PENAMBAHAN KRIM DAN GULA AREN DALAM FORMULASI KOPI FERMENTASI DENGAN TINGKAT SANGRAI BERBEDA

AHMY, NAIRUL ULFA PUTRI and Santoso, Budi (2022) PENAMBAHAN KRIM DAN GULA AREN DALAM FORMULASI KOPI FERMENTASI DENGAN TINGKAT SANGRAI BERBEDA. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective research was to determine the effect of the type of fermented coffee and the degree of roasting of coffee with the addition of cream and palm sugar. This research was conducted at the Chemical, Processing, and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University from March to April 2022. This research used a non-factorial Completely Randomized Design (RALNF), namely the degree of roasting of robusta lanang coffee (Natural Anaerob) and robusta wine coffee (yellow-tan stage, light brown stage, brown stage), and the addition of cream and palm sugar. The treatment formulations used were as follows: Lanang Robusta Coffee (Yellow-Tan Stage) 55% : Gambir 2% : Cream 21% : Palm Sugar 22% (b/b), Robusta Lanang Coffee (Light Brown Stage) 55% : Gambir 2% : Cream 19% : Palm Sugar 24%(b/b), Robusta Lanang Coffee (Brown) Stage)55% : Gambir 2% : Cream 17% : Palm Sugar 26% (b/b), Coffee Robusta Wine (Yellow-Tan Stage)55% : Gambir 2% : Cream 21% : Palm Sugar 22% (b/b), Coffee Robusta Wine (Light Brown Stage)55% : Gambir 2% : Cream 19% : Palm Sugar 24% (b/b), Coffee Robusta Wine (Brown Stage)55% : Gambir 2% : Cream 17% : Palm Sugar 26% (b/b). Each treatment was repeated for 3 times. The parameters observed in this research were chemical characteristics (pH, total phenol, antioxidant activity, total glucose, ash content and water content) and sensory characteristics (color, aroma and taste). Functional coffee formulatioan significantly antioxidant activity, total phenol, pH of the solution. The best sensory treatment was found in formulation (Lanang (Brown Stage): Cream 17%: Palm Sugar 26% (w/w)) with a taste of 2.28 and an aroma of 3.12, but the best treatment based on antioxidants and total phenol was found in formulation (Lanang Robusta Coffee (Yellow-Tan Stage) 55% : Gambir 2% : Cream 21% : Palm Sugar 22% (w/w) with a total phenol value of 49.89 and an IC50 value of 55.41.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Gambir, Gula Aren, Kopi Robusta, Krim, Natural Anaerob, Penyangraian, Wine
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Nairul Ulfa Putri Ahmy
Date Deposited:	23 Aug 2022 08:16
Last Modified:	23 Aug 2022 08:16
URI:	http://repository.unsri.ac.id/id/eprint/77676

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