Analisis Sifat Kimia Kopi Arabika  (Coffea arabica L) Asal Dogiyai

Edowai, Desi Natalia

doi:10.51310/agritechnology.v2i1.24

Cited by 12 publications

(17 citation statements)

References 1 publication

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“…Hal ini disebabkan oleh proses roasting yang dilakukan, di mana roasting menyebabkan kadar air berkurang pada biji kopi yang menyebabkan kadar proteinnya meningkat dari kadar protein awal 11%-13% menjadi 15% (Clarke, 1985). Hal ini juga sejalan dengan penelitian yang dilakukan oleh Edowai (2019), tentang penelitian biji kopi arabika yang mengalami kenaikan kadar protein menjadi 12,6%-13,7%.…”

Section: Kadar Proteinunclassified

“…Kadar lemak pada buah Sonneratia sp. memiliki persentase 4,8% (Manalu et al, 2013), biji kopi memiliki persentase 11,5%-14,7% (Edowai, 2019), dan buah Rhizophora sp. memiliki persentase 2,33% (Mile et al, 2021).…”

Section: Kadar Lemakunclassified

“…sebesar 75,74% dan menurut Purwaningsih et al (2013) sebesar 63,50%. Kadar karbohidrat pada penelitian ini tidak jauh berbeda dengan hasil penelitian Edowai (2019) yang memperoleh kadar karbohidrat kopi arabika sebesar 68,3-65,0%.…”

Section: Kadar Karbohidratunclassified

“…Semakin berkurangnya kadar air akibat dari proses pengolahan, maka kadar karbohidrat akan semakin besar. Menurut Edowai (2019), kadar air yang menurun akibat dari proses pemasakan kopi membuat kadar senyawa proksimat lainnya meningkat. Kadar karbohidrat tidak tercantum dalam syarat SNI kopi bubuk maupun kopi instan, namun kadar karbohidrat memiliki fungsi yang sangat baik bagi tubuh.…”

Section: Kadar Karbohidratunclassified

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Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog

Nusaibah

Putri

Pangestika

et al. 2022

JPHPI

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Bakau merupakan tanaman yang banyak ditemukan di pesisir Indonesia, namun demikian belum banyak dimanfaatkan sebagai produk konsumsi, padahal bakau memiliki kandungan nutrisi dan antioksidan yang cukup tinggi. Pengembangan produk dari bahan baku buah bakau perlu dilakukan, salah satunya kopi analog dari buah bakau Rhizophora sp. dan Sonneratia sp. Tujuan penelitian ini adalah untuk menentukan kandungan proksimat, antioksidan, tingkat kesukaan konsumen melalui uji hedonik dari masing-masing produksi kopi analog. Penelitian ini menggunakan tiga perlakuan bahan baku yang berbeda yaitu kopi bubuk komersial murni jenis arabika (K0) sebagai kontrol, kopi analog dari buah bakau Rhizophora sp. (K1), dan Sonneratia sp. (K2). Hasil penelitian menunjukkan bahwa persentase kadar air berkisar antara 3,33-7,31% dan kadar abu berkisar antara 2,57-3,16%, dari dua parameter tersebut, kedua sampel (K1 dan K2) telah memenuhi standar SNI Kopi 01-3542-2004. Sedangkan persentase kadar lemak berkisar antara 9,06-12,6% dan kadar protein 7,09-11,59% dari dua parameter tersebut nilai tertinggi diraih oleh perlakuan K3. Berdasarkan pengujian aktivitas antioksidan dalam satuan % inhibisi diperoleh hasil persentase antara 61,63-77,15% dengan nilai tertinggi diraih oleh K2. Berdasarkan uji hedonik diperoleh tingkat kesukaan warna (netral-suka), aroma (suka), rasa (suka), tekstur (suka). Perbedaan jenis bahan baku yang digunakan memberi pengaruh nyata pada aroma dan warna, sedangkan pada rasa dan tekstur tidak berpengaruh pada tingkat kesukaan.

