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KARAKTERISTIK FISIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA BERDASARKAN JENIS WADAH DAN WAKTU RESTING PASCA PENYANGRAIAN (ROASTING)

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This research studied about physical, chemical and organoleptic characteristics of Arabica coffee based on the type of container and resting time after roasting. Completely Randomized Factorial Design used in this study consisted of two treatment factors, namely, the type of resting container (plastic container and glass container), and the length of resting time (1 day, 4 days, 7 days, 10 days). All treatments were repeated three times. Parameters observed included physical characteristics (color), chemical (moisture content, ash content, caffeine content and juice content), organoleptic (cupping test). The results showed that the type of container had a significant effect on water content and ash content, while the length of resting time had a significant effect on color, moisture content, ash content, and cupping test. The interaction between the two factors all treatments had no significant effect. Glass container treatment with a resting time of 7 days (A2B3) is the best treatment with a lightness value of 42.30%, Redness of 8.57%, Yellowness of 10.03%, Water content of 1.89%. Ash content is 3.84%, caffeine content is 0.90%, juice content is 23.73%, and cupping test with a final score of 7.167%.

Availability
Inventory Code Barcode Call Number Location Status
2207003369T77468T774682022Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T774682022
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian.,
Collation
xv, 37 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
663.907
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Teknologi pembuatan kopi
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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