PENGARUH PENYANGRAIAN DAN EKSTRAK KATEKIN GAMBIR TERHADAP KARAKTERISTIK KOPI ROBUSTA WINE INSTAN

PRIAMBUDI, YOSEP AGUNG and Santoso, Budi (2021) PENGARUH PENYANGRAIAN DAN EKSTRAK KATEKIN GAMBIR TERHADAP KARAKTERISTIK KOPI ROBUSTA WINE INSTAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective research was to determine the effect of gambier catechin extract addition and ginseng on the characteristics of instant robusta wine coffee. 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 Randomized Design (RALF) with one singel factors, namely combination of level roasting instant wine coffee (light, medium dark), and gambier catechin extract. The treatment has the following levels : 87,5% instant robusta light : gambier catechin extract 5% ; 82,5% instant robusta light : gambier catechin extract 10% ; 77,5% instant robusta light : gambier catechin extract 15% ; 87,5% instant robusta medium : gambier catechin extract 5% ; 82,5% instant robusta medium : gambier catechin extract 10% ; 77,5% instant robusta medium : gambier catechin extract 15% ; 87,5% instant robusta dark : gambier catechin extract 5% ; 82,5% instant robusta dark : gambier catechin extract 10% ; 77,5% instant robusta dark : gambier catechin extract 15%. 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 level roasting of wine robusta and gambier catechin extract had significantly affect on solubility percentation, water content, pH, total phenol, antioxidant activity and antibacterial activity. The best treatment combination was 77,5% instant robusta wine coffee 77,5 % light : 15% gambier catechin extract : 7,5% instan ginseng based on highest antioxidant activity and total phenol with characteristics solubility percentation 89,38%, water content 5,34%, pH 4,77, total phenol 117,27 mg GAE/g, antioxidant activity 46,71 ppm, and antibacterial activity 3,20 mm.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	ekstrak katekin gambir, kopi, penyangraian, dan robusta wine
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	YOSEP AGUNG PRIAMBUDI
Date Deposited:	28 Dec 2021 07:02
Last Modified:	28 Dec 2021 07:02
URI:	http://repository.unsri.ac.id/id/eprint/60027

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