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PENGARUH WAKTU EKSTRAKSI DAN KONSENTRASI MALTODEXTRIN PADA PEMBUATAN KOPI ROBUSTA (COFFEA CANEPHORA) WINE INSTAN

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Penilaian

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Fermented Robusta coffee was still not widely recognized by the public, so innovation was needed in the form of developing a practical fermented Robusta coffee product, such as instant coffee. This study aimed to determine the effect of extraction time and maltodextrin concentration on the characteristics of instant Robusta wine coffee The study use a factorial Completely Randomized Design (CRD) with two factors, each consisting of three levels: extraction time of 30 seconds, 35 seconds, and 40 seconds, and maltodextrin concentration of 15%, 20%, and 25%, with three replications. The observed parameters in this study included solubility rate, color, moisture content, ash content, caffeine content, FTIR analysis, and sensory characteristics using differentiation tests color, taste, and aroma. The results showed that extraction time significantly affected lightness, chroma, hue, and caffeine content, while maltodextrin concentration significantly affected cold water solubility. However, extraction time, maltodextrin concentration, and their interaction did not significantly affect hot water solubility, ash content, or moisture content. The FTIR analysis results showed the loss of alkane and ester compounds, which influenced the coffee aroma quality. The best treatment was A2B2, based on solubility, moisture content, and ash content that met the SNI 2983 2014 (BSN) standards, and the difference test results for color, taste, and aroma were similar to the control sample.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507001425	T168561	T1685612025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1685612025

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2025

Collation

xi, 83 hlm.; ilus.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

663.907

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi pembuatan kopi

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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