Rejo, Amin and Rahayu, Sri and Panggabean, Tamaria (2011) KARAKTERISTIK MUTU BIJI KOPI PADA PROSES DEKAFEINASI. ePrints UNSRI.

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      The research objective was to investigate the decaffeinization process on coffee beans from various regions in South Sumatera (Pagar Alam, Semendo, South OKU). The method used in this research was factorial completely randomized design. Treatments were consisted of coffee beans from Pagar Alam, Semendo and South OKU covering coffee quality of grades I, II, and III. The observed parameters were water content after decaffeinization process, throughput, ash content, caffein content and total acid content. The results showed that the coffee beans origin and coffee qualities had significant effect on the characteristics change of decaffeinated coffee quality. The best treatment was coffee beans from Pagar Alam having grade I quality with throughput of 84.5%, ash content of 2.98%, caffein content of 0.2353%, total acid content of 1.2372% and water content after decaffenization of 60,25%. Organoleptic test results showed that most panelists prefer decaffeinated coffee from Pagar Alam having grade I quality.

      Item Type: Article
      Uncontrolled Keywords: Decaffeinization, throughput, coffee beans, grades.
      Subjects: S Agriculture > S Agriculture (General)
      Divisions: Faculty of Agriculture > Department of Agricultural Technology
      Depositing User: Candra Setiawan
      Date Deposited: 11 Dec 2011 19:15
      Last Modified: 29 Feb 2012 15:02
      URI: http://eprints.unsri.ac.id/id/eprint/22

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