Malahayani, Fanida (2024) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KOPI ROBUSTA LEGO BUBUK (Coffea canephora) BERDASARKAN PENGARUH BERBAGAI VARIASI SUHU DAN WAKTU PENYANGRAIAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Coffee (Coffea sp.) is a widely consumed as a beverage, with robusta being a popular variety in Indonesia. One type of robusta coffee is lego coffee, which originated from Banyuwangi. The factors studied in this research include roasting temperature (230°C, 245°C, and 260°C) and roasting time (10 and 12 minutes). The research design consists of two stages: a completely randomized factorial design (coffee bean yield, angle of repose, bulk density, color, pH, moisture content, ash content, antioxidant activity, total phenolic content, and caffeine content) and A split-plot randomized block design (organoleptic test). This study was conducted to determine the effects of roasting temperature and time on the physicochemical and sensory characteristics of lego robusta coffee. The results showed that variations in roasting temperature affected coffee bean yield, angle of repose, bulk density, L*, a*, b*, chroma, pH, moisture content, ash content, antioxidant activity, and total phenols. Variations in roasting time influenced coffee bean yield, L*, a*, b*, chroma, moisture content, ash content, total phenols, mouthfeel parameters, and overall parameters. The interaction between roasting temperature and time had an influence on L* and b* of the resulting lego robusta coffee powder.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Kopi (Coffea sp.) banyak dikonsumsi sebagai minuman, salah satunya adalah kopi robusta yang merupakan salah satu jenis kopi yang populer di Indonesia. Salah satu jenis kopi robusta adalah kopi lego yang berasal dari Banyuwangi. Faktor-faktor yang diteliti pada penelitian ini meliputi suhu penyangraian (230°C, 245°C, dan 260°C) dan lama waktu penyangraian (10 dan 12 menit). Rancangan penelitian terdiri dari dua tahap yaitu rancangan acak lengkap faktorial (rendemen biji kopi, sudut curah, densitas kamba, warna, pH, kadar air, kadar abu, aktivitas antioksidan, total fenol, dan kadar kafein) dan rancangan acak petak terbagi dalam rancangan acak kelompok (uji organoleptik). Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu penyangraian terhadap karakteristik fisikokimia dan sensori kopi lego robusta. Hasil penelitian menunjukkan bahwa variasi suhu penyangraian mempengaruhi rendemen biji kopi, sudut curah, densitas kamba, L*, a*, b*, kroma, pH, kadar air, kadar abu, aktivitas antioksidan, dan total fenol. Variasi lama waktu penyangraian mempengaruhi rendemen biji kopi, L*, a*, b*, kroma, kadar air, kadar abu, total fenol, parameter rasa di mulut, dan parameter keseluruhan. Interaksi antara suhu dan waktu penyangraian mempunyai pengaruh terhadap L* dan b* bubuk kopi lego robusta yang dihasilkan. | ||||||||||||
| Uncontrolled Keywords: | Coffee powder, lego coffee, roasting temperature, roasting time | ||||||||||||
| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Fanida Malahayani | ||||||||||||
| Date Deposited: | 05 Feb 2025 13:49 | ||||||||||||
| Last Modified: | 05 Feb 2025 13:49 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/45595 |
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