KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA AKIBAT PERBEDAAN METODE SEDUH DAN TEMPAT TUMBUH KOPI

CHRISTIFANI, ERVINA HASIAN and Yuliati, Kiki and Hermanto, Hermanto (2020) KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA AKIBAT PERBEDAAN METODE SEDUH DAN TEMPAT TUMBUH KOPI. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this study was to determine the effect of differences in brewing methods and coffee origins on the chemical and organoleptic characteristics of coffee. This study used factorial Randomized Block Design (RBD) with two factors. The factors in this study were (A) the origin of arabica coffee and (B) the brewing methods. Each factor was done in three replications. Replications in this study were considered as block. Parameters in this study were sensory characteristics (ranking test) and chemical characteristics (antioxidant value, total phenolic compound, total acid level, and pH). The result showed that as different coffee origin gave different responds in costumers ranking preference and significantly affected the pH level. Meanwhile, the brewing method significantly affected the costumers ranking preference (appearance, taste, acidity, aftertaste, balance and overall), the antioxidant value, total phenolic compound, and pH level..

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	arabika, kopi, uji penjenjangan
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 6821 not found.
Date Deposited:	03 Aug 2020 07:16
Last Modified:	03 Aug 2020 07:16
URI:	http://repository.unsri.ac.id/id/eprint/32021

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