PENGARUH SUHU PENYANGRAIAN DAN DIAMETER BIJI KOPI TERHADAP KARAKTERISTIK KOPI BUBUK ARABIKA (COFFEA ARABICA L) YANG TELAH DIDEKAFEINASI MENGGUNAKAN PELARUT EKSTRAK KULIT PEPAYA

HASIBUAN, RIZKY AGUNG and Rejo, Amin and Adhiguna, Rizky Tirta (2021) PENGARUH SUHU PENYANGRAIAN DAN DIAMETER BIJI KOPI TERHADAP KARAKTERISTIK KOPI BUBUK ARABIKA (COFFEA ARABICA L) YANG TELAH DIDEKAFEINASI MENGGUNAKAN PELARUT EKSTRAK KULIT PEPAYA. Undergraduate thesis, Sriwijaya University.

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Abstract

The most common coffee species that are cultivated throughout the world are arabica coffee (Coffea arabica L). Approximately, the caffeine content of this species is 1-1.3%. This study aimed at assessing the effect of roasting temperature and diameter of coffee beans towards the characteristics of Arabica ground coffee from decaffeination using papaya peel extract as a solvent. The research was conducted at the Biosystem Laboratory and the Laboratory of Agricultural Products Chemical, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya, South Sumatra. The study was organized from April 2021 to July 2021. The research was done by the (RALF) method with two treatment factors, roasting temperature (A) and coffee bean diameter (B). Each treatment was replicated twice. The treatment of roasting temperature (A) consisted of (A1) at 180oC (± 5oC), (A2) at 200oC (± 5oC), (A3) at 220oC (± 5o.C). The treatment of coffee bean diameter (B) consisted of (B1) diameter > 6.5 mm and (B2) diameter 6.5 mm. The parameters observed are yield, caffeine content, water content, ash content, fat content, protein content, carbohydrate content, brightness level (L*), and acidity level (pH). The results obtained show that the roasting temperature significantly affected the yield value, water content, ash content, caffeine content, fat content, protein content, carbohydrate content, acidity (pH) and brightness (L*). The size of coffee beans diameter has a significant effect on yield, moisture content, ash content, fat content, protein content, carbohydrate content, brightness (L*) and acidity level (pH), while differences in coffee bean diameter have no significant effect on caffeine content of coffee powder.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kopi Arabika, Suhu penyangraian , Diameter kopi.
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	RIZKY AGUNG HASIBUAN
Date Deposited:	03 Dec 2021 04:02
Last Modified:	03 Dec 2021 04:02
URI:	http://repository.unsri.ac.id/id/eprint/58621

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