GDL

Evaluation of Coffee Roaster Performance Based on Product Characteristics Test

Tugas Akhir, 023 / 2020 / TKI
Undergraduate Theses from JBPTPPOLBAN / 2021-07-30 09:57:39
Oleh : Fanny Ainunnisa - 171411042 & (Rani Husna Syamdhiya - 171411058)
Dibuat : 2021-07-30, dengan 4 file

Keyword : arabica, caffeine, chlorogenic acid, coffee, roasting
Subjek : arabika, asam klorogenat, kafein, kopi, roasting

Aroma dan cita rasa kopi dapat dimunculkan menggunakan metode roasting dan kualitas kopi terbaik dapat diperoleh berdasarkan pada suhu roasting, waktu, kadar air, kafein, asam klorogenat, dan lemak sehingga perlu diadakan penelitian mengenai proses roasting. Penelitian ini bertujuan untuk mengetahui suhu optimum roasting berdasarkan kadar kafein dan asam klorogenat serta berdasarkan uji sensori kesukaan konsumen, dan untuk mengetahui pengaruh suhu roasting terhadap kadar air, kafein, asam klorogenat, dan perpindahan panas pada biji kopi Arabika Palasari. Penelitian dilakukan menggunakan drum roaster pada suhu 150℃, 170℃, 190℃, 210℃, dan 230℃. Parameter yang diamati dalam penelitian ini adalah suhu,perubahan warna saat roasting (L.a.b dan visual), kadar air, kadar kafein, kadar asam klorogenat, serta uji sensori kesukaan konsumen terhadap kopi Arabika Palasari secara keseluruhan. Hasil penelitian menunjukkan suhu optimum roasting berdasarkan kadar kafein dan asam klorogenat berada pada suhu 170℃ dan 190℃, sedangkan suhu roasting yang paling disukai konsumen berdasarkan warna, tekstur, aroma, dan rasa kopi berada pada suhu 210℃. Perubahan warna yang terjadi pada saat roasting menunjukkan reaksi Maillard pada suhu 150℃ dan reaksi karamelisasi mulai terjadi pada suhu 170℃ hingga 230℃. Suhu roasting menyebabkan penurunan kadar air, kafein, dan asam klorogenat serta kenaikan perpindahan panas pada biji kopi seiring dengan semakin tingginya temperatur roasting.

Deskripsi Alternatif :

The aroma and taste of coffee can be generated using the roasting method and the best quality of coffee can be obtained based on roasting temperature, time, moisture content, caffeine, chlorogenic acid, and fat so it is necessary to conduct research on the roasting process. This research aims to determine the optimum roasting temperature based on caffeine and chlorogenic acid levels and based on the consumer's favorite sensory test, and to determine the effect of roasting temperature on moisture, caffeine, chlorogenic acid, and heat transfer content in Arabica Palasari coffee beans. The research was conducted using a drum roaster at temperatures of 150 ℃, 170 ℃, 190 ℃, 210, and 230 ℃. The parameters observed in this study were temperature, color change during roasting (L.a.b and visual), water content, caffeine content, chlorogenic acid levels, and the consumer's favorite sensory test for Palasari Arabica coffee as a whole. The results showed that the optimum roasting temperature based on caffeine and chlorogenic acid levels was at 170 ℃ and 190 ℃, while the roasting temperature that consumers liked the most based on the color, texture, aroma, and taste of coffee was at 210℃. The color change that occurs during roasting shows the Maillard reaction at 150 ℃ and the caramelization reaction starts at 170 ℃ to 230 ℃. Roasting temperature causes a decrease in moisture, caffeine, and chlorogenic acid content and an increase in heat transfer in the coffee beans along with the higher roasting temperature.

Beri Komentar ?#(0) | Bookmark

Properti	Nilai Properti
ID Publisher	JBPTPPOLBAN
Organisasi
Nama Kontak	Erlin Arvelina
Alamat	Jl. Trsn. Gegerkalong Hilir Ds. Ciwaruga
Kota	Bandung
Daerah	Jawa Barat
Negara	Indonesia
Telepon	022 201 3789 ext. 168, 169, 239
Fax	022 201 3889
E-mail Administrator	erlin.arvelina@polban.ac.id
E-mail CKO	erlin.arvelina@polban.ac.id