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FORMULASI KOPI HIJAU ROBUSTA, EKSTRAK KATEKIN GAMBIR DAN PASAK BUMI TERHADAP KARAKTERISTIK KOPI INSTAN

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The objective research was to determine effect of formulation instant robusta green coffee, gambir katekin extract and instant pasak bumi on characteristics instant cofeee. The research used a Completely Randomized Design (RALF) with one singel factors, namely combination of instant green coffee, gambir katekin extract, and instant pasak bumi. The experiment was conducted in triplicates. The observed parameters were physical (solubility percentation), chemical (pH, total phenol, antioxidant activity and water content), and microbiological (antibacterial activity) characteristics. The results showed that addition of gambir katekin extract and instant pasak bumi had significantly affect on solubility percentation, total phenol, antioxidant activity and water content and antibacterial activity. The best treatment combination was 50% instant robusta green coffee: 30% gambir katekin extract: 20% instant pasak bumi based on highest antioxidant activity and total phenol with characteristics solubility percentation 86,10%, pH 4,55, total phenol 169,48 mgGAE/g, antioxidant activity 44,68 ppm, water content 4,81%, dan antibacterial activity 3,05 mm.

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Series Title

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Call Number

T585552021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xvii, 42 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.907

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi pembuatan kopi
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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