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KARAKTERISTIK FISIKOKIMIA, FUNGSIONAL DAN MIKROBIOLOGI KOPI INSTAN MENGGUNAKAN FORMULASI EKSTRAK GAMBIR TERHADAP VARIETAS KOPI ROBUSTA LANANG DAN ROBUSTA PETIK PELANGI

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Penilaian

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The objective research was to determine characteristics physicochemical, functional and microbiology of instant coffee using formulation gambir extract and varieties coffee of peaberry robusta and petik pelangi robusta. The experiment was conducted at Chemical, Processing, and Sensory Laboratory and Laboratory of Microbiology and Biotechnology, Faculty of Agriculture, Sriwijaya University, from March to November 2021. The research used a non factorial completely random design (RAL), namely the formulation of instant coffee powder from peaberry and petik pelangi robusta and gambir extract powder. The treatment has the following levels : 87,5% instan peaberry coffee: 5% gambir extract; 82,5% instan peaberry coffee: 10% gambir extract; 77,5% instan peaberry coffee : 15% gambir extract; 87,5% instan petik pelangi coffee: 5% gambir extract; 82,5% instan petik pelangi coffee: 10% gambir extract; 77,5% instan petik pelangi coffee: 15% gambir extract. The observed parameters were characteristics physical (solubility percentation), chemical (water content, pH, total phenol, and antioxidant activity), and microbiological (antibacterial activity). The results showed that formulation gambir extract on varieties coffee of peaberry and petik pelangi robusta had significantly affect on solubility percentation, water content, pH, total phenol, and antioxidant activity but no significant effect on antibacterial.The best formulation was 77,5% instan peaberry coffee : 15% gambir catechin based on highest antioxidant activity with characteristics solubility percentation 90,54%, water content 7,98%, pH 4,58, total phenol 64,52 mgGAE/g, antioxidant activity 62,87 ppm, and antibacterial activity 2,52 mm.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004186	T60017	T600172021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T600172021

Publisher

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

Collation

xii, 38 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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