PENGARUH PERBANDINGAN KOPI BUBUK ARABIKA DAN PETAI CINA (Leucaena leucocephala) SERTA LAMANYA WAKTU PENYANGRAIAN BIJI PETAI CINA TERHADAP KOPI BUBUK RENDAH KAFEIN

DIANA WANGSIH, 123020250 and Ela Turmala S, Ds and Yudi Garnida, DS (2017) PENGARUH PERBANDINGAN KOPI BUBUK ARABIKA DAN PETAI CINA (Leucaena leucocephala) SERTA LAMANYA WAKTU PENYANGRAIAN BIJI PETAI CINA TERHADAP KOPI BUBUK RENDAH KAFEIN. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

The purpose of the research is to know how to influence the comparison of arabica coffee powder with petai china beans and and the length of time roasting petai china beans on the coffee low caffeine powder. The benefit of this research is expected to provide input for the development of science and knowledge about the benefits of petai china. The results of this study can be used as a reference for the next similar research activities, disseminating information about diversifying the use of petai china and as an alternative to low-caffeine coffee drink. The method used was a randomized block design (RAK) with factorial 4 x 3 and repeat 2 times. the first factor which is the ratio of ground coffee arabica and powder petai china (A), which consists of four levels ie a1 (arabica coffee without petai china), a2 (1: 1), a3 (1: 2) and a4 (1: 3) , The second factor, long roasting beans china petai (B) consisting of 3 levels b1 (10 minutes), b2 (15 minutes) and b3 (20 minutes). The analysis conducted in this research is the analysis of the chemical (moisture content, ash content, acid number and FFA (Free Fatty Acids) and caffeine content), and organoleptic (color, flavor, and aroma) Preliminary observations indicate that the best drying temperature for the main research methods, namely 80 ° C with a water content of 6.5% produced. The results showed that the ratio of arabica ground coffee and powdered petai china affect the analysis of the ash content, water content, acid number, color, aroma, and taste. Old petai china beans roasting time influence the water content, acid number, color, aroma and flavor. The interaction between these two factors influence the acid number, color, aroma and flavor. In the analysis of the caffeine content comparison arabica ground coffee and powder petai china, code samples (a1b1) 1.83%, (a2b1) 0.87%, (a3b1) 0.58%, and (a4b1) 0.38%.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2017
Depositing User:	Irwan Kustiawan
Date Deposited:	07 Aug 2017 07:31
Last Modified:	04 Apr 2022 02:26
URI:	http://repository.unpas.ac.id/id/eprint/28501

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