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PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR DALAM TEH DAUN KOPI
The objective research was to determine effect of a combination of coffee leaves and gambir catechin crude extract on the chemical and organoleptic characteristics of coffee leaf tea. The experiment was conducted at Chemical, Sensory and Processing of Agricultural Products Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University from August 2022 to March 2…
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- xv, 38 hlm.; Ilus.; 29 cm
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- T1045362023
PENGARUH SUHU DAN LAMA WAKTU EKSTRAKSI TERHADAP MINUMAN KOPI ARABIKA SEDUH DI…
The objective of the research was to determine the effect of temperature and extraction time on arabica coffee cold brew, Semendo, Muaraenim, Sumatera Selatan. This research was conducted at the Agricultural Product Processing Laboratory and Agricultural Product Chemical Laboratory, Faculty of Agriculture, Sriwijaya University, Palembang, South Sumatra. This study used a Factorial Completely Ra…
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- xvi, 42 hlm.; ilus.; 29 cm
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- T1204732023
MINUMAN FUNGSIONAL KOPI ROBUSTA DENGAN PENAMBAHAN BUBUK KAYU SECANG (Caesalp…
This study aimed to evaluate the effect of adding sappan wood powder on antioxidant activity, changes in chemical, physical, and sensory characteristics of robusta coffee functional drink. This study used a completely randomized nonfactorial design (RALNF) with a single treatment factor, namely the concentration of sappan wood powder with 5 treatments. The treatment was carried out with three r…
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- xv, 37hlm.: ilus.; 29 cm
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- T647312022
PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR PADA BUBUK KOPI ROBUSTA PADA TINGKAT …
This study aims to determine the effect of different roasting levels and the addition of gambier extract on the characteristics of gambier coffee. This study used a Completely Randomized Design (CRD) factorial with factor A (roasting level) and factor B (gambir concentration). Parameters tested in this study included water content, ash content, pH, total phenol, antioxidants and organoleptic te…
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- xii, 63 hlm.; ilus.; 29 cm
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- T822522022
PENGARUH ULTRASONIKASI TERHADAP SIFAT FISIK DAN KIMIA NATA DE COCO DENGAN WOR…
Nata de coco staining using carrot extract can give an attractive appearance. A more efficient staining method is the ultrasonication method. This study aimed to determine the effect of ultrasonication on physical and chemical characteristics of nata de coco with carrot (Daucus carota l.) as natural dye. The experiment was designed as a Factorial Completely Randomized Design (RALF) with two tre…
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- xv, 61 hlm.; ilus.; 29 cm
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- T789732022
PENGARUH JUMLAH DAN UKURAN PARTIKEL CASCARA TERHADAP KARAKTERISTIK KIMIA, FUN…
This study aimed to determine the chemical, functional, and sensory characteristics of the formulation of cascara coffee drink. The experiment was conducted at Chemical, Processing, and Sensory Laboratory, Faculty of Agriculture, Sriwijaya University, from June 2021 to June 2022. The research used a Factorial Completely Randomized Design (RALF) with two treatment factors. The treatment was repe…
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- xv, 61 hlm.; ilus.; 29 cm
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- T789242022
FORMULASI CAMPURAN KOPI HIJAU CELUP BERDASARKAN JENIS VARIETAS DAN PERSENTASE…
This study was aimed to determine the properties of water content, pH, total dissolved solids, chlorogenic acid, caffeine, and organoleptic as well as confirming the formulation of green coffee based on the variations of percentage mixing ratio of green coffee. This research was conducted at the Laboratory od Agricultural Products Chemistry, Department of Agricultural Technology, Faculty of Agr…
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- xv, 33 hlm.; ilus.; 29 cm
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- T657392022
PENGARUH PENAMBAHAN GULA PASIR DAN KRIM NABATI TERHADAP KARAKTERISTIK KIMIA D…
This study aims to determine the Effect of Adding Granulated Sugar and Vegetable Cream on Anaerobic Fermented Coffea Functional Robusta (coffea canephora) on Cemical and Sensory Characteristic. This research was carried out at the Chemical, Processing and Sensory Laboratory of Agricultural Products and the Laboratory of Agricultural Microbiology and Biotechnology, Department of Agricultural Tec…
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- xv, 70 hlm.; ilus.; 29 cm
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- T745262022
KARAKTERISTIK KOPI BUBUK ARABICA TYPICA L BERDASARKAN TINGKAT KEMATANGAN DAN …
Kopi merupakan salah satu komoditi perkebunan dengan nilai ekonomis dan tingkat produksi yang cukup tinggi. Namun secara umum mutu dari hasil pengolahan kopi masih rendah. Penanganan pasca panen yang tepat terus dikembangkan untuk meningkatkan mutu hasil dari pengolahan biji kopi. Salah satu jenis kopi yang terdapat di daerah Sumatera Selatan adalah Arabica Typica Semendo. Adapun langkah untuk …
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- xiii, 48hlm.; ilus.; 29 cm
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- T743362022
