Utilization of durian seed (durio zibenthinus murr.) as coffee substitution = Pemanfaatan biji durian (durio zibenthinus murr.) sebagai penganti bubuk kopi

Budianto, Ivan (2020) Utilization of durian seed (durio zibenthinus murr.) as coffee substitution = Pemanfaatan biji durian (durio zibenthinus murr.) sebagai penganti bubuk kopi. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Coffee is a refreshment that obtain from roasted coffee bean that people consume in the morning and day because of its unique taste. However, caffeine in the coffee bean bring negative health impact. Therefore, producing decaffeinated coffee that made from durian seed can become an alternative since durian seed contain high amount of protein, fat and carbohydrate that may contribute to the flavor formation. However, to obtain comparable aroma and taste with coffee, several research of roasting time and temperature treatment need to be done. This research was performed in complete randomize design of one factor which were the roasting time (45 minutes, 60 minutes, and 75 minutes) and temperature (220oC, 230oC, and 240oC). According to the result of multiple comparison sensory test with Robusta and Arabica coffee, three treatments were selected i.e. 230°C: 75 minutes, 240°C: 60 minutes and 240°C 75 minutes. The brew of roasted durian seed coffee at 240°C 75 minutes, shown the closest similarity toward Robusta and Arabica coffee, with multiple comparison test score of 3.22±0.76 for Robusta and 3.58±0.84 for Arabica coffee. Roasted durian seed treated at 240°C 75 minutes has value of 2.41±0.15% moisture content, 0.66±0.15% fat content, 3.59±0.02% ash content, 11.26±0.35% protein content, 84.49±0.51% carbohydrate content, pH of 5.49±0.06, lightness of 32.74±0.81, 56.95±0.23 °Hue and 12.48±0.23 Chroma value. / Kopi adalah salah satu minuman yang terbuat dari biji kopi yang disangrai dan biasa dikonsumsi di pagi dan siang hari karena rasanya yang unik. Namun, kandungan kafein didalam kopi memberi dampak buruk bagi kesehatan, sehingga, kopi bebas kafein yang terbuat dari biji durian bisa menjadi solusi karena biji durian mengandung protein, lemak dan karbohidrat yang tinggi yang dapat berpengaruh terhadap pembentukan rasa dan aroma pada kopi. Namun, untuk memperoleh karakteristik rasa dan aroma yang sama dengan kopi, perlu diteliti mengenai waktu dan suhu penyangraian biji durian yang tepat. Penelitian ini dilakukan dengan mengunakan rancangan acak lengkap, satu faktor yakni waktu (45 menit, 60 menit, and 75 menit) dan suhu sangria (220oC, 230oC, and 240oC) penyangraian terhadap biji durian. Berdasarkan hasil uji sensori perbandingan jamak dengan kopi Robusta dan Arabica, diperoleh tiga perlakuan terpilih yakni 230°C: 75 menit, 240°C: 60 menit and 240°C 75 menit. Kopi yang dibuat dari biji durian dari perlakuan 240°C 75 menit, menunjukan hasil yang paling mirip dengan kopi Robusta dan Arabica, dengan nilai sensory perbandingan jamak 3.22±0.76 untuk Robusta dan 3.58±0.84 untuk Arabica kopi. Biji durian yang dipanggang dengan perlakuan 240°C 75 menit memiliki nilai 2.41±0.15 kadar air, 0.66±0.15 kadar lemak, 3.59±0.02 kadar abu, 11.26±0.35 kadar protein, 84.49±0.51 kadar karbohidrat, 5.49±0.06 pH, 32.74±0.81 kecerahan, 56.95±0.23 Hue dan 12.48±0.23 nilai Chroma.

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