FORMULASI KOPI HIJAU ROBUSTA, EKSTRAK KATEKIN GAMBIR DAN PASAK BUMI TERHADAP KARAKTERISTIK KOPI INSTAN

AULIA, MUHAMMAD RIDHO WAHYU and Santoso, Budi (2021) FORMULASI KOPI HIJAU ROBUSTA, EKSTRAK KATEKIN GAMBIR DAN PASAK BUMI TERHADAP KARAKTERISTIK KOPI INSTAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective research was to determine effect of formulation instant robusta green coffee, gambir katekin extract and instant pasak bumi on characteristics instant cofeee. The research used a Completely Randomized Design (RALF) with one singel factors, namely combination of instant green coffee, gambir katekin extract, and instant pasak bumi. The experiment was conducted in triplicates. The observed parameters were physical (solubility percentation), chemical (pH, total phenol, antioxidant activity and water content), and microbiological (antibacterial activity) characteristics. The results showed that addition of gambir katekin extract and instant pasak bumi had significantly affect on solubility percentation, total phenol, antioxidant activity and water content and antibacterial activity. The best treatment combination was 50% instant robusta green coffee: 30% gambir katekin extract: 20% instant pasak bumi based on highest antioxidant activity and total phenol with characteristics solubility percentation 86,10%, pH 4,55, total phenol 169,48 mgGAE/g, antioxidant activity 44,68 ppm, water content 4,81%, dan antibacterial activity 3,05 mm.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	ekstrak katekin gambir, foam mat drying, kopi hijau, dan pasak bumi
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Muhammad Ridho Wahyu Aulia
Date Deposited:	02 Dec 2021 07:44
Last Modified:	02 Dec 2021 07:44
URI:	http://repository.unsri.ac.id/id/eprint/58555

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