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All Journal Gontor AGROTECH Science Journal Jurnal Ilmu Nutrisi dan Teknologi Pakan Jurnal Teknologi Agro-Industri AGRITEKNO, Jurnal Teknologi Pertanian Journal of Community Development Jumat Pertanian: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Pada Masyarakat Journal of Business Management Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Annisa Lutfi Alwi
Program Studi Pengelolaan Perkebunan Kopi, Politeknik Negeri Jember
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Journal : Gontor AGROTECH Science Journal

 1 
Water Content Comparison of Green Bean and Roasted Bean of Robusta Gumitir Coffee Based on Processing Method and Roast Level Annisa Lutfi Alwi; Anni Nuraisyah; Zeni Ulma; Lilik Mastutik; Rizky Nirmala Kusumaningtyas
Gontor Agrotech Science Journal Vol. 9 No. 1 (2023): June 2023
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v9i1.9900

Abstract

This study aims to compare the water content of green beans and roasted coffee bean based on the processing method and roasting level. The research was conducted at the TEFA Coffee Stub-Agricultural Plant Processing Laboratory, Politeknik Negeri Jember in April-July 2022. The coffee samples were Robusta coffee originating from the Gumitir area, Jember. This research consists of two main stages, green bean processing (dry (natural), honey, semi-wet, and full wash process) and roasting process based on light, medium, and dark levels. The analysis result showed that there was a decrease in the water content of coffee beans in each processing method as the roasting level increased. Overall, the water content of roast beans from full wash processing has the highest level compared to roast beans from other processed methods. The water content of green beans was originally 12.65%, decreased to 3.91%, 3.90%, and 3.38% after roasting with light, medium, and dark levels. The darker the roast level, the more weight loss. A significant decrease in water content was obtained in green beans processed by the honey method. Initially, the green bean water content was 13.05%, decreasing to 2.36%, 2.14, and 1.34% at each roasting level. Meanwhile, the green beans produced from natural processing (dry process), semi-wet, and full wash resulted in a decrease in water content that was not significant as the roasting level increased. Based on the results of this study, it is necessary to carry out further research related to the relationship between processing methods and roasting level on the physicochemical characteristics of coffee beans by optimizing.
Perbedaan Metode Pengolahan Pascapanen dalam Memengaruhi Kadar Kafein Roasted Bean Kopi Robusta Argopuro: The Differences in Post-Harvest Processing Methods In Affecting Caffeine Content Of Argopuro Roasted Coffee Beans Annisa Lutfi Alwi; Elok Dara Zulisma; Pascal Ryan Pramudianto; Alfian Juliansyah; M Mikail Rabbani; Putra Prayogo; Luluk Elvi Diana; Anni Nuraisyah; Rizky Nirmala Kusumaningtyas; Descha Giatri Cahyaningrum
Gontor Agrotech Science Journal Vol. 10 No. 1 (2024): Juni 2024
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v10i1.12234

Abstract

This study aims to determine the caffeine content of Argopuro Jember robusta coffee beans based on differences in post-harvest processing methods. The research was conducted at the Jember State Polytechnic Agricultural Products Processing (PHP) Laboratory and the Jember State University Integrated Testing Unit Laboratory in June-September 2022. The samples were robusta coffee logs originating from the Argopuro area of ​​Jember. The post-harvest coffee processing process is divided into four (4) methods, namely natural processing (dry process), semi-wet processing, wet (full wash process), and honey processing. Green beans from the results of each processing method are roasted at light, medium, and dark levels. The roasted bean caffeine content test from each post-harvest processing method at each roasting level was carried out descriptively (simple, without repetition). Overall, the caffeine content of the roasted beans produced in this study still meets the SNI 01-3542-2004 standard, a maximum of 2%. The caffeine content of Argopuro Jember robusta coffee roast beans at the light roast level ranges from 1.44-1.65%, 1.38-1.92% for medium roast, and 1.61-1.81% for dark roast. The highest caffeine content in roasted beans at each roasting level is 1.65% (dry process), 1.92% (full wash process), and 1.81% (full wash process), respectively. Meanwhile, roasted beans with the lowest caffeine content with a value of 1.38% are produced using the semi-wet process processing method at a medium roast level. The fluctuations in caffeine values ​​produced in this study indicate that post-harvest processing methods do not affect the caffeine content of roasted beans at light, medium, or dark roast levels.
Co-Authors Aisyah, Mahindra Dewi Nur Alfian Juliansyah Alif, Trisnani Andarula Galushasti Anni Nuraisyah Anni Nuraisyah Antika, Hermin Descha Giatri Cahyaningrum Descha Giatri Cahyaningrum Descha Giatri Cahyaningrum Dewindawati, Dewindawati Diana, Luluk E Elfina, Vera Elok Dara Zulisma Eva Rosdiana Fandyka Yufriza Ali Juliansyah, Alfian Kusumaningtyas, Rizky Nirmala Lilik Mastutik Luluk Elvi Diana M Mikail Rabbani Masyaroh, Siti Moch Rosyadi Adnan Mulyara, Budi Nafila, Nurul Nuraisyah, Anni Pascal Ryan Pramudianto Pramudianto, Pascal R Pratita, Dian Galuh Prayogo, M. Mikail R P Putra Prayogo Putu Tessa Fadhila Rahayu , Sri Refa Firgiyanto Respati, Adib Norma Rosdiana, Eva Setyo Andi Nugroho Setyoko, Ujang Sundari, Sri Triwidiarto, Cherry Ulfah Anis Vergianti, Chisdita Wardana , Rudi Wilujeng, Elly Daru Ika Zeni Ulma Zulisma, Elok D