IDENTIFIKASI KOPI SANGRAI BERDASARKAN TINGKAT KEMATANGAN BUAH KOPI DAN TEMPERATUR PENYANGRAIAN PADA ALAT SANGRAI TIPE SILINDER

SUTARNO, SUTARNO and Rejo, Amin and Kuncoro, Endo Argo (2008) IDENTIFIKASI KOPI SANGRAI BERDASARKAN TINGKAT KEMATANGAN BUAH KOPI DAN TEMPERATUR PENYANGRAIAN PADA ALAT SANGRAI TIPE SILINDER. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mempelajari karakteristik kopi sangrai akibat pengaruh temperatur berdasarkan tingkat kematangan buah kopi yang berbeda (kopi petik merah dan kopi petik asalan). Alat penyangrai yang digunakan pada penelitian ini adalah tipe silinder tertutup. Rancangan percobaan dalam penelitian ini adalah rancangan acak kelompok faktorial. Masing-masing perlakuan diulang sebanyak tiga kali. Parameter dalam penelitian ini meliputi rendemen, warna, densitas kamba, kadar air, kadar kafein, kadar abu, dan uji hedonuk (wama, aroma, rasa). Hasil pengamatan pada penelitian ini nnmanjakkan bahwa tingkat kematangan buah kopi dan suhu penyangraian berpengaruh nyata terhadap hasil akhir kopi sangrai. Rendemen rata-rata 83,35%, densitas kamba 0,34 g/mL, kadar air 1,34%, kadar kafein 1,34%, dan kadar abu 5,32%. Wama kopi sangrai bervariasi mulai dari Yellow (Y) hingga Yellowish Red (YR). biji kopi sangrai berkualitas paling baik dihasilkan dari kopi petik merah pada temperatur penyangraian 190°C ±10°C.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Alat Sangrai Kopi
Subjects:	S Agriculture > S Agriculture (General) > S671-760.5 Farm machinery and farm engineering
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	14 Feb 2023 04:46
Last Modified:	14 Feb 2023 04:46
URI:	http://repository.unsri.ac.id/id/eprint/89539

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