SKRIPSI
Skripsi ini diajukan sebagai salah satu syarat untuk mencapai gelar Sarjana
Teknologi Pertanian pada Fakultas Teknologi Pertanian
Universitas Udayana
Oleh
NI PUTU AYU PURNAMAYANTI
NIM: 1311305018
BUKIT JIMBARAN
2017
RIWAYAT HIDUP
ABSTRAK
ABSTRACT
Penulis
DAFTAR ISI
Halaman
JUDUL .......................................................................................................... i
HALAMAN PERNYATAAN ...................................................................... ii
HALAMAN PENGESAHAN ....................................................................... iii
RIWAYAT HIDUP ....................................................................................... iv
ABSTRAK .................................................................................................... v
ABSTRACT .................................................................................................... vi
RINGKASAN ............................................................................................... vii
KATA PENGANTAR .................................................................................. ix
DAFTAR ISI ................................................................................................. xi
DAFTAR GAMBAR .................................................................................... xiii
DAFTAR TABEL ......................................................................................... xiv
DAFTAR LAMPIRAN ................................................................................. xv
I. PENDAHULUAN ..................................................................................... 1
1.1 Latar Belakang ..................................................................................... 1
1.2 Perumusan Masalah ............................................................................. 3
1.3 Tujuan Penelitian ................................................................................. 3
1.4 Manfaat Penelitian ............................................................................... 3
II. TINJAUAN PUSTAKA ........................................................................... 4
2.1 Taksonomi dan Morfologi Kopi Arabika ........................................... 4
2.2 Komposisi Kimia Kopi Arabika......................................................... 5
2.2.1 Senyawa volatil ......................................................................... 5
2.2.2 Senyawa non volatil .................................................................. 5
2.3 Penyangraian ..................................................................................... 7
2.3.1 Suhu dan lama penyangraian .................................................... 7
2.3.2 Pengaruh suhu dan lama penyangraian ..................................... 9
2.2.1 Mesin sangrai ............................................................................ 10
2.2.1 Pendinginan dan penggilingan biji sangrai ............................... 12
2.4 Standar Mutu Kopi ............................................................................ 12
2.5 Penyeduhan Kopi .............................................................................. 13
III. METODE PENELITIAN ........................................................................ 15
3.1 Tempat dan Waktu Penelitian ........................................................... 15
3.2 Bahan dan Alat .................................................................................. 15
3.3 Rancangan Penelitian ........................................................................ 15
3.4 Pelaksanaan Penelitian ...................................................................... 16
3.5 Parameter Pengamatan ...................................................................... 18
3.5.1 Rendemen ................................................................................. 18
3.5.2 Kadar air ................................................................................... 18
3.5.3 Beda warna L............................................................................ 19
3.5.4 Keasaman ................................................................................. 19
3.5.5 Sensoris seduhan kopi .............................................................. 20
IV. HASIL DAN PEMBAHASAN .............................................................. 21
4.1 Rendemen Biji Kopi Sangrai ............................................................ 21
4.2 Kadar Air ........................................................................................... 22
4.3 Beda warna L..................................................................................... 24
4.4 Keasaman .......................................................................................... 25
4.5.Sensoris Seduhan Kopi ..................................................................... 26
4.5.1 Aroma ....................................................................................... 26
4.5.2 Rasa .......................................................................................... 28
4.5.3 Warna ....................................................................................... 29
V. KESIMPULAN DAN SARAN ................................................................ 32
5.1 Kesimpulan ........................................................................................ 32
5.2 Saran ................................................................................................... 32
DAFTAR PUSTAKA ................................................................................... 33
LAMPIRAN .................................................................................................. 36
DAFTAR GAMBAR