Pengaruh Lama Fermentasi Basah terhadap Sifat Fisik, Kimia dan Organoleptik Minuman Kopi Liberika (Coffea liberica)

Rika, Rahayu (2023) Pengaruh Lama Fermentasi Basah terhadap Sifat Fisik, Kimia dan Organoleptik Minuman Kopi Liberika (Coffea liberica). S1 thesis, UNIVERSITAS UNJA.

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Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh fermentasi basah terhadap sifat fisikokimia, dan organoleptik seduhan kopi liberika sehingga diperoleh seduhan kopi liberika dengan waktu fermentasi terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 5 taraf perlakuan yaitu 0 jam, 12 jam, 24 jam, 36 jam dan 48 jam, serta 3 kali pengulangan sehingga diperoleh 15 satuan percobaan. Parameter yang diamati diantaranya kadar air bubuk kopi, total padatan terlarut, warna seduhan, pH, total fenol, total flavonoid dan aktivitas antioksidan, dan organoleptik. Data yang diperoleh akan dianalisis menggunakan ANOVA pada taraf 5%, apabila perlakuan menunjukkan pengaruh nyata maka akan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa perlakuan lama fermentasi berpengaruh kandungan total fenol, aktivitas antioksidan, dan organoleptik untuk atribut fragrance/aroma, flavour, aftertaste, hedonik rasa dan penerimaan keseluruhan. Perlakuan terbaik terdapat pada seduhan kopi liberika dengan lama fermentasi 36 jam. This research was conducted to determine the effect of wet fermentation times on the physicochemical properties, and organoleptic brewing of liberica coffee so that liberica coffee brewing is obtained with the best fermentation time. This research used a Randomized Group Design (RGD) with 5 levels of treatment, namely 0, 12, 24, 36, and 48 h, as well as 3 repetitions so that 15 experimental units were obtained. The parameters observed include the moisture content of coffee grounds, total dissolved solids, steeping color, pH, phenol, flavonoids and antioxidant activity, and organoleptic. The data obtained will be analyzed using ANOVA at a level of 5%, if the treatment shows a real influence it will be continued with Duncan’s New Multiple Range Test (DNMRT) at the level of 5%. The results showed that the long fermentation treatment affected the total phenol content, antioxidant activity, and organoleptics for the attributes of fragrance/aroma, flavor, aftertaste, hedonic taste and overall acceptance. The best treatment is found in the brewing of liberica coffee with a fermentation time of 36 hours.

Type:	Thesis (S1)
Uncontrolled Keywords:	fermentation time, liberica coffee, wet fermentation
Subjects:	T Technology > TS Manufactures
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	RAHAYU
Date Deposited:	13 Jul 2023 07:23
Last Modified:	13 Jul 2023 07:23
URI:	https://repository.unja.ac.id/id/eprint/52933

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