Pengaruh Penambahan Jagung dan Gula Terhadap Mutu Bubuk Kopi Robusta
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Date
2008
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Publisher
BPTP Jambi
Abstract
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.
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Keywords
PENAMBAHAN JAGUNG DAN GULA, MUTU BUBUK KOPI ROBUSTA, Research Subject Categories::J Handling, transport, storage, and protection of agricultural products/ Penanganan, trasnpor, penyimpanan dan perlindungan hasil pertanian::J12 Handling, transport, storage and protection of forest products