PENAMBAHAN GULA AREN DAN KRIMER NABATI DALAM KOPI GAMBIR

FRAMIDA, FRAMIDA and Santoso, Budi (2022) PENAMBAHAN GULA AREN DAN KRIMER NABATI DALAM KOPI GAMBIR. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the effect of addition palm sugar and vegetable creamer to the chemical and sensory characteristics of gambir coffee. This research used a Factorial Completely Randomized Design (RALF) with 3 factors and was repeated 3 times. Treatment factors include the addition of palm sugar and vegetable creamer with concentrations (b/b) of 20g, namely 20% (4g), 40% (8g) and 60% (12g). Parameters observed included chemical characteristics (moisture content, ash content, total phenol, antioxidant activity, total sugar and pH) and sensory characteristics using a preference test, included color, aroma and taste. The best treatment parameters was choosen based on sensory characteristics and chemical characteristics (total phenol and antioxidant activity), supported by other parameters (moisture content, ash content, total sugar, pH). The results showed that the addition of palm sugar and vegetable creamer was significantly affected the ash content, total phenol, antioxidant activity, total sugar, pH, and taste on sensory parameters. Gambir coffee with the addition of palm sugar 40% (8g) and vegetable creamer 60% (12g) was the best treatment with preference test (2.92 for color; 3 for aroma and 2.92 for taste). and chemical characteristics was in accordance with SNI standard for ground coffee, namely water content 5.82%; ash content 4.09%; total phenol 17.32 mgGAE/g; IC50 140.82 ppm; total sugar 11.70% and pH 8.17.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ekstrak Katekin Gambir, Gula Aren, Kopi, Krimer Nabati, Natural Anaerob
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Framida Framida
Date Deposited:	23 Aug 2022 02:07
Last Modified:	23 Aug 2022 02:07
URI:	http://repository.unsri.ac.id/id/eprint/77649

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