TEKNOLOGI PEMBUATAN MINUMAN “AIR KAWA” DARI PANGKASAN DAUN KOPI

Khusnul Khotimah, Dr.Ir. Supriyanto, MS,

2012 | Tesis | S2 Teknologi Hasil Perkebunan

Pengolahan “air kawa” masih dilakukan secara tradisional, sehingga hasilnya tidak konsisten. Untuk itu perlu dilakukan penelitian untuk mendapatkan desaian proses yang terkendali. Dilakukan penelitian dengan variasi umur daun, metode pengolahan dan alat pengering. Variasi umur daun meliputi daun ke-1, 2, 3 dan 4, metode pengolahan meliputi metode segar, non fermentasi dan fermentasi, sedangkan untuk alat pengering digunakan cabinet dryer dan smooker. ”Air kawa” pada posisi daun 2, 3 dan 4 diproses dengan metode segar serta dikeringkan dalam smooker pada suhu 50-60°C selama 8 jam diperoleh sifat fisik, sensoris dan kimia sama dengan air kawa tradisional. Hasil air kawa dengan metode non fermentasi dan fermentasi menunjukan warna, rasa, aroma tidak berbeda nyata. Bubuk daun kopi yang dihasilkan memiliki aktivitas antioksidan sebesar 59.70-63.69%, total fenol 5.01-5.74%, dan kafein 0.33-0.79%. Setelah diolah menjadi minuman dan diuji sensoris, hasil analisa data menggambarkan warna rebusan “air kawa” kuning kemerahan, rasa kopi agak kurang, rasa pahit dan aroma tidak berbeda nyata dengan “air kawa” tradisional serta disukai oleh panelis.

“Air kawa” processing was still done traditionally, so the results are inconsistent. To obtain a controlled design process, this research is very necessary. The research was conducted with variations the age of leaf, processing method and drying equipment. Variations the age of leaf include first leaf to the fourth leaf, processing method include fresh, non-fermented and fermented method, and for dryer used cabinet dryer and smooker. .\"Air kawa\" from the second, third and fourth leaf was process with the fresh method and dried with the smooker at 50-60 ° C of temperature for 8 hours, and the obtained physical, sensory and chemical properties similar to the traditional of “air kawa”. The results of “air kawa” with non-fermentation and fermentation method indicate the color, flavor, aroma were not significantly different. Coffee leaves powder, which have 59.70-63.69% activity of antioxidant, 5.01-5.74% of total phenols, and 0.33- 0.79% of caffeine. Having processed into a beverange and sensory test, the results of the analysis data describing the color of boiled \"air kawa\" was reddish yellow, the taste of coffee slightly less, a bitter taste and the aroma was not significantly different from the traditional of \"air kawa\" as well as preferred by the panelists.

Kata Kunci : daun kopi, “air kawa”