Skripsi

PENGARUH POSISI DAUN DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK TEH OOLONG DAUN KOPI ROBUSTA (COFFEA CANEPHORA)

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Penilaian

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The purpose of this research was to determine the effect of leaf position and fermentation duration on the chemical, functional and sensory properties of robusta coffee leaf oolong tea. This research used a factorial completely randomized design (CRD) method consisting of 9 treatments. Each treatment was repeated 3 times. The treatment factors include the position of coffee leaves and the length of fermentation as follows young leaves: 90 minutes fermentation, young leaves: 120 minutes fermentation, young leaves: 150 minutes fermentation, Middle leaves: 90 minutes fermentation, Middle leaf: 120 minutes fermentation, Middle leaf: 150 minutes fermentation, old leaves: 90 minutes fermentation, old leaves: 120 minutes fermentation, old leaves: 150 minutes fermentation. The parameters observed in this study were sensory characteristics using hedonic preference test including color and taste and chemical characteristics (pH, total phenols, antioxidant activity, moisture content and ash content). The results showed that the position of the leaves and the length of fermentation in making oolong tea had a significant effect on organoleptic tests, antioxidant activity and total phenols. But had no significant effect on water content, ash content, and pH. The best treatment is A3B2 formulation with old leaf position formulation and 120 minutes fermentation time based on organoleptic, total phenol, and antioxidant tests.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407002573	T143446	T1434462024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1434462024

Publisher

Indralaya : Prodi Teknik Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xi, 66 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknik Pertanian
Teh Oolong

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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