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KARAKTERISTIK KOPI LUWAK LIAR SEMENDO BERDASARKAN DERAJAT SANGRAI

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Penilaian

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The purpose of this research was to evaluate the effect of different temperature and roasting time on the characteristics of Semendo wild civet coffee, using the quality requirements stated in the Indonesian National Standards (SNI) as reference. This research used a Descriptive Analysis with two factors namely differences in roasting temperature (185 ℃, 195 ℃ and 205 ℃) and the roasting time (7 minutes, 9 minutes and 11 minutes) with three replications for each treatment. The results showed that the differences in temperature of roasting and duration of roasting time affected sensory characteristics of Semendo wild civet coffee. The roasting temperature affected the sensory characteristics tested using Cupping SCAA method as reflected in the average score of fragrance/aroma, flavor, aftertaste, acidity, sweetness and body attributes. This research also revealed that the green bean and ground coffee made of Semendo wild civet coffee complied to the quality requirements according to Indonesian National Standards (SNI) based on the values of bulk density, water content, ash content, ash alkalinity, coffee extract, caffeine content, heavy metal content, and total acid. Based on cupping test score, the best treatment was ground civet coffee roasted at 185 ℃ for 7 minutes with average total score of 81,92.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107002660	T43048	T430482021	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T430482021

Publisher

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

Collation

xvi, 77 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663. 907

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)

Kopi
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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