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Novizar Nazir
Fakultas Teknologi Pertanian Universitas Andalas
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Journal : Journal of Applied Agricultural Science and Technology

 1 
REVIEW PROSES PENYANGRAIAN KOPI DAN TERBENTUKNYA AKRILAMIDA YANG BERHUBUNGAN DENGAN KESEHATAN Rince Alfia Fadri; Kesuma Sayuti; Novizar Nazir; Irfan Suliansyah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 1 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i1.82

Abstract

Makalah ini berisi tinjauan komprehensif terhadap literatur tentang proses penyangraian kopi dan pembentukan akrilamida sebagai hasil sampingan proses pengolahan biji kopi diterbitkan antara tahun 2008 hingga 2018. bagian besar penelitian bersifat empiris dan sebagian besar studi berfokus pada proses pengolahan kopi dan efek akrilamida pada kesehatan tubuh. Temuan penting lainnya, sebagian kajian menganggap bahwa kopi mampu meningkatkan kesehatan tubuh. Ulasan ini menyajikan pemahaman yang lebih baik tentang manfaat dan bahaya kopi serta pengaruh penyangraian terhadap mutu kopi yang dihasilkan. Tinjauan ini juga menyoroti tentang alat sangrai kopi yang relatif kurang dieksplorasi. Akademisi, peneliti dan kelompok tani dapat menggunakan hasil kajian ini sebagai pedoman dalam menyangrai kopi. Penyangraian dengan waktu dan suhu yang efektif dapat mengurangi pembentukan akrilamida pada kopi, namun perlu kajian literatur terbaru yang berkaitan dengan proses pengolahan kopi terutama pada proses penyangraian.
The Effect of Temperature and Roasting Duration on Physical Characteristics and Sensory Quality Of Singgalang Arabica Coffee (Coffea arabica) Agam Regency Rince Alfia Fadri; Kesuma Sayuti; Novizar Nazir; Irfan Suliansyah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.117

Abstract

The purpose of this study were to determine the effect of temperature and roasting duration on physical characteristics and quality of arabica coffee sensory,: find out the best temperature and roasting duration treatmen to physical characteristics and quality of arabica coffee sensory. This study used a factorial complete randomized design with two factors (200°C, 220°C and 240°C) and duration of roasting (12, 15, and 18 minutes). The variables observed in this study were rendemen (sucrose content of sugar cane crop or sample), water content, color value, acidity and sensory test of arabica coffee. The results showed that temperature and duration of roasting had effect on rendemen, water content, color value, acidity, flavor, taste and color of arabica coffee. The temperature of 220 ° C with 12 minutes of roasting is produceed the best physical characteristics and sensory quality of Singgalang arabica coffee, with 88.1% of rendemen, 1.23% of water content (bb), different color L (Lightness) 6,07, acidity 5.81, scent score 3.5), taste score value of 3.2, color score 3.6.
Production Process and Quality Testing of Arabica Ground Coffee (Coffee arabica L) Solok Regency, West Sumatera Rince Alfia Fadri; Kesuma Sayuti; Novizar Nazir; Irfan Suliansyah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 4 No 1 (2020): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v4i1.135

Abstract

One of the types of coffee cultivated in Solok Regency is Arabica Coffee (Coffea Arabica L). The quality of the coffee produced can be influenced by the proper harvesting and post-harvest process so as to produce ground coffee with good quality. This research is done by the method of observation, descriptive, and hedonic test. Ground coffee produced in Solok Regency has a semi-mechanical harvesting process while the post-harvest process begins with the release of the skin and meat of the fruit, subsequent drying, and release of the skin of horns, sorting and grading, roasted, milling and packaging. This research aims to study the processing and quality of Arabica Ground Coffee in Solok Regency.
Co-Authors ., Yusniwati ADIF, RIANDY MARDHIKA Aisman Aisman Aisman Aisman Alfi Asben Anak Agung Ketut Sudharmawan Anak Agung Sagung Putri Risa Andriani Andriani, Novia Anggraini, Tuty Anwar Kasim Aprialis Aprialis Aprialis, Aprialis Aswin, Shabrina Nashya Atqonnul Fadli Cesar Wellya Refdi Cesar Welya Refdi Daimon Syukri Desniorita Desniorita Dewi Larasati Dewi Larasati, Dewi Diana Sylvi Dina Rahmayanti Dinata, Wanda Krisna Dzulqa, Rahma Dzulqa Eko Rini Indrayatie Ery Pratiwi F Failisnur Fachrur Rozi Farida Yani Fauzan Azima Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana fitriana, ika Fitriana, Ika Fransiska Angelina G Rezekinta Gumala, Rilda Gunarif Taib Gustiarini Rika Putri Hasbullah Hasbullah Haslina Haslina Haslina Haslina Hathiqah, Nurul Hendra Saputra Hendra Saputra Hijratun Amini Idil Saputra Irfan Suliansyah Ismed Ismed Ismed Ismed Jufriadif Na`am, Jufriadif Kamil, Insannul Krisnawan Kalimutu Leffy Hermalena Leffy Hermalena Lubis, Alfian Syukri Lucia Saraswati Mardesci, Hermiza Masrul Djalal Masrul Djalal Melinda Noer Nalwida Rozen Neswati Neswati Neswati Neswati Ni Luh Putu Putri Setianingsih Nilma Yuliza Nilma Yuliza, Nilma Ninsix, Retti Nofialdi, Nofialdi Norman Ferdinal Norman Ferdinal Novelina Novia Andriani Nurul Hathiqah Pratiwi, Ery Purnama Dini Hari Rahma Dzulqa Dzulqa Rahma Yanti, Nika RAHMAT SYAHNI Rahmatika Rahmatika Rahmatika, Rahmatika Rahmayani Rahmayani Reni Koja Retti Ninsix Riandy Mardhika Adif Rika Ampuh Hadiguna Rilda Gumala Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Rini Rozi Atifah Nur Salim, Emil Santosa Santosa Santosa Santosa Santosa Santosa Santosa Santosa Saputra, Idil Sari, Wiwit Juita Sayuti, Kesuma Shabrina Nashya Aswin Shabrina Nashya Aswin Shinta Mutia Sari Siregar, Rahmad Syukur Syukri Arif Wanda Krisna Dinata Warnita Warnita Warnita Warnita Wellyalina, Wellyalina Welya Refdi, Cesar Widyatmani Sih Dewi Wiwit Juita Sari Yofita Sandra, S.Pd., M.Pd., Zico Farlin, Dr. Budiwirman, M.Pd., Yurniwati Yurniwati Zaadah Zaadah Zaadah, Zaadah