Browsing by Author "Jaya, Rachman"

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    Pengaruh Penambahan Jagung dan Gula Terhadap Mutu Bubuk Kopi Robusta
    (BPTP Jambi, 2008) Jaya, Rachman; Lindayanti; BPTP Jambi
    Robusta coffee (Coffea canephora) tends to be disliked, because it has high caffeine and uncontent kafeol which it does not smell and taste as good as Arabica coffee. The aimed of this study was to find out the effect of sweet corn and sugar applications to the Robusta coffea bean during dry fried. The material used in this study was coffea bean collected from Lamno Aceh Jaya District and sweet corn from Saree Aceh Besar district. The experiment used a factorial Randomized Completely Design (RAL) with three replicates to accomplished the combinations of two factors, i.e. sugar application (0, 2,5, and 5%) and sweet corn (0, 5, and 10%). The parameters observed were water content, ash content. Hedonic test were performed from the panelist comprised of smell, taste, texture and colour. The results showed that sugar application to coffee powder significantly influenced the water content, taste, and aroma. While the additional of sweet corn to coffea bean affected the ash content, color, aroma, taste and texture of coffea powder. The additional substance, however, showed their interactions to water, ash, content, color, aroma, taste and texture of coffea powder. Panelist preferences revealed that the sweet corn added to the coffea was 5, 10% and 5 % for sugar.