DIVERSIFIKASI CITARASA CASCARA DENGAN PENAMBAHAN FLAVOR ALAMI

DESMIANTI, DESMIANTI and Sugito, Sugito (2021) DIVERSIFIKASI CITARASA CASCARA DENGAN PENAMBAHAN FLAVOR ALAMI. Undergraduate thesis, Sriwijaya University.

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Abstract

This cascara tea drink is made from coffee skin which is added with natural flavors. This study aims to determine the effect of adding natural flavors to the characteristics of cascara. This study used a non-factorial RAL (completely randomized design) consisting of 8 treatments, namely (A = control), (B = cascara mixed with jasmine flawors), (C = cascara mixed with red ginger), (D = cascara mixed with CTC (Crushing Tearing Curling), (E = cascara mixed with green tea), (F = cascara mixed with black tea), (G = cascara mixed with rosella), and (H = cascara mixed with lemongrass), respectively each repeated three times. The result showed that the addition of natural flavors had a significant effect on color, moisture content, ash content, acidity (pH), total acid, and antioxidant activity. However, it had no sicnificant effect on total phenol. The addition of natural flavor mixed in cascara tea in treatment G (cascara mixed with rosella) was the best treatment based on the high content of antioxidant activity. Keyword: Coffea, Cascara, Diversification

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kopi, Cascara, Diversifikasi
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Desmi Anti
Date Deposited:	08 Feb 2022 04:51
Last Modified:	08 Feb 2022 04:51
URI:	http://repository.unsri.ac.id/id/eprint/64749

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