Pengaruh Metode Pengolahan Kopi Robusta Gumitir Di Kabupaten Jember Terhadap Karakteristik Green Coffee Powder (GCP)
Authors
Anni Nuraisyah , Afina SuandriDOI:
10.25047/agropross.2023.475Published:
29 September 2023Issue:
Penguatan Potensi Sumberdaya Lokal Guna Pertanian Masa Depan BerkelanjutanKeywords:
Coffee processing, characteristics, caffeine, green coffee powder, pyrazineConference Paper
Downloads
Cara Mengutip
Unduhan
Abstract
Coffee is a plantation crop commodity that is widely consumed in Indonesia as a refreshing drink. Broadly speaking, coffee processing methods include natural processing, honey processing, semi-wet processing, and wet methods. Green coffee powder (GCP) is unroasted coffee that is ground to a certain particle size. Green coffee powder as a new product processed from green coffee without roasting, so in the processing process it is necessary to analyze the profile of green coffee beans. The differences in the processing methods of natural process coffee, honey process, semi wet process, and wet process are related to the physical and chemical characteristics of green coffee powder. GCP began to be recognized by the public because of its benefits as a functional food product that can increase body metabolism and lose weight. The research method used is Non Factorial Complete Randomized Design (RAL Non Factorial) and descriptive method. The treatment consisted of 4 processing methods, namely natural process, honey process, semi wet process, and wet process, so that 4 treatments were obtained with 5 replicates and 20 experimental units were obtained. The data were analyzed using the ANOVA analysis of variance method and continued with the BNT further test with a confidence level of 95%. The results showed a very significant difference from the effect of processing methods on the parameters of camba density and moisture content. While the effect of processing method did not give a significant difference to the parameters of yield and pH produced. In addition, from the results of chemical characteristics research, there are differences in the amount of caffeine content and volatile compounds from each processing method. Of these compounds that give the strongest aroma to green coffee powder is the compound Pyrazine, methyl- (CAS) Methylpyrazine.
Referensi
Aditya, I. W., Nocianitri, K., & Yusasrini, N. L. A. 2016. "Kajian Kandungan Kafein Kopi Bubuk, Nilai pH dan Karakteristik Aroma dan Rasa Seduhan Kopi Jantan (pea berry coffee) dan Betina (flat beans coffee) Jenis Arabika dan Robusta". Jurnal Ilmu Dan Teknologi Pangan (Itepa), 5(1).
Afriliana, A. 2018. Teknologi Pengolahan Kopi Terkini. Edisi ke 1. Sleman: Deepublish.
Alwi, A. L., Nuraisyah, A., Ulma, Z., Mastutik, L., & Nirmala, R. 2023. "Robusta Gumitir Jember Berdasarkan Metode Pengolahan Dan Level Roasting". Agrotech Science Jurnal, 9(1), 82-88. https://doi.org/10.21111/agrotech.v9i1.9900
Badan Standarisasi Nasional. 2004. SNI 01-3542-2004 Kopi Bubuk. Standar Nasional Indonesia, 1–10.
Budiwanto, S. 2017. Metode Statistika Untuk Mengolah Data Keolahragaan. Malang: UM Press.
Direktorat Statistik Tanaman Pangan, Hortikultura, dan P. 2020. Indonesian Coffee Statistics 2020. Jakarta: Badan Pusat Statistik / BPS – Statistics Indonesia. ISSN: 2714-8505.
Fitri, N. S. 2008. Pengaruh Berat dan Waktu Penyeduhan terhadap Kadar Kafein dari Bubuk Teh. Skripsi. Universitas Sumatera Utara.
Guenther, E. 1987. Minyak Atsiri. Jilid 1. (Terjemahan oleh Ketaren, S.). Jakarta: Universitas Indonesia Press.
Haidari, F., Samadi, M., Mohammadshahi, M., Jalali, M. T., & Engali, K. A. 2017. "Energy restriction combined with green coffee bean extract affects serum adipocytokines and the body composition in obese women". Asia Pacific Journal of Clinical Nutrition. 26 (July 2016), 1048–1054. https://doi.org/10.6133/apjcn.022017.03
Handoyo, P. 2017. Ekstraksi dan Karakterisasi Green Coffee Extract (GCE) dari Kopi Robusta Lampung. Skripsi. Institut Pertanian Bogor.
Haygreen, J. G., & Bowyer, J. L. 1996. "Forest products and wood science: an introduction". In Forest products and wood science: an introduction. (Issue Ed. 3). low A: lowa State Press/AMES.
Indrayati A., N. 2018. Biokimia Berorientasi Pada Analisis Pangan Fungsional (Imanda E.). Bandung: PT. Lontar Digital Asia. ISBN: 978-602-5877-52
Irma Dwi Anggraeni, T. F., & A., H. P. 2012. "Pentingnya Mengetahui Proses
Pengayakan Dalam Sediaan Farmasi". Tsf Farmasi Unsoed 2012. https://tsffarmasiunsoed2012.wordpress.com/2012/05/22/metode-dan-teknik-pengayakan-untuk-menentukan-ukuran-partikel-dalam-teknologi-farmasi/
Irwinsyah, A. D., Assa, J. R., & Oessoe, Y. Y. E. 2019. "Analisis Aktivitas Antioksidan Dengan Metode Dpph Serta Tingkat Penerimaan Kopi Arabika Koya". In COCOS. 3(2), 58–66.
