KAJIAN KONSENTRASI MALTODEKSTRIN dan POLIVINIL PIROLIDON (PVP) PADA TABLET EFFERVESCENT KOPI ROBUSTA (Coffea robusta Lindl)

Lina Herlinawati, NPM. 078512203 KAJIAN KONSENTRASI MALTODEKSTRIN dan POLIVINIL PIROLIDON (PVP) PADA TABLET EFFERVESCENT KOPI ROBUSTA (Coffea robusta Lindl). Thesis(S2) thesis, UNSPECIFIED.

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Abstract

The Intend this research is to improve the crop enableness coffee that is robusta coffee as commodity which is a lot of liked, diversifiedly coffee the robusta become the functional food product in the form of tablet effervescent. this Research target is to know the influence of variation of concentration of maltodekstrin and concentration of polivinil pirolidon (PVP) to quality and characteristic of tablet effervescent robusta coffee, and also know the concentration of maltodekstrin and polivinil pirolidon (PVP) so that yielding tablet effervescent robusta coffee with the best quality. Method used by Random Device pattern of Group (RAK) with each factor of three of level with thrice restating. Result of research of phase I yield the concentration of natrium bicarbonate 20% as best treatment pursuant to test organoleptik of parameter of quality of colour, taste, and flavour. Result of chemical analysis ; caffeine of ground coffee 2,7962%, caffeine filtrate 0,4305%, caffeine irrigate the chosen tablet effervescent infusion 0,0131%. Volatile compound of component flavour by GC-MS methode of ground coffee detected as much 67 volatile compound but there is dominant compound, that is phenol, 4-ethyl-2 methoxy, 2-methoxy-4-vinylphenol, caffeine, and 2 phenol methoxy. Compound of volatile filtrate coffee detected 62 compound, but there is dominant compound that is is phenol, 4-ethyl-2 methoxy, 2-methoxy-4-vinylphenol, caffeine, and 2 phenol methoxy. Compound of volatile flavour water of detected chosen tablet effervescent infusion that is much 34 compound. Dominat volatile compound component among other things Naptahlene, benzene, 1-4- diethyl, β-sesquiphelandrene and β-bisabolene. Result of research of phase II is concentration maltodekstrin upon which filler give the influence to physical respon that is hardness, dissolve time and equality of weight of tablet effervescent the robusta coffee, and also give the influence to organoleptik respon that is colour and aroma irrigate the infusion of tablet effervescent the robusta coffee. Concentration of Polivinil Pirolidon (PVP) upon which fastener give the influence to physical respon that is dissolve time and hardness of tablet effervescent the robusta coffee, and also give the influence to respon organoleptik that is at colour irrigate the infusion of tablet effervescent the robusta coffee. Interaction of among concentration of maltodekstrin and concentration of Polivinil Pirolidon (PVP) give the influence to physical respon that is dissolve time and hardness of tablet effervescent the robusta coffee, and also respon organoleptik that is at colour irrigate the infusion of tablet effervescent the robusta coffee. Pursuant to research result, best treatment obtained at concentration maltodekstrin 15% and concentration PVP 4%. Keyword : Robusta Coffee , concentration of maltodekstrin and polivinil pirolidon (PVP).

Item Type:	Thesis (Thesis(S2))
Subjects:	S2-Thesis
Depositing User:	asep suryana
Date Deposited:	20 Apr 2016 03:24
Last Modified:	20 Apr 2016 03:24
URI:	http://repository.unpas.ac.id/id/eprint/3589

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