Pengaruh Proses Pengeringan dengan Viss Dryer dan Mason Dryer pada Beberapa Suhu Penyangraian Terhadap Citarasa Kopi Robusta

Abstract

Citarasa kopi dapat dipengaruhi oleh proses pascapanen seperti proses pengeringan dan proses penyangraian biji kopi Penelitian ini bertujuan untuk mengevaluasi pengaruh metode pengeringan dan suhu penyangraian terhadap citarasa kopi robusta menggunakan metode cupping test. Uji cupping test dilakukan oleh panelis terlatih (3) dan tidak (14) terlatih terhadap kopi yang dikeringkan dengan metode pengeringan viss dryer dan mason dryer, dengan tiga variasi suhu penyangraian: 190°C, 197°C, dan 200°C. Data dianalisis menggunakan ANOVA tiga arah dan uji lanjut BNJ 5%. Hasil penelitian menunjukkan bahwa suhu penyangraian berpengaruh signifikan terhadap aroma dan rasa kopi, di mana suhu 200°C menghasilkan skor tertinggi. Meskipun metode pengeringan tidak menunjukkan pengaruh signifikan secara statistik, terdapat perbedaan preferensi antar panelis. Panelis terlatih lebih menyukai kopi dari mason dryer, sedangkan panelis tidak terlatih cenderung memilih kopi dari viss dryer. Kombinasi mason dryer dan suhu penyangraian 200°C direkomendasikan sebagai perlakuan terbaik berdasarkan preferensi panelis dan kestabilan mutu citarasa kopi.

Coffee flavor can be influenced by post-harvest processes such as drying and roasting. This study aimed to evaluate the effects of drying methods and roasting temperatures on the flavor of robusta coffee using the cupping test method. The cupping test was conducted by trained (3) and untrained (14) panelists on coffee beans dried using two different methods: viss dryer and mason dryer, with three roasting temperature variations: 190°C, 197°C, and 200°C. The data were analyzed using a three-way ANOVA and further tested with Honestly Significant Difference (HSD) at a 5% significance level. The results showed that roasting temperature had a significant effect on the aroma and taste of the coffee, with 200°C producing the highest scores. Although the drying method did not have a statistically significant effect, there were noticeable differences in preference between panelists. Trained panelists preferred coffee from the mason dryer, while untrained panelists tended to favor coffee from the viss dryer. The combination of mason dryer and a roasting temperature of 200°C is recommended as the best treatment based on panelist preferences and flavor quality stability.