Skripsi

PENGERINGAN GREEN COFFEE MENGGUNAKAN BANGUNAN PENGERING TIPE SOLAR DRYER DOME

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Penilaian

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This research aims to determine the effect of the level of fruit maturity, and duration of drying coffee on chlorogenic acid content, pH, moisture content, and color in green coffee. This research was conducted in July 2020 until it was completed in Lubuk Selo Village, Gumay Ulu District, Lahat Regency, South Sumatra and the Agricultural Product Chemistry Laboratory, and the Department of Agricultural Technology, Sriwijaya University, South Sumatra. The research used a Factorial Completely Randomized Design (RALF) with 2 treatment factors. The factors that were used the level of fruit maturity and drying time. The type of coffee used is robusta coffee (Coffea canephora). The combination interaction between the two treatments had no significant effect on pH, but had a significant effect on chlorogenic acid levels, water content, and color. The lowest water content was A2B3 3.85%, and the highest chlorogenic acid content was A3B3 6.23%. A1B3 (red robusta coffee, and four day drying) was the best treatment with chlorogenic acid content of 6,21%, and water content 4,88%. Keywords : green coffee, chlorogenic acid, drying

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107001908	T50928	T509282021	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T509282021

Publisher

Indralaya : ., 2021

Collation

ix, 69 hlm.; ill.; 28 cm.

Language

Indonesia

ISBN/ISSN

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Classification

631.407

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknik Pertanian
Asam Klorogenat

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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