PENGARUH SUHU DAN LAMA WAKTU EKSTRAKSI TERHADAP MINUMAN KOPI ARABIKA SEDUH DINGIN (COFFEA ARABICA) SEMENDO, MUARAENIM, SUMATERA SELATAN

ALBAR, MUHAMMAD REFKI and Widowati, Tri Wardani (2022) PENGARUH SUHU DAN LAMA WAKTU EKSTRAKSI TERHADAP MINUMAN KOPI ARABIKA SEDUH DINGIN (COFFEA ARABICA) SEMENDO, MUARAENIM, SUMATERA SELATAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of the research was to determine the effect of temperature and extraction time on arabica coffee cold brew, Semendo, Muaraenim, Sumatera Selatan. This research was conducted at the Agricultural Product Processing Laboratory and Agricultural Product Chemical Laboratory, Faculty of Agriculture, Sriwijaya University, Palembang, South Sumatra. This study used a Factorial Completely Randomized Design with 2 factors. namely the brewing temperature (80C and 230C) and extraction time (8 hours, 16 hours and 24 hours). Each treatment was repeated three times. Parameters observed were chemical characteristics (caffeine and acidity), physical characteristics (excitement and brew color) and sensory characteristics (color, taste and flavour). The results showed that the brewing temperature had a significant effect on pH, while the extraction time had a significant effect on pH, chroma and hue. The interaction between the two factors has a significant effect on caffeine, pH and hue. Sample A2B3 (230C and 24 hours) got the highest score in the organoleptic test, namely aroma 3.78% and taste 4.02%..

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pengaruh suhu, lama waktu ekstraksi, kopi arabika
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:	Muhammad Refki Albar
Date Deposited:	24 Jul 2023 03:46
Last Modified:	24 Jul 2023 03:46
URI:	http://repository.unsri.ac.id/id/eprint/120473

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