PENGARUH SUHU PENYANGRAIAN DAN DIAMETER BIJI KOPI TERHADAP KARAKTERISTIK KOPI…
The most widely cultivated coffee species throughout the world is Arabica coffee (Coffea arabica L). The caffeine content of Arabica coffee is 1-1.3%. This study aims to determine the effect of roasting temperature and diameter of coffee beans on the characteristics of Arabica ground coffee from decaffeination a solid papaya skin extract. The research was carried out at the Biosystems Laborator…
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- ix, 89 hlm. : ilus. ; 29 cm
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- T586212021
PENGARUH DIAMETER DAN SUHU PENYANGRAIAN TERHADAP KARAKTERISTIK KOPI BUBUK ARA…
This research was aimed to know the effect of coffee diameter and roasting temperature on the characteristics of decaffeinated Arabica coffee ( Coffea arabica L .) using pineapple stem starts in April 2021 to july 2021. extract. the time of the research implementation The study used a completely randomized design factorial (RALF), which consisted of two treatment factors, namely diameter and ro…
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- ix, 61 hlm. : ilus. ; 29 cm
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- T584592021
KARAKTERISTIK FISIKOKIMIA, FUNGSIONAL DAN MIKROBIOLOGI KOPI INSTAN MENGGUNAKA…
The objective research was to determine characteristics physicochemical, functional and microbiology of instant coffee using formulation gambir extract and varieties coffee of peaberry robusta and petik pelangi robusta. The experiment was conducted at Chemical, Processing, and Sensory Laboratory and Laboratory of Microbiology and Biotechnology, Faculty of Agriculture, Sriwijaya University, from…
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- xii, 38 hlm. : ilus. ; 29 cm
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- T600172021
PENGARUH RH RUANGAN PROSES OKSIDASI ENZIMATIS PADA CASCARA KULIT KOPI ARABIKA…
This study aimed to determine the RH of the process enzymatic oxidation room on the cascara characteristics of arabica and robusta coffee husks. This study used a factorial completely randomized design (RALF) with two treatment factors, namely the types of coffee (arabic, and robusta) and room RH (80%, 85%, 90%, 95%). Each treatment was repeated three times. The parameters observed included phy…
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- xv, 47 hlm. : ilus. ; 29 cm
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- T600112021
PENGARUH PENYANGRAIAN DAN EKSTRAK KATEKIN GAMBIR TERHADAP KARAKTERISTIK KOPI …
The objective research was to determine the effect of gambier catechin extract addition and ginseng on the characteristics of instant robusta wine coffee. The experiment was conducted at Chemical, Processing, and Sensory Laboratory and Laboratory of Microbiology and Biotechnology, Faculty of Agriculture, Sriwijaya University, from March to November 2021. The research used a nonfactorial Complet…
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- xv, 42 hlm. : ilus. ; 29 cm
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- T600272021
IMPLIKASI VARIASI KONSENTRASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST)…
This research aimed to determine the effect of coffee peel type and variation of SCOBY concentration on total phenol, total titrated acid, total dissolved solid, pH and total plate count of cascara kombucha. This research was conducted at Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory and Agricultural Product Microbiology Laboratory, Agricultural Technology…
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- xi, 37 hlm. : ilus. ; 29 cm
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- T590502021
PENGARUH FORMULASI KOPI HIJAU DAN KOPI SANGRAI TERHADAP SIFAT KIMIA, MIKROBIO…
The objective research was to determine the effect of formulation green coffee, roasted coffee and brewing time on characteristicsphysical, chemical and mold contamination of coffee Cold Brew. This research used a Factorial Completely Randomized Design (RALF) with two treatment factors, namely factor A formulation of green coffee and roasted coffee and faktor B brewing time, each trearment repe…
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- xvi, 37 hlm. : ilus. ; 29 cm
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- T613792021
ANALISIS HARGA POKOK DAN KELAYAKAN HARGA JUAL KOPI ROBUSTA ORGANIK DI DESA SU…
This study aims to (1) analyze the differences between organic and non-organic coffee cultivation in Sumber Karya Village, Gumay Ulu District, Lahat Regency, (2) Calculate the cost of production and income of organic coffee in Sumber Karya Village, Gumay Ulu District, Lahat Regency, (3) Calculate the price that farmers deserve so that the profit is greater than the sale of ordinary coffee in Su…
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- xi, 67 hlm. : ilus. ; 29 cm
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- T641052021
PENGARUH FREKUENSI DAN LAMA ULTRASONIKASI BUBUK KOPI (Coffea canephora) TERHA…
The objective of the research was to determine the effect of frequency and duration of ultrasonication on the physical and chemical characteristics of cold brew coffee. This research was conducted at the Agricultural Product Processing Laboratory and Agricultural Product Chemical Laboratory, Faculty of Agriculture, Sriwijaya University, Indralaya, South Sumatra. This study used a Factorial Comp…
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- xv, 49 hlm. : ilus. ; 29 cm
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- T392262020
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