Pengaruh Konsentrasi Sorbitol dan Variasi Tingkat Penyangraian Terhadak Karakteristik Fisikokimia dan Organoleptik Kopi Robusta Cililin

Thomas Gozali; Yusep  Ikrawan; Rizal  Maulana Ghaffar; Gianita  Nurul; Rizal  Muhammad Ramadhan

doi:10.25181/jppt.v24i1.3162

Authors

Thomas Gozali UNPAS
Yusep Ikrawan
Rizal Maulana Ghaffar
Gianita Nurul
Rizal Muhammad Ramadhan

DOI:

https://doi.org/10.25181/jppt.v24i1.3162

Abstract

Cililin is one of the robusta coffee producing regions in Indonesia, but there are still many people who do not know robusta coffee from Cililin, so an effort is needed to improve its quality. Coffee that goes through heating stages such as drying or roasting will cause several other chemical ingredients to change. Coffee processing can affect the characteristics and taste of the coffee produced. Soaking with sorbitol solution can retain moisture (humectant) in food and in processing that undergoes high temperature treatment so that it will not cause browning reactions One of the stages carried out in coffee processing using high temperatures is the roasting process. Therefore, a study was conducted to determine the effect of the difference in sorbitol concentration with roasting level on the characteristics of the Cililin robusta coffee products produced. This study consisted of two factors, namely sorbitol concentration (a1=10%, a2=15%, a3=20%) and roasting rate (b1 = Light Roast, b2 = Medium Roast, b3 = Dark Roast).Data processing using Two Way Anova on SPSS application version 26.0. The results showed that concentration had an effect on water content, color test and organoleptic response in color, aroma, and texture attributes, but did not affect the characteristics of caffeine levels, and pH. Roasting rate affects coffee characteristics, namely moisture content, caffeine content, pH, color test, and organoleptic response in color, aroma, and texture attributes. The interaction between sorbitol concentration and roasting rate affects the characteristics of robusta cililin coffee, namely moisture content and color test. However, it has no effect on the characteristics of caffeine levels, and pH.

Downloads

Download data is not yet available.

References

Andarwulan, N., Kusnandar, F., & Herawati, D. (2011). Analisis pangan. Dian Rakyat. Jakarta.

Ardhianditto, D., Baskara, R., Anandito, K., Nur Her, I., Parnanto, R., Rahmawati, D., Ilmu, J., Pangan, T., & Pertanian, F. (2013). Kajian Karakteristik Bubur Bayi Instan Berbahan Dasar Tepung Millet Kuning (Panicum Sp) Dan Tepung Beras Merah (Oryza Nivara) Dengan Flavor Alami Pisang Ambon (Musa X Paradisiaca L) Sebagai Makanan Pendamping Asi (Mp-Asi). Jurnal Teknosains Pangan, 2(1). www.ilmupangan.fp.uns.ac.id

Badan Pusat Statistik. (2023). Statistik Kopi Indonesia 2021. Badan Pusat Statistik.

Badan Standarisasi Nasional. (2021). SNI 8964 : 2021 Kopi Sangrai dan Kopi Bubuk. https://akses-sni.bsn.go.id/viewsni/baca/7956

Baggenstoss, J., Poisson, L., Kaegi, R., Perren, R., & Escher, F. (2008). Roasting and aroma formation: Effect of initial moisture content and steam treatment. Journal of Agricultural and Food Chemistry, 56(14), 5847–5851. https://doi.org/10.1021/jf8003288

Corrêa, P. C., de Oliveira, G. H. H., de Oliveira, A. P. L. R., Vargas-Elías, G. A., Santos, F. L., & Baptestini, F. M. (2016). Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle. Revista Brasileira de Engenharia Agricola e Ambiental, 20(6), 581–587. https://doi.org/10.1590/1807-1929/agriambi.v20n6p581-587

Gasperz, V. (1995). Teknik Analisis Dalam Penelitian Percobaan 2 (2nd ed.). Tarsito.

Hamsinah, H., & Ririn, R. (2020). Pengembangan Ekstrak Etanol Buah Pepino (Solanum Muricatum Aiton) dalam Bentuk Granul Effervescent dengan Variasi Bahan Pengikat. Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) (e-Journal), 6(1), 124–131. https://doi.org/10.22487/j24428744.2020.v6.i1.12037

Harin, N. Y. (2022). Pengaruh Konsentrasi Sorbitol Dan Waktu Penyangraian Terhadap Karakteristik Buah Kopi Robusta Kecamatan Cisalak Subang.

Hayati, nur S. W., Kunarto, B., Elly Yuniarti Sani, I., & Ery Pratiwi, I. (2018). Pengaruh Suhu Dan Lama Waktu Sangrai Terhadap Sifat Fisikokimia Dan Organoleptik Kopi Robusta (Coffea Canephora P) Dari Desa Colo, Kudus.

