ANALISIS KEMASAN KOPI DEKAFEINASI SIAP SEDUH

OKTOFANDI, M. IRZA and Rejo, Amin and Puspitahati, Puspitahati (2013) ANALISIS KEMASAN KOPI DEKAFEINASI SIAP SEDUH. Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian adalah menganalisa kemasanpada kopi dekafeinasi untuk mempertahankan mutu kopi. Penelitian ini dilaksanakan pada Februari 2012 sampai dengan Februari 2013 di Laboratorium Pasca Panen, Jurusan Teknologi Pertanian dan Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian menggunakan metode Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 (dua) faktor perlakuan dan setiap kombinasi perlakuan diulang sebanyak 3 (tiga) kali. Faktor A adalah jenis kopi kemasan dan faktor B adalah jenis gula. Parameter yang diamati meliputi karakteristik kimia (kadar airdan Kadar abu), umur simpan serta hedonik (meliputi rasa, aroma, dan warna). Hasil penelitian menunjukkan bahwa perbedaan jenis kemasan dan kopi pada kopi dekafeinasi berpengaruh nyata terhadap kadar air, kadar abu dan umur simpan. Laju peningkatan kadar air terendah terdapat pada kopi dekafeinasi gula aren kemasan metalized film sebesar 0,0026 % perhari. Perlakuan kopi dekafeinasi gula jagung dengan kemasan metalized film merupakan perlakuan terbaik yang didapat untuk umur simpan yaitu 115 hari

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: kopi dekafeinasi
Subjects: S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions: 05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User: Mr Halim Sobri
Date Deposited: 23 Jun 2022 02:03
Last Modified: 23 Jun 2022 02:03
URI: http://repository.unsri.ac.id/id/eprint/72570

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