PENGARUH SUHU DAN LAMA PENYANGRAIAN TERHADAP KUALITAS KOPI ROBUSTA (Coffea canephora) DENGAN TEKNIK BLACK HONEY-PROCESS
| Main Author: | Fajrin, Chusnul Nur |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/55895/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/55895/2/BAB%20I.pdf http://eprints.umm.ac.id/55895/3/BAB%20II.pdf http://eprints.umm.ac.id/55895/4/BAB%20III.pdf http://eprints.umm.ac.id/55895/5/BAB%20IV.pdf http://eprints.umm.ac.id/55895/6/BAB%20V.pdf http://eprints.umm.ac.id/55895/7/Lampiran.pdf http://eprints.umm.ac.id/55895/ |
| ctrlnum |
55895 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.umm.ac.id/55895/</relation><title>PENGARUH SUHU DAN LAMA PENYANGRAIAN TERHADAP KUALITAS KOPI ROBUSTA (Coffea canephora) DENGAN TEKNIK
BLACK HONEY-PROCESS</title><creator>Fajrin, Chusnul Nur</creator><subject>L Education (General)</subject><subject>QH301 Biology</subject><description>Processing coffee into rice seeds in principle is to separate the seeds from the flesh, horns and epidermis. This can be ensured that a good postharvest processing is very influential on the physico-chemical properties. The coffee processing used in this study is the black honey technique. This technique is carried out stripping the skin and then dried in the sun until it is black. This process produces coffee beans that taste sweet.
The purpose of this study was to determine the effect of temperature level treatment and roasting time on the physico-chemical properties of black honey coffee. Observation parameters include water content, ash content, caffeine content, pH, color intensity and organoleptic taste, aroma, after taste, body thickness.
The research consisted of one stage, namely coffee making with black honey technique. The research used factorial randomized block design which was composed of 2 factors. Factor I temperature treatment consisting of three levels, namely 150 ° C, 200 ° C, 250 ° C and factor II of roasting time which consists of 3 levels, namely (15 minutes, 20 minutes, 25 minutes).
The results of this study, among others, obtained the best treatment that is S2H2 Organoleptic parameters include arom, taste, aftertaste and thickness. S2H2 treatment (roasting temperature 200 ᵒC; time 20 minutes) with a value 7.5 (concentrated) aroma; taste 7.1 (delicious); aftertaste 6.5 (rather like); thickness 6.8 (concentrated). This shows that the panelists preferred and preferred the S2H2 treatment (roasting temperature 200 ᵒC; time of 20 minutes). The conclusion of this study is that the temperature treatment and roasting time significantly affect the yield, water content, ash content, pH, caffeine content and color intensity test. The interaction of temperature treatment and roasting time significantly affected the level of 5%. The treatment temperature of the roasting and the roasting time did not affect the organoleptic test of aroma, taste, after taste and viscosity.</description><date>2019-11-18</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55895/1/PENDAHULUAN.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55895/2/BAB%20I.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55895/3/BAB%20II.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55895/4/BAB%20III.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55895/5/BAB%20IV.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55895/6/BAB%20V.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55895/7/Lampiran.pdf</identifier><identifier> Fajrin, Chusnul Nur (2019) PENGARUH SUHU DAN LAMA PENYANGRAIAN TERHADAP KUALITAS KOPI ROBUSTA (Coffea canephora) DENGAN TEKNIK BLACK HONEY-PROCESS. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang. </identifier><recordID>55895</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
Fajrin, Chusnul Nur |
| title |
PENGARUH SUHU DAN LAMA PENYANGRAIAN TERHADAP KUALITAS KOPI ROBUSTA (Coffea canephora) DENGAN TEKNIK
BLACK HONEY-PROCESS |
| publishDate |
2019 |
| topic |
L Education (General) QH301 Biology |
| url |
http://eprints.umm.ac.id/55895/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/55895/2/BAB%20I.pdf http://eprints.umm.ac.id/55895/3/BAB%20II.pdf http://eprints.umm.ac.id/55895/4/BAB%20III.pdf http://eprints.umm.ac.id/55895/5/BAB%20IV.pdf http://eprints.umm.ac.id/55895/6/BAB%20V.pdf http://eprints.umm.ac.id/55895/7/Lampiran.pdf http://eprints.umm.ac.id/55895/ |
| contents |
Processing coffee into rice seeds in principle is to separate the seeds from the flesh, horns and epidermis. This can be ensured that a good postharvest processing is very influential on the physico-chemical properties. The coffee processing used in this study is the black honey technique. This technique is carried out stripping the skin and then dried in the sun until it is black. This process produces coffee beans that taste sweet.
The purpose of this study was to determine the effect of temperature level treatment and roasting time on the physico-chemical properties of black honey coffee. Observation parameters include water content, ash content, caffeine content, pH, color intensity and organoleptic taste, aroma, after taste, body thickness.
The research consisted of one stage, namely coffee making with black honey technique. The research used factorial randomized block design which was composed of 2 factors. Factor I temperature treatment consisting of three levels, namely 150 ° C, 200 ° C, 250 ° C and factor II of roasting time which consists of 3 levels, namely (15 minutes, 20 minutes, 25 minutes).
The results of this study, among others, obtained the best treatment that is S2H2 Organoleptic parameters include arom, taste, aftertaste and thickness. S2H2 treatment (roasting temperature 200 oC; time 20 minutes) with a value 7.5 (concentrated) aroma; taste 7.1 (delicious); aftertaste 6.5 (rather like); thickness 6.8 (concentrated). This shows that the panelists preferred and preferred the S2H2 treatment (roasting temperature 200 oC; time of 20 minutes). The conclusion of this study is that the temperature treatment and roasting time significantly affect the yield, water content, ash content, pH, caffeine content and color intensity test. The interaction of temperature treatment and roasting time significantly affected the level of 5%. The treatment temperature of the roasting and the roasting time did not affect the organoleptic test of aroma, taste, after taste and viscosity. |
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Universitas Muhammadiyah Malang |
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136 |
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Perpustakaan Universitas Muhammadiyah Malang |
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UMM Institutional Repository |
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MALANG |
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JAWA TIMUR |
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2019-11-23T23:30:05Z |
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2019-11-23T23:30:05Z |
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dc |
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17.538404 |