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PENGARUH SUHU DAN LAMA PENYANGRAIAN TERHADAP TINGKAT KADAR AIR DAN KEASAMAN KOPI ROBUSTA (Coffea robusta)

Abstract

2013Kopi merupakan salah satu hasil komoditi perkebunan yang memiliki nilai ekonomis yang \ud cukup tinggi di antara tanaman perkebunan lainnya dan berperan penting sebagai sumber devisa \ud negara, kopi juga merupakan sumber penghasilan bagi tidak kurang dari satu setengah juta jiwa petani \ud kopi di Indonesia. Mutu biji kopi sangat bergantung kepada proses penanganan pasca panen yang \ud tepat. Dengan penanganan pascapanen yang tepat disetiap prosesnya, mutu kopi bisa ditingkatkan. \ud Salah satu proses penanganan pasca panen yang sangat penting yaitu pada proses penyangraian, \ud dimana terjadi perubahan tingkat kadar air dan keasaman serta pengembangan aroma dan cita rasa \ud kopi yang tergantung dari suhu dan lama penyangraian. Penelitian ini menggunakan biji kopi robusta \ud yang sudah dikeringkan dengan kadar air 9.475% dan siap untuk disangrai. Pengujian tingkat kadar air \ud dan keasaman dilakukan berdasarkan suhu dan lama waktu penyangraian. Pengamatan dilakukan \ud berdasarkam tingkat kadar air dan keasaman dari beberapa perlakuan suhu yakni 160 \ud o\ud C, 180 \ud o\ud C, dan \ud 200 \ud o\ud C dan variasi waktu yakni 20 menit , 40 menit, dan 60 menit. Penelitian ini menggunakan \ud rancangan faktorial dengan uji BNJ. Berdasarkan uji faktorial untuk menganalisis data yang diperoleh \ud menunjukkan bahwa tidak ada interaksi antara suhu dan lama penyangraian. Suhu memberikan \ud pengaruh yang sangat nyata terhadap tingkat kadar air dan keasaman kopi begitu juga dengan lama \ud penyangraian memberikan pengaruh yang sangat nyata terhadap tingkat kadar air dan keasaman kopi. \ud Kata kunci : Suhu, Lama panyangraian, BNJ Coffee is one of the results of plantation commodities that have high economic value among \ud other plantation crops and play an important role as a source of foreign exchange, the coffee is also a \ud source of income for not less than one and a half million coffee farmers in Indonesia. Coffee bean \ud quality is very dependent on the proper post-harvest handling. With proper postharvest handling every \ud process, coffee quality can be improved. One of the post-harvest handling is very important that the \ud process penyangraian, where there is a change in water content and acidity levels and the development \ud of smell and flavor of the coffee depends on the temperature and roasting time. \ud This study uses Robusta coffee beans that have been dried to moisture content of 9475% and \ud ready for roasting. Testing the water content and acidity levels is based on temperature and long \ud baking time. Observations were made based on the level of water content and acidity of some \ud temperature treatment that is 160 \ud o\ud C, 180\ud o\ud C, and 200\ud o\ud C and the time variation of 20 minutes, 40 \ud minutes, and 60 minutes. This study used a factorial design with HSD test. \ud Based fakrorial test to analyze the data obtained showed that there was not interaction between \ud temperature and duration penyangraian. Temperature is a very real influence on the level of water \ud content and acidity of coffee as well as long penyangraian provide a significant influence on the level \ud of water content and acidity of coffee. \ud Keywords: temperature, long baking time, HSD(Honest Significantly Difference

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