Pengaruh Elevasi dan Pengolahan terhadap Kandungan Kimia dan Citarasa Kopi Robusta Lampung

Towaha, Juniaty; Aunillah, Asif; Purwanto, Edy; Supriadi, Handi

doi:10.21082/jtidp.v1n1.2014.p57-62

Cited by 19 publications

(19 citation statements)

References 22 publications

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“…Penelitian pengaruh perbedaan faktor genetik (perbedaan kultivar) dan faktor lingkungan terhadap pertumbuhan dan hasil tanaman kopi telah banyak dilakukan. Hasilnya menunjukkan bahwa faktor genetik dan sebagian faktor lingkungan tumbuh, seperti ketinggian tempat tumbuh, baik dalam bentuk faktor tunggal maupun interaksinya, merupakan faktor yang berpengaruh nyata terhadap produksi, mutu fisik dan kimia biji, serta mutu seduhan kopi (DaMatta, Ronchi, Maestri, & Barros, 2007;Kathurima, Gichimu, Kenji, Muhoho, & Boulanger, 2009;Barbosa et al, 2012;Sualeh, Endris, & Mohammed, 2014;Towaha, Aunillah, Purwanto, & Supriadi, 2014;Randriani & Wardiana, 2015;Towaha, Purwanto, & Supriadi, 2015;Ferreira, Queiroz, Silvac, Tomaz, & Corrêa, 2016;Toledo, Pezza, Pezza, & Toci, 2016;Bote & Jan, 2017).…”

Section: Pendahuluanunclassified

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Randriani¹,

Dani²,

Wardiana³

2018

J. tanam. industri dan penyegar

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<em>The cup quality of Arabica coffee is influenced not only by its cultivar, but also the altitudes and bean processing techniques. However, the interaction between those three factors has not been widely reported. The research aimed to analyze the quality attributes of four Arabica coffee cultivars grown at different altitudes as well as processed by different methods. The study was conducted at coffee plantations in Kampung Legok Gede at 1,400 m above sea level (asl) and Pasir Geulis at 1,700 m asl, Margamulya Village, Cikajang District, Garut Regency; Indonesian Industrial and Beverages Crop Research Institute (Balittri), Sukabumi; and Indonesian Coffee and Cocoa Research Institute, Jember, from April until November 2017. Data were analyzed by anova of completely randomized design in factorial three factors and two replications. The first factor is cultivars, the second factor is altitude, and the third factor is processing method. Correlation and path analysis were also used in this study. The result showed significant interaction between three tested treatments on aftertaste and body attributes. The cultivars factor significantly influenced the total score, balance, and overall attributes. The altitudes factor has significant effect on total score and flavor attribute, meanwhile processing methods exhibited significant effect on total score, aroma, and flavor attributes. All of the coffee quality attributes highly correlated with the total score, whereas the overall attribute has the strongest direct effect.</em>

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Section: Pendahuluanunclassified

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Randriani¹,

Dani²,

Wardiana³

2018

J. tanam. industri dan penyegar

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“…This difference in protein content is caused by differences in the fermentation process, where the wet fermented produces coffee with a higher protein content. Towaha et al, (2014) said that wet-processed coffee beans contain higher levels of amino acids, fats, and ash. The most important chemical component and is used as a characteristic of coffee is caffeine.…”

Section: Chemical Quality Of Coffee Beansmentioning

confidence: 99%

The Quality of Arabica Coffee Beans Evaluation at Various Processing in Luwu Regency South Sulawesi, Indonesia

Wibowo¹,

Djufry

Syafaruddin

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Arabica coffee plantations in Luwu Regency are planted at elevations above 1,000 mdpl, so that the Arabica coffee clones planted can produce high-quality coffee flavors. The aims of this study were to determine the physical, chemical, and taste profile of Arabica coffee Luwu in order to increase the added value and competitiveness of the product. The research was conducted using a survey method on Arabica coffee plantations in Latimojong District, Luwu Regency, South Sulawesi Province. Sampling using purposive random sampling method and analyzed in duplicate. Samples of coffee variants were obtained from several farmers and from several levels of the coffee trade system around Luwu Regency. Analysis of physical quality characters includes levels of live insects, foul-smelling seeds/mold, moisture content, dirt content, and special quality requirements on seed size, number of seed chips, and defect values. The chemical analysis includes water, ash, caffeine, protein, and fat. The taste of brewed coffee in an organoleptic manner refers to the Specialty Coffee Association of America/SCA standard covering aroma/fragrance, flavor, body, acidity, aftertaste, sweetness, balance, clean cup, uniformity, and overall. Based on the results of the study, the coffee beans met the general quality requirements, there were no live insects, no foul-smelling and/or moldy beans, moisture content of 12.5%, and a maximum dirt content of 0.5%. The value of ash content is 4.344%-5.514%, fat content is 11.194%-14.067%, the highest protein content is 11.687%-13.719%, the highest caffeine content is 0.041%-0.064%. The results of the taste test showed that ten samples had the potential for specialty coffee with a score above 8 and two samples below a score of 8.

