KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK KOPI LUWAK COLD BREW DENGAN PERBEDAAN METODE PENYANGRAIAN DAN LAMA WAKTU SEDUH

PAMUNGKAS, OKKI MUHAMAD and Yuliati, Kiki and Syafutri, Merynda Indriyani (2020) KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK KOPI LUWAK COLD BREW DENGAN PERBEDAAN METODE PENYANGRAIAN DAN LAMA WAKTU SEDUH. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the effect of roasting level and brewing time difference on physical, chemical, and organoleptic characteristics of cold brew civet coffee. Data obtained were analyzed using the Randomized Block Design Factorial with two treatment factors, namely roasting method (A) and brewing time (B) as the treatment. The observed parameters included physical characteristics (coffee cider content, and color), chemical characteristic (pH), and organoleptic characteristics (cupping tests method and ranking test) The results showed that interaction beetween roasting method and brewing time had significant effects on cider coffee contents, color, and pH of cold brewed civet coffee. Based on cupping tests and ranking tests, the best treatment was A2B1 (medium roast and 16 hours of brewed time). Keywords: luwak coffee, roasting, cold brew.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kopi luwak, Penyangraian, cold brew
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 11000 not found.
Date Deposited:	23 Feb 2021 05:45
Last Modified:	11 Mar 2022 04:00
URI:	http://repository.unsri.ac.id/id/eprint/43261

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