PENURUNAN KADAR KAFEIN KOPI VARIETAS ARABIKA DENGAN KONSENTRASI KOJI dan LAMA FERMENTASI

RYAN RIANSYAH, 103020034 and Yusep Ikrawan, DS and Hervelly, DS (2016) PENURUNAN KADAR KAFEIN KOPI VARIETAS ARABIKA DENGAN KONSENTRASI KOJI dan LAMA FERMENTASI. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

This study aims to determine the concentration of koji and fermentation time is right to decreased levels of caffeine produced from Arabica coffee varieties of fermentation. The benefits of this research is to improve product quality Arabica coffee varieties and to determine the effect of fermentation on levels of caffeine in coffee Arabica varieties. The experimental design used in this study is a randomized block design with a factorial design trial 3x3.Variabel consists of concentration koji (A), (1%, 2% and 3%) and long fermentation (B), namely (12, 24 and 36 hours ). Analysis of the fermented coffee is caffeine content and water content, as well as organoleptic tests include aroma, color and flavor using a hedonic test. Preliminary research results indicate levels of caffeine content of arabica coffee varieties are fermented koji Aspergillus oryzae, Bacillus subtilis and Saccharomyces cereviceae for 12 hours produced the lowest caffeine content by 0.88% koji Aspergillus oryzae. The main study results showed the concentration factor koji Aspergillus oryzae effect on caffeine levels and water content of arabica coffee varieties that have been fermented. Organoleptic test results showed all coffee samples are selected samples ( a1b3 ) with the largest total value of 16.77 with the color attribute value of 4.47 , Aroma of 4.62 , 4.13 taste , caffeine content of 1.70 % , and levels water of 1.85% Keywords : Arabica coffee , Koji Concentration and Fermentation time .

Item Type: Thesis (Skripsi(S1))
Subjects: S1-Skripsi
Divisions: Fakultas Teknik > Teknik Pangan 2016
Depositing User: Irwan Kustiawan
Date Deposited: 21 Mar 2016 06:49
Last Modified: 21 Mar 2016 06:49
URI: http://repository.unpas.ac.id/id/eprint/1039

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