PENGARUH BLENDING KOPI ROBUSTA DAN ARABIKA TERHADAP KUALITAS SEDUHAN KOPI

  • Ni Nyoman Suwarmini Mahasiswa Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Unud
  • Sri Mulyani Dosen Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Unud
  • I.G. Ayu Lani Triani Dosen Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Unud

Abstract

This study aims to determine the effect of blending of robusta and arabica coffee on the quality of brewed coffee and determine the blending ratio that produces the best coffee brew. This study used a Completely Randomized Design (RAL) with six treatments of blending ratio of robusta and arabica coffee (0: 100; 20:80; 40:60; 60:40; 80:20; and 100: 0)%. Data were analyzed variance and if there was effect of treatment on observed variables followed by Ducan test. The results showed that blending treatment had a very significant effect on pH, caffeine, juice, and holistic acceptance of coffee (overalls). Based on the holistic favorite level of coffee, the best treatment is obtained from blending arabica : robusta coffee ratio (100: 0; 80:20; 60:40 and 40: 60)%, yielding coffee brewed with pH 5.26-5, 01, the kadar sari content 25,67 - 24,94%, caffeine content 2,16 - 1,50%


Keywords: blending, robusta coffee, arabica coffee and brewed coffee

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Published
2017-11-15
How to Cite
SUWARMINI, Ni Nyoman; MULYANI, Sri; LANI TRIANI, I.G. Ayu. PENGARUH BLENDING KOPI ROBUSTA DAN ARABIKA TERHADAP KUALITAS SEDUHAN KOPI. JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, [S.l.], v. 5, n. 3, p. 85-92, nov. 2017. ISSN 2503-488X. Available at: <https://ojs.unud.ac.id/index.php/jtip/article/view/35502>. Date accessed: 24 feb. 2021.
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Articles