Setyani, Sri and subeki, subeki and Grace, Henrica Agustina (2017) KARAKTERISTIK SENSORI, KANDUNGAN KAFEIN, DAN ASAM KLOROGENAT KOPI BUBUK ROBUSTA (Coffea canephora L.) DI TANGGAMUS , LAMPUNG Sensory Characteristics, Content of caffeine and Clorogenic acid of Robusta Coffee Powder in Tanggamus, Lampung. In: Seminar Nasional PATPI, 10-11Oct 2017, Novotel Hotel, Lampung Province. (In Press)

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Abstract

Robusta coffee is one of the many cultivated plants in Tanggamus-Lampung. People process coffee into coffee beans or further processed into coffee powder. Nevertheless, the characteristics of coffee powder produced in Tanggamus are not known clearly. This study aims to determine the sensory properties, content of caffeine and chlorogenic acid Robusta coffee powder in Tanggamus area. This study consisted of two stages: survey and laboratory analysis. Observations included sensory properties, content of caffeine and chlorogenic acid Robusta coffee powder, and then analyzed descriptively. The results show that Robusta coffee powder with color scores 1-3 (black-cinnamon) and bitter scores 1-3 (non bitter-bitter) are produced in Talang Padang-Talang Padang, Muara Dua-Ulu Belu, and Way Harong-Air Naningan. The overall panelist acceptance of the Robusta coffee powder was obtained in Talang Padang-Talang Padang, Muara Dua-Ulu Belu, and Way Harong-Air Naningan. Robusta coffee powder in Tanggamus has caffeine content 0.08-2.19% same as the standard of SNI 01-3542-2004, and chlorogenic acid content 0.08-1.31%. Keywords: sensory characteristic, caffeine, chlorogenic acid, robusta coffee powder

Item Type: Conference or Workshop Item (Paper)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SRI SETYAN
Date Deposited: 14 Nov 2017 03:24
Last Modified: 14 Nov 2017 03:24
URI: http://repository.lppm.unila.ac.id/id/eprint/5210

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