Study of The Temperature and Timing Roasting of Black Glutinous Rice and Robusta Beans on The Quality of Coffee Powder
Keywords:
Black Glutinous Rice, Coffee Powder, Robusta Coffee Beans, Caffeine in coffee, Total antioxidants in coffeeAbstract
Coffee is a kind of drink that comes from the processing and extraction of coffee beans. In the production of coffee powder, the flavor is the essential quality because flavor affects consumer preferences. To produce a coffee drink that has a distinctive flavour, that is by combining robusta coffee beans and black glutinous rice. The purpose of this study was to determine the best treatment combination of temperature and roasting time of robusta coffee beans and black glutinous rice on the quality of the coffee powder. The research design used RAK which was arranged in a factorial manner of two factors, namely roasting temperatures of 190°C, 200°C, 210°C, and roasting times of 10, 15, and 20 minutes, to obtain 9 treatment combinations, 3 replicates. The research data were analyzed statistically by the ANOVA test, followed by the BNJ test. While the hedonic quality test is analyzed using the Friedman method. The Effectiveness Index test does determination of the best treatment. The best quality of coffee powder is produced at a temperature and roasting time of 200°C 20 minutes, namely the yield of 8.40%, the water content of 1.39%, ash content of 3.80%, the caffeine content of 1.33%, total antioxidants 71.87%, organoleptic characteristics, namely flavor 3.73 (strong), acidity 3.40 (quite sour), body/mouthfeel 3.67 (thick) and color 3.53 (black).
Downloads
References
Kurniawan A, Ridlo MR. Perilaku Konsumtif Remaja Penikmat Warung Kopi. DILEMA. 2017 Apr 29;32(1):9–22.
Mulato S, Widyotomo S, Suharyanto E. Pengolahan Produk Primer dan Sekunder Kopi. Jember: Pusat Penelitian Kopi dan Kakao Indonesia; 2006.
Panggabean E. Buku Pintar Kopi. Jakarta: Agro Media Pustaka; 2011.
BPS. Statistik Kopi Indonesia. Jakarta: Badan Pusat Statistik; 2018.
Farhaty N, Muchtaridi M. Tinjauan Kimia dan Aspek Farmakologi Senyawa Asam Klorogenat Pada Biji Kopi : Review. Farmaka. 2016;14(1):214–27.
Ávila M, Hidalgo M, Sánchez-Moreno C, Pelaez C, Requena T, Pascual-Teresa S de. Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus. Food Research International. 2009 Dec 1;42(10):1453–61.
Ratnaningsih N. Potensi Beras Hitam Sebagai Sumber Antosianin dan Aplikasi Pada Makanan Tradisional Yogyakarta [Skripsi]. [Yogyakarta]: Universitas Negeri Yogyakarta; 2010.
Liliyana. Analisis Kandungan Zat Gizi dan Uji Hedonik Cookies Kaya Gizi Pada Siswi SMPN 27 Pekan Baru. [Depok]: Universitas Indonesia; 2012.
De Garmo EP, Sullivan WG, Candra CR. Engineering Economi. 7th ed. New York: Mc Millan Publ. Co.; 1984.
Hartanti S, Rohmah S, Tamtarini. Kombinasi Penambahan CMC dan Dekstrin Pada Pengolahan Bubuk Buah Mangga Dengan Pengeringan Surya. In: Prosiding Seminar Nasional dan Pertemuan Tahunan PATPI. Yogyakarta: PATPI; 2003.
Fitriani S. Pengaruh Suhu dan Lama Pengeringan Terhadap Beberapa Mutu Manisan Belimbing Wuluh (Averrhoa bilimbi L.) Kering. Jurnal Sagu [Internet]. 2013 Apr 19 [cited 2022 Aug 27];7(01). Available from: https://sagu.ejournal.unri.ac.id/index.php/JSG/article/view/1100
Woodman JS. Carboxylic Acids. In: Clarke RJ, Macrae R, editors. Coffee: Volume 1: Chemistry [Internet]. Dordrecht: Springer Netherlands; 1985 [cited 2022 Aug 27]. p. 266–89. Available from: https://doi.org/10.1007/978-94-009-4948-5_8
Winarno FG. Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama; 2004.
Yusdiali W. Pengaruh Suhu dan Lama Penyangraian terhadap Tingkat Kadar Air dan Keasaman Kopi Robusta (Coffea robusta) [Disertasi]. [Makassar]: Universitas Hasanuddin; 2013.
Agustina R, Nurba D, Anto W, Septiana R. Pengaruh Suhu dan Lama Penyangraian Terhadap Fisik-Kima Kopi Robusta dan Kopi Arabika. In: Prosiding Seminar Nasional. Aceh; 2019.
Estiasih T, Ahmadi. Teknologi Pengolahan Pangan. Malang: Bumi Aksara; 2009.
Clarke RJ, Vizthum. Coffee Volume I: Chemistry. London: Elsevier Applied Science Publishers; 2011.
Sudarmadji S. Prosedur Analisa Untuk Bahan Makanan dan Pertanian. Yogyakarta: Liberty; 1997.
Harris RS, Karmas E. Evaluasi Gizi pada Pengolahan Bahan Pangan. Bandung: ITB-Press; 1989.
Arwangga AF, Asih IARA, Sudiarta IW. Analisis Kandungan Kafein pada Kopi di Desa Sesaot Narmada menggunakan Spektrofotometri Uv-Vis. Jurnal Kimia (Journal of Chemistry). 2016 Jan 1;10(1):110–4.
Sutrisno K. Kopi Rendah Kafein. Jakarta: Penebar Swadaya; 2006.
