STUDI SIFAT KIMIA DAN SENSORIS KOPI BUBUK ROBUSTA (Coffea canephora) HASIL PENCAMPURAN BIJI KOPI INFORIOR DAN SUPERIOR

The harvested robusta coffee beans produce inferior coffee quality (hollow deformed beans, black beans, broken beans, crumpled/conical beans) and superior quality (undeformed beans). Inferior coffee beans produce lower taste quality when compared to superior coffee beans. Blending or mixing inferior and superior seeds can be done to improve these qualities. The purpose of this study is to find out the effect of mixing inferior and superior robusta coffee beans on the chemical and sensory properties of ground coffee. The method used was a Complete Random Design with a comparison of coffee beans 0%:100%, 20%:80%, 30%:70%, 40%:60%, 50%:50%, 100%:0% (inferior:superior) (b/b). The results showed that the mixing of inferior and superior coffee beans had an effect on moisture content, juice content, acid content (pH), caffeine content and organoleptic test of ground coffee. The 50%:50% (inferior:superior) ratio yielded the best values on the parameters of moisture content, anthers, acid content (pH) and caffeine content. Meanwhile, the results of the organoleptic test produced the most preferred ratio of 20%:80% (inferior:superior) and in accordance with the quality requirements of ground coffee that has been set by the National Standardization Agency with normal aroma, taste and color parameters.