Pengaruh Lama Perendaman Buah dan Fermentasi terhadap Warna Kulit Tanduk dan Citarasa Kopi Robusta
No Thumbnail Available
Date
Journal Title
Journal ISSN
Volume Title
Publisher
Pusat Penelitian dan Pengembangan Perkebunan
Abstract
Description
Pengupasan kulit buah (pulping) dan fermentasi sangat menentukan mutu biji dan citarasa kopi. Keterlambatan pulping akan menyebabkan lapisan lendir buah menempel pada kulit tanduk sehingga dapat menurunkan mutu biji dan citarasanya. Tujuan penelitian adalah menganalisis pengaruh waktu perendaman buah sebelum pulping dan fermentasi terhadap warna kulit tanduk dan mutu citarasa seduhan. Penelitian dilaksanakan di Kebun Percobaan Pusat Penelitian Kopi dan Kakao (Puslitkoka), Malang dan Laboratorium Puslitkoka, Jember, mulai bulan Juli 2018 sampai Januari 2019. Percobaan menggunakan rancangan acak lengkap (RAL) faktorial. Faktor pertama adalah waktu perendaman buah (0, 24, 48, dan 72 jam) dan faktor kedua adalah waktu fermentasi (0, 24, dan 48 jam) yang dikombinasi menjadi 12 perlakuan, dengan 3 ulangan. Perendaman dilakukan terhadap 10 kg buah kopi merah sebelum pulping dan fermentasi biji kopi di dalam wadah plastik volume 25 l dengan menambahkan starter Lactobacillus casei 2,5 x 107 cfu/ml. Parameter yang diamati meliputi warna kulit tanduk (nilai L, a* dan b*) dan citarasa seduhan. Hasil penelitian menunjukkan bahwa perendaman buah menurunkan kualitas biji kopi yang ditandai dengan menurunnya nilai kecerahan (L), tingginya nilai a*, dan menurunnya nilai b* dari warna kulit tanduk. Sedangkan perlakuan fermentasi dapat meningkatkan nilai L, menurunkan nilai a*, dan meningkatkan nilai b*. Interaksi perlakuan waktu perendaman dan fermentasi berpengaruh nyata terhadap nilai L, a*, dan b*. Perlakuan perendaman dan fermentasi tidak berpengaruh nyata terhadap flavor, salt/acid, balance, dan total score (skor total) citarasa kopi. Perlakuan perendaman tidak disarankan lebih dari 48 jam dan fermentasi sebaiknya dilakukan selama 48 jam.
Pulping and fermentation of coffee cherry determine the quality of green beans and coffee flavors. Delay in pulping will cause the slime stick to the hull skin hence decreasing the bean quality and flavor. The objective of this study was to examine the effect of soaking before pulping and fermentation time to the color of coffee hull skin and the cup quality. The research was carried out at the experimental station of Indonesian Coffee and Cocoa Research Institute in Malang Regency (ICCRI) and ICCRI laboratory in Jember Regency from July 2018 to January 2019. Experiments used factorial completely randomized design. The first factor was cherry soaking duration (0, 24, 48, and 72 hours) and the second factor was fermentation duration (0, 24, and 48 hours) and then combined into 12 treatments, with three replications. Ten kilograms of coffee cherries were soaked prior to pulping then fermented in a plastic bag and added with Lactobacillus casei 2,5 x 107 cfu/ml as starter. Parameters observed were color of hull skin (L value, a*, dan b*) and the cup quality. The results showed that soaking the cherry decreased the green beans quality which is indicated by less brightness (L), high a* value, and decreasing b* value of hull skin color. While the fermentation treatment can increase the value of L, decrease the a* value, and increase the b* value. The interaction of treatment of soaking and fermentation time significantly affected the lightnessl a* and b* value. Soaking and fermentation treatments did not significantly affect to the flavor, salt/acid, balance, and total score of coffee flavor. Soaking is not recommended for more than 48 hours and fermentation should be carried out 48 hours.
Pulping and fermentation of coffee cherry determine the quality of green beans and coffee flavors. Delay in pulping will cause the slime stick to the hull skin hence decreasing the bean quality and flavor. The objective of this study was to examine the effect of soaking before pulping and fermentation time to the color of coffee hull skin and the cup quality. The research was carried out at the experimental station of Indonesian Coffee and Cocoa Research Institute in Malang Regency (ICCRI) and ICCRI laboratory in Jember Regency from July 2018 to January 2019. Experiments used factorial completely randomized design. The first factor was cherry soaking duration (0, 24, 48, and 72 hours) and the second factor was fermentation duration (0, 24, and 48 hours) and then combined into 12 treatments, with three replications. Ten kilograms of coffee cherries were soaked prior to pulping then fermented in a plastic bag and added with Lactobacillus casei 2,5 x 107 cfu/ml as starter. Parameters observed were color of hull skin (L value, a*, dan b*) and the cup quality. The results showed that soaking the cherry decreased the green beans quality which is indicated by less brightness (L), high a* value, and decreasing b* value of hull skin color. While the fermentation treatment can increase the value of L, decrease the a* value, and increase the b* value. The interaction of treatment of soaking and fermentation time significantly affected the lightnessl a* and b* value. Soaking and fermentation treatments did not significantly affect to the flavor, salt/acid, balance, and total score of coffee flavor. Soaking is not recommended for more than 48 hours and fermentation should be carried out 48 hours.
Keywords
Citarasa; fermentasi; perendaman; warna kulit tanduk, , Cup quality; fermentation; hull skin color; soaking,