Skripsi

PENGARUH METODE KOPI FERMENTASI, RASIO GULA PASIR DAN GULA AREN TERHADAP KARAKTERISTIK KOPI INSTAN

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Penilaian

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The Effect of Fermentation Methods, Sugar Ratio and Palm Sugar on The Characteristics of Instant Coffee (Supervised by BUDI SANTOSO). Fermented robusta coffee is less well known among the public, so innovation is needed, such as instant coffee. This study aims to determine the effect of the Methods of fermented coffee and the ratio of granulated sugar and palm sugar on the concentration of instant robusta coffee. This research was conducted from January 2024 to July 2025 at the Agricultural Product Chemistry Laboratory, Sensory Laboratory and Agricultural Product Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a factorial completely randomised design (CRD) method with 2 treatment factors, namely treatment. A: Methods of robusta coffee fermentation A1: honey fermentation, A2: natural anaerobic fermentation, and A3: fullwash fermentation, and treatment B: ratio of granulated sugar and palm sugar B1: granulated sugar 70g: palm sugar 30g, B2: granulated sugar 60g: palm sugar 40g and B3: granulated sugar 50g: palm sugar 50g with three replications. The parameters observed were solubility rate, moisture content, ash content, total phenolics, caffeine, and sensory test (taste, aroma and colour). The results showed that the effect of the Methods of fermented coffee, the ratio of sugar and palm sugar in making instant coffee had a significant effect on the value of hot water solubility rate, cold water solubility rate, water content, ash content, total phenols, and caffeine. The best treatment interaction in this study was the A3B3 treatment (Fullwash fermentation + (50g granulated sugar; 50g palm sugar) based on caffeine, total phenolics, moisture content, ash content, hot water solubility rate, cold water solubility rate, and orgaoleptic test (aroma, taste and colour). Keywords: fermentation, granulated sugar, instant coffee, palm sugar dan robusta coffee

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507005664	T183858	T1838582025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1838582025

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xi, 58 hlm.; ilus.; tab.; 29 cm

Language

ISBN/ISSN

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Classification

633.73

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

-

Subject(s)

Industri kopi
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

NO

Other version/related

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