PENGARUH SUHU FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA CASCARA

DHANI, AHMAD and Wijaya, Agus (2023) PENGARUH SUHU FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA CASCARA. Undergraduate thesis, Universitas Sriwijaya.

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Abstract

This study aimed to determine the effect of fermentation temperature on physical and chemical characteristics of cascara tea derived from robusta coffee. This study used a non-factorial completely randomized design (CRD) and investigated one factor, namely effect of fermentation temperature with the following levels: 20℃ ±2; 24℃ ±2; 28℃ ±2; 32℃ ±2; and 36℃ ±2. All experiments were carried out in triplicate. Observed parameters were physical (color) and chemical (antioxidant activity, water content, total phenol, pH, and tannin test) characteristics. The result showed that fermentation temperature had significant effects on antioxidant activity, water content, pH, and total phenols. The best fermentation temperature was 32℃ ±2 since it showed strongest antioxidant activity and highest total phenol, namely 150.04 ppm and 5.44 mg GAE/g, respectively.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fermentation, cascara tea, robusta
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ahmad Dhani
Date Deposited:	27 Mar 2023 06:03
Last Modified:	27 Mar 2023 06:03
URI:	http://repository.unsri.ac.id/id/eprint/91358

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