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All Journal Jurnal AGROTEKNOLOGI Jurnal Sains dan Teknologi Pangan Pro Food Jurnal Biologi Tropis Jurnal Teknologi & Industri Hasil Pertanian JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Food Scientia: Journal of Food Science and Technology Journal of Food Engineering Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Darma Diksani: Jurnal Pengabdian Ilmu Pendidikan, Sosial, dan Humaniora paradigma agribisnis SUBSERVE: Community Service and Empowerment Journal JUAN: Jurnal Pengabdian Nusantara Food and Agro-industry (FAGI) Journal paradigma agribisnis
Indah Nalurita
Universitas Bumigora
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Social Sciences Other

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Identifikasi Profil Senyawa Volatil Menggunakan Metode GC-MS dan Profil Aroma Menggunakan Metode RATA pada Kopi Robusta Asal Lombok : Identification of Volatile Compound Profiles Using GC-MS and Aroma Profiles Using the RATA Method in Lombok Robusta Coffee Indah Nalurita; Lalu Danu Prima Arzani; Destiana Adinda Putri; Muhammad Nizhar Naufali
Journal of Food Engineering Vol. 5 No. 3 (2026): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i3.7077

Abstract

Penelitian ini bertujuan untuk mengidentifikasi profil senyawa volatil dan profil aroma kopi robusta asal Lombok menggunakan pendekatan kombinasi Gas Chromatography-Mass Spectrometry (GC-MS) dan Rate All That Apply (RATA). Sampel kopi yang digunakan terdiri atas kopi robusta Komersial, Robusta Rinjani, Robusta Rempek, dan Robusta Batukliang yang berasal dari beberapa sentra produksi kopi di Pulau Lombok. Analisis GC-MS digunakan untuk mengidentifikasi komposisi senyawa volatil, sedangkan analisis RATA dilakukan oleh panelis terlatih yang terdiri atas barista, roaster, dan ahli kopi untuk mengevaluasi intensitas atribut aroma. Hasil analisis menunjukkan adanya perbedaan komposisi senyawa volatil antar sampel, dengan dominansi senyawa kafein, Hexadecanoic acid, 9,12-Octadecadienoic acid, dan Caryophyllene oxide pada beberapa sampel tertentu. Profil aroma kopi robusta Lombok didominasi oleh atribut roasted, smoky, chocolatey, dan earthy, dengan variasi intensitas atribut sweet, floral, spicy, fruity, dan acidic antar wilayah asal kopi. Keterkaitan antara profil volatil dan profil aroma menunjukkan bahwa pembentukan aroma kopi dipengaruhi oleh interaksi kompleks antara degradasi lipid, metabolit sekunder tanaman, serta faktor geografis dan proses pascapanen. Penelitian ini menunjukkan bahwa kopi robusta Lombok memiliki keunikan profil aroma dan volatil spesifik wilayah yang berpotensi dikembangkan sebagai identitas sensori khas untuk meningkatkan daya saing kopi robusta Lombok pada pasar kopi spesialti.
Karakteristik Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat Menggunakan Metode Rate-All-That-Apply dan Product Characterization: Sensory Characteristics of Arabica and Robusta Cascara from West Nusa Tenggara Using the Rate-All-That-Apply Method and Product Characterization Lalu Danu Prima Arzani; Indah Nalurita; Destiana Adinda Putri
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5941

Abstract

Cascara, a by-product of coffee processing, can be developed into value-added products and possesses unique sensory characteristics. However, quantitative studies on cascara’s sensory attributes remain limited. This study aimed to map the sensory characteristics of Arabica and Robusta cascara from various locations in West Nusa Tenggara (NTB) using the Rate All That Apply (RATA) method and the Product Characterization (PC) method. Sensory attribute descriptors were established through Focus Group Discussion with trained panelists, followed by consumer testing of eight attributes with 100 participants. The RATA results indicated that Robusta cascara from the Rinjani and Tambora varieties exhibited a high intensity of sour taste, Arabica cascara from the Tambora variety showed strong bitterness, while Arabica cascara from the Rinjani variety showed strong sweetness along with green and earthy aromas. Product Characterization (PC) analysis confirmed that the sensory profile of Arabica cascara from the Rinjani variety was dominated by sweetness and green aroma, whereas Arabica Tambora emphasized bitter and earthy notes. Robusta Rinjani cascara tended to be balanced without extreme attributes, in contrast to Robusta Tambora, which was more acidic and dry. The integration of RATA and PC methods has proven for mapping cascara sensory profiles comprehensively and systematically.
Co-Authors aziza salsabilah Baiq Yulia Hasni Pratiwi Cahyadi, Irwan Destiana Adinda Putri dwi aulia safitri Fuad Sauqi Isnain Fuad Sauqi Isnain Heldiyanti, Rina Husnita Komalasari I Nyoman Switrayana Ine Karni Ine Karni Ine Karni Kartika Gemma Pravitri Kartika Pravitri Lalu Danu Prima Arzani Lalu Danu Prima Arzani Lalu Danu Prima Arzani Mirriyadhil Jannah Muhammad Naufali Muhammad Nizhar Naufali Muhammad Rosikhu Nita Kuswardhani Putri, Destiana Adinda PUTU MEIKAPASA, NI WAYAN Rahmawati, Elis Randa Soraya Agustina safitri, dwi aulia Salsabilah, Aziza saufika hakim maharani, andika ellena Suwasono, Sony Tomi Tri Sujaka Ulpiana, Mia Yuliana, Ika Zulfikri, Muhammad Zulkarnaen Zulkarnaen