Kajian Volume Bahan dan Lama Penyangraian terhadap Karakteristik Kopi Mengkudu (Morinda citrifolia L.)
| Main Authors: | Putri, Renny Eka, Andasuryani, Andasuryani, Solehia, Genni Deea |
|---|---|
| Format: | Article info eJournal |
| Terbitan: |
Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Syiah Kuala
, 2018
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| Subjects: | |
| Online Access: |
http://www.jurnal.unsyiah.ac.id/RTP/article/view/8496 http://www.jurnal.unsyiah.ac.id/RTP/article/downloadSuppFile/8496/882 |
Daftar Isi:
- Abstrak. Proses penyangraian pada mengkudu dapat meningkatkan aroma dan cita rasa kopi mengkudu yang dihasilkan. Asumsi masyarakat tentang aroma mengkudu yang tengik bisa hilang setelah dilakukan proses penyangraian. Pengujian dilakukan dengan pengamatan volume bahan (500 gram dan 250 gram) dengan lama waktu penyangraian (10 menit, 15 menit, dan 20 menit) sedangkan pengamatannya meliputi kadar air, perubahan suhu, rendemen penyangraian, drajat kehalusan, nilai (oHue), kandungan vitamin C dan uji organoleptik non konsumsi. Hasil dari penelitian didapatkan nilai kadar air mengkudu berpengaruh terhadap volume dan lama penyangraian yang dibuktikan dengan semakin menurunnya kadar air yang didapatkan. Kadar air mengkudu sangrai 9,791 % sampai 9,301% dan kadar air kopi mengkudu 9,677 % sampai 9,277 %. Berbeda dengan nilai rendemen, nilai oHue dan Vitamin C mengkudu yang tidak ada pengaruhnya terhadap volume bahan penyangraian. Study of Volume and Duration of Roasting Process affects the Characteristics of Noni Coffee (Morinda citrifolia L.) Abstract. Roasting is one of process that can improved the aroma and taste of noni coffee generated. Community assumptions about the smell of rancid noni can be lost after the roasting. The test was done by observing the volume (500 gram and 250 gram) with the duration roasting (10 minutes, 15 minutes, and 20 minutes) while the observations include moisture content, temperature changes, yield, value (oHue), vitamin and non-consumption sensory test. The result of this research showed that the moisture content of noni content influenced the volume and duration roasting as evidenced by the decreasing of moisture content obtained. Water content is from 9.791 % to 9.301 % and water content of noni coffee is from 9.677 % to 9.277 %. In contrast to the value of rendemen, the value of oHue and Vitamin C has no effect on the volume of the material.