Kualitas Fisik dan Kimia Kopi Celup Arabika Rasa Kayu Manis Pada Tingkat Penyangraian Yang Berbeda

Abstrak: Penyeduhan kopi secara manual sering dipraktekkan oleh masyarakat. Namun cara ini dianggap kurang praktis karena menyisakan ampas bubuk kopi didalam minuman. Salah satu upaya untuk mengatasi masalah tersebut adalah membuat kopi celup dalam kemasan, dan penambahan rempah untuk diversifikasi rasa produk. Penelitian ini bertujuan untuk mempelajari pengaruh derajat roasting dan persentase bubuk kayu manis terhadap karakteristik fisikokimia kopi celup. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial, dengan dua faktor, yaitu derajat roasting biji kopi Arabika (D) yang terdiri dari 3 taraf yang meliputi 1900C (light) (D1), 2000C (medium) (D2) dan 2100C (dark) (D3), serta konsentrasi bubuk kayu manis (K) yang terdiri dari 4 taraf, yaitu 0% (K0), 2% (K1), 4% (K2), dan 6% (K3). Analisis yang dilakukan meliputi sifat fisik dan kimia yang terdiri dari analisis kadar air, kadar abu, pH, dan total padatan terlarut. Hasil penelitian menunjukkan bahwa derajat roasting berpengaruh nyata terhadap kadar air, kadar abu, dan total padatan terlarut seduhan kopi celup Arabika bercitarasa kayu manis. Penambahan bubuk kayu manis berpengaruh nyata terhadap kadar air, dan kadar abu seduhan kopi celup Arabika. Interaksi antara derajat roasting dan penambahan bubuk kayu manis berpengaruh nyata terhadap kadar air, dan kadar abu dari seduhan kopi celup Arabika-kayu manis. Perlakuan terbaik diperoleh pada panyangraian dark (D3) dengan penambahan bubuk kayu manis 2% (D3K1) yang menghasilkan kopi celup dengan kadar air 3.76%, kadar abu 3.31%, dan total padatan terlarut 3.10% brix.Kata Kunci: kopi celup, kayu manis, derajat penyangraianResearch Title: The Effect Of Roasted Degress and The Addition Of (Cinamomum verum) Against the Taste Of Coffee Bags ArabicaAbstract: Manual coffee brewing is very common in the community.  However, this method is considered unpractical because it leaves coffee grounds in the brew. One way to overcome this problem is by preparing coffee bags with cinnamon to diversify the product. The aims of this study is to investigate the effect of roasting degree and the percentage of cinnamon on the physicochemical characteristics and quality of coffee bags. This study used a factorial randomized block design (RAK). Experimental factors used in this study are the degree of roasting of Arabica coffee beans (D) which consists of 3 levels, namely 1900C (light) (D1), 2000C (medium) (D2) and 2100C (dark) (D3). The second factor is the concentration of cinnamon powder (K) which consists of 4 levels, namely 0% (K0), 2% (K1), 4% (K2), and 6% (K3). The analysis carried out are moisture content, ash content, pH, antioxidant activity, total dissolved solids.  The results indicate that degree of roasting has a significant effect on the moisture content, ash content, total dissolved solids of brewed Arabica coffee bag. The addition of cinnamon powder had a significant effect on the moisture content, and ash content of the cinnamon-flavored Arabica coffee bag. The interaction between degree of roasting and concentration of cinnamon powder had a significant effect on the moisture content, and ash content. The best result was obtained from sampel with dark roasting (D3) and 2% cinnamon powder (D3K1) which produces arabica coffee bag wit 3.76% moisture content, 3.31% ash content, 3.10% brix total dissolved solids, and antioxidant activity with 63.7% inhibition.Keywords: coffee bag, cinnamon, roasting degree