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PENAMBAHAN GULA AREN DAN KRIMER NABATI DALAM KOPI GAMBIR

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Penilaian

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This research aimed to determine the effect of addition palm sugar and vegetable creamer to the chemical and sensory characteristics of gambir coffee. This research used a Factorial Completely Randomized Design (RALF) with 3 factors and was repeated 3 times. Treatment factors include the addition of palm sugar and vegetable creamer with concentrations (b/b) of 20g, namely 20% (4g), 40% (8g) and 60% (12g). Parameters observed included chemical characteristics (moisture content, ash content, total phenol, antioxidant activity, total sugar and pH) and sensory characteristics using a preference test, included color, aroma and taste. The best treatment parameters was choosen based on sensory characteristics and chemical characteristics (total phenol and antioxidant activity), supported by other parameters (moisture content, ash content, total sugar, pH). The results showed that the addition of palm sugar and vegetable creamer was significantly affected the ash content, total phenol, antioxidant activity, total sugar, pH, and taste on sensory parameters. Gambir coffee with the addition of palm sugar 40% (8g) and vegetable creamer 60% (12g) was the best treatment with preference test (2.92 for color; 3 for aroma and 2.92 for taste). and chemical characteristics was in accordance with SNI standard for ground coffee, namely water content 5.82%; ash content 4.09%; total phenol 17.32 mgGAE/g; IC50 140.82 ppm; total sugar 11.70% and pH 8.17.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207003459	T77649	T776492022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T776492022

Publisher

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

Collation

xviii, 55hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.107

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Media Type

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Carrier Type

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Edition

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Statement of Responsibility

SEPTA

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