Optimization of the Ratio of Material to Solvent and Extraction Time on the Physicochemical Characteristics of Arabica Arjuno Coffee Brew with Carbonic Maceration using the Tubruk Brewing Technique Arie Febrianto Mulyadi*, Jaya Mahar Maligan, Helena Valensia Simanjuntak, Sucipto, Jatmiko Eko Witoyo
Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Brawijaya
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, University of Brawijaya
Department of Agroindustrial Technology, Faculty of Industrial Technology, Institut Teknologi Sumatra
*arie_febrianto[at]ub.ac.id
Abstract
Arabica coffee (Coffea arabica) is one of the coffee varieties extensively cultivated on the slopes of Mount Arjuna, Karangploso District, Malang Regency, East Java. This study aims to analyze the physicochemical characteristics and identify the optimal treatment of the material-to-solvent ratio and extraction time for Arabica Arjuno coffee brew using the tubruk technique. The study employs the Response Surface Methodology (RSM) with a Central Composite Design (CCD) using Design Expert 13 software. The two factors tested are the material-to-solvent ratio with a lower limit of 1:16 and an upper limit of 1:20, and the extraction time with a lower limit of 2 minutes and an upper limit of 6 minutes. The physicochemical characteristics tested include total phenols, pH, and Total Dissolved Solids (TDS). The results show that the material-to-solvent ratio significantly affects TDS, while the extraction time affects both TDS and total phenols. The optimal solution obtained is a material-to-solvent ratio of 1:18.723 with an extraction time of 5.142 minutes. Verification results show a TDS value of 1015.77 ppm, pH of 4.94, and total phenols of 20.59 mg GAE/g. The cupping results recorded flavors of chocolate, nutty, fruity, caramel, sweet, and brown sugar. The desirability value reached 0.920, indicating that the optimal treatment produces Arabica Arjuno coffee brew with the tubruk technique in accordance with the optimization target of 92%.
Keywords: Arabica Coffee- Carbonic Maceration- Central Composite Design (CCD)- Tubruk
Topic: Coffee agroforestry, science and technology
