Pemanfaatan biji durian (Durio zibethinus L.) sebagai kopi instan = Utilization of durian seeds (Durio zibethinus L.) as instant coffee

Theodora, Iola Kalonica (2021) Pemanfaatan biji durian (Durio zibethinus L.) sebagai kopi instan = Utilization of durian seeds (Durio zibethinus L.) as instant coffee. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kopi instan adalah produk minuman instan yang praktis untuk dikonsumsi karena kemudahannya untuk larut dalam air dingin ataupun panas serta tidak memiliki ampas. Biji durian adalah limbah yang dapat digunakan sebagai bahan alternatif pengganti biji kopi dikarenakan kaya akan nutrisi seperti protein, lemak dan karbohidrat. Dalam penelitian ini, biji durian dengan suhu penyangraian 240oC akan diolah menjadi produk kopi instan. Penelitian ini dilakukan untuk menentukan waktu penyangraian dan suhu inlet terbaik dalam pemanfaatan biji durian untuk menghasilkan kopi instan serta untuk menentukan tingkat similaritas dengan kopi instan komersial. Penelitian ini dibagi menjadi dua tahapan, yaitu tahap I yang dilakukan untuk membuat bubuk kopi biji durian dengan variasi waktu penyangraian (30, 45, dan 60 menit) yang dianalisis berupa pH, warna, dan total padatan terlarut sebagai data pembanding dan pendukung hasil analisis kopi instan, sedangkan pada tahap II, biji durian disangrai dengan waktu penyangraian 30, 45, dan 60 menit dan dikeringkan dengan variasi suhu inlet spray dryer 160, 170 dan 180oC. Kopi instan kemudian diuji karakter fisiko kimianya seperti warna, kelarutan, pH, higroskopisitas, dan kafein, serta karakter sensorinya seperti sensori hedonik dan multiple comparison test. Perlakuan kopi instan yang terpilih adalah waktu penyangraian 45 menit dan suhu inlet 180oC. Kopi instan biji durian dengan perlakuan waktu penyangraian 45 menit dan suhu inlet 180oC memiliki tingkat similaritas yang tinggi dengan kopi instan robusta yang encer. Kopi instan biji durian terbaik memiliki rendemen 16,00±0,25%, lightness 56,95±0,12, hue angle 79,99±1,06, kelarutan pada air panas 56,56±2,78 detik, air dingin 147,35±2,09 detik, pH 6,39±0,01, higroskopisitas 15,95±0,38%/100g bahan, dan kandungan kafein sebesar 4,79±0,24 mg atau kadar sebesar 0,48±0,02%. / Instant coffee is an instant drink product that is practical to consume because it is easy to dissolves in cold or hot water and does not have residue. Durian seeds are waste that can be used as an coffee beans alternative because rich in nutrients such as protein, fat, and carbohydrate. In this research, durian seeds with 240oC roasting temperature will be processed into instant coffee products. This research was conducted to determine the best roasting time and inlet temperature in the use of durian seeds to produce instant coffee and to determine similarity level to commercial instant coffee. This research was divided into two stages, namely stage I was carried out to make durian seeds coffee powder with variations of roasting time (30, 45, and 60 minutes) which were analyzed such as, pH, color, and total dissolved solids as comparison and supporting data for the results of instant coffee analysis. While stage II, durian seeds were roasted with roasting times of 30, 45, and 60 minutes and dried with variations of the inlet temperature spray dryer 160, 170 and 180oC. Instant coffee was tested for its physico-chemical characteristics such as color, solubility, pH, hygroscopicity, and caffeine, also its sensory characteristics such as hedonic sensory and multiple comparison test. The selected instant coffee treatment is 45 minutes roasting time and 180oC inlet temperature. Durian seed instant coffee with treatment 45 minutes roasting time and 180oC inlet temperature has a high level of similarity to diluted robusta instant coffee. Instant coffee with this treatment has yield value 16.00±0.25%, lightness 56.95±0.12, hue angle 79.99±1.06, solubility in hot water 56.56±2.78 seconds, cold water 147.35±2.09 seconds, pH 6.39±0.01, hygroscopicity 15.95±0.38%/100g sample, and caffeine 4.79±0.24 mg or 0.48±0.02%.

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