PENGARUH RASIO PENYEDUHAN DAN LAMA WAKTU EKSTRAKSI TERHADAP KESUKAAN KONSUMEN MINUMAN COLD BREW KOPI ARABIKA
DOI:
https://doi.org/10.52434/mja.v9i1.42874Kata Kunci:
Cold brew, kopi arabika, rasio penyeduhan, waktu ekstraksiAbstrak
Penelitian ini bertujuan untuk mengetahui pengaruh rasio penyeduhan dan lama waktu ekstraksi terhadap kesukaan konsumen pada minuman cold brew kopi Arabika (Coffea arabica) Ijen. Penelitian dilakukan di Laboratorium Pengolahan Hasil Pertanian (PHP) Politeknik Negeri Jember pada Mei–Juni 2025 dengan menggunakan Rancangan Acak Kelompok (RAK) faktorial yang terdiri dari dua faktor, yaitu rasio penyeduhan (1:15, 1:20, dan 1:25) dan lama waktu ekstraksi (10, 20, dan 30 jam). Variabel yang diamati meliputi uji organoleptik (warna, aroma, rasa, body, aftertaste, dan overall) menggunakan 31 panelis, serta pengukuran pH. Hasil penelitian menunjukkan bahwa rasio penyeduhan berpengaruh nyata terhadap parameter rasa, body, aftertaste, overall, dan pH, sedangkan lama waktu ekstraksi berpengaruh nyata terhadap warna, body, aftertaste, overall, dan pH. Interaksi antara keduanya hanya berpengaruh nyata terhadap pH. Perlakuan terbaik diperoleh pada rasio 1:25 dengan lama ekstraksi 20 jam (K2P1) yang menghasilkan pH tertinggi (4,517) serta nilai kesukaan tertinggi pada aftertaste dan overall. Penelitian ini memberikan referensi bagi pelaku usaha dan konsumen dalam menentukan teknik penyeduhan cold brew kopi yang optimal.
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