Skripsi

DIVERSIFIKASI CITARASA CASCARA DENGAN PENAMBAHAN FLAVOR ALAMI

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Penilaian

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This cascara tea drink is made from coffee skin which is added with natural flavors. This study aims to determine the effect of adding natural flavors to the characteristics of cascara. This study used a non-factorial RAL (completely randomized design) consisting of 8 treatments, namely (A = control), (B = cascara mixed with jasmine flawors), (C = cascara mixed with red ginger), (D = cascara mixed with CTC (Crushing Tearing Curling), (E = cascara mixed with green tea), (F = cascara mixed with black tea), (G = cascara mixed with rosella), and (H = cascara mixed with lemongrass), respectively each repeated three times. The result showed that the addition of natural flavors had a significant effect on color, moisture content, ash content, acidity (pH), total acid, and antioxidant activity. However, it had no sicnificant effect on total phenol. The addition of natural flavor mixed in cascara tea in treatment G (cascara mixed with rosella) was the best treatment based on the high content of antioxidant activity. Keyword: Coffea, Cascara, Diversification

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000395	T64749	T647492022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T647492022

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwija., 2022

Collation

xvi, 80 hlm.: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.907

Content Type

Text

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 Teh; Cascara

Specific Detail Info

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Statement of Responsibility

MURZ

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