PENGARUH TEKNIK PENGOLAHAN KOPI LIBERIKA TERHADAP MUTU BIJI KOPI BERAS DAN KOPI SEDUH LIBERIKA TUNGKAL JAMBI

P Naibaho, Roberto (2024) PENGARUH TEKNIK PENGOLAHAN KOPI LIBERIKA TERHADAP MUTU BIJI KOPI BERAS DAN KOPI SEDUH LIBERIKA TUNGKAL JAMBI. S1 thesis, Universitas Jambi.

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Abstract

Abstrak – Kopi Liberika Tungkal Komposit Jambi (Coffea liberica Bull ex Hiern) atau biasa disebut Libtukom sendiri ditanam di daerah gambut dengan tingkat keasaman tanah yang cukup tinggi. Proses pengolahan kopi liberika tidak dapat dilakukan secara manual dan memiliki kemampuan bertahan dalam penyimpanan untuk waktu yang lama. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh teknik pengolahan kopi liberika terbaik terhadap mutu biji kopi dan kopi seduh kopi liberika jambi. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yakni pengolahan kering, pengolahan basah, dan pengolahan semi basah dengan 5 kali ulangan sehingga diperoleh 15 satuan percobaan. Parameter penelitian meliputi analisa warna, kadar kafein, kadar air, dan uji organoleptik (aroma, rasa, warna, penerimaan keseluruhan). Data yang diperoleh dianalisis menggunakan metode analisis ragam (ANOVA) pada taraf 5% dan 1%, apabila berpengaruh nyata maka dilanjutkan dengan uji DNMRT pada taraf 5%. Hasil penelitian menunjukkan bahwa teknik pengolahan pasca panen kopi liberika berpengaruh nyata terhadap analisa warna, kadar kafein, kadar air dan hedonik (rasa serta penerimaan keseluruhan). Namun, metode pengolahan kopi liberika tidak berpengaruh nyata pada hedonik (aroma dan warna). Perlakuan terbaik didapatkan pada pengolahan kering atau natural process dengan nilai warna L*46,26, a* 11, b* 20,46, kadar kafein 1,86%, kadar air 1,29%, penilaian organoleptik rasa 8,22 dan penerimaan keseluruhan 8,42. Kata Kunci : Kopi, Liberika, Pengolahan Pasca Panen Abstract – Coffea liberica Tungkal Jambi (Coffea liberica Bull ex Hiern) or commonly called Libtukom itself is grown in peat areas with quite high levels of soil acidity. The processing of Liberica coffee cannot be done manually and has the ability to survive storage for a long time. This research was conducted with the aim of finding out the effect of the best Liberica coffee processing techniques on the quality of coffee beans and brewed coffee from Liberica Jambi coffee. This research design used a Completely Randomized Design (CRD) which consisted of three treatments, namely dry processing, wet processing and semi-wet processing with 5 replications to obtain 15 experimental units. Research parameters include color analysis, caffeine content, water content, and organoleptic tests (aroma, taste, color, overall acceptability). The data obtained were analyzed using the analysis of variance (ANOVA) method at the 5% and 1% levels. If the effect was significant, it was continued with the DNMRT test at the 5% level. The results of the research show that post-harvest processing techniques for Liberica coffee have a significant effect on color analysis, caffeine content, water content and hedonics (taste and overall acceptability). However, the Liberica coffee processing method has no significant effect on hedonics (aroma and color). The best treatment was obtained from dry processing or natural process with color values L* 46.26, a* 11, b* 20.46, caffeine content 1.86%, water content 1.29%, organoleptic taste assessment 8.22 and acceptance overall 8.42. Keywords: Coffee, Liberica, Post-Harvest Processing

Type:	Thesis (S1)
Uncontrolled Keywords:	Kopi, Liberika, Pengelolahan Pasca Panen
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknik Pertanian
Depositing User:	NAIBAHO
Date Deposited:	18 Jul 2024 08:14
Last Modified:	18 Jul 2024 08:14
URI:	https://repository.unja.ac.id/id/eprint/68812

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