LAMA PENYANGRAIAN TERHADAP PERUBAHAN KARAKTERISTIK BIJI KOPI DARI BERBAGAI DAERAH DI SUMATERA SELATAN

WAHYUNI, SRI and Rejo, Amin and Penggabean, Tamaria (2011) LAMA PENYANGRAIAN TERHADAP PERUBAHAN KARAKTERISTIK BIJI KOPI DARI BERBAGAI DAERAH DI SUMATERA SELATAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The crucial process in producing coffee was roasting. During the process, there are physical and Chemical changes in the coffee beans. The physical condition indicates the quality and the Chemical composition of the cofifee beans. The research was conducted from November 2007 to June 2008 at Sultan Mansyur Street No. 353 Palembang and in Chemical Laboratory of Agricultural Faculty of Sriwijaya University, Indralaya. The objective o f this research was to evaluate the effect of the roasting time on the physical and Chemical characteristics of coffee beans from several districts in South Sumatera, such as Pagar Alam, Semendo, and South Ogan Komering Ulu. The results o f the research was expected to obtain the optimum condition and roasting time in producing the best quality of coffee beans. The experimental design of this research was Randomized Block Design that consisted of two factors and each treatment combination was replicated three times. The first factor was the kind of coffee beans, and the second factor was the roasting time (90 minutes, 105 minutes, and 120 minutes). The observed parameters yield, color, expansion volume, bulk density, moisture content, caffeine content, ash content, aroma and flavor of the roasted beans. The coffee beans were from Pagar Alam, Semendo, and South Ogan Komering Ulu. After the roasting process, the were roasted coffee beans followed the tempering process to lower the temperature of the roasted coffee beans. The result showed that the roasting time had significant effects on the characteristics of coffee beans. The produced roasted coffee had the yield of 78,87% to 84,23%, expansion volume of 30,67% to 40,33%, bulk density of 0,39 g/mL to 0,48 g/mL, the moisture content of 1,24% to 3,73%, the caffeine content of 0,62% to 5,65%, and the ash content of 5,47% to 9,84%. The color of the roasted coffee was varied, starting from light brown, cinamon, dark brown, oily dark brown, strong brown, and blackish brown. The best quality of roasted coffee was Robusta from Semendo (Muara Enim) with the roasting time of 120 minutes.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Biji Kopi, Dekafeinasi
Subjects:	S Agriculture > S Agriculture (General) > S671-760.5 Farm machinery and farm engineering
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Afrizal Aziz
Date Deposited:	07 Feb 2023 04:11
Last Modified:	07 Feb 2023 04:11
URI:	http://repository.unsri.ac.id/id/eprint/89298

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