Karakteristik Fisik, Kimia, dan Mutu Hedonik Ragam Minuman Kopi Robusta (Tubruk, Espresso, Americano) di Tiga Kedai Kopi Kecamatan Sumbersari Jember

Abstract

Robusta coffee (Coffea canephora) is one of the leading commodities in Jember Regency, particularly robusta coffee harvested from the slopes of Mount Argopuro. This study aims to determine the physicochemical properties and hedonic sensory qualities (color, aroma, taste, and mouthfeel) of various robusta coffee beverages (tubruk, espresso, and americano) sourced from three different coffee shops in Sumbersari Sub-district, Jember Regency (café X, Y, and Z), as well as to determine the best treatment combination. The experimental design utilized a Randomized Block Design (RBD) with two factors: brewing methods and origin of the coffee shops. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s New Multiple Range Test (DNMRT) at 𝛼 = 0.05 for physicochemical parameters, while hedonic qualities were analyzed using the Chi-Square test. The results showed that the brewing methods and the origin of coffee shops significantly affected (𝑃 < 0.05) color lightness (𝐿∗), pH, Total Dissolved Solids (TDS), and caffeine content. The lightness values (𝐿∗) ranged from 21.1 to 27.0, with the highest lightness found in Puspa Rasa tubruk (27.0) and the lowest in Puspa Rasa espresso (21.2). The pH values ranged between 5.6 and 6.1, while the TDS values varied greatly between 1.8 °Brix and 11.1 °Brix. The caffeine content of the beverages ranged from 1,5-2,9%. Chi-Square analysis on hedonic properties demonstrated significant differences (𝑃 < 0.05) for all evaluated attributes (color, aroma, taste, and mouthfeel). Based on the physical, chemical, and sensory parameters, the best treatment combination was Puspa Rasa espresso (P5), which obtained a cumulative score of 43, featuring a TDS of 11.1 °Brix, pH of 5.60, lightness (𝐿∗) of 21.24, caffeine content of 2.9%, and an overall sensory acceptability score of 4.04.