KARAKTERISTIK KULIT KOPI ROBUSTA HASIL SAMPING PENGOLAHAN METODE KERING DARI PERKEBUNAN KOPI RAKYAT DI JAWA TIMUR

Abstract

ABSTRAK Produktivitas tanaman kopi di Indonesia cukup tinggi, agroindustri kopi dapat menghasilkan kulit kopi sekitar 60% dari bahan awal. Penelitian ini bertujuan untuk mengetahui karakteristik kulit kopi perkebunan rakat dari tiga daerah sentra penghasil kopi di Jawa Timur, yaitu Jember, Banyuwangi, dan Malang. Beberapa karakteristik yang dianalisis adalah kadar proksimat(air, abu, lemak, protein dan karbohidrat), kadar serat kasar dan kadar lignoselulosa (lignin, selulosa, dan hemiselulosa). Hasil penelitian menunjukkan bahwa kulit kopi memiliki karakteristik yang berbeda pada setiap daerah. Kulit Kopi dari daerah Jember memiliki kadar air 8,59%, kadar abu 6,93%, kadar lemak 0,88%, kadar protein 6,77%, kadar karbohidrat 76,83%, kadar serat kasar 30,15%, kadar lignin 21,95%, kadar hemiselulosa 11,65%, dan kadar selulosa 27,26%. Kulit kopi dari daerah Banyuwangi memiliki kadar air 8,83%, kadar abu 11,88%, kadar lemak 0,93%, kadar protein 7,82%, kadar karbohidrat 70,54%, kadar serat kasar 36,98%, kadar lignin 35,90%, kadar hemiselulosa 2,50%, dan kadar selulosa 10,15%. Kulit kopi dari daerah Malang memiliki kadar air 8,47%, kadar abu 5,60%, kadar lemak 1,10%, kadar protein 7,99%, kadar karbohidrat 76,83%, kadar serat kasar 32,38%, kadar lignin 33,79%, kadar hemiselulosa 6,34%, dan kadar selulosa 15,38%. ABSTRACT Productivity of coffee plants in Indonesia is quite high, coffee agroindustry resulted coffee husk for about 60% from its raw material. This research purpose to investigate the characteristics of the three different coffee husks based on its origin smallholder plantation in East Java, those are Jember, Banyuwangi, and Malang. Some of the characteristics analyzed were proximate contents (water moisture, ash, protein, fat, and carbohydrate), crude fiber content, and lignocellulose contents (lignin, cellulose, and hemicellulose). The results showed that coffee husk has different characteristics in each region. Coffee husk from Jember has a 8,59% of water content, 6,93% ash content, 0,88% fat content, 6,77% protein content, 76,83% of carbohydrate content, 30,15% crude fiber content, 21,95% lignin content, 11,65% of hemicellulose content, and 27,26% cellulose content. Coffee husk from Banyuwangi has a 8.83% of water content, 11.88% ash content, 0,93% fat content, 7.82% protein content, 70.54% of carbohydrate content,