Desain Proses Penanganan untuk Meningkatkan Umur Simpan Biji Kopi Sangrai (Studi Kasus Sakha Coffee Roastery)
Abstract
Kopi merupakan komoditas dengan mutu yang sangat dipengaruhi oleh stabilitas aroma, cita rasa, dan keamanan selama penyimpanan. Sakha Coffee Roastery menghadapi permasalahan umur simpan yang singkat pada biji kopi sangrai yaitu selama tiga bulan. Penelitian ini bertujuan merancang perbaikan proses untuk meningkatkan mutu dan umur simpan produk kopi. Metode yang digunakan meliputi karakterisasi produk awal, perlakuan perbaikan proses resting, dan pendugaan umur simpan menggunakan Accelerated Shelf-Life Testing (ASLT) pendekatan Arrhenius pada suhu 30, 40, dan 50°C dengan dan tanpa oxygen absorber. Hasil menunjukkan perlakuan terbaik pada biji kopi sangrai adalah resting pada suhu 20-25°C menggunakan box kontainer PP. Umur simpan biji kopi sangrai pada suhu 25, 30, 40, dan 50°C tanpa oxygen absorber yaitu 4,02; 3,03; 1,76; dan 1,06; dan dengan oxygen absorber yaitu 3,59; 2,44; 1,18; dan 0,59 bulan. Coffee is a commodity whose quality is highly influenced by the stability of its aroma, flavor, and safety during storage. Sakha Coffee Roastery faces the challenge of a relatively short shelf life of roasted coffee beans, which currently lasts for only three months. This study aimed to design process improvements to enhance the quality and extend the shelf life of roasted coffee beans. The research methods included existing product characterization, storage improvement treatments, and shelf-life prediction using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius approach at storage temperatures of 30, 40, and 50°C, both with and without an oxygen absorber. The results showed that the best treatment for roasted coffee beans was resting at 20–25°C using a box container. The predicted shelf life of roasted coffee beans stored at 25, 30, 40, and 50°C without an oxygen absorber was 4.02, 3.03, 1.76, and 1.06 months, respectively, whereas with an oxygen absorber it was 3.59, 2.44, 1.18, and 0.59 months, respectively.
