PENGARUH LAMA FERMENTASI KULIT KOPI TERHADAP KARAKTERISTIK TEH CASCARA

AGFARINA, TRI UTAMI and Sugito, Sugito and Rosidah, Umi (2021) PENGARUH LAMA FERMENTASI KULIT KOPI TERHADAP KARAKTERISTIK TEH CASCARA. Undergraduate thesis, Sriwijaya Universiry.

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Abstract

The objective of this research was to determine the effect of coffee pulp fermentation on characteristics of cascara tea. The research used a non-factorial Completely Randomized Design consisting of 6 treatment factors (A =fermentation 0 hour, B = fermentation 1 hour, C = fermentation 2 hours, D = fermentation 3 hours, E = fermentation 4 hours, and F = fermentation 5 hours), each treatment was done triplicate. The observed parameters in this research were physical characteristics (brewing color) and chemical characteristics (water content, pH analysis, antioxidant activity, total phenol, qualitative test of tannin compounds). The results showed that the coffee pulp fermentation was significantly affected color, water content, pH analysis, antioxidant activity and total phenol of cascara tea. Cascara tea with B treatment (fermentation 1 hour) was the best treatment based on lightness, chroma, hue, water content, pH, antioxidant activity, and total phenol content.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fermentasi, Teh Cascara, Kulit Kopi
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:	Tri Utami Agfarina
Date Deposited:	27 Jul 2021 07:05
Last Modified:	27 Jul 2021 07:05
URI:	http://repository.unsri.ac.id/id/eprint/50556

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