PENGARUH POSISI DAUN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HIJAU DAUN KOPI ROBUSTA (Coffea canephora)

SINAGA, CINDANA CUCITRA and Santoso, Budi (2024) PENGARUH POSISI DAUN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HIJAU 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 drying time on the chemical, organoleptic and functional characteristics of green tea robusta coffee leaves. This research was carried out from 11 July to 8 October 2023 at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a factorial Completely Randomized Design (CRD) with 2 treatments, namely leaf position and drying time. Each treatment was repeated 3 times. Each treatment is as follows: young robusta coffee leaves, drying time 90 minutes; young robusta coffee leaves, drying time 120 minutes; young robusta coffee leaves, drying time 150 minutes; medium robusta coffee leaves, drying time 90 minutes; medium robusta coffee leaves, drying time 120 minutes; medium robusta coffee leaves, drying time 150 minutes; old robusta coffee leaves, drying time 90 minutes; old robusta coffee leaves, drying time 120 minutes; old robusta coffee leaves, drying time 150 minutes. The parameters observed in this research were chemical characteristics (water content, ash content, solution pH, total phenol, antioxidant activity) and organoleptic tests (color, aroma and taste). The results of this research show that the position of robusta coffee leaves and drying time have a significant effect on water content, ash content, solution pH, total phenols, antioxidant activity and hedonic tests (color, aroma and taste). The best treatment in this study was the A3B1 treatment (old robusta coffee leaves with a drying time of 90 minutes) based on total phenols of 41.70 mgGAE/g; antioxidant activity (IC50) of 42.84 ppm; water content of 4.59%; the ash content was 5.99% and the pH of the solution was 5.55.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	coffee leaf tea, drying, functional drinks, robusta coffee leaves
Subjects:	S Agriculture > S Agriculture (General) > S530-559 Agricultural education
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Cindana Cucitra Sinaga
Date Deposited:	18 Mar 2024 02:22
Last Modified:	18 Mar 2024 02:22
URI:	http://repository.unsri.ac.id/id/eprint/141673

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