PENGARUH PERBEDAAN UKURAN GILINGAN (GRIND SIZE) BIJI KOPI TERHADAP KUALITAS SEDUHAN KOPI ARABIKA BATUMIRAH DENGAN TEKNIK VIETNAM DRIP

MOLLY ALLMOND YANI, . (2022) PENGARUH PERBEDAAN UKURAN GILINGAN (GRIND SIZE) BIJI KOPI TERHADAP KUALITAS SEDUHAN KOPI ARABIKA BATUMIRAH DENGAN TEKNIK VIETNAM DRIP. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ukuran gilingan biji kopi terhadap kualitas seduhan kopi arabika batumirah dengan teknik vietnam drip. Penelitian ini dilakukan di Tradisine Coffee and Roastery, Jalan Durian XII Procot, Slawi, Kabupaten Tegal, Jawa Tengah. Kopi yang digunakan adalah kopi arabika batumirah yang di panggang dengan teknik slow to dark roast dengan waktu 12-13 menit, suhu akhir 205 - 207˚C, kopi digiling dengan tiga ukuran gilingan berbeda; kasar, sedang, halus, dan diseduh dengan alat vietnam drip long cam 9Q dengan perbandingan kopi dan air 1:15 dengan suhu air 96˚C. Aspek yang diteliti meliputi aroma, flavor, aftertaste, acidity, body dan balance. Kualitas kopi di uji dengan uji organoleptik pada 30 orang panelis terlatih. Hasil uji organoleptik dicatat pada SCAA cupping score sheet skala 6 – 9 kemudian di analisis menggunakan uji Friedman dengan nilai α 0,05 untuk menentukan perlakuan kualitas seduhan kopi arabika batumirah dengan teknik vietnam drip yang terbaik. Berdasarkan uji Friedman diketahui bahwa kopi dengan perlakuan ukuran gilingan medium (sedang) mendapat hasil x2 hitung lebih besar dari x2 tabel untuk aspek acidity 13,92, body 8,22, dan aspek balance 16,168. Dengan hasil perhitungan x2 hitung > x2 tabel, analisis dilanjutkan dengan uji Tuckey untuk mengetahui perlakuan yang berbeda nyata. Hasil penelitian menunjukkan bahwa perbedaan ukuran gilingan berpengaruh terhadap kualitas seduhan kopi arabika batumirah dengan teknik vietnam drip pada aspek acidity, body dan balance. This study aims to determine the effect of differences in the size of the Arabica coffee bean grind on the brewing quality of Batumirah Arabica coffee with the Vietnamese drip technique. The research was conducted in Tradisine Coffee and Roastery, Jalan Durian XII, Procot, Slawi, Tegal Regency, Central Java. Coffee used is arabica batumirah coffee roasted with slow to dark roast technique with a time of 12 - 13 minutes, final temperature 205 - 207˚C, coffee grounded in three different grind sizes; coarse, medium, fine, and brewed with a vietnam drip long cam 9Q with a coffee and water ratio of 1:15 with 96˚C water temperature. The aspects studied include aroma, flavor, aftertaste, acidity, body and balance. The quality of coffee was tested with organoleptic test on 30 trained panelists. Organoleptic test results were recorded on the SCAA cupping score sheet on a scale of 6 – 9 then were analyzed using the Friedman test α value 0.05 to determine the quality treatment of arabica coffee batumirah drip technique. Based on Friedman's test, it is known that coffee with medium grind size treatment gets x2 count results greater than x2 table for acidity aspect 13.92, body 8.22, and aspect balance 16.168. With the results of the calculation of x2 count > x2 table, the analysis is continued with the Tuckey test to find out the real different treatment. The result showed that the difference in grind size affects the quality of arabica batumirah coffee brew with Vietnamese drip technique on acidity, body and balance aspects.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Efrina, S.TP, M.Sc. ; 2). Dr.Ir. Ridawati, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 13228 not found.
Date Deposited:	22 Feb 2022 05:34
Last Modified:	22 Feb 2022 05:35
URI:	http://repository.unj.ac.id/id/eprint/22471

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