CD Skripsi

Suhu Penyangraian Terhadap Sifat Fisikokimia Biji Kopi Robusta Kayu Aro Kerinci Provinsi Jambi

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ABSTRACT
Roasting is the process of forming the distinctive aroma and taste of coffee
from the coffee beans which is carried out using high temperatures. Currently
there is still literature on how the proper roasting process is to produce quality
roasted coffee products. This research was conducted to determine the effect of
roasting temperature on changes in the physicochemical properties of robusta
coffee. The research design used was a completely randomized design (CRD)
with a roasting temperature treatment consisting of 190°C, 200°C, 210°C, 220°C,
230°C, and 240°C. The time selected for roasting was 10 minutes. The results
showed that the treatment of roasting temperature had an effect on water content,
ash content, acidity, caffeine content, aroma (hedonic), and robusta coffee color.
The temperature chosen for roasting 190°C with a roasting time of 10 minutes
was the best treatment to produce the best physicochemical properties, namely
with water content of 2.35%, ash content of 4.01%, degree of acidity (pH) 5.16,
caffeine content of 1, 13%, aroma score 3.90, color index L 26.64.
Keywords : robusta coffee, roasting, roasting temperature

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0074)

Penerbit

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

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0074)

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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