INDEKS GLIKEMIK DAN KARAKTERISTIK KOPI ROBUSTA (COFFEA CANEPHORA) GULA ARE

ZSALSABILLAH, KANIA and Yuliati, Kiki and Rosidah, Umi (2020) INDEKS GLIKEMIK DAN KARAKTERISTIK KOPI ROBUSTA (COFFEA CANEPHORA) GULA ARE. Undergraduate thesis, Sriwijaya University.

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Abstract

This study is amied to determine the effect of adding brown sugar into coffee drinks on the glicemic index and the rate of consumers acceptance for brown sugar coffee. This research was conducted at the Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory, Agricultural Microbiology Laboratory and Sensory Laboratory of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya, South Sumatra. Non Factorial Complete Randomized Design (RAL) with a treatment factor the addition of brown sugar (F) which consists of 3 levels resulting in 3 treatments. Each treatment were repeated 6 times. The parameters observed comprise of chemical characteristics (water content, ash content, pH and hygroscopic measurments), glicemic index measurements, total plate count and hedonic tests on aroma, color and taste. The results showed that the amount of brown sugar addition significantly affected the water content, ast content and pH. However, the treatment had no significant effect aroma and color in hedonic test. The best treatment based on the hedonic score (taste) with average score of 3.52, water content 7.63% an ash content of 4.03%, pH value of 5.18 and a glycemic index value obtained in this study was 77.86.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	indeks glikemik, kopi robusta
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 6677 not found.
Date Deposited:	28 Jul 2020 06:59
Last Modified:	28 Jul 2020 06:59
URI:	http://repository.unsri.ac.id/id/eprint/31834

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