DAMPAK PENAMBAHAN SORBITOL TERHADAP KARAKTERISTIK FISIK BIJI KOPI ROBUSTA SELAMA PENYANGRAIAN

Umar Hafidz Asy'ari Hasbullah; Hikmahyuliani Hikmahyuliani; Laela Nur Rokhmah

doi:10.26877/jitek.v4i2.3169

DAMPAK PENAMBAHAN SORBITOL TERHADAP KARAKTERISTIK FISIK BIJI KOPI ROBUSTA SELAMA PENYANGRAIAN

Umar Hafidz Asy'ari Hasbullah, Hikmahyuliani Hikmahyuliani, Laela Nur Rokhmah

Abstract

Penambahan sorbitol dalam biji kopi ditujukan untuk meningkatkan aroma dan antioksidan setelah disangrai. Penelitian ini bertujuan untuk mengidentifikasi perubahan fisik pada biji kopi robusta selama penyangraian. Parameter yang diamati adalah suhu dan waktu first crack, second crack, akhir proses penyangraian, dan munculnya asap. Konsentrasi sorbitol terdiri dari 0%, 5% dan 10% (b/b). Sedangkan jenis penyangraian terdiri dari light, medium dan dark. Hasil penelitian menunjukkan bahwa penambahan sorbitol dan jenis penyangraian berpengaruh terhadap sebagian besar parameter fisik selama penyangraian. Peningkatan konsentrasi sorbitol menyebabkan penurunan suhu second crack dan suhu munculnya asap. Namun seluruh parameter waktu mengalami kenaikan. Tingkat penyangraian yang semakin meningkat menyebabkan kenaikan waktu seluruh parameter. Meskipun demikian, suhu seluruh parameter cenderung berfluktuasi

Keywords

first crack; second crack; Coffea canephora; waktu sangrai

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DOI: https://doi.org/10.26877/jitek.v4i2.3169