KARAKTERISTIK FISIK BUBUK KOPI DAN MUTU ORGANOPLEPTIK SEDUHAN BUBUK KOPI LIBERIKA TUNGKAL KOMPOSIT (LIBTUKOM) PADA BEBERAPA METODE FERMENTASI

Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik fisik bubuk kopi dan mutu organoleptik seduhan bubuk kopi liberika pada berbagai metode fermentasi. Penelitian ini dilakukan di Desa Mekar Jaya Kecamatan Betara Kabupaten Tanjung Jabung Barat. Waktu penelitian dilakukan selama 6 bulan.        Penelitian ini diuji dengan. Peubah yang diamati dalam penelitian ini adalah kadar air bubuk kopi,warna, cita rasa, aroma, kepahitan, dan kesukaan. Dari hasil pengujian uji Tau Kendall terhadap, menunjukkan bahwa metode fermentasi kering berpengaruh nyata terhadap warna, rasa dan aroma seduhan bubuk kopi, tetapi perpengaruh tidak nyata terhadap kepahitan dan tingkat kesukaan. Panelis lebih menyukai  seduhan bubuk kopi pada perlakuan fermentasi kering dengan lama  fermentasi  6 dan 8 hari.

Kata kunci : Fermentasi kering, Kopi Liberika,  Mutu organoleptik.

 

The aim of this research were  to identify  the characteristic fisic of coffee powder and organoleptic quality of liberican coffee liquid in dry fermentation with different time.

The research location will do in Mekar Jaya village, Betara district, Tanjung Jabung Barat Regency  to be search in 6 months. This is an unformetted trial research and had 5 treatment kinds e.g. : Control (without fermentation), dry  fermentation 2 days, dry fermentation 4 days, dry fermentation 6 days nad dry fermentatioan 8 days.

Tau Kendal test was appled in this research to analised the parameter. The paramater evaluation were water content, colour, smell, taste, bitterness, and  preference liquid of coffee.

Tau Kendal test was appled in this research and the result  showed that the dry fermentation method was significantly effected to the color of coffee powder liquid, taste and smell, but  nonsignificantly effected in preference bitterness, and its preference. Panelis  prefer   coffee powder liquid  showed that the   treatment  dry fermentation for 6 and 8 days

 

keyword: dry fermentation, time, liberican coffee, organoleptic quality.