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KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK KOPI LUWAK COLD BREW DENGAN PERBEDAAN METODE PENYANGRAIAN DAN LAMA WAKTU SEDUH

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Penilaian

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The objective of this research was to determine the effect of roasting level and brewing time difference on physical, chemical, and organoleptic characteristics of cold brew civet coffee. Data obtained were analyzed using the Randomized Block Design Factorial with two treatment factors, namely roasting method (A) and brewing time (B) as the treatment. The observed parameters included physical characteristics (coffee cider content, and color), chemical characteristic (pH), and organoleptic characteristics (cupping tests method and ranking test) The results showed that interaction beetween roasting method and brewing time had significant effects on cider coffee contents, color, and pH of cold brewed civet coffee. Based on cupping tests and ranking tests, the best treatment was A2B1 (medium roast and 16 hours of brewed time).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107002654	T43261	T432612021	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T432612021

Publisher

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

Collation

xv, 66 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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