Metode Penyangraian dan Penyeduhan Manual untuk Mendapatkan Cita rasa Kopi Terbaik

Abstract

Kopi merupakan salah satu komoditas perkebunan unggulan dengan potensi dan nilai penting bagi devisa negara. Popularitas kopi di dunia telah mendorong meningkatnya perhatian terhadap bagaimana teknik pengolahan dan penyeduhan mempengaruhi atribut sensorisnya. Penelitian ini menguji kandungan kimia kopi dan mengkaji kombinasi metode penyangraian dan penyeduhan manual terhadap cita rasa kopi. Jenis kopi yang digunakan adalah kopi arabika dan kopi robusta. Penyangraian yang digunakan adalah penyangraian light roast, medium roast, dan dark roast dengan metode penyeduhan manual Aeropress, Siphon, dan V60. Percobaan disusun dalam Rancangan Acak Kelompok Faktorial (RAKF), dengan varietas kopi sebagai blok, dan kombinasi perlakuan metode penyangraian dan penyeduhan ditetapkan secara acak dalam setiap blok. Analisis data meliputi analisis varians dua arah, analisis biplot, dan metode compromise programming. Hasil penelitian menunjukkan bahwa pemilihan tingkat sangrai dan metode penyeduhan memiliki pengaruh yang signifikan terhadap analisis kimia dan profil sensoris kopi. Kandungan kimia robusta, seperti kafein, lebih tinggi daripada arabika. Penyangraian light roast dan cita rasa kompleks lebih dapat diterima dibandingkan penyangraian dark roast yang cenderung berat. Sementara itu, berdasarkan metode penyeduhan, Siphon, Aeropress, dan V60 mempengaruhi hasil seduhannya. Siphon cenderung menghasilkan kopi dengan kejernihan yang lebih baik, Aeropress cenderung menghasilkan aroma dan overall yang kuat, sementara V60 cenderung menghasilkan kopi dengan acidity yang cerah dan body yang kuat. Berdasarkan analisis preferensi panelis dengan menggunakan metode compromise programming, RLS (Robusta-Light Roast-Siphon) menjadi pilihan paling optimal secara keseluruhan dengan nilai jarak ke titik ideal 0,06, yang mengindikasikan kombinasi ini memberikan keseimbangan untuk seluruh kriteria cita rasa kopi. Kombinasi ALV (Arabika-Light Roast-V60), ALA (Arabika-Light Roast-Aeropress), dan AMA (Arabika-Medium Roast-Aeropress) memiliki nilai jarak ke titik ideal 0,11, yang cenderung mirip dan memberikan keseimbangan rasa kompleks seperti aroma, acidity, dan overall yang tinggi. Kopi arabika kombinasi ADS (Arabika, Dark Roast, Siphon), ADA (Arabika, Dark roast, Aeropress), dan ADV (Arabika, Dark roast, V60) dengan nilai jarak ke titik ideal masing-masing 0,39, 0,37, dan 0,32 memiliki visual dan keseimbangan kurang optimal karena penyangraian terlalu gelap akan mengurangi kriteria sensoris kopi.

Coffee is one of the leading plantation commodities with significant potential and importance for foreign exchange earnings. The global popularity of coffee has led to growing attention on how processing and brewing techniques influence its sensory attributes. This study analyzed the chemical content of coffee and assessed the combination of roasting and manual brewing methods on coffee flavor. The coffee types used were Arabica coffee and Robusta coffee. The roasts used were light, medium, and dark roast with AeroPress, Siphon, and V60 manual brewing methods. The experiment was arranged in a factorial arrangement within a Randomized Complete Block Design (RCBD), where coffee varieties served as blocks, and the treatment combinations of roasting and brewing methods were randomly assigned within each block. Data analysis includes two-way analysis of variance, biplot analysis, and the compromise programming method. The results showed that the selection of roast level and brewing method had a significant influence on the coffee's chemical analysis and sensory profile. Robusta's chemical content, such as caffeine, is higher than that of Arabica. Light roasting and complex flavors were more acceptable than dark roasting, which tends to be heavy. Meanwhile, based on the brewing method, Siphon, Aeropress, and V60 influence the brewing results. Siphon tends to produce coffee with better clarity, Aeropress tends to produce a strong aroma and overall, and V60 tends to produce coffee with bright acidity and strong body. Based on the panelists' preference analysis using the compromise programming method, RLS (Robusta-Light Roast-Siphon) emerged as the optimal choice with a distance value to the ideal point of 0,06, indicating that this combination balances all coffee taste criteria. The combinations ALV (Arabica- Light Roast-V60), ALA (Arabica-Light Roast-Aeropress), and AMA (Arabica- Medium Roast-Aeropress) have a distance value to the ideal point of 0,11, which tends to similar and provide a balanced, complex flavor profile, including aroma, acidity, and high overall quality. Arabica coffee combination ADS (Arabica, Dark Roast, Siphon), ADA (Arabica, Dark roast, Aeropress), and ADV (Arabica, Dark roast, V60) with distance values to the ideal point of 0,39, 0,37, and 0,32 respectively which have less optimal visual and balance because dark roasting reduces the sensory criteria of coffee.