Pengaruh Variasi Waktu dan Suhu Roasting terhadap Mutu Fisik Kopi Robusta (Coffea canephora) Klon BP42
DOI:
https://doi.org/10.25047/jii.v26i1.6530Keywords:
robusta, roasting, mutu, densitas, rendemenAbstract
Waktu dan suhu roasting sangat menentukan mutu fisik biji kopi. Penelitian ini mengevaluasi pengaruh variasi suhu awal dan waktu sangrai terhadap mutu fisik kopi robusta (Coffea canephora) klon BP42. Percobaan menggunakan RAL faktorial 3×3 dengan tiga ulangan: suhu awal 160, 170, 180 °C dan waktu sangrai 10, 12, 14 menit. Parameter yang diamati meliputi berat roast bean (berat kering), densitas curah, kadar air, rendemen, warna, dan apparent swelling. Data dianalisis dengan ANOVA, dilanjutkan uji LSD 5% untuk pemisahan rataan. Hasil menunjukkan faktor waktu berpengaruh nyata hingga sangat nyata pada seluruh/ sebagian besar peubah, sedangkan suhu berpengaruh pada densitas dan apparent swelling; interaksi suhu×waktu signifikan pada banyak peubah. Kecenderungan umum: peningkatan suhu dan durasi menurunkan berat serta rendemen, menurunkan densitas, menggelapkan warna, dan meningkatkan apparent swelling. Nilai densitas roast berada pada kisaran 59,85–76,575, rendemen 131,76–138,07, sedangkan kadar air akhir berada di bawah batas SNI (≤5%). Temuan ini menegaskan pentingnya pengendalian profil roasting untuk menyeimbangkan efisiensi (rendemen) dan mutu fisik biji robusta BP42.
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Copyright (c) 2026 Irma Harlianingtyas, Rindha Rentina Darah Pertami, Berlina Yudha Pratiwi, Descha Giatri Cahyaningrum
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