Agustin, Aksa Oktaviani (2025) Analisis Pengaruh Suhu dan Lama Penyangraian Terhadap Kadar Air dan Warna Biji Kopi Robusta Menggunakan Penyangrai Berbasis Elemen Pemanas Resistif. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Kopi robusta merupakan komoditas penting di Indonesia yang banyak dikembangkan di dataran rendah karena ketahanannya terhadap hama. Peningkatan nilai tambah dan kualitas sangrai kopi robusta diperlukan untuk inovasi teknologi pascapanen yang mampu mengatur parameter proses penyangraian secara presisi. Penelitian ini bertujuan untuk menganalisis pengaruh variasi suhu dan lama penyangraian terhadap kadar air dan warna biji kopi robusta menggunakan alat penyangrai berbasis elemen pemanas resistif. Parameter utama yang diamati adalah kadar air dan karakteristik warna yang dianalisis menggunakan model warna CIELAB, nilai Hue, Chroma (kejenuhan), dan ΔE (perbandingan warna). Penyangraian dilakukan pada tiga variasi suhu (190°C, 200°C, dan 210°C) serta tiga variasi waktu (8, 10, dan 15 menit). Kadar air diukur menggunakan metode oven drying, sedangkan pengukuran warna dilakukan melalui konversi data RGB dari kamera Canon EOS-750D ke sistem warna CIELAB menggunakan perangkat lunak ImageJ dan MATLAB. Hasil penelitian menunjukkan bahwa semakin lama waktu penyangraian, kadar air cenderung menurun yaitu dari 12,5% hingga 1,18%. Namun, tidak semua peningkatan suhu menyebabkan penurunan kadar air secara konsisten, ditunjukkan pada suhu 200°C. Sementara itu, perubahan warna menunjukkan tren penurunan nilai L* dan Chroma yang mengindikasikan penggelapan warna biji seiring bertambahnya lama dan suhu penyangraian. Kombinasi suhu dan lama penyangraian juga memengaruhi tingkat kematangan biji kopi. Tingkat kematangan light roast dimiliki oleh S1W1 dan S1W2, tingkat kematangan medium roast dimiliki oleh S2W1, dan tingkat kematangan dark roast dimiliki oleh S1W3, S2W2, S2W3, S3W1, S3W2, dan S3W3.
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Robusta coffee is an important commodity in Indonesia that is widely developed in the lowlands due to its resistance to pests. Increasing the added value and quality of roasted robusta coffee requires innovation in post-harvest technology that is able to control roasting process parameters precisely. This study aims to analyze the effect of temperature variation and roasting duration on the moisture content and color of robusta coffee beans using a resistive heating element-based roaster. The main parameters observed were moisture content and color characteristics analyzed using the CIELAB color model, Hue value, Chroma (saturation), and ΔE (color comparison). Roasting was conducted at three temperature variations (190°C, 200°C, and 210°C) and three time variations (8, 10, and 15 minutes). Moisture content was measured using the “textit{oven drying}” method, while color measurement was done by converting RGB data from a Canon EOS-750D camera to the CIELAB color system using ImageJ and MATLAB software. The results showed that the longer the roasting time, the moisture content tended to decrease from 12.5% to 1.18%. However, not all temperature increases led to a consistent decrease in moisture content, as shown at 200°C. Meanwhile, color changes showed a downward trend in L and Chroma values, indicating a darkening of the seed color as the roasting time and temperature increased. The combination of temperature and roasting time also affected the level of color.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Kopi Robusta, Penyangraian, Kadar Air, Warna, Elemen Pemanas Resistif. Robusta Coffee, Roasting, Moisture Content, Color, Resistive Heating Element. |
| Subjects: | Q Science > QC Physics > QC100.5 Measuring instruments (General) Q Science > QC Physics > QC 611.97.T46 Temperature effects. Including transition temperature S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Science and Data Analytics (SCIENTICS) > Physics > 45201-(S1) Undergraduate Thesis |
| Depositing User: | Aksa Oktaviani Agustin |
| Date Deposited: | 23 Jul 2025 06:10 |
| Last Modified: | 23 Jul 2025 06:10 |
| URI: | http://repository.its.ac.id/id/eprint/120929 |
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