Analisis Bibliometrik Tren Penelitian Penyeduhan Kopi Dunia

Budi Mulyara, Yenny Amilda, Raihan Dary, Nur Halimatuz Zuhra, Mufazzal Assayuti

Abstract


Kopi telah menjadi minuman yang tidak hanya dikonsumsi tetapi cara menikmatinya telah menjadi tren dan budaya yang berkembang di seluruh dunia. Penelitian tentang penyeduhan kopi telah berkembang pesat mulai dari berbasis mesin espresso maupun penyeduhan kopi secara manual. Artikel review ini bertujuan melakukan analisis bibliometrik terhadap 196 artikel terpilih yang diterbitkan antara tahun 1979-2025, artikel diseleksi dari total 1.574 artikel yang diperoleh dari database Scopus. Seleksi artikel menggunakan metodologi PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) dilanjutkan dengan analisis dan visualisasi menggunakan VOS viewer dan Bibliometrix (R). Jumlah publikasi terkait penyeduhan kopi mencapai angka tertinggi antara tahun 2021-2024. Penelitian penyeduhan kopi terbaru berfokus pada teknik Cold Brew yang dikombinasikan dengan teknologi ultrasonik, sonikasi frekuensi ganda, ekstraksi vakum, dan perlakuan microwave serta perlakuan tekanan tinggi. Metode kombinasi tersebut mengurangi waktu penyeduhan dari 24 jam jam menjadi kurang dari 5 menit, hasil ekstraksi lebih efisien, perolehan kadar kafein terekstrak mencapai 36%, serta kadar TDS, aktivitas antioksidan, serta kadar lipid meningkat secara signifikan. Dampak terhadap sensoris yaitu dapat menurunkan rasa asam dan rasa manis. Analisis sitasi dan tren penelitian menunjukkan semakin banyak peneliti tertarik pada penelitian yang menggabungkan metodologi ekstraksi dengan analisis sensoris.

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DOI : https://doi.org/10.33005/jtp.v20i1.5497

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