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PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR PADA BUBUK KOPI ROBUSTA PADA TINGKAT SANGRAI BERBEDA

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Penilaian

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This study aims to determine the effect of different roasting levels and the addition of gambier extract on the characteristics of gambier coffee. This study used a Completely Randomized Design (CRD) factorial with factor A (roasting level) and factor B (gambir concentration). Parameters tested in this study included water content, ash content, pH, total phenol, antioxidants and organoleptic tests (color, taste and aroma). The results showed that the level of roasting and the addition of gambier significantly affected the parameters of water content, ash content, pH, total phenol, antioxidants and organoleptic tests or hedonic tests (color, taste and aroma). The best treatment is a combination of coffee with a brown roast level and the addition of 10% gambier based on the amount of ingredients used and the functional properties of gambier coffee with the characteristics of water content 5.70%, ash content 4.26%, pH 5.51, total phenol 86,81 mg GAE/ml, and IC50 value 43,98 ppm and the overall organoleptic was favored by the panelists

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207004566	T82252	T822522022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T822522022

Publisher

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

Collation

xii, 63 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 Teknologi Hasil Pertanian
Teknologi Pembuatan Minuman Kopi

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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