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FORMULASI CAMPURAN KOPI HIJAU CELUP BERDASARKAN JENIS VARIETAS DAN PERSENTASE CAMPURAN TERHADAP TINGKAT KEASAMAN KOPI

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Penilaian

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This study was aimed to determine the properties of water content, pH, total dissolved solids, chlorogenic acid, caffeine, and organoleptic as well as confirming the formulation of green coffee based on the variations of percentage mixing ratio of green coffee. This research was conducted at the Laboratory od Agricultural Products Chemistry, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University Indralaya, started from December 2020 to completion. The research used a Completely Randomized Factorial Design (RALF) method with 1 factor, which was the percentage of a mixture of Arabica green coffee and Robusta green coffee with 5 treatments. Each of these treatments consisted of treatment K1 (Arabica 100%), treatment K2 (Arabica 80% and Robusta 20%), K3 treatment (Arabica 50% and Robusta 50%), K4 treatment (Arabica 20% and Robusta 80%) , and K5 treatment (Robusta 100%). The parameters observed were water content, chlorogenic acid, caffeine, pH, and organoleptic tests (aroma, colour, and taste). The interaction of each treatment significantly affected the water content, chlorogenic acid, caffeine, pH, aroma, colour, and taste. The lowest water content was at K1 8.68, the highest chlorogenic acid content was belong to K5 9.11%, the lowest caffeine content was K1 1.43%, the highest pH value was at K4 5.82. Furthermore, the highest organoleptic level of aroma, colour, and taste of green coffee was K5 2.96, K5 3.00, and K5 2.80, respectively. The best treatment for the highest chlorogenic acid content (9.11%) was robust green coffee powder at a percentage of 100%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000508	T65739	T657392022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T657392022

Publisher

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

Collation

xv, 33 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
Teknologi Pembuatan Minuman Kopi

Specific Detail Info

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Statement of Responsibility

SEPTA

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