PENGARUH FORMULASI KOPI HIJAU DAN KOPI SANGRAI TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN NILAI KADAR SARI KOPI COLD BREW DENGAN VARIASI LAMA PENYEDUHAN

PURWANTI, WAHYU and Hermanto, Hermanto and Yuliati, Kiki (2021) PENGARUH FORMULASI KOPI HIJAU DAN KOPI SANGRAI TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN NILAI KADAR SARI KOPI COLD BREW DENGAN VARIASI LAMA PENYEDUHAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective research was to determine the effect of formulation green coffee, roasted coffee and brewing time on characteristicsphysical, chemical and mold contamination of coffee Cold Brew. This research used a Factorial Completely Randomized Design (RALF) with two treatment factors, namely factor A formulation of green coffee and roasted coffee and faktor B brewing time, each trearment repeated three times. The observed parameters included physical characteristics(water extract of coffee) and used a Non Factorial Completely Randomized Design (RALNonF) with one treatment factors, namely faktor A formulation of green coffee and roasted coffee, each trearment repeated three times.. The observed parameters included chemical characteristics (water content and ash content) and mold contamination. The results showed that the treatment of the formulation green coffee and roasted coffee had a significant affected on water content and mold contamination but not significantly affected on ash content. The treatment of formulation green coffee and roasted coffee and brewing time had a significantly affected on water extraxt of coffee.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cold Brew, kopi hijau, kopi sangrai, lama penyeduhan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Wahyu Purwanti
Date Deposited:	14 Jan 2022 07:40
Last Modified:	14 Jan 2022 07:40
URI:	http://repository.unsri.ac.id/id/eprint/61379

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