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MINUMAN FUNGSIONAL INSTAN DARI KOMBINASI KOPI ROBUSTA (Coffea canephora) DAN EKSTRAK GAMBIR (Uncaria gambir Roxb.) DENGAN METODE FREEZE DRYING

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Penilaian

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The objective of this research was to study the effect of Robusta coffee and gambier extract formulation and freeze drying temperature on physical and chemical characteristics of functional drink. A factorial Completely Randomized Design (CRD) was used and two factors were investigated, namely Robusta coffee and gambier formulations (100 % coffee : 0 % gambier; 95 % coffee : 5 % gambier; and 90 % coffee : 10 % gambier) and freeze drying temperature (-40 °C, -45 °C and -50 °C). All experiments were carried out in triplicates. The observed parameters included solubility, dissolving time in water, antioxidant activity, pH value and moisture content. The results showed that coffee and gambier formulations had significant effects on solubility, dissolving time in water, antioxidant activity, pH value and moisture content, whereas freeze drying temperature showed significant effects on solubility, dissolving time in water, antioxidant activity and moisture content. Moreover, interaction of the factors showed significant effects on solubility, dissolving time in water, antioxidant activity and moisture content. The best treatment was Robusta coffee and gambier extract formulations of 90 % : 10 % and freeze drying temperature of 50 °C.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107002583	T50723	T507232021	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T507232021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xv, 65 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

641.340 7

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Buah-buahan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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