Analisis karakteristik dan perumusan strategi peningkatan mutu kopi rakyat :: Studi kasus di Kecamatan Poco Ranaka Kabupaten Manggarai Propinsi Nusa Tenggara Timur

TURUK, Livinus Vitalis Livens, Dr.Ir. Sri Anggrahini, MS

2007 | Tesis | S2 Teknologi Hasil Perkebunan

Perkebunan kopi rakyat di Kecamatan Poco Ranaka, Kabupaten Manggarai, Propinsi Nusa Tenggara Timur utamanya menghasilkan kopi Robusta. Kopi yang dihasilkan dapat dikategorikan bermutu rendah dan petani belum mengetahui karakteristik mutu kopi yang dihasilkan. Oleh karena itu dilakukan penelitian tentang karakteristik dan perumusan strategi peningkatan mutu kopi rakyat di Kecamatan Poco Ranaka. Penelitian dilakukan dalam 6 tahap yaitu survey, uji mutu biji kopi, analisa kimia (kafein, trigonellin dan asam khlorogenat) dengan metode HPLC, uji organoleptik, analisa profil aroma dengan metode GC-MS, dan perumusan strategi peningkatan mutu kopi. Hasil penelitian menunjukkan bahwa mutu biji kopi adalah mutu V (50%) dan diluar mutu VI (50%) serta termasuk biji kopi ukuran kecil. Kandungan kafein kopi bubuk 2,15 - 2,49 (% bk); trigonellin 0,16 - 0,22 (% bk) dan asam khlorogenat 3,46 - 4,53 (% bk), hasil uji organoleptik terhadap seduhan kopi mempunyai skor berkisar 2,5 – 7,8 (weak - strong) untuk aroma, 2,5 – 7,8 (weak - strong) untuk cita-rasa, 6,0 – 7,8 (moderately strong - strong) untuk bitterness, 6,0 – 7,8 (moderately strong - strong) untuk body dan 2,7 – 7,8 (very bad – very good) untuk preference. Konsentrasi senyawa aroma potensial (alkohol, ester, keton, pirazin) berkisar 51,97 - 61,38%. Strategi peningkatan mutu kopi rakyat di Kecamatan Poco Ranaka adalah perbaikan teknik budidaya, perbaikan pengolahan pasca panen dan peningkatan mutu sumber daya manusia.

Traditionally planted coffee in Poco Ranaka Sub-district is mainly Robusta coffee. This type of coffee can be categorized as low quality coffee and most of the coffee peasants in the area have not known the quality of the coffee they are producing. In response to this prevailing local condition, this study seeks to comprehend two interrelated aspects: (1) analyze the characteristics of the coffee in order to find out its quality and (2) develop strategic design for upgrading the quality of the coffee. This study carried out through six (6) phases: field-survey, quality test of coffee bean, analysis of chemical composition (caffeine, trigonelline, chlorogenic acid) by using HPLC method, organoleptic test, analysis of aroma profile by using GC-MS method, and strategic design for upgrading the quality of the coffee. Research results reveal that the quality of the coffee bean falls within grade V (50%) and outside grade VI (50%), while the coffee bean categorized as small size. The following is detailed composition of the coffee powder: caffeine 2,15-2,49 (% db), trigonelline 0,16-0,22 (% db), chlorogenic acid 3,46-4,53 (% db). Result of the organoleptic scoring on soluble coffee revolves around as follows: 2,5-7,8 (weak-strong) for aroma, 2,5-7,8 (weak-strong) for flavor, 6,0-7,8 (moderately strong-strong) for bitterness, 6,0-7,8 (moderately strong-strong) for body and 2,7-7,8 (very bad- very good) for preference. The concentration of the potential aroma compound (alcohol, ester, ketone, pyrazine) is about 51,97-61,38 %. Strategic design to increase the quality of traditionally-planted coffee in Poco Ranaka Sub-district consists of improving the technique of planting the coffee, managing post-harvest coffee, and empowering human resources (coffee peasants and other stakeholders related to the plantation).

Kata Kunci : Perkebunan Rakyat,Kopi Robusta,Peningkatan Mutu,traditional coffee plantation, Robusta coffee, coffee peasant, characteristics, quality