Hidayat, D. D., Ikrawan, Y., Harin, N. Y., Furqon, M., Rahayuningtyas, A., Sudaryanto, A., & Sagita, D. (2023). Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 39(1). https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v39i1.532

Hunter Associate Laboratory. (2012). Measuring Opaque Liquids. Technical Services Departement Hunter Associates Laboratory, Inc.

Jing, H., & Kitts, D. D. (2002). Chemical and biochemical properties of casein-sugar Maillard reaction products. www.elsevier.com/locate/foodchemtox

Mardjan, S. S., Purwanto, E. H., Yoga Pratama, G., Penelitian, B., Penyegar, T., & Industri, D. (2022). Pengaruh Suhu Awal Dan Derajat Penyangraian Terhadap Sifat Fisikokimia Dan Citarasa Kopi Arabika Solok. https://doi.org/10.19028/jtep.10.2.108-122

Mondello, L., Costa, R., Tranchida, P. Q., Dugo, P., Presti, M. Lo, Festa, S., Fazio, A., & Dugo, G. (2005). Reliable characterization of coffee bean aroma profiles by automated headspace solid phase microextraction-gas chromatography-mass spectometry with the support of a dual-filter mass spectra library. Journal of Separation Science, 28(9–10), 1101–1109. https://doi.org/10.1002/jssc.200500026

Muchtadi, T. R., & Sugiyono, F. A. (2010). Ilmu pengetahuan bahan pangan. Bandung: Alfabeta, 218–219.

Mustika. (2011). Pengaruh Penambahan Sorbitol Dan Waktu Pengovenan Terhadap Daya Simpan Getuk Pisang Oven (Makanan Khas Kediri).

Nugroho, J., Lumbanbatu, J., & Rahayoe, S. (2009). Pengaruh Suhu dan Lama Penyangraian Terhadap Sifat Fissik-Mekanis Biji Kopi Robusta, Makalah Bidang Teknik Produk Pertanian. ISSN.

Pamungkas, M. T., & Masrukan, K. (2021). Pengaruh Suhu Dan Lama Penyangraian (Roasting) Terhadap Sifat Fisik Dan Kimia Pada Seduhan Kopi Arabika (Coffea Arabica L.) Dari Kabupaten Gayo, Provinsi Aceh. In AGROTECH (Vol. 3, Issue 2).

Rachma, Y. A., Anggraeni, D. Y., Surja, L. L., Susanti, S., & Pratama, Y. (2018). Karakteristik Fisik dan Kimia Tepung Malt Gabah Beras Merah dan Malt Beras Merah dengan Perlakuan Malting pada Lama Germinasi yang Berbeda. Jurnal Aplikasi Teknologi Pangan, 7(3). https://doi.org/10.17728/jatp.2707

Rahardjo, P. (2012). Kopi: Panduan Budi Daya dan Pengolahan Kopi Arabika dan Robusta, Cetakan I. Penebar Swadaya. Jakarta. Hal, 7(10).

Robinson, T. (1995). Kandungan organik tumbuhan tinggi.

Soerarti, W., Rasita, N., & Himawati, E. R. (2004). Pengaruh Jenis Humektan Terhadap Pelepasan Asam Sitrat dari Basis Gel secara In-Vitro. Media Majalah Farmasi Airlangga.

Sudarmadji, S., Suhardi, & Haryono, B. (1989). Analisa bahan makanan dan pertanian. Liberty Yogyakarta.

Sukohar, A., Wirakusumah, F. F., & Sastramihardja, H. S. (2011). Isolation And Characterization Cytotoxic Compounds Caffeine And Chlorogenic Acid Seeds Of Lampung Coffee Robusta. In Jurnal Medika Planta (Vol. 1, Issue 4).

Susandi, E. (2019). Coffee Roasting: Karena Seduhan Kopi Nikmat Berasal dari Proses yang Tepat. AgroMedia.

Sutarsi. (2016). Penentuan Tingkat Sangrai Kopi Berdasarkan Sifat Fisik Kimia Menggunakan Mesin Penyangrai Tipe Rotari.

Sutrisno, K. (2006). Kopi Rendah Kafein. Penebar Swadaya, Jakarta.

Towaha, J., Rubiyo (2016). Mutu Fisik Biji dan Citarasa Kopi Arabika Hasil Fermentasi Mikrob Probiotik Asal Pencernaan Luwak.

Wei, F., & Tanokura, M. (2015). Chemical Changes in the Components of Coffee Beans during Roasting. In Coffee in Health and Disease Prevention (pp. 83–91). Elsevier Inc. https://doi.org/10.1016/B978-0-12-409517-5.00010-3

Winarno, F. G. (2008). Kimia Pangan dan Gizi: Edisi Terbaru. Jakarta. Gramedia Pustaka Utama, 31.

Yüksel, A. N. (2021). Development of yoghurt powder using microwave-assisted foam-mat drying. Journal of Food Science and Technology, 58(7), 2834–2841. https://doi.org/10.1007/s13197-021-05035-2