Electronic Theses and Dissertation

Kopi merupakan salah satu minuman yang digemari oleh masyarakat Indonesia. Jenis kopi yang umum dibudidayakan adalah arabika dan robusta. Kopi celup menjadi inovasi yang praktis karena tidak meninggalkan ampas saat diseduh. Penelitian ini bertujuan untuk mengetahui pengaruh jenis kopi dan ukuran partikel terhadap karakteristik fisikokimia dan sensori kopi celup. Rancangan yang digunakan yaitu RAL faktorial dengan dua faktor: jenis kopi (arabika dan robusta) serta ukuran partikel (kasar 40 mesh, sedang 60 mesh, dan halus 80 mesh), dengan tiga ulangan. Parameter uji meliputi kadar sari, pH, warna (L*, a*, b*), total padatan terlarut, kadar kafein, dan uji hedonik terhadap atribut cupping test. Hasil menunjukkan ukuran partikel berpengaruh sangat nyata terhadap kadar sari dan kafein (P ≤ 0,01), serta nyata terhadap warna dan pH. Jenis kopi berpengaruh terhadap pH, L*, dan kafein. Perlakuan terbaik ditunjukkan oleh kopi robusta ukuran medium (K2J2) dengan karakteristik fisikokimia dan sensori terbaik. Kopi celup hasil penelitian ini dinilai aman, praktis, dan memiliki mutu fisikokimia serta kesukaan panelis yang baik.

Coffee is one of the most popular beverages in Indonesia. Commonly cultivated coffee varieties are Arabica and Robusta. Coffee bags are a practical innovation because they do not leave behind grounds when brewed. This study aims to determine the effect of coffee type and particle size on the physicochemical and sensory characteristics of coffee bags. The design used was a factorial RAL with two factors: coffee type (Arabica and Robusta) and particle size (coarse 40 mesh, medium 60 mesh, and fine 80 mesh), with three replications. Test parameters included sap content, pH, color (L*, a*, b*), total soluble solids, caffeine content, and hedonic test of cupping test attributes. The results showed that particle size had a very significant effect on sap and caffeine content (P ≤ 0.01), and significantly on color and pH. Coffee type affected pH, L*, and caffeine. The best treatment was shown by medium-grained Robusta coffee (K2J2) with the best physicochemical and sensory characteristics. The coffee dip resulting from this research was deemed safe, practical, and had good physicochemical qualities and was liked by the panelists.