Desain Proses Penanganan untuk Meningkatkan Umur Simpan Produk Espresso (Studi Kasus Sakha Coffee Roastery).

Abstract

Espresso merupakan produk kopi hasil ekstraksi dengan karakteristik sensori khas, namun memiliki kestabilan mutu rendah akibat kandungan air tinggi dan perubahan senyawa volatil selama penyimpanan. Sakha Coffee Roastery memiliki permasalahan umur simpan produk espresso yang hanya mencapai empat hari. Penelitian ini bertujuan merancang perbaikan proses penanganan untuk meningkatkan mutu dan umur simpan espresso. Metode penelitian meliputi karakterisasi mutu berdasarkan parameter Total Plate Count (TPC), Volatile Reducing Substances (VRS), kadar sari, dan uji cupping, serta perlakuan penyimpanan menggunakan variasi wadah (teko plastik dan stainless steel) dengan kondisi suhu ruang (20–27°C) dan chiller (10–15°C). Data dianalisis menggunakan Microsoft Excel dan Analysis of Variance (ANOVA) untuk mengetahui pengaruh perlakuan terhadap karakteristik mutu espresso. Hasil penelitian menunjukkan bahwa lama penyimpanan berpengaruh nyata terhadap perubahan nilai TPC, VRS, dan cupping. Perlakuan terbaik diperoleh pada penggunaan teko stainless steel dengan penyimpanan suhu chiller (10–15°C), yang mampu mempertahankan mutu espresso dan mencapai target umur simpan mitra selama tujuh hari.

Espresso is an extracted coffee product with unique sensory characteristics; however, its quality stability is limited due to high water content and volatile compound changes during storage. Sakha Coffee Roastery faces a short espresso shelf life of approximately four days. This studi aimed to design an improved handling process to enhance espresso quality and extend its shelf life. The research involved quality characterization based on Total Plate Count (TPC), Volatile Reducing Substances (VRS), total dissolved solids, and cupping test, followed by storage treatments using plastic and stainless steel pitchers under room temperature (20–27°C) and chiller conditions (10–15°C). Data were analyzed using Microsoft Excel and Analysis of Variance (ANOVA). The results showed that storage time significantly affected TPC, VRS, and cupping values. The best treatment was obtained using a stainless steel pitcher with chiller storage (10–15°C), which maintained espresso quality and achieved the partner’s target shelf life of seven days.