PHYSICAL CHARACTERISTICS OF COFFEE BEANS AND QUALITY OF GROUND COFFEE SINTARO 2 AND SINTARO 3 WITH VARIOUS ROAST LEVELS

Budiyanto Budiyanto(1), Damres Uker(2), Toto Izahar(3),
(1) Departement Agricultural Technology, University of Bengkulu, Bengkulu, Indonesia
(2) , 
(3) , 

Abstract


Juremian and Kirmanan are other names for the Sintaro 2 and Sintaro 3 coffee clones, the national superior robusta coffee clones that have been cultivated in Sidorejo Village. This study aims to determine the quality and physical properties of coffee beans, chemical properties and ground coffee quality of Juremian and Kirmanan clones. The quality and physical properties of coffee beans are evaluated according to the Indonesian National Standard (SNI) 01-02907-2008 procedure. The chemical properties and quality of ground coffee powder were evaluated based on SNI 01-3542-204 procedure as well as the cupping test method (Specialty Coffee Association of America). The results showed that Juremian coffee beans had fewer defects and bean sizes, more peaberry beans, and better bean quality than Kirmanan coffee beans. Based on coffee extract content, "medium dark roast" and "dark roast" Ground coffee Juremian and Kirmanan are categorized as quality 1. "Medium dark roasted" Juremian coffee got a total score of 8.00, with the "excelent" category on the cupping test. The aromas found in Juremian coffee include chocholety, black tea, fruity, and nutty. The quality of the coffee beans, the high percentage of peaberry, and the roasting rate are thought to have contributed to the brewing quality of Juremian and Kirmanan coffees.


Keywords


Sintaro coffee clones; coffee bean quality; peaberry; ground coffee evaluation

References


DAFTAR PUSTAKA

Aklimawati, L., Yusianto., dan S. Mawardi. 2014. Karakteristik Mutu dan Agribisnis Kopi Robusta di Lereng Gunung Tambora, Sumbawa. Pelita Perkebunan 30: 159-180.

Anggari, R. 2018. Identifikasi Morfologi Kopi Lanang dan Kopi Biasa Robusta Lampung.Skripsi.Lampung. Universitas Lampung.

BPS. 2017. Statistik perkebunan kopi indonesia.Badan Statistik Perkebunan.Direktorat Jenderal Perkebunan. Jakarta.

BPS.2019. Kabupaten Kepahiang dalam Angka 2019.Badan Pusat Statistik. Kepahiang.336 hal.

BSN. 2004. Standar Nasional Indonesia Kopi Bubuk 01-3542-2004. Badan Standarisasi Nasional. Jakarta.

BSN. 2008. Standar Nasional Indonesia Biji Kopi 01-2907-2008. Badan Standarisasi Nasional Indonesia.Jakarta.

Cuong T, V. Ling, L.H., QuanT.D.TIEP, X.Nan,C.X. Qing, T. L. L. (2014). EFFECT OF ROASTING CONDITIONS ON SEVERAL. 38(2), 43–56.

Edvan, B. T., R. Edison, dan M. Same. 2016. Pengaruh Jenis da Lama Penyangraian Pada Mutu Kopi Robusta (Coffe Robusta). Jurnal Agro Industri Perkebunan. 4 (1) : 31-40.

Erna C. 2012. Uji Aktivitas Antioksidan dan Karakteristik Fitokimia pada Kopi Luwak Arabika dan Pengaruhnya Terhadap Tekanan Darah Tikus Normal dan Tikus Hipertensi. Tesis. Fakultas Matematika dan Ilmu Pengetahuan Alam, Departemen Farmasi. UniversitasIndonesia.

Fibrianto, K., dan M. P. A. D. Ramanda. 2018. Perbedaan Ukuran Partikel dan Teknik Penyeduhan Kopi Terhadap Persepsi Multisensoris: Tinjauan Pustaka. Jurnal Pangan dan Agroindustri 6 (1) : 12-16.

