KARAKTERISTIK FISIK, KIMIA DAN SENSORIS MINUMAN KOPI ROBUSTA (Coffea canephora)EMPAT LAWANG DENGAN METODE PENYEDUHAN DINGIN

ALLAFAOE, BANGKIT HERDIAN and Pratama, Filli and Rosidah, Umi (2020) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS MINUMAN KOPI ROBUSTA (Coffea canephora)EMPAT LAWANG DENGAN METODE PENYEDUHAN DINGIN. Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this research was to determine the physical, chemical, and sensory characteristics of cold brew coffee (Coffea canephora) robusta of Empat Lawang. The research used a factorial completely randomized design with two factorsand each treatment was repeated three times. The first factor was the brewing temperature (9oC and 30oC) and the second factor was brewing time (6, 12, 18and 24 hours). Parameters observed included extract content, brewing color (lightness, chroma and hue), caffeine content, pH, antioxidant activity and difference from control test on the taste. The results showed that the brewing temperature significantly affected extract content, chroma and caffeine content, while brewing time had a significant effect on lightness, chroma and hue. The interaction between two factors had no significant effect on all parameters. Based on the difference on the controltest and some physical and chemical characteristics, the best treatmentwas found in A1B1 (brewing temperature of 9oC and brewing time of 6 hours) with the characteristics of extract content 10.18%, lightness 40.26 %, Chroma 26.23%, hue 66.93o, caffeine content 3.69 mg/g, pH 6.62, antioxidant activity 2915.58 ppm.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	kopi robusta, suhu, waktu, penyeduhan dingin
Subjects:	T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 6747 not found.
Date Deposited:	03 Aug 2020 04:33
Last Modified:	03 Aug 2020 04:33
URI:	http://repository.unsri.ac.id/id/eprint/31931

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