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PENGARUH KONSENTRASI EKSTRAK CRUDE KATEKIN GAMBIR DAN TINGKAT KEHALUSAN BUBUK KOPI TERHADAP KARAKTERISTIK KOPI GAMBIR

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Penilaian

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The objective research was to determine the effect of gambir crude catechin extract concentration and the level of fineness of coffee grounds on the characteristics of gambir coffee. The experiment was conducted at Chemical of Agricultural Product Laboratory, Sensory Laboratory and Microbiology Laboratory at Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, from February to November 2022. The research used a Completely Randomized Block Design with two factors, namely the level of smoothness of coffee and gambir crude catechin extract. Each treatment was repeated 3 times. Each treatment is as follows: Coffee fineness 80 mesh, 60 mesh and 40 mesh; gambir crude catechin extract: 8%, 15%, dan 22%. The observed parameters were chemical (pH, total phenol, antioxidant activity, ash content and water content), and sensory (color, taste and aroma). The results showed that the level of smoothness of robusta coffee with the addition of crude catechin extracts of gambier had a significant effect on total phenol, antioxidant activity, pH, ash content and water content. The best treatment combination was coffee with a smoothness level of 60 mesh with 22% gambir crude catechin extract, the best treatment based on the antioxidant activity value of 30,41 ppm, phenol 76.26 mg GAE/g, pH 7.54, water content 2,24%, ash content 4,12% and hedonic test (aroma, taste and color) addition of coffee to hedonic test in scale liked by panelists on with score aroma 2,48, taste 1,63 and color 2,80. Keywords: coffee, gambir catechin crude extract, level of fineness.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307005407	T125753	T1257532023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1257532023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xv, 39 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 teh, kopi dan coklat

Specific Detail Info

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Statement of Responsibility

SEPTA

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