Proses Pembuatan Kopi Instan Menggunakan Teknik Spray Drying

Abstract

Metode ekstraksi merupakan faktor penting dalam produksi kopi instan dengan teknik spray drying. Penelitian ini bertujuan membandingkan metode ekstraksi imersi dan espresso serta menentukan parameter ekstraksi terbaik untuk menghasilkan kopi instan sesuai preferensi konsumen. Biji kopi robusta medium roast asal Bogor Arca Mountain digunakan sebagai bahan baku melalui tahapan penggilingan, ekstraksi dan pengeringan (spray drying). Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua perlakuan. Hasil analisis fisikokimia metode imersi menghasilkan kadar air 3,68% ± 0,38, pH 6,80 ± 0,09, kafein 6,45% ± 0,06, kelarutan 91,04% ± 0,77, kadar abu 10,93% ± 0,25, TPT 10% ± 0,00, bulk density 0,34 g/mL ± 0,01, rendemen 17% ± 0,00, dan L* 54,13 ± 0,75. Metode espresso menghasilkan kadar air 4,45% ± 0,21, pH 6,18 ± 0,03, kafein 7,84% ± 0,01, kelarutan 88,77% ± 0,74, kadar abu 12,00% ± 0,24, TPT 10% ± 0,00, bulk density 0,46 g/mL ± 0,03, rendemen 10,55% ± 0,07, dan L* 55,61 ± 0,09. ANOVA menunjukkan perbedaan nyata pada parameter kadar abu, pH, kafein, bulk density dan rendemen. Uji rating pada atribut warna, aroma, dan rasa serta analisis ranking hedonik tidak menunjukkan perbedaan signifikan. Metode ekstraksi baik imersi dan espresso mampu menghasilkan kopi instan hasil spray drying memiliki kualitas akhir yang setara sesuai dengan preferensi konsumen.

Extraction method is an important factor in the production of instant coffee using spray drying techniques. This study aimed to compare immersion and espresso extraction methods and to determine the best extraction parameters to produce instant coffee that meets consumer preferences. Medium roast Robusta coffee beans from Bogor (Arca Mountain) were used as raw material through grinding, extraction and drying (spray drying) stages. The study employed a Completely Randomized Design (CRD) with two treatments. Physicochemical analysis of the immersion method yielded a moisture content of 3.68% ± 0.38, pH of 6.80 ± 0.09, caffeine content of 6.45% ± 0.06, solubility of 91.04% ± 0.77, ash content of 10.93% ± 0.25, TPT of 10% ± 0.00, bulk density of 0.34 g/mL ± 0.01, yield of 17% ± 0.00, and L* value of 54.13 ± 0.75. The espresso method produced a moisture content of 4.45% ± 0.21, pH of 6.18 ± 0.03, caffeine content of 7.84% ± 0.01, solubility of 88.77% ± 0.74, ash content of 12.00% ± 0.24, TPT of 10% ± 0.00, bulk density of 0.46 g/mL ± 0.03, yield of 10.55% ± 0.07, and L* value of 55.61 ± 0.09. ANOVA results showed significant differences in ash content, pH, caffeine content, bulk density, and yield parameters. Hedonic rating tests on color, aroma, and taste attributes, as well as hedonic ranking tests, showed no significant differences. Both immersion and espresso extraction methods can produce spray dried instant coffee with equivalent final quality according to consumer preferences.