Gusro, Toldiras (2023) Pengaruh Waktu Perebusan Daun Kopi Robusta (Coffea robusta) terhadap Sifat Fisikokimia dan Organoleptik Minuman Teh Daun Kopi. S1 thesis, UNIVERSITAS JAMBI.
![[img]](https://repository.unja.ac.id/style/images/fileicons/text.png) |
Text
ABSTRAK.pdf Download (9kB) |
|
Text
BAB I.pdf Download (195kB) |
|
Text
BAB V.pdf Download (9kB) |
|
Text
COVER.pdf Download (18kB) |
|
Text
DAFTAR PUSTAKA.pdf Download (146kB) |
|
Text
FULL SKRIPSI.pdf Restricted to Repository staff only Download (2MB) |
|
Text
HALAMAN PENGESAHAN.pdf Download (802kB) |
Abstract
Abstrak - Penelitian ini dilakukan untuk mengetahui pengaruh dari lama waktu perebusan teh daun kopi terhadap sifat fisikokimia dan organoleptik minuman teh daun kopi serta untuk mengetahui waktu perebusan terbaik dari minuman teh daun kopi yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan taraf perlakuan yaitu 3, 4, 5 , 6 dan 7 menit, dengan 4 kali pengulangan sehingga didapat 20 satuan percobaan. Parameter yang diamati yaitu aktivitas antioksidan, total fenol, total tanin, total padatan terlarut, pH, derajat warna dan orgnoleptik. Data yang diperoleh akan dianalisis menggunakan ANOVA dengan taraf 1% dan 5%. Apabila perlakuan menunjukkan pengaruh nyata, maka akan dilakukan analisis lebih lanjut menggunakan uji Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa waktu perebusan berpengaruh nyata terhadap total fenol, total tanin dan pH yang dihasilkan. Perlakuan terbaik waktu perebusan teh daun kopi terdapat pada waktu perebusan 7 menit dengan nilai aktivitas antioksidan 77,889%, total fenol 154,933 mgGAE/g, 65,537 mgTAE/g, total padatan terlarut 0,28 oBrix, pH 5,46, nilai L* 69,75, nilai a* 16,75, nilai b* 90,75, nilai derajat warna 79,54 oHue (Yellow Red), mutu hedonik warna 3,90 (cokelat), mutu hedonik rasa 2,77 (pahit), hedonik warna 2,20 (tidak suka), hedonik rasa 3,23 (agak suka), hedonik aroma 2,80 (tidak suka) dan hedonik penerimaan keseluruhan 2,90 (tidak suka). Abstract - This research was conducted to determine the effect of the length of time of boiling coffee leaf tea on the physicochemical and organoleptic properties of coffee leaf tea drink and to determine the best boiling time of the coffee leaf tea drink produced. This study used a completely randomized design (CRD) with treatment levels of 3, 4, 5, 6 and 7 minutes, with 4 repetitions to obtain 20 experimental units. Parameters observed were antioxidant activity, total phenol, total tannins, total dissolved solids, pH, color degree and orgnoleptic. The data obtained will be analyzed using ANOVA with a level of 1% and 5%. If the treatment shows a significant effect, further analysis will be carried out using the Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the boiling time had a significant effect on the total phenol, total tannin and pH produced. The best treatment when boiling coffee leaf tea was 7 minutes of boiling time with an antioxidant activity value of 77.889%, total phenol 154,933 mgGAE/g, 65.537 mgTAE/g, total dissolved solids 0.28 oBrix, pH 5.46, L* value 69.75, a* value 16.75, b* value 90.75, color degree value 79.54 oHue (Yellow Red), color hedonic quality 3.90 (chocolate), taste hedonic quality 2.77 (bitter), color hedonic 2.20 (dislike), hedonic taste 3.23 (rather like), aroma hedonic 2.80 (dislike) and hedonic overall acceptance 2.90 (dislike).
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Kata Kunci - Daun Kopi, Teh Daun Kopi dan Waktu Perebusan Keywords - Boiling Time, Coffee Leaf and Coffee Leaf Tea |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Gusro |
| Date Deposited: | 01 Aug 2023 02:13 |
| Last Modified: | 01 Aug 2023 02:13 |
| URI: | https://repository.unja.ac.id/id/eprint/54578 |
Actions (login required)
 |
View Item |
