ANALISIS PENGARUH VARIASI WAKTU TERHADAP KARAKTERISTIK PROSES PEMANGGANGAN BIJI KOPI LIBERIKA

Faisal Muhammad Nur, Suryadi Suryadi, Iryan Syahputra

Abstract


Kopi merupakan salah satu komoditas perdagangan paling diminati di dunia dan banyak dihasilkan di Indonesia, salah satunya adalah jenis kopi Liberika. Salah satu proses dalam pengolahan kopi adalah pemanggangan dan waktu merupakan parameter penting yang harus diperhatikan. Tujuan penelitian adalah untuk mengetahui pengaruh variasi waktu terhadap karakteristik proses pemanggangan biji kopi liberika. Pengujian dilakukan meggunakan pemanggang listrik yang berpengaduk. Bahan baku yang digunakan adalah liberika green bean sebanyak 200 g. Tiap sampel dipanggang pada temperatur 220 ◦C dengan variasi waktu 8 dan 10 menit, dengan 5 kali pengulangan untuk tiap variasi waktu. Dua buah termokopel dihubungkan dengan alat dan perangkat lunak Artisan visual roaster scope pada komputer untuk mengukur dan merekam perubahan data temperatur drum dan biji kopi terhadap waktu. Alat pengeras dan perekam suara dengan aplikasi sound effect spesifikasi note 10 diunakan untuk mendeteksi suara crack selama proses pemanggangan. Timbangan digital digunakan untuk mendeteksi perubahan masa terhadap waktu pemanggangan. Setelah proses selesai kopi segera didinginkan. Analisis dilakukan terhadap data rata-rata perubahan temperatur drum dan bean terhadap waktu, cracking time, data rata-rata perubahan massa terhadap waktu, nilai rendemen, volume dan massa jenis biji kopi hasil pemanggangan. Hasil pengujian menunjukkan korelasi positif yang sangat kuat antara waktu pemanggangan dengan temperatur dan korelasi negatif yang sangat kuat dengan perubahan massa. First crack terditeksi mulai terjadi setelah menit ke 6. Pemanggangan biji kopi liberika selama 8 dan 10 menit masing-masing menghasilkan rendemen 92,29 dan 89,46 %, volume jenis 1,75 dan 1,90 cm3/g. Namun waktu tidak berpengaruh signifikan terhadap rata-rata rendemen, volume jenis dan massa jenis kopi Liberika.

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DOI: https://doi.org/10.29103/mjmst.v7i2.15405

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