Inovasi Proses Produksi Kopi Bubuk

Abstract

There are many kinds of processed coffee products that have been developed so far. One of them is ground coffee beans. Coffee drink as a result of ground coffee steeping still leaves leftover. Downsizing the bean size before roasting process was thought to have an effect on several parameters such as essence level and steeping leftover. The objective of this study was to determine the effect of grain size reduction and roasting duration on the formation of steeping leftover with better characteristics and taste. This research was conducted in several stages: downsizing coffee beans, roasting, grinding, proximate analysis and sensory evaluation. The bean size used was compared to the size of whole coffee beans, coffee beans with the size of 2mm-4mm, and coffee bean size of <2mm. The roasting time consisted of 30 minutes, 45 minutes, and 60 minutes at a temperature of about 180ºC - 200ºC. The best interaction occurred between the treatment of bean size reduction to <2mm with a roasting time of 60 minutes. The treatment could reduce the leftover of steeping coffee generally with a water content of 3,4 ± 0,0% db; essence level of 53,7 ± 0,9% db; steeping leftover of 355,2 ± 13,6% db; and a pH of 6,1 ± 0,1. All the parameters have met the ground coffee quality standard of SNI 01-3542-2004.