Gaibor, J., Morales, D., & Carrillo, W. (2020). Determination of Caffeine Content in Robusta Roasted Coffee (Coffea canephora) by RP-UHPLC-PDA. Asian Journal of Crop Science, 12(2), 90–96. https://doi.org/10.3923/ajcs.2020.90.96

Jokanovi?, M. R., Džini?, N. R., Cvetkovi?, B. R., Gruji?, S., & Odžakovi?, B. (2012). Changes of physical properties of coffee beans during roasting. Acta Periodica Technologica, 43, 21–31. https://doi.org/10.2298/APT1243021J

Lia, F., dan T. Perdana. 2017. Sistem Produksi Agroindustri Kopi Arabica (Studi Kasus PT Sinar Mayang Lestari, Kecamatan Pangalengan, Kabupaten Bandung). Jurnal Agrisep 16 (2): 123 –132.

Maramis, R. K., G. Citraningtyas., dan F. Wehantouw. 2013. Analisis Kafein dalam Kopi Bubuk di Kota Manado Menggunakan Spektrofotometri UV-Vis. Pharmacon Jurnal Ilmiah Farmasi 2(4) : 122-128.

Muchtadi, T. R., dan Sugiyono. 1992. Petunjuk Laboratorium Ilmu Pengetahuan Bahan Pangan. Bogor. Departemen Pendidikan dan Kebudayaan Direktorat Jendral Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi IPB.

Mulato, S. 2002. Perancangan dan Pengujian Mesin Sangrai Biji Kopi Tipe Silinder. Pelita Perkebunan 18(1): 31-45.

Münchow, M., Alstrup, J., Steen, I., & Giacalone, D. (2020). Roasting conditions and coffee flavor: A multi-study empirical investigation. Beverages, 6(2), 1–14. https://doi.org/10.3390/beverages6020029

Novita, E., R. Syarief, E. Noor, S. Mulato. 2010. Peningkatan Mutu Biji Kopi Rakyat denganPengolahan Semi Basah Berbasis Produksi Bersih. Agrotek 4: 76-90.

Pratama, P. 2019. Karakteristik Kopi Beras, Kopi Bubuk dan Mutu Seduh Kopi Klon Sintaro 1 dan Sintaro IV. Skripsi. Jurusan Teknologi Pertanian. Fakultas Pertanian. Universitas Bengkulu.

Primadia, A. D. 2009. Pengaruh Peubah Proses Dekafinasi Kopi dalam Reaktor Kolom Tunggal terhadap Mutu Kopi.Skripsi. Bogor. Institut Pertanian Bogor.

Putro, Y. H, 2017. Sintaro Andalan Kepahiang dan Cerita Raja Kopi Pembangkit Gairah. https://m.liputan6.com/regional/read/3205856/sintaro-andalan-kepahiang-dan-ceritaraja-kopi-pembangkit-gairah. [di akses pada tanggal 10 oktober 2019].

Rini, A. I. P., A. A. P. Agung., S. Wiranatha., dan I. W. G. S. Yoga. 2017. Pengaruh Kadar Biji Pecah Dalam Penyangraian Terhadap Citarasa Kopi Robusta Desa Pucak Sari, Buleleng, Bali.Jurnal Rekayasa dan Manajemen Agroindustri 5(3) : 74-84

SCAA (Speciality Coffee Association of America).2015. Diunduh dariCuppingSpecialtyCoffee. Scaa.org/PDF/SCAA_Cupping-protocol.pdf.

Setyani, S., Subeki., dan H. A. Grace. 2018. Evaluasi Nilai Cacat dan Cita Rasa Kopi Robusta(Coffea canephora L) yang diproduksi IKM Kopi di Kabupaten Tanggamus. Jurnal Teknologi dan Industri Hasil Pertanian 23(2) :103-114.

Suhandy, D., M. Yulia, Y, Ogawa, N. K. (2017). dan Metode SIMCA. Agritech, 37(4), 471–476.

Wonorahardjo, S., Yuniawati, N., Molo, A. D. P., Rusdi, H. O., & Purnomo, H. (2019). Different Chemical Compound Profiles of Indonesian Coffee Beans as Studied Chromatography/Mass Spectrometry. IOP Conference Series: Earth and Environmental Science, 276(1). https://doi.org/10.1088/1755-1315/276/1/012065




DOI: https://doi.org/10.31186/j.agroindustri.11.1.54-71

Article Metrics

 Abstract Views : 0 times
 PDF (Bahasa Indonesia) Downloaded : 0 times

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indexed by: