MAHARANI, TIARA MUSTIKA (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KOPI ROBUSTA DARI DESA JUHUT KABUPATEN PANDEGLANG DENGAN PERBEDAAN PROSES PENGOLAHAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (SKRIPSI)
Tiara Mustika Maharani_4444200044_Fulltext.pdf Restricted to Registered users only Download (19MB) |
|
Text (SKRIPSI)
Tiara Mustika Maharani_4444200044_01.pdf Restricted to Registered users only Download (5MB) |
|
Text (SKRIPSI)
Tiara Mustika Maharani_4444200044_02.pdf Restricted to Registered users only Download (2MB) |
|
Text (SKRIPSI)
Tiara Mustika Maharani_4444200044_03.pdf Restricted to Registered users only Download (1MB) |
|
Text (SKRIPSI)
Tiara Mustika Maharani_4444200044_04.pdf Restricted to Registered users only Download (7MB) |
|
Text (SKRIPSI)
Tiara Mustika Maharani_4444200044_05.pdf Restricted to Registered users only Download (142kB) |
|
Text (SKRIPSI)
Tiara Mustika Maharani_4444200044_Ref.pdf Restricted to Registered users only Download (2MB) |
|
Text (SKRIPSI)
Tiara Mustika Maharani_4444200044_Lamp.pdf Restricted to Registered users only Download (1MB) |
Abstract
Robusta coffee (Coffea canephora) is one type of coffee that is widely cultivated in Indonesia. One of them is in the Banten region, precisely in Juhut Village, Pandeglang Regency. Coffee processing generally consist of dry processing (natural) and wash processing (semi wash and full wash). In Pandeglang, the popularity of coffee made from bat fermentation is increasing so that its potential can be further development. The purpose of this study was to determine the effect of difference processing methods on the physicochemical and organoleptic properties of robusta coffee from Pandeglang. This study used a Non-Factorial Randomized Block Design that consisted of one factor, namely the difference in processing methods, which consisted of natural process, semi wash process, full wash process, and bat fermented process with four replications. The results showed that the difference of processing methods significantly affected the physicochemical and organoleptic properties of robusta coffee. The treatment affected the physical response in yield value, the lightness value of L*, chromaticity value of a*, chromaticity value of b*, chroma, and °Hue, in the chemical response in water content, pH, caffeine content, and antioxidant activity. The lowest caffeine content is obtained by bat fermented process. Coffee processing with natural process is the most favored in every hedonic rating test parameter starting from color, aroma, taste, and overall
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Kopi Robusta (Coffea canephora) merupakan salah satu jenis kopi yang banyak dibudidayakan di Indonesia. Salah satunya di wilayah Banten, tepatnya di Desa Juhut, Kabupaten Pandeglang. Pengolahan kopi secara umum terdiri dari pengolahan kering (natural) dan pengolahan basah (semi wash dan full wash). Di Pandeglang, popularitas kopi yang terbuat dari fermentasi kelelawar semakin meningkat sehingga potensinya dapat dikembangkan lebih lanjut. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan metode pengolahan terhadap sifat fisikokimia dan organoleptik kopi robusta asal Pandeglang. Penelitian ini menggunakan Rancangan Acak Kelompok Non-Faktorial yang terdiri dari satu faktor yaitu perbedaan proses pengolahan yang terdiri dari proses natural, proses semi wash, proses full wash, dan proses fermentasi kelelawar dengan empat ulangan. Hasil penelitian menunjukkan bahwa perbedaan proses pengolahan berpengaruh nyata terhadap sifat fisikokimia dan organoleptik kopi robusta. Perlakuan tersebut memengaruhi respons fisik berupa nilai rendemen, nilai kecerahan L*, nilai kromatisitas a*, nilai kromatisitas b*, chroma dan °Hue, serta respon kimia berupa kadar air, pH, kadar kafein, dan aktivitas antioksidan. Kadar kafein terendah diperoleh melalui proses fermentasi kelelawar. Pengolahan kopi dengan proses natural merupakan perlakuan yang paling disukai pada semua parameter uji rating hedonik, mulai dari warna, aroma, rasa, dan overall. | |||||||||
| Uncontrolled Keywords: | coffee, fermentation, processing, robusta | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) T Technology > T Technology (General) |
|||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
|||||||||
| Depositing User: | MS Tiara Mustika Maharani | |||||||||
| Date Deposited: | 04 Sep 2025 05:18 | |||||||||
| Last Modified: | 04 Sep 2025 05:18 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/53517 |
Actions (login required)
 |
View Item |