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

Skripsi

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

Pane, Reynaldi Christian - Personal Name;

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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.


Availability
Inventory Code Barcode Call Number Location Status
2407002573T143446T1434462024Central Library (References)Available but not for loan - Not for Loan
Detail Information
Series Title
-
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
-
Classification
630.07
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknik Pertanian
Teh Oolong
Specific Detail Info
-
Statement of Responsibility
KA
Other version/related

No other version available

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