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PENGARUH SUHU DAN LAMA WAKTU EKSTRAKSI TERHADAP MINUMAN KOPI ARABIKA SEDUH DINGIN (COFFEA ARABICA) SEMENDO, MUARAENIM, SUMATERA SELATAN

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Penilaian

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The objective of the research was to determine the effect of temperature and extraction time on arabica coffee cold brew, Semendo, Muaraenim, Sumatera Selatan. This research was conducted at the Agricultural Product Processing Laboratory and Agricultural Product Chemical Laboratory, Faculty of Agriculture, Sriwijaya University, Palembang, South Sumatra. This study used a Factorial Completely Randomized Design with 2 factors. namely the brewing temperature (80C and 230C) and extraction time (8 hours, 16 hours and 24 hours). Each treatment was repeated three times. Parameters observed were chemical characteristics (caffeine and acidity), physical characteristics (excitement and brew color) and sensory characteristics (color, taste and flavour). The results showed that the brewing temperature had a significant effect on pH, while the extraction time had a significant effect on pH, chroma and hue. The interaction between the two factors has a significant effect on caffeine, pH and hue. Sample A2B3 (230C and 24 hours) got the highest score in the organoleptic test, namely aroma 3.78% and taste 4.02%..

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307005173	T120473	T1204732023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1204732023

Publisher

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

Collation

xvi, 42 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 Kopi

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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