Pengaruh Penambahan Bahan Aditif Dalam Proses Pengolahan Kopi Bubuk dan Perubahan Mutunya Selama Penyimpanan

Abstract

The ground coffee is the coffee beans which are roasted and then ground, with or without the addition of other materials in certain amount that is not harmful to health. The addition of additives in the roasting process such as butter, margarine, and oil is expected to be able to improve the flavor of ground coffee because of the flavors contained in each of these additives. The roasting process used different media like a clay or stainless steel pan that was believed to be able to increase the flavor of ground coffee due to its level of heat delivery that might affect the acidity of coffee brew. The objective of this study was to find out the effects of additives in the roasting process on the ground coffee produced and to learn the quality changes during storage and shelf life prediction. The research was preceded by determining the test characteristics of coffee beans (Arabica and Robusta). The test results showed that water content of robusta and arabica coffee beans was respectively 10.25% (wb) and 14.71% (wb). The ash content was 4.57% (db) and 3.90% (db). The protein content was at 13.47 % (db) and 11.08% (db). The fat content was 1.17 (db) and 2.15% (db). The fiber content was 68.31(db) and 67.20% (db). Finally, the carbohydrate by difference was 2.23% and 0.96%. The research proceeded with the making of ground coffee with a treatment, namely with the addition of additives and the difference in roasting media in the coffee roasting process. The comparison blending of arabica and robusta coffee used was 60:40. Meanwhile, the concentration of an additive used was 3%. The ground coffee obtained underwent a test to find out the water content, VRS (Reducing Volatile Substance), pH, levels of pollen, and organoleptic. Based on the test, it was found out that the best ground coffee was the ground coffee without the addition of additives and the use of a clay pan in its roasting process. The conclusion was that the addition of additives had no significant effect on the ground coffee produced. The best ground coffee was kept to determine the quality changes during storage. The ground coffee packed with PP plastic and kraft paper was stored at temperatures of 30 0C, 35 0C and 45 0C. Based on linear regression, the quality of ground coffee during storage tends to decline characterized by the increase in water content, VRS, and increase in the pH. The estimation of shelf life is conducted to find out the age of the product. In the prediction of shelf life, a critical parameter used is the water content. This is because the product water content is the most rapid element that causes the decrease in the quality of ground coffee and even damage to ground coffee. Based on the Arrhenius method, product shelf life of ground coffee that was packed with kraft paper was 71 days at 30 0C, 53 days at 35 0C, and 40 days at 45 0C. Meanwhile, the coffee products that were packed with plastic PP, the shelf life was 325 days at 30 0C, 295 days at 35 0C, and 268 days at 45 0C. Based on cost considerations by comparing the product to the market price of coffee powder with the lowest cost, the lowest price was the coffee powder without addition of additives with PP plastic packaging.