Supriana, N., Ahmad, U., Samsudin, S., & Purwanto, E. H. (2020). Pengaruh Metode Pengolahan dan Suhu Penyangraian terhadap Karakter Fisiko-Kimia Kopi Robusta. Jurnal Tanaman Industri Dan Penyegar, 7(2), 61. https://doi.org/10.21082/jtidp.v7n2.2020.p61-72
Surianti, S., Harahap, T., Pulungan, N. A., & Ritonga, T. (2020). Pemberdayaan kelompok petani kopi ateng di desa gapuk tua kecamatan marancar kabupaten tapanuli selatan. Jurnal Education and Development, 8(4), 633–637.
Suud, H. M., Savitri, D. A., & Ismaya, S. R. (2021). Perubahan Sifat Fisik Dan Cita Rasa Kopi Arabika Asal Bondowoso Pada Berbagai Tingkat Penyangraian. Jurnal Agrotek Ummat, 8(2), 70. https://doi.org/10.31764/jau.v8i2.5238
Tari, W., Safrizal, S., & Fadhil, R. (2022). Evaluasi Sensori Kopi Arabika Gayo Berbagai Varietas berdasarkan Proses Pengolahan Basah dan Semi Basah menggunakan Metode AHP (Analytical Hierarchy Process). Jurnal Ilmiah Mahasiswa Pertanian, 7(2), 601–611. https://doi.org/10.17969/jimfp.v7i2.20115
Wilujeng, A. A. T., & Wikandari, P. R. (2013). Pengaruh Fermentasi Menggunakan Bakteri Asam Laktat Yoghurt Terhadap Citarasa Kopi Robusta (Coffea Robusta). Pengaruh Fermentasi Menggunakan Bakteri Asam Laktat Yoghurt Terhadap Citarasa Kopi Robusta (Coffea Wilujeng, A. A. T., & Wikandari, P. R. (2013). Pengaruh Fermentasi Menggunakan Bakteri Asam Laktat Yoghurt Terhadap Citarasa Kopi Robusta (Coffea Robusta). , 2(3), 1–10.
