GDL

The Effect of Post-Harvest Processing Methods Using Oven Drying On The Quality of Coffee

Tugas Akhir, 030 / 2020 / TKI
Undergraduate Theses from JBPTPPOLBAN / 2021-08-04 11:28:10
Oleh : Risa Nurlaili Qodariah - 171411060 & Affan Azzaky - 171411065 (risanurlailiq@gmail.com, azzakyaffan@gmail.com)
Dibuat : 2021-08-04, dengan 4 file

Keyword : Effect of Post, Harvest Processing Methods, Oven Drying, Quality Coffee
Subjek : Metode Pengolahan, Pasca Panen, Pengeringan, Oven, Kualitas Kopi

Data dari International Coffee Organization menyatakan bahwa kopi merupakan minuman paling popular di dunia. Memiliki cita rasa yang lebih baik dibanding kopi robusta, kopi arabika lebih diminati konsumen. Cita rasa serta kualitas kopi 40% dipengaruhi oleh pengolahan pasca panen. Kopi yang menjadi salah satu komoditas unggulan ekspor Indonesia, memerlukan adanya peningkatan angka produksi diikuti dengan peningkatan kualitas kopi itu sendiri untuk memenuhi kebutuhan ekspor. Penelitian ini dilakukan untuk mengatahui apakah variasi pengolahan pasca panen dan temperatur pengeringan memberikan pengaruh yang signifikan untuk kadar air dan kadar kafein dalam biji kopi serta menghitung nilai laju perpindahan panas. Metode pengolahan pasca panen meliputi pengolahan pasca panen kering, basah dan semi basah dengan variasi temperatur 90, 100 dan 110°C. Kadar air dianalisis menggunakan metode gravimetri sedangkan kadar kafein di analisis menggunakan metode UV-VIS dengan panjang gelombang 276 nm. Penelitian yang dilakukan menunjukkan hasil bahwa semakin tinggi temperatur pengeringan, semakin besar laju pengeringan konstannya, pada perbandingan antara pengolahan pasca panen perbedaan kadar air dan kafein yang seluruhnya signifikan hanya terdapat pada temperatur 90°C.

Deskripsi Alternatif :

Data from the International Coffee Organization implied that coffee is one the most popular beverage in the world. Arabica coffee is more popular among consumers prior to a better taste than Robusta coffee. The taste and quality of coffee is 40% influenced by post-harvest processing. Being one of Indonesia's leading export commodities, there needs increment in coffee production numbers followed by an enhancement in quality to meet export needs. This research was conducted to determine whether variations in post-harvest processing and drying temperature had a significant effect on moisture and caffeine content in coffee beans and to calculate the value of heat transfer rate. Post harvest processing methods include dry processing, wet processing and semi-wet processing with temperature variations of 90, 100 and 110°C. Water content analysis was carried out by gravimetric method and caffeine content analysis was performed by UV-VIS method at a wavelength of 276 nm. The results showed that the higher the drying temperature, the greater the constant drying rate. In the comparison between post-harvest processing, the difference in water content and caffeine which was all significant was only at 90°C.

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