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PENGARUH JENIS PENGOLAHAN KOPI ROBUSTA TERHADAP KARAKTERISTIK KOPI INSTAN FUNGSIONAL DENGAN KOMBINASI EKSTRAK KATEKIN DARI GAMBIR

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Penilaian

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The objective research was to determine the effect of gambir catechin extract addition on the characteristics of instant robusta coffee. The experiment was conducted at Chemical, Processing, and Sensory Laboratory and Laboratory of Microbiology and Biotechnology, Faculty of Agriculture, Sriwijaya University, from July to September 2021. The research used a Completely Randomized Design (RAL) with one single factors, namely combination of robusta coffee processing types (natural, honey, fullwash) and gambir catechin extract. The treatment has the following levels: 87,5% natural robusta coffee: gambir catechin extract 5%; 82,5% natural robusta coffee: gambir catechin extract 10%; 77,5% natural robusta coffee: gambir catechin extract 15%; 87,5% honey robusta coffee: gambir catechin extract 5%; 82,5% honey robusta coffee: gambir catechin extract 10%; 77,5% honey robusta coffee: gambir catechin extract 15%; 87,5% fullwash robusta coffee: gambir catechin extract 5%; 82,5% fullwash robusta coffee: gambir catechin extract 10%; 77,5% fullwash robusta coffee: gambir catechin extract 15%. The experiment was conducted in triplicates. The observed parameters were physical (solubility percentation), chemical (water content, pH, total phenol and antioxidant activity), and microbiological (antibacterial activity) characteristics. The results showed that processing types of robusta coffee and gambir catechin extract had significantly affect on water content, solubility percentation, pH, total phenol, antioxidant activity and antibacterial activity. Treatment F6 with the formulation of 77.5% robusta honey coffee with the addition of 15% gambir catechin extract was the treatment with the highest total phenol value of 40.35 mgGAE/g and IC50 value of 30.46 ppm.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307000380	T87509	T875092023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T875092023

Publisher

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

Collation

xv, 40 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.907

Content Type

Text

Media Type

unmediated

Carrier Type

-

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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