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PENGARUH LAMA FERMENTASI KULIT KOPI TERHADAP KARAKTERISTIK TEH CASCARA

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Penilaian

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The objective of this research was to determine the effect of coffee pulp fermentation on characteristics of cascara tea. The research used a non-factorial Completely Randomized Design consisting of 6 treatment factors (A =fermentation 0 hour, B = fermentation 1 hour, C = fermentation 2 hours, D = fermentation 3 hours, E = fermentation 4 hours, and F = fermentation 5 hours), each treatment was done triplicate. The observed parameters in this research were physical characteristics (brewing color) and chemical characteristics (water content, pH analysis, antioxidant activity, total phenol, qualitative test of tannin compounds). The results showed that the coffee pulp fermentation was significantly affected color, water content, pH analysis, antioxidant activity and total phenol of cascara tea. Cascara tea with B treatment (fermentation 1 hour) was the best treatment based on lightness, chroma, hue, water content, pH, antioxidant activity, and total phenol content.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107001813	T50556	T505562021	Central Library (References)	Available

Detail Information

Series Title

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Call Number

T505562021

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2021

Collation

xii, 72 hlm.; ill.; 28 cm.

Language

Indonesia

ISBN/ISSN

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Classification

641.307

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
Teh Cascara

Specific Detail Info

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Statement of Responsibility

TUTI

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