Daryanto, Kukuh Asmoro and Kiki Fibrianto, STP., M. Phil., Ph. D (2019) Optimasi Karakteristik Sensori Teh Daun Kopi Robusta Dan Liberika Dampit Terhadap Suhu Penyeduhan. Sarjana thesis, Universitas Brawijaya.
Abstract
Penggunaan tanaman kopi hanya berfokus pada pengolahan biji kopi sebagai minuman, tetapi daun kopi tidak dikonsumsi dan digunakan sebagai pakan ternak,yaitu pada kambing. Penelitian tentang profil sensori masih diperlukan untuk pengembangan sensori teh daun kopi dan untuk mengetahui preferensi konsumen terhadap teh daun kopi Robusta dan Liberika. Penelitian ini menggunakan Rate-All-That-Apply (RATA) untuk menentukan atribut dari setiap sampel lalu dilanjutkan dengan metode Just-About-Right (JAR) untuk menentukan hasil sensori optimal. Metode pengujian sensori menggunakan 110 panelis tidak terlatih. Metode penyeduhan dilakukan perebusan daun kopi dengan suhu 85 oC, 90 oC, 95 oC, 100 oC. Hasil penelitian pada JAR menunjukkan bahwa teh daun kopi robusta yang diseduh pada suhu 100 oC menghasilkan atribut sensori yang optimal untuk sweet flavor, burn flavor, earth flavor, wood flavor, sweet taste, dan astringent. Pada teh daun kopi liberika suhu penyeduhan 85 oC menghasilkan atribut sensoris optimal untuk sweet flavor, burn flavor, wood flavor, dan astringent.
English Abstract
The commercial use of coffee plants has only focused on processing coffee beans as drinks, but the coffee leaves are not consumed. It was used as cattle feed, dominantly goats. Research about sensory profile is still needed for sensory development of coffee leaf tea and to find out consumer preferences for Robusta and Liberica coffee leaf tea. This research used RATA (Rate-All-That-Apply) that aimed to determine the attributes of each sample and proceed to the JAR (Just- About-Right) method that aimed to determine the optimal sensory results of Robusta and Liberica coffee leaf tea. The sensory testing method to obtain a specific description of a sensory attribute of coffee leaf tea using 110 untrained panelists. The method of brewing is decoction (boiling) by the temperature of 85oC; 90oC; 95oC; 100oC. The results of the study showed that Robusta coffee leaf tea processed by decoction at 100oC produced optimum sensory attributes for sweet flavor, burn flavor, earth flavor, wood flavor, sweet taste, dan astringent and the Liberica coffee leaf tea processed by decoction at 85oC produced optimum sensory attributes for sweet flavor, burn flavor, wood flavor, and astringent
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/463/052002363 |
| Uncontrolled Keywords: | Teh daun kopi, JAR, liberika, RATA, robusta,coffee leaf tea,JAR, Liberica, RATA, Robusta |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 27 Dec 2021 07:12 |
| Last Modified: | 29 Aug 2024 04:28 |
| URI: | http://repository.ub.ac.id/id/eprint/187648 |
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