TRISARI, FETTY ANNISA and Wijaya, Agus and Syafutri, Merynda Indriyani (2021) MINUMAN FUNGSIONAL INSTAN DARI KOMBINASI KOPI ROBUSTA (Coffea canephora) DAN EKSTRAK GAMBIR (Uncaria gambir Roxb.) DENGAN METODE FREEZE DRYING. Undergraduate thesis, Sriwijaya University.
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Abstract
The objective of this research was to study the effect of Robusta coffee and gambier extract formulation and freeze drying temperature on physical and chemical characteristics of functional drink. A factorial Completely Randomized Design (CRD) was used and two factors were investigated, namely Robusta coffee and gambier formulations (100 % coffee : 0 % gambier; 95 % coffee : 5 % gambier; and 90 % coffee : 10 % gambier) and freeze drying temperature (-40 °C, -45 °C and -50 °C). All experiments were carried out in triplicates. The observed parameters included solubility, dissolving time in water, antioxidant activity, pH value and moisture content. The results showed that coffee and gambier formulations had significant effects on solubility, dissolving time in water, antioxidant activity, pH value and moisture content, whereas freeze drying temperature showed significant effects on solubility, dissolving time in water, antioxidant activity and moisture content. Moreover, interaction of the factors showed significant effects on solubility, dissolving time in water, antioxidant activity and moisture content. The best treatment was Robusta coffee and gambier extract formulations of 90 % : 10 % and freeze drying temperature of 50 °C.
Item Type: | Thesis (Undergraduate) |
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Uncontrolled Keywords: | minuman fungsional, freeze drying, kopi robusta, gambir |
Subjects: | S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals |
Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
Depositing User: | Fetty Annisa Trisari |
Date Deposited: | 28 Jul 2021 06:07 |
Last Modified: | 28 Jul 2021 06:07 |
URI: | http://repository.unsri.ac.id/id/eprint/50723 |
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