Hariyatimi. Kemampuan Vitamin E sebagai Antioksidan terhadap Radikal Bebas pada Lanjut Usia. Jurnal MIPA. 2004;14(52–60).
Fadly D, Purwayantie S, Arundhana AI. Total Phenolic Content, Antioxidant Activity and Glycemic Values of Non-Meat Burger Patties. Canrea Journal: Food Technology, Nutritions, and Culinary Journal. 2020 Jun 21;3(1):1–9.
Fadly D, Kusharto CM, Kustiyah L, Suptijah P, Muttalib YS, Bohari. In Vitro Study of Antioxidant Activity of Carboxymethyl Chitosan derived from Silkworm (Bombyx mori L.) Pupa against Human Plasma Lipid Peroxidation. Systematic Reviews in Pharmacy. 2020;11(7):76–81.
Minsas S, Nurdiansyah SI, Prayitno DI, Sofiana MSJ, Kalija TA, Fadly D. Screening of Bioactive Compounds and Antioxidant Activity of Ale-ale Shellfish (Meretrix meretrix) Crude Extracts from West Kalimantan, Indonesia. Systematic Reviews in Pharmacy. 2020;11(8):222–7.
Wiranata R. Pengaruh Tingkat Penyangraian Terhadap Karakteristik Fisik Dan Kimia Kopi Robusta (Coffea canephora. L) [Skripsi]. [Bogor]: IPB University; 2016.
Lenny S. Bahan Ajar Metode Fitokimia. Surabaya: Laboratorium Kimia Organik Jurusan Kimia FMIPA Universitas Airlangga; 2006.
Hayati EK, Budi US, Hermawan R. Konsentrasi Total Senyawa Antosianin Ekstrak Kelopak Bunga Rosella (Hibiscus Sabdariffa L.): Pengaruh Temperatur dan pH. Jurnal Kimia (Journal of Chemistry). 2012;2:138–47.
Nailufar, Amalia A, Basito, Anam C. Kajian Karakteristik Ketan Hitam (Oryza sativa glutinosa) Pada Beberapa Jenis Pengemas Selama Penyimpanan. Jurnal Teknosains Pangan. 2012;1:121–32.
Tobri M. Kualitas Fisik dan Organoleptik Daging Ayam Broiler yang Ransumnya diberi Penambahan Minyak Ikan yang Mengandung Omega- 3 [Skripsi]. [Bogor]: IPB University; 2006.
Sivetz M. Coffee Technology. Connecticut: The AVI Publishing; 1972.
Purnamayanti PA, Gunadnya IBP, Arda G. Pengaruh Suhu dan Lama Penyangraian terhadap Karakteristik Fisik dan Mutu Sensori Kopi Arabika (Coffea Arabica L). Jurnal BETA (Biosistem dan Teknik Pertanian). 2017 Sep 12;5(2):39–48.
Sulistyowati, Sumartono. Metode Uji Cita Rasa Kopi. Materi Pelatihan Uji Cita Rasa Kopi. Jember: usat Penelitian kopi dan Kakao Indonesia; 2002.
Calligaris S, Munari M, Arrighetti G, Barba L. Insights into the physicochemical properties of coffee oil. European Journal of Lipid Science and Technology. 2009;111(12):1270–7.
Shofiati A, Andriani M a. M, Anam C. Kajian Kapasitas Antioksidan dan Penerimaan Sensoris Teh Celup Kulit Buah Naga (Pitaya fruit) dengan Penambahan Kulit Jeruk Lemon dan Stevia. Jurnal Teknosains Pangan [Internet]. 2014 Apr 2 [cited 2022 Aug 27];3(2). Available from: https://jurnal.uns.ac.id/teknosains-pangan/article/view/4632
Sari RY. Pengaruh suhu dan lama penyangraian terhadap sifat fisik-mekanis biji kopi sangrai Robusta pagaralam, sumatera selatan [Tesis]. [Bogor]: IPB University; 2018.
Published
How to Cite
Issue
Section
Copyright (c) 2022 Supermanto Supermanto, Suko Priyono, Sulvi Purwayantie, Nur Endah Saputri, Dzul Fadly
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Most read articles by the same author(s)
- Sulvi Purwayantie, Dzul Fadly, Sholahuddin, Nur Endah Saputri, Sri Wijanarti, Antioxidant Activity From Multiple Extraction Of Kratom Leaf (Mitragyna speciosa) Without Veins With Sonicator-Type Bath , Journal of Health and Nutrition Research: Vol. 1 No. 3 (2022)
- Maria Mega Sari, Suko Priyono, Nur Endah Saputri, Yudi Rahmadian, Substitution of Desiccated Coconut on The Physicochemical and Organoleptics of Crispy Cookies , Journal of Health and Nutrition Research: Vol. 3 No. 2 (2024)
- Dayang Dwi Juwitaningsih, Suko Priyono, Nur Endah Saputri, Effect of Honey Type on Chemical and Sensory Quality of Kratom Herbal Tea (Mitragyna speciosa) , Journal of Health and Nutrition Research: Vol. 3 No. 1 (2024)
- Rodiah Habibilah, Sulvi Purwayantie, Study of the Correlation Between Vitamins and Iron on the Antioxidant Activity of Soy Milk Yogurt Enriched with Purslane (Portulaca oleracea L.) , Journal of Health and Nutrition Research: Vol. 3 No. 1 (2024)
- Michelle Nattaya Narerat Nuraini, Sulvi Purwayantie, Lucky Hartanti, Nur Endah Saputri, Effect of Carboxyl Methyl Cellulose Addition and Heating Time on The Production of Keribang Barbant Jam (Dioscorea alata L.) , Journal of Health and Nutrition Research: Vol. 2 No. 3 (2023)