Kurniawan, Y. R. 2006. Uji kinerja mesin pembubuk kopi tipe. Skripsi. Institut Pertanian Bogor.
Kustiyah, L. 1985. Mempelajari Beberapa Karakteristik Kopi Bubuk dari Berbagai Jenis Cacat Biji Kopi. Skripsi. Institut Pertanian Bogor.
Malkapuram, S., Tongaonkar, R., Taran, S., Kolla, L., & Rajagopalan, L. 2016. "Green Coffee Extract Protects H9C2 Cardiomyocytes From Doxorubicin Induced Apoptosis". Research Journal of Medicinal Plant, 10, 89–97.
Martauli, E. D. 2018. "Analysis Of Coffee Production In Indonesia". Journal of Agribusiness Sciences. 01(02), 112–120.
Moshinsky, M. 1959. Coffee Volume 2: Technology. Phys. (Vol. 13, Issue 1).
Nahor, E. M., Rumagit, B. I., & YTou, H. 2020. "Perbandingan Rendemen Ekstrak Etanol Daun Andong (Cordyline futicosa L.) Menggunakan Metode Ekstraksi Maserasi dan Sokhletasi". PROSIDING Seminar Nasional Tahun 2020, 40–44.
Novita, E., Syarief, R., Noor, E., & Mulato, D. S. 2010. "Peningkatan Mutu Biji Kopi Rakyat Dengan Pengolahan Semi Basah Berbasis Produksi Bersih". Jurnal Agroteknologi. 4(01), 76–90
Oktadina, F. D., Argo, B. D., & Hermanto, M. B. 2013. "Pemanfaatan Nanas (Ananas Comosus L. Merr) untuk Penurunan Kadar Kafein dan Perbaikan Citarasa Kopi (Coffea Sp) dalam Pembuatan Kopi Bubuk". Jurnal Keteknikan Pertanian Tropis Dan Biosistem. 1(3), 265–273.
Purwanto, H., Ariyanti, M., Assa, A., & Rahman, T. M. 2022. "Kriteria Parameter Mutu Green Coffee Powder Untuk Mendukung Pengembangan Standar Produk Kopi (ULASAN)". Jurnal Industri Hasil Perkebunan. 17 No. 1, 13–20.
Ridwansyah, S. 2003. Pengolahan Kopi. In USU Digital Library. Departemen Teknologi Pertanian, Fakultas Pertanian, Universitas Sumatera Utara.
Sativa, O., Yuwana, & Bonodikun. 2014. "Karakteristik Fisik Buah Kopi, Kopi Beras Dan Hasil Olahan Kopi Rakyat Di Desa Sindang Jati, Kabupaten Rejang Lebong". Jurnal Agroindustri, 4(2), 65–77.
Singh, N., Kaur, L., Singh Sodhi, N., & Singh Sekhon, K. 2005. "Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars". Food Chemistry,89(2),253–259. https://doi.org/10.1016/j.foodchem.2004.02.032
Sitorus, H. 2019. Studi Karakteristik Fisikokimia Biji Kopi Hijau Arabika, Robusta dan Ekselsa Natural Pada Tingkat Mutu yang Berbeda. Skripsi. Universitas Brawijaya.
Somporn, C., Kamtuo, A., Theerakulpisut, P., & Siriamornpun, S. 2011. "Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor)". International Journal of Food Science and Technology. 46(11), 2287–2296. https://doi.org/10.1111/j.1365-2621.2011.02748.x
Syarief, R. 1989. Teknologi Pengemasan Pangan PAU Pangan dan Gizi. In Bogor: IPB Bogor. IPB-Press.
Widyotomo, S., & Mulato, S. 2007. "Kafein : Senyawa Penting Pada Biji Kopi". Jurnal Warta Pusat Penelitian Kopi Dan Kakao Indonesia, 23(1), 44–50.
Widyotomo, S. S., & Mulato, H. K. 2018. Purwadaria, and Syarief, AM 2009.Karakteristik Proses Dekafeinasi Kopi Robusta dan Reaktor Kolom Tunggal Dengan Pelarut Etil Asetat. Pelita Perkeb. http://www.isjd.pdii.lipi.go.id/
Lisensi
Hak Cipta (c) 2023 Anni Nuraisyah, Afina Suandri
Artikel ini berlisensi Creative Commons Attribution 4.0 International License.
Hak cipta (Copyright) artikel yang dipublikasikan di Agropross : National Conference Proceedings of Agriculture dipegang oleh penulis (Copyright by Authors) di bawah Creative Commons Attribution 4.0 International License (CC-BY). Sehingga penulis tidak memerlukan perjanjian pengalihan hak cipta yang harus diserahkan kepada redaksi.