CD Skripsi

Sifat Fisikokimia Biji Kopi Robusta Solok Radjo Dengan Lama Penyangraian Berbeda

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ABSTRACT
The roasting is the process of forming the color and aroma of green coffee beans. The
coffee roasting process not only changes the physical appearance of the coffee beans but
also rearranges the chemical makeup. This study aims to obtain the best roasting time
on the physicochemical properties of Robusta Solok Radjo coffee beans based on SNI
01-3542-2004. The research design used was a completely randomized design (RAL)
non factorial with roasting time treatment consisting of roasting time consisting of 8
minutes, 10 minutes, 12 minutes, 14 minutes, and 16 minutes. The results showed that
the duration of roasting had a significant effect on moisture content, ash content, degree
of acidity, and caffeine content in roasted coffee beans. The best treatment in this study
was L1 treatment with a roasting time of 8 minutes. The L1 treatment of roasted coffee
beans in this study had an average value of water content of 2.22%, ash content of
3.09%, degree of acidity 5.06, caffeine content 1.56%, color index 27.65%. The hedonic
assessment obtained by an average rating of the aroma of roasted coffee beans was 3.87
(like). Parameters of water content, ash content, caffeine content and aroma have met
SNI 01-3542-2004.
Keywords: robusta coffee, roasting, roasting duration

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0075)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0075)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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