Karakteristik Fisikokimia dan Sensoris Kopi Arabika Menoreh dengan Teknik Seduhan Cold Brew
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article-13658 |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="id-ID">Karakteristik Fisikokimia dan Sensoris Kopi Arabika Menoreh dengan Teknik Seduhan Cold Brew</title><title lang="en-US">Physicochemical and Sensory Characteristics of Menoreh Arabica Coffee in Cold Brew Brewing Technique</title><creator>Amri, Aldicky Faizal; Balai Penelitian Teknologi Bahan Alam - Badan Riset dan Inovasi Nasional</creator><creator>Taqiyuddin, Muhammad; Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret</creator><creator>Atmaka, Windi; Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret</creator><creator>Herawati, Ervika Rahayu Novita; Balai Penelitian Teknologi Bahan Alam - Badan Riset dan Inovasi Nasional</creator><subject lang="id-ID">Asam klorogenat; asam organik; cold brew; kafein; kopi Menoreh</subject><subject lang="id-ID"/><subject lang="en-US">Caffeine; chlorogenic acid; cold brew; Menoreh coffee; organic acid</subject><subject lang="en-US"/><description lang="id-ID">Kopi adalah salah satu minuman yang paling banyak didistribusikan dan dikonsumsi di dunia. Kopi umumnya diseduh dengan air panas, namun seiring dengan berkembangnya industri kopi, proses penyeduhan kopi juga bisa menggunakan air dingin. Teknik seduhan tersebut disebut cold brew. Informasi mengenai karakteristik cold brew masih sedikit, sehingga perlu dilakukan studi terkait karakteristik minuman cold brew khususnya dengan kopi lokal Indonesia. Penelitian ini menggunakan kopi Arabika Menoreh sebagai obyek utama penelitian. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisikokimia dan sensoris kopi Arabika Menoreh dengan teknik seduhan cold brew. Penelitian diawali dengan penyangraian kopi menjadi tiga jenis yaitu light (T = 193 oC, t = 5 menit), medium (T = 208 oC, t = 7 menit), dan dark (T = 223 oC, t = 13 menit). Selanjutnya, kopi digiling menjadi dua jenis ukuran gilingan (medium dan coarse). Pembuatan sampel formulasi minuman cold brew dilakukan dengan waktu ekstraksi 8 jam. Analisis sensoris dilakukan berdasarkan metode SCA. Analisis data sensoris dilakukan untuk menentukan tiga formulasi terbaik sesuai profil sangrai, kemudian dilanjutkan dengan analisis fisikokimia. Sampel cold brew terbaik yang diperoleh dari penelitian ini adalah kopi Arabika Menoreh medium-coarse dengan nilai parameter sensoris tertinggi yaitu aroma, acidity, aftertaste, dan sweetness. Nilai pH, asam klorogenat, dan beberapa asam organik berpengaruh terhadap asiditas (keasaman). Asam laktat berpengaruh terhadap nilai body dan kadar kafein relatif stabil pada masing-masing sampel. Hasil penelitian ini dapat dijadikan sebagai acuan diversifikasi produk kopi Arabika Menoreh.</description><description lang="en-US">Coffee is one of the most widely distributed and consumed beverages in the world. In general, coffee is brewed using hot water, but as the coffee industry develops, cold water also can be used for the coffee brewing process. This brewing technique is known as cold brew. There is little information regarding the characteristics of cold brew coffee. Therefore it is necessary to study the characteristics of cold brew beverages, especially with local Indonesian coffee as its main ingredient. This research used Menoreh Arabica coffee as its main research object. This study aimed to determine the physicochemical and sensory characteristics of Menoreh Arabica coffee with cold brew brewing techniques. This research begins with roasting coffee into three types, which is light (T = 193 oC, t = 5 minute), medium (T = 208 oC, t = 7 minute), and dark (T = 223 oC, t = 13 minute). Furthermore, the coffee is grinded into two types grind size (medium and coarse). Samples of cold brew formulation were made with an extraction time of 8 hours. The sensory analysis is conducted based on the SCA method. Sensory data analysis was done to determine the three best formulations according to roast profiles, continued with the physicochemical analysis. The best cold brew sample obtained from this research was medium-coarse Arabica Menoreh coffee, with the highest sensory parameters values in aroma, acidity, aftertaste, and sweetness. The value of pH, chlorogenic acid, and some organic acids affect acidity. Lactic acid affects body value, and caffeine levels were relatively stable in each sample. This research result can be used as a reference for product diversification of Arabica Menoreh coffee.</description><publisher lang="en-US">Pusat Penelitian dan Pengembangan Perkebunan</publisher><contributor lang="id-ID">Bank Indonesia Kantor Wilayah Daerah Istimewa Yogyakarta</contributor><contributor lang="id-ID">Fakultas Pertanian, Universitas Sebelas Maret, Surakarta</contributor><contributor lang="id-ID"/><contributor lang="en-US">Bank Indonesia Kantor Wilayah Daerah Istimewa Yogyakarta</contributor><contributor lang="en-US">Fakultas Pertanian, Universitas Sebelas Maret, Surakarta</contributor><contributor lang="en-US"/><date>2021-11-29</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Other:</type><type>File:application/pdf</type><identifier>http://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/view/13658</identifier><identifier>10.21082/jtidp.v8n3.2021.p173-182</identifier><source lang="en-US">Jurnal Tanaman Industri dan Penyegar; Vol 8, No 3 (2021): Jurnal Tanaman Industri dan Penyegar; 173-182</source><source lang="id-ID">Jurnal Tanaman Industri dan Penyegar; Vol 8, No 3 (2021): Jurnal Tanaman Industri dan Penyegar; 173-182</source><source>2528-7222</source><source>2356-1297</source><language>ind</language><relation>http://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/view/13658/9991</relation><relation>http://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/downloadSuppFile/13658/2016</relation><relation>http://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/downloadSuppFile/13658/2017</relation><rights lang="en-US">Copyright (c) 2021 Jurnal Tanaman Industri dan Penyegar</rights><rights lang="en-US">http://creativecommons.org/licenses/by-nc-sa/4.0</rights><recordID>article-13658</recordID></dc>
