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PENGARUH JENIS KOPI ROBUSTA (COFFEA CANEPHORA) FERMENTASI DAN RASIO EKSTRAKSI PADA PEMBUATAN KOPI INSTAN

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Penilaian

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Fermented robusta coffee is less known by the public because there has been no coffee industry producing it on a large scale, so it is modified into instant coffee. This study aims to determine the effect of different types of fermented robusta coffee (natural anaerobic, full wash, and honey) and extraction ratios that have the best chemical, physical, and sensory characteristic for processing into instant coffee. This research uses a factorial Completely Randomized Design (CRD) with two factors, each consisting of three levels: Natural anaerobic, Full wash, and Honey, and extraction ratios (coffee powder: water (b/v)) consisting of 1:2, 1:5, and 1:8 with three replications. The parameters observed in this study include solubility rate, color, moisture content, ash content, caffeine, FTIR test, and color, taste, and aroma difference tests. The results showed that the type of coffee fermentation only significantly affected the hue value and caffeine content of the fermented robusta instant coffee. Meanwhile, the variation in extraction ratios significantly affected lightness, chroma, hue, and caffeine. The best treatment was found in the A1B2 treatment (natural anaerobic fermented coffee; extraction ratio 1:5 (b/v)) Based on a c* value of 12.32%, a °h value of 107.717° a caffeine content of 0.62%, FTIR results were consistent with color 0.10, aroma 0.02 and results of color, taste, and aroma difference tests. Keywords: robusta coffee, natural anaerobic, full wash, honey and extraction

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507001444	T168316	T1683162025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1683162025

Publisher

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

Collation

xi, 99 hlm.; ilus.; tab.; 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)

Fermentasi Kopi Robusta

Specific Detail Info

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Statement of Responsibility

MI

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