Skripsi

PENGARUH SUHU FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA CASCARA

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Penilaian

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This study aimed to determine the effect of fermentation temperature on physical and chemical characteristics of cascara tea derived from robusta coffee. This study used a non-factorial completely randomized design (CRD) and investigated one factor, namely effect of fermentation temperature with the following levels: 20℃ ±2; 24℃ ±2; 28℃ ±2; 32℃ ±2; and 36℃ ±2. All experiments were carried out in triplicate. Observed parameters were physical (color) and chemical (antioxidant activity, water content, total phenol, pH, and tannin test) characteristics. The result showed that fermentation temperature had significant effects on antioxidant activity, water content, pH, and total phenols. The best fermentation temperature was 32℃ ±2 since it showed strongest antioxidant activity and highest total phenol, namely 150.04 ppm and 5.44 mg GAE/g, respectively.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307001293	T91358	T913582023	Central Library (Referens)	Available

Detail Information

Series Title

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Call Number

T913582023

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2023

Collation

xiv, 44 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

635.807

Content Type

Text

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 Komersial
Fermentasi Cascara

Specific Detail Info

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Statement of Responsibility

MURZ

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