Ab, Nora (2022) STUDI PEMBUATAN TEH DARI DAUN DAN KULIT BUAH KOPI. S1 thesis, Teknologi pertanian.
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Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan daun dan kulit buah kopi terhadap mutu teh dari daun dan kulit buah kopi dan perbandingan daun dan kulit buah kopi yang tepat untuk menghasilkan teh dengan mutu terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan perbandingan daun dan kulit buah kopi yang terdiri dari 5 taraf perlakuan yaitu 1:1, 1:2, 1:3, 1:4 dan 1:5 yang diulang sebanyak 3 kali sehingga diperoleh 15 satuan percobaan. Hasil penelitian menunjukkan bahwa perbandingan daun dan kulit buah kopi berpengaruh nyata terhadap kadar abu, kadar polifenol, warna, aroma, rasa dan penerimaan keseluruhan namun tidak berpengaruh nyata terhadap kadar air teh yang dihasilkan. Perbandingan daun dan kulit buah kopi dengan mutu teh terbaik terdapat pada perlakuan 1:3 dengan dengan kadar air 7,21%, kadar abu 5,67%, kadar polifenol 8,14%, warna 3,08 yaitu hijau kecokelatan, aroma 2,76 yaitu agak beraroma teh, rasa 3,08 yaitu agak sepat dan penerimaan keseluruhan 3,48 yaitu agak suka. This research aims to determine the comparison effect of leaves and peel of coffee fruit on the quality of tea from leaves and peel of the coffee fruit, and the appropriate comparison effect of leaves and peel of coffee fruit to produce the best quality tea. This research used a Completely Randomized Design (RAL) with the comparison treatment of leaves and peel of coffee fruit consisting of 5 treatment stages, namely 1:1, 1:2, 1:3, 1:4 and 1:5 was repeated 3 times so that obtained 15 experimental units. The result of the study showed that the comparison of leaves and peel of coffee fruit had a significant effect on ash content, polyphenol content, color, scent, taste, and overall acceptability but had no significant effect on the water content of the tea produced. The comparison of leaves and peel of coffee fruit with the best tea quality in the 1:3 treatment with a water content of 7.21%, ash content of 5,67%, polyphenol content of 8,14%, color 3,08 that is a green-brown, scent 2,76 that is rather tea-scented, taste 3,08 that is a bit astringent and overall acceptability 3,48 that is rather liked.
| Type: | Thesis (S1) |
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| Uncontrolled Keywords: | Daun Kopi, Buah Kopi, Teh Kering |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknik Pertanian |
| Depositing User: | AB |
| Date Deposited: | 19 Sep 2022 02:36 |
| Last Modified: | 19 Sep 2022 02:36 |
| URI: | https://repository.unja.ac.id/id/eprint/39592 |
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