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| language |
ind |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other Other: File:application/pdf File Journal:eJournal |
| author |
Amri, Aldicky Faizal; Balai Penelitian Teknologi Bahan Alam - Badan Riset dan Inovasi Nasional Taqiyuddin, Muhammad; Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Atmaka, Windi; Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Herawati, Ervika Rahayu Novita; Balai Penelitian Teknologi Bahan Alam - Badan Riset dan Inovasi Nasional |
| author2 |
Bank Indonesia Kantor Wilayah Daerah Istimewa Yogyakarta Fakultas Pertanian, Universitas Sebelas Maret, Surakarta |
| title |
Karakteristik Fisikokimia dan Sensoris Kopi Arabika Menoreh dengan Teknik Seduhan Cold Brew |
| publisher |
Pusat Penelitian dan Pengembangan Perkebunan |
| publishDate |
2021 |
| topic |
Asam klorogenat asam organik cold brew kafein kopi Menoreh Caffeine chlorogenic acid Menoreh coffee organic acid |
| url |
http://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/view/13658 http://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/view/13658/9991 http://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/downloadSuppFile/13658/2016 http://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/downloadSuppFile/13658/2017 |
| contents |
Kopi adalah salah satu minuman yang paling banyak didistribusikan dan dikonsumsi di dunia. Kopi umumnya diseduh dengan air panas, namun seiring dengan berkembangnya industri kopi, proses penyeduhan kopi juga bisa menggunakan air dingin. Teknik seduhan tersebut disebut cold brew. Informasi mengenai karakteristik cold brew masih sedikit, sehingga perlu dilakukan studi terkait karakteristik minuman cold brew khususnya dengan kopi lokal Indonesia. Penelitian ini menggunakan kopi Arabika Menoreh sebagai obyek utama penelitian. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisikokimia dan sensoris kopi Arabika Menoreh dengan teknik seduhan cold brew. Penelitian diawali dengan penyangraian kopi menjadi tiga jenis yaitu light (T = 193 oC, t = 5 menit), medium (T = 208 oC, t = 7 menit), dan dark (T = 223 oC, t = 13 menit). Selanjutnya, kopi digiling menjadi dua jenis ukuran gilingan (medium dan coarse). Pembuatan sampel formulasi minuman cold brew dilakukan dengan waktu ekstraksi 8 jam. Analisis sensoris dilakukan berdasarkan metode SCA. Analisis data sensoris dilakukan untuk menentukan tiga formulasi terbaik sesuai profil sangrai, kemudian dilanjutkan dengan analisis fisikokimia. Sampel cold brew terbaik yang diperoleh dari penelitian ini adalah kopi Arabika Menoreh medium-coarse dengan nilai parameter sensoris tertinggi yaitu aroma, acidity, aftertaste, dan sweetness. Nilai pH, asam klorogenat, dan beberapa asam organik berpengaruh terhadap asiditas (keasaman). Asam laktat berpengaruh terhadap nilai body dan kadar kafein relatif stabil pada masing-masing sampel. Hasil penelitian ini dapat dijadikan sebagai acuan diversifikasi produk kopi Arabika Menoreh. Coffee is one of the most widely distributed and consumed beverages in the world. In general, coffee is brewed using hot water, but as the coffee industry develops, cold water also can be used for the coffee brewing process. This brewing technique is known as cold brew. There is little information regarding the characteristics of cold brew coffee. Therefore it is necessary to study the characteristics of cold brew beverages, especially with local Indonesian coffee as its main ingredient. This research used Menoreh Arabica coffee as its main research object. This study aimed to determine the physicochemical and sensory characteristics of Menoreh Arabica coffee with cold brew brewing techniques. This research begins with roasting coffee into three types, which is light (T = 193 oC, t = 5 minute), medium (T = 208 oC, t = 7 minute), and dark (T = 223 oC, t = 13 minute). Furthermore, the coffee is grinded into two types grind size (medium and coarse). Samples of cold brew formulation were made with an extraction time of 8 hours. The sensory analysis is conducted based on the SCA method. Sensory data analysis was done to determine the three best formulations according to roast profiles, continued with the physicochemical analysis. The best cold brew sample obtained from this research was medium-coarse Arabica Menoreh coffee, with the highest sensory parameters values in aroma, acidity, aftertaste, and sweetness. The value of pH, chlorogenic acid, and some organic acids affect acidity. Lactic acid affects body value, and caffeine levels were relatively stable in each sample. This research result can be used as a reference for product diversification of Arabica Menoreh coffee. |
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