PERBANDINGAN KUALITAS WINE CAMPURAN KOPI ARABIKA (Coffea arabica) DAN ROBUSTA (Coffea canephora) YANG DIHASILKAN MELALUI METODE EKSTRAKSI COLD BREW MENGGUNAKAN YEAST KOMERSIL

Abstract

Wine adalah minuman hasil fermentasi yang terbuat dari anggur, di Indonesia produksi anggur sangat terbatas sehinga penelitian ini mengeksplorasi bahan baku non anggur untuk pembuatan wine, salah satunya yaitu wine berbahan dasar kopi arabika dan kopi robusta. Tujuan dalam penelitian ini mengetahui karakteristik wine kopi dari kombinasi campuran kopi arabika dan robusta dengan metode cold brew menggunakan yeast komersial serta menentukan komposisi terbaik antara kopi robusta dan arabika untuk menghasilkan wine kopi yang berkualitas melalui metode cold brew. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) untuk membandingkan kualitas wine yang merupakan campuran kopi arabika (Coffea arabica) dan kopi robusta (Coffea canephora). Hasil penelitian menunjukkan bahwa karakteristik wine kopi campuran kopi arabika dan robusta dengan metode coldbrew berupa penurunan pH sekitar (4,23-4,30), nilai gula reduksi antara (16,82%-1780%), kadar alkohol dengan kisaran (13,80%-17,25%), kadar kafein pada rentang (50,16 mg/100 - 128,16 mg/100ml), serta perlakuan komposisi kopi arabika 25% dengan robusta 75% menghasilkan wine kopi dengan karakteristik terbaik, yaitu kadar gula reduksi (16,85%), pH (4,30), kadar kafein (85,81 mg/100ml), dan kadar alkohol (17,25%).

Wine is a fermented drink made from grapes. In Indonesia, wine production is minimal, so this research explores non-grape raw materials for making wine, including wine made from Arabica coffee and Robusta coffee. This research aims to determine the characteristics of coffee wine from a combination of Arabica and Arabica coffee mixtures using the cold brew method using commercial yeast and the best composition between Arabica and Arabica coffee to produce quality coffee wine using the cold brew method. This research used a Completely Randomized Design (CRD) to compare the quality of wine which is a mixture of Arabica coffee (Coffea arabica) and Robusta coffee (Coffea canephora). The results of the research show that the characteristics of coffee wine mixed with Arabica and Robusta coffee using the cold brew method are a decrease in pH of around (4.23-4.30), a reduced sugar value between (16.82%-1780%), alcohol content in the range of (13, 80%-17.25%), caffeine content in the range (50.16 mg/100 - 128.16 mg/100ml), as well as treatment of 25% Arabica coffee composition with 75% Robusta produces coffee wine with the best characteristics, namely sugar content reduction (16.85%), pH (4.30), caffeine content (85.81 mg/100ml), and alcohol content (17.25%).