Pengaruh Lama Penyimpanan Buah Kopi Arabika (coffea arabica L.) Petik Merah terhadap Kinerja Mesin Pulper Pengupas Kulit Daging Buah secara Basah

Abstract

ABSTRAK

Lama penyimpanan buah kopi Arabika petik merah berpotensi mempengaruhi karakteristik Buah kopi sebelum dilakukan pengupasan secara basah. perlakuan penyimpanan berdampak pada perubahan kadar air, rheology buah kopi yang selanjutnya mengubah koefesien gesek dan efektifitas pengupasan menggunakan mesin pulper. Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan terhadap kinerja pengupasan biji kopi Arabika dan karakteristik biji kopi Arabika petik merah dengan mesin pulper. Percobaan dilakukan menggunakan Rancangan Acak Lengkap dengan empat perlakuan, yaitu tanpa penyimpanan (P0) sebagai kontrol, penyimpanan selama tiga hari (P1), lima hari (P2), dan tujuh hari (P3). Setiap perlakuan dilakukan ulangan 5 kali dan setiap sampel percobaan menggunakan 5 kg buah kopi Arabika petik merah. Proses pengupasan buah dilakukan menggunakan mesin pulper dengan kapasitas 300 kg/jam. Hasil penelitian menunjukan bahwa penyimpanan kopi Arabika mempengaruhi kinerja mesin pulper. Semakin lama disimpan, kadar air berkurang, meningkatkan gesekan dan memperlambat pengupasan. Penyimpanan berpengaruh sangat nyata terhadap karakteristik hasil biji pengupasan. Buah kopi Arabika petik merah yang disimpan 3 hari menghasilkan karateristik hasil pengupasan yang optimal yang dicirikan oleh persentase daging kulit buah terkelupas sempurna 99,16%, persentase buah kulit kopi 42,4%, persentase buah kopi tercampurkulit daging buah 0,77%, dan persentase biji kopi pecah 0,26%. Sedangkan penyimpanan lebih dari 5 hari, menurunkan kualitas hasil pengupasan yang ditunjukan dengan peningkatan waktu pengupasan, penurunan persentase biji terkelupas sempurna, serta peningkatan persentase biji yang terikut kulit dan biji yang patah. Penurunan kadar air dan pengerasan tekstur buah kopi selama penyimpanan menjadi faktor utama yang meningkatkan kesulitan dalam proses pengupasan.

ABSTRACT

The storage period of red-picked Arabica coffee beans has the potential to affect the characteristics of the coffee beans before wet peeling. Storage treatment has an impact on changes in water content, rheology of coffee beans which then changes the friction coefficient and peeling effectiveness using a pulper machine. This study aims to determine the effect of storage period on the performance of Arabica coffee bean peeling and the characteristics of red-picked Arabica coffee beans with a pulper machine. The experiment was conducted using a Completely Randomized Design with four treatments, namely without storage (P0) as a control, storage for three days (P1), five days (P2), and seven days (P3). Each treatment was repeated 5 times and each experimental sample used 5 kg of red-picked Arabica coffee beans. The fruit peeling process was carried out using a pulper machine with a capacity of 300 kg/hour. The results showed that Arabica coffee storage affected the performance of the pulper machine. The longer it was stored, the water content decreased, increasing friction and slowing down peeling. Storage had a very significant effect on the characteristics of the peeling results. Red picked Arabica coffee beans stored for 3 days produced optimal peeling results characterized by a percentage of perfectly peeled fruit skin flesh of 99.16%, a percentage of coffee skin fruit of 42.4%, a percentage of coffee fruit mixed with fruit skin flesh of 0.77%, and a percentage of broken coffee beans of 0.26%. Meanwhile, storage for more than 5 days decreased the quality of the peeling results as indicated by an increase in peeling time, a decrease in the percentage of perfectly peeled beans, and an increase in the percentage of beans with skin and broken beans. The decrease in water content and hardening of the texture of the coffee fruit during storage were the main factors that increased the difficulty in the peeling process.