FAIZAL SAEFUL HERI, 09.30.20025 and Willy Pranata Wijadja, DS and Leni Herliani Afrianti, LHA PENGARUH PENGOLAHAN DAN JENIS KOPI TERHADAP KARAKTERISTIK KOPI BUBUK. Skripsi(S1) thesis, UNSPECIFIED.
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I PENDAHULUAN.docx Download (30kB) |
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II TINJAUAN PUSTAKA.docx Restricted to Repository staff only Download (411kB) |
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III BAHAN , Alat dan Metode.docx Restricted to Repository staff only Download (328kB) |
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IV HASIL DAN PEMBAHASAN.docx Restricted to Repository staff only Download (42kB) |
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V KESIMPULAN DAN SARAN.docx Download (21kB) |
Abstract
Tujuan penelitian ini adalah untuk menentukan jenis kopi dengan karakteristik yang paling baik dari berbagai cara pengolahan. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) yang terdiri dari dua faktor yaitu jenis kopi (a), Arabika dan Robusta, dan jenis pengolahan (b) terdiri dari full wash, semi wash, dry process, dan honey dry process. Analisis kimia yang dilakukan yaitu penentuan kadar kafein dengan metode Bailey-Andrew, penentuan tingkat keasaman dengan menggunakan pH meter, dan kadar air dengan metode gravimetri, serta pengujian organoleptik dengan menggunakan uji hedonik. Pengeringan yang digunakan dalam penelitian ini yaitu pengeringan buatan dengan menggunakan tunnel dryer. Hasil penelitian utama menunjukkan bahwa jenis kopi berpengaruh nyata terhadap aroma, kadar kafein, dan tingkat keasaman serta tidak berpengaruh nyata terhadap rasa dan kadar air. Jenis pengolahan berpengaruh nyata terhadap rasa, kadar kafein dan tingkat keasaman serta tidak berpengaruh nyata terhadap aroma, dan kadar air. Berdasarkan hasil uji organoleptik dan analisis kimia didapatkan sampel terpilih yaitu sampel a1b1 kopi arabika dengan pengolahan full wash. Kata kunci : Arabika, Robusta, Full wash, Semi wash, Dry process dan Honey dry process The purpose of this study was to determine the type of coffee with the best characteristics of the various ways of processing. This study uses a randomized block design (RBD ), which consists of two factors: the type of coffee ( a ), Arabica and Robusta, and the type of processing ( b ) consists of a full wash, semi wash, dry process and honey dry process. Chemical analysis performed by the determination of caffeine - Andrew Bailey method, determination of the level of acidity using a pH meter, the water content by gravimetric method, and organoleptic testing using hedonic test. Drying used in this study is made by using a tunnel dryer. The main results of the study showed that significantly affect the type of coffee aroma, caffeine content, and acidity levels and did not significantly affect the flavor and moisture content. Type of treatment significantly affected flavor, caffeine content and acidity and no significant effect on the aroma, and water content. Based on the test results of the organoleptic and chemical analysis of the samples obtained in the selected sample ( a1b1 ) Arabica coffee with full wash processing. Keywords : Arabica, Robusta, Full wash, Semi wash, Dry process and Honey Dry Process
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 19 Apr 2016 08:19 |
| Last Modified: | 19 Apr 2016 08:19 |
| URI: | http://repository.unpas.ac.id/id/eprint/3583 |
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