eprintid: 45595
rev_number: 16
eprint_status: archive
userid: 9458
dir: disk0/00/04/55/95
datestamp: 2025-02-05 13:49:15
lastmod: 2025-02-05 13:49:15
status_changed: 2025-02-05 13:49:15
type: thesis
metadata_visibility: show
creators_name: Malahayani, Fanida
creators_id: 4444190092
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_name: NURTIANA, WINDA
contributors_name: NAJAH, ZULFATUN
contributors_name: PRATAMA ASTIN, EKO
contributors_id: 199108162022032003
contributors_id: 198706012022032006
contributors_id: 198604122014021002
corp_creators: UNIVERSITAS SULTAN AGENG TIRTAYASA
corp_creators: FAKULTAS PERTANIAN
corp_creators: JURUSAN TEKNOLOGI PANGAN
title: KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KOPI ROBUSTA LEGO BUBUK (Coffea canephora) BERDASARKAN PENGARUH BERBAGAI VARIASI SUHU DAN WAKTU PENYANGRAIAN
ispublished: pub
subjects: Q1
divisions: FAPERTA
divisions: TekPang
full_text_status: restricted
keywords: Coffee powder, lego coffee, roasting temperature, roasting time
note: Kopi (Coffea sp.) banyak dikonsumsi sebagai minuman, salah satunya adalah kopi robusta yang merupakan salah satu jenis kopi yang populer di Indonesia. Salah satu jenis kopi robusta adalah kopi lego yang berasal dari Banyuwangi. Faktor-faktor yang diteliti pada penelitian ini meliputi suhu penyangraian (230°C, 245°C, dan 260°C) dan lama waktu penyangraian (10 dan 12 menit). Rancangan penelitian terdiri dari dua tahap yaitu rancangan acak lengkap faktorial (rendemen biji kopi, sudut curah, densitas kamba, warna, pH, kadar air, kadar abu, aktivitas antioksidan, total fenol,  dan kadar kafein) dan rancangan acak petak terbagi dalam rancangan acak kelompok (uji organoleptik). Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu penyangraian terhadap karakteristik fisikokimia dan sensori kopi lego robusta. Hasil penelitian menunjukkan bahwa variasi suhu penyangraian mempengaruhi rendemen biji kopi, sudut curah, densitas kamba, L*, a*, b*, kroma, pH, kadar air, kadar abu, aktivitas antioksidan, dan total fenol. Variasi lama waktu penyangraian mempengaruhi rendemen biji kopi, L*, a*, b*, kroma, kadar air, kadar abu, total fenol, parameter rasa di mulut, dan parameter keseluruhan. Interaksi antara suhu dan waktu penyangraian mempunyai pengaruh terhadap L* dan b* bubuk kopi lego robusta yang dihasilkan.
abstract: Coffee (Coffea sp.) is a widely consumed as a beverage, with robusta being a popular variety in Indonesia. One type of robusta coffee is lego coffee, which originated from Banyuwangi. The factors studied in this research include roasting temperature (230°C, 245°C, and 260°C) and roasting time (10 and 12 minutes). The research design consists of two stages: a completely randomized factorial design (coffee bean yield, angle of repose, bulk density, color, pH, moisture content, ash content, antioxidant activity, total phenolic content, and caffeine content) and A split-plot randomized block design (organoleptic test). This study was conducted to determine the effects of roasting temperature and time on the physicochemical and sensory characteristics of lego robusta coffee. The results showed that variations in roasting temperature affected coffee bean yield, angle of repose, bulk density, L*, a*, b*, chroma, pH, moisture content, ash content, antioxidant activity, and total phenols. Variations in roasting time influenced coffee bean yield, L*, a*, b*, chroma, moisture content, ash content, total phenols, mouthfeel parameters, and overall parameters. The interaction between roasting temperature and time had an influence on L* and b* of the resulting lego robusta coffee powder.
date: 2024
date_type: published
pages: 97
institution: UNIVERSITAS SULTAN AGENG TIRTAYASA
department: TEKNOLOGI PANGAN
thesis_type: sarjana
thesis_name: sarjana
citation:   Malahayani, Fanida  (2024) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KOPI ROBUSTA LEGO BUBUK (Coffea canephora) BERDASARKAN PENGARUH BERBAGAI VARIASI SUHU DAN WAKTU PENYANGRAIAN.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.   
document_url: https://eprints.untirta.ac.id/45595/1/Fanida%20Malahayani_4444190092_Fulltext.pdf
document_url: https://eprints.untirta.ac.id/45595/2/Fanida%20Malahayani_4444190092_01.pdf
document_url: https://eprints.untirta.ac.id/45595/3/Fanida%20Malahayani_4444190092_02.pdf
document_url: https://eprints.untirta.ac.id/45595/4/Fanida%20Malahayani_4444190092_03.pdf
document_url: https://eprints.untirta.ac.id/45595/5/Fanida%20Malahayani_4444190092_04.pdf
document_url: https://eprints.untirta.ac.id/45595/6/Fanida%20Malahayani_4444190092_05.pdf
document_url: https://eprints.untirta.ac.id/45595/7/Fanida%20Malahayani_4444190092_Ref.pdf
document_url: https://eprints.untirta.ac.id/45595/8/Fanida%20Malahayani_4444190092_Lamp.pdf