Study of extraction yield (ey) and total Dissolved solids (tds) analysis of muria coffee Espresso: effects of roasting level and regional Origin with mini coffee roaster machine

MISBAHUDDIN, FAIQ (2024) Study of extraction yield (ey) and total Dissolved solids (tds) analysis of muria coffee Espresso: effects of roasting level and regional Origin with mini coffee roaster machine. Sarjana thesis, UNIVERSITAS MURIA KUDUS.

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The chemical characteristics of coffee are affected by several elements, such as the type of coffee beans, the geographical origin, the circumstances in which they are grown, the method of roasting, the distribution of grind size, the chemical composition of the water, and the temperature at which the extraction process takes place. While there have been studies on coffee with varying degrees of roasting, it is worth noting that the effect of roasting level on the quality of espresso coffee made from robusta coffee grown on the Muria slope has not been explored. This research aimed to investigate how the degree of roasting and the geographical origin of robusta Muria coffee affect the physiochemical properties of espresso. This was achieved using a tiny coffee roaster that meets international quality standards. The research methodology used is the Research and Development (R&D) approach. The physiochemical characteristics of total dissolved solids (TDS) and extraction yield (EY) significantly impact the quality of roasted espresso coffee. TDS refers to the weight fraction of soluble solids in the beverage, while EY refers to the weight fraction of dissolved solids extracted from coffee grounds. The findings significantly impacted the Total Dissolved Solids (TDS) and Extraction Time (EXT) of coffee derived from the three different areas. The results obtained from Jepara Coffee, Kudus Coffee, and Pati Coffee indicate that the coffee falling into the Ideal/balance category is produced from Jepara Coffee and Kudus Coffee. This is achieved by roasting the coffee for 10 minutes (medium roasting), extracting it with an espresso machine at a pressure of 6 bar, using a grind size of 3.2, and brewing it for 25 seconds. The TDS results obtained from Jepara Coffee are 10.87% with an EXT of 21.75%, while Kudus Coffee has TDS results of 10.84% with an EXT of 21.68%. .

Item Type: Skripsi/ Thesis (Sarjana)
Dosen Pembimbing: Dosen Pembimbing: 1. Dr. Rochmad Winarso,ST.,MT. Dosen Pembimbing: 2. Rianto Wibowo, ST., M.Eng
Kata Kunci: Roasting Level, Espresso Coffee, Mini Coffee Roaster, Robusta Coffee, total dissolved solids (TDS)
Subjects: Teknologi > Teknik mesin dan mekanik > Mekanika yang diterapkan pada mesin. Dinamika mesin
Teknologi > Teknik mesin dan mekanik
Program Studi: Fakultas Teknik > S1 Teknik Mesin
Depositing User: Mr Firman Al Mubaroq
Date Deposited: 21 Feb 2025 02:24
Last Modified: 21 Feb 2025 02:24
URI: http://eprints.umk.ac.id/id/eprint/22883

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