Pengaruh Metode Pengolahan dan Suhu Penyangraian terhadap Karakter Fisiko-Kimia Kopi Robusta
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Pusat Penelitian dan Pengembangan Perkebunan
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Proses pengolahan kopi untuk menghasilkan kopi beras dapat digolongkan ke dalam tiga jenis pengolahan yaitu: pengolahan kering, pengolahan semi basah dan pengolahan basah. Selanjutnya, pembentukan rasa dan aroma pada kopi ditentukan oleh proses penyangraian. Penelitian dilakukan pada bulan Juli sampai Oktober 2019 di Kebun Percobaan Pakuwon, Unit Pengolahan Kopi dan Kakao, dan Laboratorium Terpadu Balittri, serta Laboratorium Teknik Pengolahan Pangan dan Hasil Pertanian (TPPHP), IPB Bogor. Tujuan penelitian adalah untuk mengetahui (1) pengaruh metode pengolahan terhadap karakter mutu fisik biji kopi beras, dan (2) pengaruh metode pengolahan dan suhu penyangraian terhadap karakter kimia kopi sangrai dan karakter organoleptik kopi seduh. Rancangan penelitian yang digunakan adalah acak lengkap faktorial 2 faktor dengan 3 ulangan. Faktor pertama adalah 3 metode pengolahan (kering, semi basah dan basah), sedangkan faktor kedua adalah suhu penyangraian (180oC dan 210oC). Peubah yang diamati pada kopi beras adalah karakter mutu fisik biji, pada kopi sangrai adalah kadar air, kadar kafein, dan aktivitas antioksidan, dan pada kopi seduh adalah karakter organoleptik. Hasil penelitian menunjukkan kopi beras terbaik dihasilkan dari metode pengolahan basah dengan total nilai cacat minimum 21,33 (mutu 2). Suhu sangrai berpengaruh sangat nyata (p<0,01) terhadap kadar air dan aktivitas antioksidan, sedangkan kadar kafein tidak berbeda. Berdasarkan hasil cupping test, citarasa seduhan kopi terbaik (skor akhir >80,00) dihasilkan dari metode pengolahan kering, semi basah, dan basah dengan suhu penyangraian 210°C.
The processing of coffee can be classified into 3 types namely: dry, semi-wet and wet processing. And then, roasting is the process of forming the taste and aroma of coffee. The study was conducted at Pakuwon Experimental Station, Coffee and Cacao Processing Units, and Integrated Laboratory of Balittri, and TTPHP Laboratory of IPB Bogor, from July until October 2019. The study aimed to investigate (1) the effect of processing methods on physical quality characters of green beans, and (2) the effect of processing methods and roasting temperatures on chemical characters of coffee roasted and organoleptic characters of coffee brewed. The completely randomized design in factorial 2 factors and 3 replications was used in this study. The first factor were 3 type of processing methods (dry, semi-wet, and wet), and the second factor were 2 level of roasting temperatures (180oC and 210oC). The variables observed in the green beans were physical quality characters, while in roasted coffee were water content, caffeine content, and antioxidant activity, and in brewed coffee were organoleptic characters. Result showed that the best green beans was produced from a wet processing method with a minimum total defect value of 21.33 (quality 2). Roasting temperature has a very significant effect (p<0.01) on water content and antioxidant activity, while caffeine content is not significantly affected. Based on the results of cupping test, the best brewed coffee (final score >80.00) was obtained from the treatments of a dry, semi-wet and wet processing method with a roasting temperature of 210°C.
The processing of coffee can be classified into 3 types namely: dry, semi-wet and wet processing. And then, roasting is the process of forming the taste and aroma of coffee. The study was conducted at Pakuwon Experimental Station, Coffee and Cacao Processing Units, and Integrated Laboratory of Balittri, and TTPHP Laboratory of IPB Bogor, from July until October 2019. The study aimed to investigate (1) the effect of processing methods on physical quality characters of green beans, and (2) the effect of processing methods and roasting temperatures on chemical characters of coffee roasted and organoleptic characters of coffee brewed. The completely randomized design in factorial 2 factors and 3 replications was used in this study. The first factor were 3 type of processing methods (dry, semi-wet, and wet), and the second factor were 2 level of roasting temperatures (180oC and 210oC). The variables observed in the green beans were physical quality characters, while in roasted coffee were water content, caffeine content, and antioxidant activity, and in brewed coffee were organoleptic characters. Result showed that the best green beans was produced from a wet processing method with a minimum total defect value of 21.33 (quality 2). Roasting temperature has a very significant effect (p<0.01) on water content and antioxidant activity, while caffeine content is not significantly affected. Based on the results of cupping test, the best brewed coffee (final score >80.00) was obtained from the treatments of a dry, semi-wet and wet processing method with a roasting temperature of 210°C.
Keywords
Antioksidan; kadar air; kafein; kopi beras; kopi sangrai; kopi seduh; nilai cacat; uji organoleptik, , Antioxidant; brewed coffee; caffein; defect value; green beans; organoleptic test; roasted coffee; water content,