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PENGARUH PENAMBAHAN GULA PASIR DAN KRIM NABATI TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS KOPI FUNGSIONAL ROBUSTA (Coffea canephora) FERMENTASI ANAEROB

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Penilaian

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This study aims to determine the Effect of Adding Granulated Sugar and Vegetable Cream on Anaerobic Fermented Coffea Functional Robusta (coffea canephora) on Cemical and Sensory Characteristic. This research was carried out at the Chemical, Processing and Sensory Laboratory of Agricultural Products and the Laboratory of Agricultural Microbiology and Biotechnology, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University from March to April 2022. This study used a Factorial Randomized Block Design (RAKF) with two treatment factors. , namely factor A (concentration of granulated sugar) which consisted of three treatment levels and factor B (concentration of vegetable cream) which consisted of three treatments. The treatment formulations used were as follows: 8% granulated sugar; 10% ; 12% : vegetable cream 8% ; 10% ; 12%. Each treatment was repeated 3 times. Parameters chemical analysis (pH, total glucose, water content, ash content, total phenol, antioxidant and sensory). The results showed that the addition of granulated sugar and vegetable cream significantly affected the solubility of hot and cold water, total phenol, antioxidant activity, water content, ash content, pH, total glucose and sensory tests. The best treatment was a combination of functional coffee with the addition of 10% sugar: 10% vegetable cream based on antioxidant activity and the highest total phenol with the characteristics of pH 7.23, total phenol 10,16 mgGAE/g, antioxidant activity 53,56 ppm, water content 2,65%, ash content 3.67%, sensory test 2.45% and total glucose 6.33%. Keywords : Sugar, Robusta, Anaerobic Fermentation, Gambir, Pasak Bumi, Cream Vegetable.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002207	T74526	T745262022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T745262022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xv, 70 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 Teknik Pertanian
Pembuatan Minuman Kopi

Specific Detail Info

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Statement of Responsibility

SEPTA

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