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PENGARUH RH RUANGAN PROSES OKSIDASI ENZIMATIS PADA CASCARA KULIT KOPI ARABIKA DAN ROBUSTA

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Penilaian

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This study aimed to determine the RH of the process enzymatic oxidation room on the cascara characteristics of arabica and robusta coffee husks. This study used a factorial completely randomized design (RALF) with two treatment factors, namely the types of coffee (arabic, and robusta) and room RH (80%, 85%, 90%, 95%). Each treatment was repeated three times. The parameters observed included physical characteristics (color), phytochemical contents (alkaloids, flavonoids, saponins, and tannins), and chemical characteristics (antioxidant activity, water solubility index, total acid, total phenol, and pH). The results of this study show that the type of robusta coffee husk has no significant effect on the pH value of cascara, but cascara from robusta coffee husk produces a higher pH value than Arabica coffee husk. The type of Arabica coffee rind had no significant effect on the value of antioxidant activity, water solubility index, total acid and total phenol in cascara, cascara from Arabica coffee rind resulted in higher antioxidant activity values, water solubility index, total acid, and total phenol compared to coffee rind. robusta. Enzymatic oxidation of coffee skin at room RH has a significant effect on the value of color (lightness (L*), yellowness (b*), and pH, the higher the RH used in the enzymatic oxidation process, the higher the value of lightness, yellowness and pH. Cascara from the skin Arabica and Robusta coffee in all room RH enzymatic oxidation processes contained alkaloids, flavonoids, saponins and tannins.The best treatment was enzymatic oxidation process with 95% RH with Arabica coffee husk.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004185	T60011	T600112021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T600112021

Publisher

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

Collation

xv, 47 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)

Prodi Teknologi Hasil Pertanian
Teknologi Pembuatan Minuman Kopi

Specific Detail Info

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Statement of Responsibility

SEPTA

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