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Section: Kadar Proteinunclassified

Section: Kadar Lemakunclassified

Section: Kadar Karbohidratunclassified

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Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog

Nusaibah

Putri

Pangestika

et al. 2022

JPHPI

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“…In Indonesia, the most widely cultivated types of coffee plants are robusta coffee (Coffea canephora) with a value of 90% and arabica coffee (Coffea arabica) with a value of 10% [4]. Both types of coffee have their respective advantages.…”

Section: Introductionmentioning

confidence: 99%

Physiochemical Characteristic of Fermented Coffee with yeast addition (Hanseniaspora uvarum and Candida parapsilosis)

Mariyam¹,

Widiyastuti²,

Karyadi³

et al. 2022

Advances in Biological Sciences Research

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Robusta coffee (Coffea canephora) is one type of coffee that is widely cultivated in Indonesia. Robusta coffee is usually processed using the wet method, which causes the physical and chemical qualities of the coffee beans to change during the process. This research examined the effect of yeast addition during fermentation and the differences in the fermentation method used on the physical and chemical quality of the coffee beans produced. In this research, the fermentation methods used were anaerobic, anaerobic with the addition of Hanseniaspora uvarum, anaerobic with the addition of Candida parapsilosis, and aerobic. Robusta coffee beans are fermented for 72 hours. After fermentation, the coffee beans are processed into roasted coffee beans. Measurements of the physical and chemical quality of coffee beans in the fermentation process and fermented coffee products included temperature, water content, pH, total soluble solids, and color of coffee beans. The fermentation method has a significant effect on the physical and chemical quality of the fermented coffee. Using yeast as a starter culture can modify coffee beans' physical and chemical characteristics and may affect the final aroma, taste, and quality.

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Effect of variety and farm altitude on chemical content of Arabica coffee (Coffea arabica) grown in Gayo Highland, Indonesia

Abubakar,

Alya,

Karim

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Arabica coffee grown in the Gayo Highlands, Aceh, by small holder farmers has been well known for its excellent quality and distinctive taste. Its physical and organoleptic qualities have been included in several reports. However, the literature on its chemical content, such as chlorogenic acid, caffeine, and antioxidant activity is very limited. The aims of this research are to investigate the effect of difference varieties and farm altitudes on the coffee chemical content, especially chlorogenic acid, caffeine, and antioxidant activity. This research used a factorial randomized block design with two factors, namely variety (V) and farm altitude (T). Coffee Varieties (V) consist of three most widely planted varieties in the Highlands, namely, Timtim (V1), Borbor (V2), and Ateng Super (V3). Farm altitude (T) consists of three levels, namely farm altitude between 1000-1200 m above sea level (asl), represented by Celala (T1), farm altitude between 1201-1400 m asl, represented by Pegasing (T2) and farm altitude between 1401-1600 m asl, which is represented by Permata (T3). The analysis of variance (ANOVA) showed that coffee varieties, farm altitudes and the interaction between the two factors had no significant effect on the parameters observed. However, the data show a tendency that caffeine content and antioxidant activity in ground coffee tends to increase as farm altitude increase, while the chlorogenic acid content tends to decrease. Overall, the chlorogenic acid content in ground coffee ranged between 3.36% - 7.82%, with an average of 5.78% ± 1.52%, caffeine content ranged between 1.35% - 1.82% with an average of 1.61% ± 0.24%, and antioxidant activity ranged between 62.55% - 79.32% inhibition, with an average of 69.23% ± 4.42%.

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Analisis Sifat Kimia Kopi Arabika (Coffea arabica L) Asal Dogiyai

Cited by 12 publications

References 1 publication

Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog

Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog

Physiochemical Characteristic of Fermented Coffee with yeast addition (Hanseniaspora uvarum and Candida parapsilosis)

Effect of variety and farm altitude on chemical content of Arabica coffee (Coffea arabica) grown in Gayo Highland, Indonesia

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