IDENTIFIKASI MUTU KOPI TUBRUK BERDASARKAN FORMULASI PENCAMPURAN DAN UKURAN KEHALUSAN BUBUK KOPI ROBUSTA DAN ARABIKA

QUALITY IDENTIFICATION OF “KOPI TUBRUK” BASED ON BLENDING FORMULATION AND PARTICLE SIZE OF ROBUSTA AND ARABIKA

Dian Hasni*, Muhammad Haikal Irhamullah, Eva Murlida, Dedy Rahmad
* hasni_dian@unsyiah.ac.id

Coffee is the most commonly consumed beverage after water and tea. The popularity of coffee as the drink makes coffee consumption levels high in rural and urban areas. The most widely sold coffee in the market is arabica and robusta. Both of these coffees have their own characteristics, arabica has good taste and high selling price, while robusta has high productivity and affordable price by consumers. This study aims to determine the effect of robusta and arabica coffee blending on the quality of brewed coffee and to determine the blending formulation that produces the best brewed coffee. This study used a Completely Randomized Design (RAL) with a factorial pattern. Factor A is the blending formulation of robusta and arabica (A1=50:50; A2=70:30; and A3=90:10), factor B is a particle size of coffee (B1=course, B2=medium and B3=fine). The data were analyzed for variance and if there was an effect of treatment on the observed variables, it would be continued with the DMRT test. The results showed that the formulation factor of robusta and arabica mixing (A) had a very significant effect (P≤0.01) on the value of pH levels, total phenol content and the color of brewed coffee. The blending formulation also had a significant effect (P≤0.01) on the aroma of brewed coffee and had no significant effect (P <0.05) on the value of the essence and taste of the brewed coffee. The particle size factor (B) had a very significant effect (P 0.01) on the pH value, extract content and total phenol of brewed coffee. The particle size of coffee also significantly (P<0.05) on the color and aroma of brewed coffee and had no significant effect (P>0.05) on the taste of brewed coffee. Based on the research that has been done, it can be seen that respondents tend to prefer the formulation of Robusta coffee blending more than Arabica, especially from the color and aroma, this shows that Robusta coffee is still more in demand by the Indonesian people.

Keywords:
Blending, robusta coffee, arabica coffee, coffee particle size and brewing coffee

Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi

Page number:
1-8

Volume:
2

Issue:
1

Publication date:
17 October 2022

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