Pengaruh Lama Fermentasi Menggunakan Mikroba Ghalkoff terhadap Perubahan Konsentrasi Kandungan Kafein Kopi Robusta Organik Kabupaten Lampung Barat
DOI:
https://doi.org/10.23960/jabe.v2i3.7892
Abstract View: 356
Abstract
Coffee is a beverage ingredient not only famous in Indonesia but also famous throughout the world. Caffeine is the most important compound found in coffee, caffeine functions as an element of taste and aroma in coffee beans. Excessive acid and caffeine content in coffee can have an impact on health. This study aims to determine the effect of fermentation time using microbial Ghalkoff on changes in concentration of caffeine, protein and acidity content in organic robusta coffee without reducing the taste of coffee. This research was conducted from July to August 2018 at PT. Ghaly Roelies Indonesia, Kecamatan Kemiling, Bandar Lampung. This study uses a laboratory and Kruskal-Wallis test Non-parametric statistical test based on questionnaire test on the level of preference. The results showed the effect of changes in the concentration of caffeine, protein and acidity levels in organic robusta coffee with control of the initial data resulting in a decrease in the concentration of caffeine by 27%. While the results of the N-Rank organoleptic test with Kruskal-WallisTest showed that administering long-acting organic coffee fermentation using microbial ghalkoff can increase the preference for coffee flavor, aroma and color.
Keywords: Caffeine, Fermentation, Kruskal-Wallis Test, Organic Robusta Coffee.
Downloads
References
AAK. 1988. Budidaya Tanaman Kopi. Kanisius. Jakarta. 118 halaman.
Afrianti, M., B. Dwikola, dan B. E. Setiani. 2013. Perubahan Warna, Profil Protein dan Mutu Organoleptik Daging Ayam Broiler Setelah Direndam Dengan Ekstrak Daun Senduduk. Jurnal Aplikasi Teknologi Pangan. Vol. 2. No. 3: 116-120.
Almada, Deva P. 2009. Pengaruh Peubah Proses Dekafeinasi Kopi dalam Reaktor Kolom Tunggal Terhadap Mutu Kopi. Tesis. Fakultas Teknologi Pertanian Institut Pertanian Bogor, Bogor.
Anshori, M.F. 2014. Analisis Keragaman Morfologi Koleksi Tanaman Kopi Arabika dan Robusta Balai Penelitian Tanaman Industri Dan Penyegar Sukabumi. Skripsi. Insitut Pertanian Bogor. Bogor. 54 halaman.
Ardiansyah, R.F. 2013. Pengenalan Pola Tanda Tangan dengan Menggunakan Metode Principal Component Analysis (PCA). Jurnal Teknik Informatika. Universitas Dian Nuswantoro. Semarang.
Ayyesha, 2016. Pengaruh Waktu Perendaman dan Konsentrasi Penambahan Zat Adiktif Daun Pandan (Pandanus Amaryllifolius) Terhadap Karakteristik Beras Analog yang Diperkaya Dengan Protein Udang. Skripsi. Fakultas Pertanian. Universitas Lampung. Lampung.
Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian. 2008. Teknologi Budidaya Kopi Poliklonal. Badan Penelitian Dan Pengembangan Pertanian. 22 halaman.
Elida Novita. 2010. Peningkatan Mutu Biji Kopi Rakyat Dengan Pengolahan Semi Basah Berbasis Produksi Bersih. JurnalTeknik Pertanian IPB. Vol. 4. No. 1. 2010: 76-90.
Elisa Ramanda., Ali Ibrahim Hasyim., Dyah Aring Hepiana Lestari. 2016. Analisis Daya Saing Dan Mutu Kopi Di Kecamatan Sumberjaya Kabupaten Lampung Barat. Jurnal Jurusan Agribisnis, Fakultas Pertanian, Universitas Lampung. Lampung.
Farbursyro, M. 2013. Penilaian Sensori Pangan Cicip, Bau, Aroma, dan Rasa Makanan. Laporan Praktikum Jurusan Teknologi Industri Pangan Universitas Padjajaran. Jatinagor.
Hayati, N. 2013. Analisis Kepuasan dan Loyalitas Pelanggan di Warung Kopi.
Rawa Sakti Banda Aceh. Skripsi.Insitut Pertanian Bogor. Bogor. 70 halaman.
Indrawanto, C., Kamawati, E., Munarso., Prastowo, S.J., Rubijo, B., Siswanto. 2010. Budidaya dan Pascapanen Kopi. Pusat Penelitian dan Pengembangan Perkebunan. Bogor. 75 halaman.
Khairullah. 2015. Kopi Robusta Lampung 100% Organik Tanpa Pestisida Dan Pupuk Kimia. Jurnal PT Ghaly Roelies Indonesia. Lampung.
Kartasasmita, R.E. dan Addyantina, S. 2012. Dekafeinasi Biji Kopi Robusta (coffea canephora L.) Menggunakan Pelarut Polar (Etanol dan Metana). Jurnal Farmasi. Institut Pertanian Bogor. Bogor.
Lutfi Yulisa., Yaktiworo Indriani., Suriaty Situmorang. 2013. Perilaku Konsumen Mahasiswa Universitas Lampung Terhadap Kopi Bubuk Instan Siap Saji. Jurnal Jurusan Agribisnis, Fakultas Pertanian, Universitas Lampung. Lampung.
Panggabean, E. 2011. Buku Pintar Kopi. Agro Media Pustaka. Jakarta. 240 halaman.
Rahardjo Pudji. 2012. Kopi. Penebar Swadaya. Jakarta. 212 halaman.
Ridwansyah. 2003. Pengolahan Kopi. Jurnal. Fakultas Pertanian Universitas Sumatera Utara, Lampung.
Rozanah, A. 2004. Kafein dan Wanita. Republika Online. www.republika.co.id. Diakses pada 22 Maret 2017.
Rusli H, dan Ranngi D.W. 2014. Model reduksi Kafein Pada Proses Dekafeinasi Biji Kopi. Jurnal Fakultas Matematika dan Ilmu Pengetahuan Alam. Universitas Jember.
Sivetz, M. dan Desroiser, N.W. 1979. Coffee Technology. The AVI Publishing Company Inc, Wesport, Connecticut. USA.
Spinale and J. James 1990. Komoditi Kopi dan Peranannya Dalam Perekonomian Indonesia. Yogyakarta : Kanisius.
Widyotomo, S. 2011. Pengembangan Model Matematik Proses Dekafeinasi Biji Kopi Robusta dalam Reaktor Kolom Tunggal . Disertasi. Institut Pertanian Bogor. Bogor. 155 Halaman.
Yusianto S dan Mulato S. 2003. Pengolahan dan Komposisi Kimia Biji Kopi : Pengaruhnya Terhadap Cita Rasa Seduhan. Materi Pelatihan Uji Citarasa Kopi 5-6 Agustus 2003. Jember : Pusat Penelitian Kopi dan Kakao.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Lice that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Jurnal Agricultural Biosystem Engineering
JABE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
