PENGARUH POSISI DAUN DAN WAKTU OKSIDASI ENZIMATIS TERHADAP KARAKTERISTIK TEH HITAM DAUN KOPI ROBUSTA (Coffea canephora)

IFANKA, GITA and Santoso, Budi (2024) PENGARUH POSISI DAUN DAN WAKTU OKSIDASI ENZIMATIS TERHADAP KARAKTERISTIK TEH HITAM DAUN KOPI ROBUSTA (Coffea canephora). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to determine the effect of leaf position and enzymatic oxidation time on the chemical, sensory and functional characteristics of robusta coffee leaf black tea. This research was carried out from 10th July until 8th October 2023 at the Chemical, Sensory and Agricultural Product Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Factorial Completely Randomized Design (RALF) consisting of 2 treatment factors, namely coffee leaf position (A) and enzymatic oxidation time (B). Each treatment A is A1 (young robusta coffee leaves), A2 (medium robusta coffee leaves), A3 (old robusta coffee leaves) while treatment B is B1 (enzymatic oxidation 60 minutes), B2 (enzymatic oxidation 90 minutes), B3 (enzymatic oxidation 120 minutes) and each treatment underwent three repetitions, namely as follows: A1B1 (young robusta coffee leaves, enzymatic oxidation 60 minutes), A1B2 (young robusta coffee leaves, enzymatic oxidation 90 minutes), A1B3 (coffee leaves young robusta, enzymatic oxidation 120 minutes), A2B1 (medium robusta coffee leaves, enzymatic oxidation 60 minutes), A2B2 (medium robusta coffee leaves, enzymatic oxidation 90 minutes), A2B3 (medium robusta coffee leaves, enzymatic oxidation 120 minutes), A3B1 ( old robusta coffee leaves, enzymatic oxidation 60 minutes), A3B2 (old robusta coffee leaves, enzymatic oxidation 90 minutes), A3B3 (old robusta coffee leaves, enzymatic oxidation 120 minutes). The parameters observed in this study were chemical characteristics (water content, ash content and pH), functional characteristics (total phenols and antioxidant activity) and organoleptic tests (color, taste and aroma). The results showed that the influence of leaf position and enzymatic oxidation time on the characteristics of robusta coffee leaf black tea had a significant effect on water content, ash content, total phenols, antioxidant activity and hedonic tests (color, taste and aroma). The best treatment is A3B1 treatment (old robusta coffee leaves, 60 minutes enzymatic oxidation) based on total phenol and antioxidant activity with characteristics of total phenol 34.80 mgGAE/mL, antioxidant activity (IC50) 50.79 ppm, solution pH 5.70, ash content 5.94% and water content 3.25%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Daun Kopi Robusta, Oksidasi Enzimatis, Posisi Daun, Teh Hitam Daun Kopi
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Gita Ifanka
Date Deposited:	18 Mar 2024 02:07
Last Modified:	18 Mar 2024 02:07
URI:	http://repository.unsri.ac.id/id/eprint/141653

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