ANALIS SIFAT KIMIA BIJI KOPI PADA PENGOLAHAN KERING DAN SEMI BASAH

ARDIANSYAH, RUDI and Rejo, Amin and R. Mursidi, R. Mursidi (2009) ANALIS SIFAT KIMIA BIJI KOPI PADA PENGOLAHAN KERING DAN SEMI BASAH. Undergraduate thesis, Sriwijaya University.

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Abstract

Quality of coffee seed is the most important factor of which it can influence Chemical property from rice coffee. Increasingly good quality of rice coffee hence will yield coffee with good Chemical composition. Besides way of processing also influences coffee end result in the form of ground coffee. This research aim to determines Chemical property at rice coffee and ground coffee yielded from various types quality of rice coffee seeds plucks squeezing, and plucks promiscuously (quality I, quality II and plucks III) by semi method of wet and dry method. From result of this determinable research of Chemical composition each quality and way of processing. Research method applied in this research is Attempt with Completely randomized block design ( RAK) what compiled factorially and every combination of re- treatment twice. Chemistry parameter observed at this research covers water content, caffeine rate, ash content, crude fiber rate and acid contents. Result of observation at this research indicates that quality of coffee influential very real to rate ( water, ash, caffeine and acid), influential reality to rate ( crude fiber). Way of processing of influential very real to rate ( caffeine and crude fiber), influential reality to rate ( water and ash), influential not real to ( acid contents).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	pengolahan biji 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:	Mrs Beta Ria Febrianti
Date Deposited:	04 Apr 2022 04:59
Last Modified:	04 Apr 2022 04:59
URI:	http://repository.unsri.ac.id/id/eprint/68282

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