PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR PADA BUBUK KOPI ROBUSTA PADA TINGKAT SANGRAI BERBEDA

HIDAYAT, MA'RIEF and Santoso, Budi (2022) PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR PADA BUBUK KOPI ROBUSTA PADA TINGKAT SANGRAI BERBEDA. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of different roasting levels and the addition of gambier extract on the characteristics of gambier coffee. This study used a Completely Randomized Design (CRD) factorial with factor A (roasting level) and factor B (gambir concentration). Parameters tested in this study included water content, ash content, pH, total phenol, antioxidants and organoleptic tests (color, taste and aroma). The results showed that the level of roasting and the addition of gambier significantly affected the parameters of water content, ash content, pH, total phenol, antioxidants and organoleptic tests or hedonic tests (color, taste and aroma). The best treatment is a combination of coffee with a brown roast level and the addition of 10% gambier based on the amount of ingredients used and the functional properties of gambier coffee with the characteristics of water content 5.70%, ash content 4.26%, pH 5.51, total phenol 86,81 mg GAE/ml, and IC50 value 43,98 ppm and the overall organoleptic was favored by the panelists

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	ekstrak gambir, fungsional, kopi fermentasi, penyangraian, robusta
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ma'rief Hidayat
Date Deposited:	21 Nov 2022 02:39
Last Modified:	21 Nov 2022 02:39
URI:	http://repository.unsri.ac.id/id/eprint/82252

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