Skripsi

KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA AKIBAT PERBEDAAN METODE SEDUH DAN TEMPAT TUMBUH KOPI

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Penilaian

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The objective of this study was to determine the effect of differences in brewing methods and coffee origins on the chemical and organoleptic characteristics of coffee. This study used factorial Randomized Block Design (RBD) with two factors. The factors in this study were (A) the origin of arabica coffee and (B) the brewing methods. Each factor was done in three replications. Replications in this study were considered as block. Parameters in this study were sensory characteristics (ranking test) and chemical characteristics (antioxidant value, total phenolic compound, total acid level, and pH). The result showed that as different coffee origin gave different responds in costumers ranking preference and significantly affected the pH level. Meanwhile, the brewing method significantly affected the costumers ranking preference (appearance, taste, acidity, aftertaste, balance and overall), the antioxidant value, total phenolic compound, and pH level..

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007000986	T32021	T320212020	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T320212020

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian UNSRI., 2020

Collation

viii, 65 hlm. : ilus. ; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

641.307

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Arabika

Specific Detail Info

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Statement of Responsibility

TUTI

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