KARAKTERISTIK FISIKOKIMIA, FUNGSIONAL DAN MIKROBIOLOGI KOPI INSTAN MENGGUNAKAN FORMULASI EKSTRAK GAMBIR TERHADAP VARIETAS KOPI ROBUSTA LANANG DAN ROBUSTA PETIK PELANGI

YULIANTI, EVA and Santoso, Budi (2021) KARAKTERISTIK FISIKOKIMIA, FUNGSIONAL DAN MIKROBIOLOGI KOPI INSTAN MENGGUNAKAN FORMULASI EKSTRAK GAMBIR TERHADAP VARIETAS KOPI ROBUSTA LANANG DAN ROBUSTA PETIK PELANGI. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective research was to determine characteristics physicochemical, functional and microbiology of instant coffee using formulation gambir extract and varieties coffee of peaberry robusta and petik pelangi robusta. The experiment was conducted at Chemical, Processing, and Sensory Laboratory and Laboratory of Microbiology and Biotechnology, Faculty of Agriculture, Sriwijaya University, from March to November 2021. The research used a non factorial completely random design (RAL), namely the formulation of instant coffee powder from peaberry and petik pelangi robusta and gambir extract powder. The treatment has the following levels : 87,5% instan peaberry coffee: 5% gambir extract; 82,5% instan peaberry coffee: 10% gambir extract; 77,5% instan peaberry coffee : 15% gambir extract; 87,5% instan petik pelangi coffee: 5% gambir extract; 82,5% instan petik pelangi coffee: 10% gambir extract; 77,5% instan petik pelangi coffee: 15% gambir extract. The observed parameters were characteristics physical (solubility percentation), chemical (water content, pH, total phenol, and antioxidant activity), and microbiological (antibacterial activity). The results showed that formulation gambir extract on varieties coffee of peaberry and petik pelangi robusta had significantly affect on solubility percentation, water content, pH, total phenol, and antioxidant activity but no significant effect on antibacterial.The best formulation was 77,5% instan peaberry coffee : 15% gambir catechin based on highest antioxidant activity with characteristics solubility percentation 90,54%, water content 7,98%, pH 4,58, total phenol 64,52 mgGAE/g, antioxidant activity 62,87 ppm, and antibacterial activity 2,52 mm.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	gambir extract, peaberry coffee, petik pelangi coffee and javanese ginseng
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Eva Yulianti
Date Deposited:	28 Dec 2021 06:45
Last Modified:	28 Dec 2021 06:45
URI:	http://repository.unsri.ac.id/id/eprint/60017

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