Digilib Perpustakaan Universitas Riau

Tugas Akhir, Skripsi, Tesis dan Disertasi Mahasiswa Universitas Riau

  • Beranda
  • Informasi
  • Berita
  • Bantuan
  • Pustakawan
  • Pilih Bahasa :
    Bahasa Arab Bahasa Bengal Bahasa Brazil Portugis Bahasa Inggris Bahasa Spanyol Bahasa Jerman Bahasa Indonesia Bahasa Jepang Bahasa Melayu Bahasa Persia Bahasa Rusia Bahasa Thailand Bahasa Turki Bahasa Urdu

Pencarian berdasarkan :

SEMUA Pengarang Subjek ISBN/ISSN Pencarian Spesifik

Pencarian terakhir:

{{tmpObj[k].text}}
Image of Penambahan Ekstrak Kasar Bonggol Buah Nanas Terhadap Karakteristik Green Coffee Bean Robusta
Penanda Bagikan

CD Skripsi

Penambahan Ekstrak Kasar Bonggol Buah Nanas Terhadap Karakteristik Green Coffee Bean Robusta

MOCHAMAD SOIM / 1706123022 - Nama Orang;

ABSTRACT

Robusta green coffee bean has a higher caffeine content than other types of coffee beans. High levels of caffeine in robusta coffee beans are referred to as second-class coffee beans after arabica coffee beans and can threaten health. Efforts to reduce this impact can be done by enzymatic decaffeination process using proteolytic compounds from pineapple fruit hump crude extract. Pineapple fruit hump contains bromelain enzymes with high proteolytic activity and can hydrolyze caffeine molecules and improve the characteristics of robusta green coffee bean. This study aimed to obtain the best pineapple fruit hump crude extract to the characteristics of robusta green coffee bean. The study was conducted experimentally using a complete randomized design (CRD) consisting of five treatments and three replications so that 15 experimental units were obtained. The treatments in this study were added pineapple hump crude extract with P1 : 0%, P2 : 40%, P3 : 50%, P4 : 60%, and P5 : 70% (b/b). The observation parameters tested include moisture, caffeine, and acidity. The data obtained were statistically analyzed using analysis of variance followed by Duncan’s multiple range test (DMRT) at the level of 5% to determine the difference in each treatment. The results showed that the addition of pineapple fruit hump crude extract significantly affected the content of moisture, ash, caffeine, and acidity. The best treatment was P5 (addition pineapple fruit hump crude extract 50%) which had a moisture 6.81%, caffeine 0.83%, and acidity 4.24.

Keywords: Robusta green coffee bean, caffeine, pineapple fruit hump crude extract.


Ketersediaan
#
Perpustakaan Universitas Riau 1706123022
1706123022
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
1706123022
Penerbit
Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN., 2023
Deskripsi Fisik
-
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
1706123022
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
DAUS
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
  • COVER
  • DAFTAR ISI
  • ABSTRAK
  • BAB I PENDAHULUAN
  • BAB II TINJAUAN PUSTAKA
  • BAB III METODE PENELITIAN
  • BAB IV HASIL DAN PEMBAHASAN
  • BAB V KESIMPULAN DAN SARAN
  • DAFTAR PUSTAKA
  • LAMPIRAN
Komentar

Anda harus masuk sebelum memberikan komentar

Digilib Perpustakaan Universitas Riau
  • Informasi
  • Layanan
  • Pustakawan
  • Area Anggota

Tentang Kami

As a complete Library Management System, SLiMS (Senayan Library Management System) has many features that will help libraries and librarians to do their job easily and quickly. Follow this link to show some features provided by SLiMS.

Cari

masukkan satu atau lebih kata kunci dari judul, pengarang, atau subjek

Donasi untuk SLiMS Kontribusi untuk SLiMS?

© 2025 — Senayan Developer Community

Ditenagai oleh SLiMS
Pilih subjek yang menarik bagi Anda
  • Karya Umum
  • Filsafat
  • Agama
  • Ilmu-ilmu Sosial
  • Bahasa
  • Ilmu-ilmu Murni
  • Ilmu-ilmu Terapan
  • Kesenian, Hiburan, dan Olahraga
  • Kesusastraan
  • Geografi dan Sejarah
Icons made by Freepik from www.flaticon.com
Pencarian Spesifik
Kemana ingin Anda bagikan?