Masbukhin, Muhammad (2025) Optimasi Faktor Dalam Proses Roasting Kopi Dengan Response Surface Methodology Dan Fourier Transform Infrared Spectroscopy Analysis. Masters thesis, Institut Tejnologi Sepuluh Nopember.
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Abstract
Proses roasting kopi merupakan proses penting dalam mempengaruhi rasa dan aroma maupun tekstur dalam kopi. Namun masih minim penelitian yang melakukan pendalaman optimasi proses roasting kopi pada biji kopi Excelsa atau Liberica. Hasilnya, sulit bagi petani kopi Excelsa dalam mengembangkan kualitas produk roast bean mereka. Sehingga penelitian ini bertujuan untuk mendapatkan setting faktor yang optimal pada proses roasting kopi agar dapat digunakan untuk mengendalikan kualitas roast bean. Penelitian ini mengontrol tiga faktor dalam proses sangrai kopi: Suhu Awal Drum (SB), Kecepatan Motor Drum (KD), dan Suhu Optimum dengan masing-masing faktor dibagi menjadi tiga level. Tujuan utama percobaan ini adalah untuk mengkaji pengaruh faktor-faktor tersebut terhadap kualitas rasa, tekstur, dan aroma yang muncul akibat adanya reaksi millard, dimana reaksi tersebut dipicu oleh penyebaran panas di dalam proses sangrai. Rasa diwakili oleh gugus Asam Klorogenat, aroma oleh gugus Ester, dan tekstur oleh gugus Lipid. Respon ini diukur melalui area luas puncak spektrum masing-masing gugus yang dianalisis menggunakan Fourier Transform Infrared Spectroscopy (FTIR). Analisis statistik dilakukan dengan menggunakan Analysis of Variance untuk menilai signifikansi pengaruh ketiga faktor tersebut terhadap hasil yang diukur. Berdasarkan nilai signifikan yang diperoleh, kemudian dibangun persamaan Optimasinya menggunakan metodologi Response Surface untuk memprediksi interaksi dan pengaruh kombinatif dari faktor-faktor tersebut terhadap kualitas akhir produk sangrai. Setelah didapatkan hasil persamaan dilakukan optimasi dengan fungsi desirability dan menghasilkan nilai maximum Ester sebesar 27.484 mol/L, asam sebesar 27.527 mol/L, dan lipid sebesar 36.3157 mol/L dengan pengaturan faktor Suhu Optimum sebesar 225°C, Suhu Awal Drum sebesar 188,9°C, dan nilai Kecepatan Drum sebesar 70 rpm
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The coffee roasting process is an important process in influencing the taste and aroma as well as the texture of coffee. However, there is still minimal research that explores the optimization of the coffee roasting process on Excelsa or Liberica coffee beans. As a result, it is difficult for Excelsa coffee farmers to develop the quality of their roast bean products. So this study aims to obtain optimal factor settings in the coffee roasting process so that they can be used to control the quality of roast beans. This study controls three factors in the coffee roasting process: Initial Drum Temperature (SB), Drum Motor Speed (KD), and Optimum Temperature with each factor divided into three levels. The main objective of this experiment is to examine the effect of these factors on the quality of taste, texture, and aroma that arise due to the Millard reaction, where the reaction is triggered by the spread of heat in the roasting process. Taste is represented by the Chlorogenic Acid group, aroma by the Ester group, and texture by the Lipid group. This response is measured through the wide area of the spectrum peak of each group which is analyzed using Fourier Transform Infrared Spectroscopy (FTIR). Statistical analysis was carried out using Analysis of Variance to assess the significance of the influence of the three factors on the measured results. Based on the significant values obtained, then the Optimization equation was built using the Response Surface methodology to predict the interaction and combined influence of these factors on the final quality of the roasted product. After obtaining the results of the equation, optimization was carried out with the desirability function and produced a maximum Ester value of 27,484 mol/L, acid of 27,527 mol/L, and lipid of 36,3157 mol/L with the Optimum Temperature factor setting of 225°C, Initial Drum Temperature of 188.9°C, and Drum Speed value of 70 rpm
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Response Surface Methodology, FTIR, Roasting |
| Subjects: | T Technology > TS Manufactures > TS156 Quality Control. QFD. Taguchi methods (Quality control) |
| Divisions: | Faculty of Industrial Technology and Systems Engineering (INDSYS) > Industrial Engineering > 26101-(S2) Master Thesis |
| Depositing User: | muhamad Masbukhin |
| Date Deposited: | 23 Jan 2025 07:14 |
| Last Modified: | 23 Jan 2025 07:14 |
| URI: | http://repository.its.ac.id/id/eprint/116754 |
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