Sari, Yeni Novita (2025) KARAKTERISTIK FISIKO-KIMIA DAN ORGANOLEPTIK KOPI BUBUK DARI KUNYAHAN KELELAWAR DENGAN PERBEDAAN SUHU DAN WAKTU PENYANGRAIAN. S1 thesis, Untirta Sultan Ageng Tirtayasa.
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Abstract
Coffee is a type of plantation crop that has been widely cultivated in Indonesia, including in Banten Province. However, improper post-harvest handling could affect the quality and taste of coffee. One of the most important processes in improving coffee quality and marketability was the roasting process, which depended on the appropriate roasting temperature and time. In this study, bat coffee was used, in which the outer skin of the coffee cherry was removed by bats, leaving the beans for further processing. This research was conducted to determine the effect of different roasting temperatures and times on the physicochemical and organoleptic characteristics of ground bat coffee. A Completely Randomized Design (CRD) with two factors was applied. The first factor was roasting temperature (170°C, 190°C, and 210°C), and the second factor was roasting time (10, 15, and 20 minutes). The results showed that roasting temperature had a significant effect on yield, color (L*, a*, b*, chroma, oHue, and Browning index (BI)), pH, moisture content, caffeine, antioxidant activity, and organoleptic properties (color, aroma, taste, and overall acceptance). Roasting time significantly affected yield, color parameters (L*, a*, b*, chroma, oHue, and BI), pH, moisture content, caffeine, antioxidant activity, and organoleptic color. The interaction between temperature and time significantly affected yield, color (L*, a*, b*, chroma, oHue, and BI), moisture content, and caffeine. Panelists preferred coffee with a roasting temperature of 210oC for 20 minutes.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Kopi merupakan salah satu jenis komoditas hasil perkebunan yang tersebar luas di berbagai wilayah Indonesia, termasuk di Provinsi Banten. Selain kopi Arabika dan Robusta, dikembangkan pula kopi hasil fermentasi alami, seperti kopi kelelawar yang berasal dari biji kopi sisa konsumsi kelelawar buah (Cynopterus brachyotis). Fermentasi oleh enzim air liur kelelawar diduga dapat mempengaruhi cita rasa dan mutu kopi. Salah satu tahapan penting dalam pengolahan kopi adalah penyangraian, yang berperan dalam membentuk karakteristik fisik, kimia, dan organoleptik melalui reaksi termal. Suhu dan waktu penyangraian menjadi faktor utama yang memengaruhi kualitas akhir kopi bubuk. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu dan lama waktu penyangraian terhadap karakteristik fisiko-kimia dan organoleptik kopi bubuk kelelawar guna meningkatkan mutu kopi bubuk kelelawar. Metode penelitian yang digunakan yaitu metode eksperimental yang dilaksanakan di Laboratorium Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor, dengan faktor pertama yaitu suhu penyangraian (170oC, 190oC dan 210oC) dan faktor kedua yaitu lama waktu penyangraian (10, 15, dan 20 menit). Parameter respon pada penelitian ini meliputi rendemen, warna (L*, a*, b*), kadar air, kadar abu, keasaman (pH), kafein, antioksidan dan organoleptik rating hedonik dengan parameter warna, aroma, rasa dan overall (keseluruhan). Hasil penelitian menunjukkan nilai rata-rata rendemen berkisaran 84,00% hingga 90,00%, kecerahan (L*) berkisaran antara 34,54% hingga 58,53%, kromatisitas (a*) berkisaran antara 4,83% hingga 13,46%, kromatisitas (b*) berkisaran antara 20,61% hingga 35,01%, oHue berkisaran antara 68,47% hingga 76,31%, chroma berkisaran antara 20,38% hingga 36,22%, Browning index (BI) berkisaran antara 28,56% hingga 53,52%, kadar air berkisaran antara 1,12% hingga 5,21%, kadar abu berkisaran antara 3,63% hingga 3,97%, keasaman (pH) berkisaran antara 5,57% hingga 6,38%, kafein berkisaran antara 0,033% hingga 1,29%, antioksidan berkisaran antara 84,65% hingga 95,65%, dan organoleptik (rating hedonik) secara keseluruhan panelis lebih menyukai kopi dengan suhu penyangraian 210oC dengan lama waktu 20 menit. Suhu penyangraian kopi bubuk kelelawar memberikan pengaruh nyata terhadap rendemen, warna (L*, a*, b*, chroma, oHue, dan BI), pH, kadar air, kafein, antioksidan dan organoleptik (warna, aroma, rasa dan keseluruhan). Waktu penyangraian kopi bubuk kelelawar memberikan pengaruh nyata terhadap rendemen, warna (L*, a*, b*, chroma, oHue, dan BI), pH, kadar air, kafein, antioksidan dan organoleptik (warna), Interaksi antara kedua faktor memberikan pengaruh nyata terhadap rendemen, warna (L*, a*, b*, chroma, oHue, dan BI), kadar air dan kafein. | |||||||||
| Uncontrolled Keywords: | bat coffee powder, temperature, time, roasting | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) T Technology > T Technology (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Yeni Novita Sari | |||||||||
| Date Deposited: | 11 Sep 2025 06:48 | |||||||||
| Last Modified: | 11 Sep 2025 06:48 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54092 |
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