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PENAMBAHAN EKSTRAK KATEKIN GAMBIR PADA KARAKTERISTIK KOPI ROBUSTA (COFFEA CANEPHORA) FERMENTASI HONEY INSTAN

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This study aimed to investigate the effect of adding gambir catechin extract on the characteristics of instant honey fermented Robusta coffee (Coffea canephora). The research employed a non-factorial Completely Randomized Design (CRD) consisting of 7 treatments: F0 (100% instant coffee + 0% gambir), F1 (97.5% instant coffee + 2.5% gambir), F2 (95% instant coffee + 5% gambir), F3 (92.5% instant coffee + 7.5% gambir), F4 (90% instant coffee + 10% gambir), F5 (87.5% instant coffee + 12.5% gambir), and F6 (85% instant coffee + 15% gambir). Each treatment was replicated 3 times. The observed parameters included physical characteristics (solubility), chemical characteristics (moisture content, ash content, caffeine, and antioxidants), as well as sensory characteristics through hedonic testing of color, taste, and aroma. The results indicated that the addition of gambir catechin extract significantly affected hot water solubility, cold water solubility, moisture content, ash content, caffeine, antioxidants, and hedonic tests regarding the taste and aroma of instant coffee. Keyword : gambir catechin extract, instant coffee, honey fermented Robusta coffee

Availability
Inventory Code Barcode Call Number Location Status
2507006401T185976T1859762025Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1859762025
Publisher
Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 100 hlm.; ilus.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
582.120 7
Content Type
Text
Media Type
unmediated
Carrier Type
other (computer)
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Ekstrak Katekin Gambir
Specific Detail Info
-
Statement of Responsibility
Other version/related
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