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“…Menurut [9], pada proses fermentasi terbentuk senyawa prekursor citarasa biji kopi yaitu asam organik, asam amino, dan gula pereduksi. Kandungan senyawa prekursor citarasa yang lebih banyak akan menghasilkan kualitas hasil penyangraian dan seduhan kopi lebih tinggi.…”

Section: Hasil Dan Pembahasanunclassified

Pengembangan Metode Pengolahan Untuk Meningkatkan Aroma, Citarasa Dan Penerimaan Sensoris Produk Kopi Arabika

Mangku

Suriati

Ardana

et al. 2022

Logista - J. Ilmiah Peng. kepada Masy.

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Aroma dan citarasa menjadi parameter yang sering dipergunakan oleh konsumen dalam menilai tingkat kualitas produk kopi. Aroma dan citarasa pada kopi dipengaruhi proses pengolahan dan mutu bahan baku (buah kopi). Fermentasi dan sangrai merupakan tahapan proses yang paling penting dan berpengaruh terhadap aroma dan citarasa produk kopi. Tujuan kegiatan pengabdian ini adalah untuk meningkatkan pengetahuan dan keterampilan peserta dari UPP. Catur Paramitha sebagai mitra kerja dalam pelaksanaan program Matching Fund tahun 2021. Selain itu untuk meningkatkan aroma, citarasa dan kualitas biji kopi dan kopi bubuk yang dihasilkan oleh mitra. Pelaksanaan kegiatan pengabdian ini menggunakan metode survey, transfer teknologi dan keterampilan, wawancara, pelatihan, dokumentasi dan evaluasi program. Hasil kegiatan menunjukkan bahwa peserta yang terlibat mendapatkan pengetahuan dan keterampilan dalam bidang pengolahan kopi secara fermentasi kering terkendali dari aspek suhu dan waktu fermentasi. Melalui proses fermentasi kering yang terkendali dapat meningkatan kualitas biji kopi dan kopi bubuk yang dihasilkan terutama dari parameter aroma dan citarasa. Bagaimanapun, faktor lingkungan terutama suhu yang rendah, kelembaban tinggi serta cuaca yang tidak menentu menjadi penghalang selama melakukan proses pengeringan biji kopi. UPP. Catur Paramitha lebih banyak melakukan penyangraian kopi dengan tingkat sedang (middle roasting). Kata kunci: Metode pengolahan, fermentasi terkendali, kopi arabika, citarasa, evaluasi sensoris ABSTRACT Aroma and flavor is part of the quality parameter as consideration for the consumer for acceptance of coffee products. The aroma and flavor are affected by the processing method as well as the quality of the raw material. Fermentation and roasting are the most critical procedure that can contribute to the aroma and flavor of the coffee product. The purposes of this community service are to educate and increase the knowledge and skill of the member and staff of UPP. Catur Paramitha and to increase the aroma, flavor, and quality of the coffee beans and the coffee product. The method was used in this activity are survey, transfer knowledge and skill, interview, training, documentation, and evaluation to assess the success of the activities. The result showed that the participants and staff of UPP. Catur Paramitha who processed the beans obtained knowledge and skill a processing coffee with dried fermentation mainly in controlled temperature and duration fermentation. On the other hand, they can increase the aroma, flavor, and sensories quality of the coffee by improving the process especially the use of the dried fermentation method. The environment is one of the challenges during the drying of the coffee beans due to low temperature and high humidity. They used more middle roasting to produce a coffee powder. However, the level of quality and degree of roasting is defending on the economic consumer levels. Keywords: Processing methods, control fermentation, arabica coffee, flavour, sensories evaluation

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Pengaruh Elevasi dan Pengolahan terhadap Kandungan Kimia dan Citarasa Kopi Robusta Lampung

Cited by 19 publications

References 22 publications

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

The Quality of Arabica Coffee Beans Evaluation at Various Processing in Luwu Regency South Sulawesi, Indonesia

Pengembangan Metode Pengolahan Untuk Meningkatkan Aroma, Citarasa Dan Penerimaan Sensoris Produk Kopi Arabika

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