Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process
The amount of mucilage can be adjusted according to the washing intensity. The level of ripeness of the coffee fruit is also directly proportional to the mucilage constituent components. Optimally ripe coffee cherries have a higher sugar, protein, lipid and water content than raw coffee cherries. So...
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| Format: | Article |
| Language: | Indonesian |
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Jurusan Teknik Pertanian Universitas Lampung
2021-09-01
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| Series: | Jurnal Teknik Pertanian Lampung |
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| _version_ | 1818401802655105024 |
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| author | Hazfri Dalimunthe Dina Mardhatilah Maria ulfah |
| author_facet | Hazfri Dalimunthe Dina Mardhatilah Maria ulfah |
| author_sort | Hazfri Dalimunthe |
| collection | DOAJ |
| description | The amount of mucilage can be adjusted according to the washing intensity. The level of ripeness of the coffee fruit is also directly proportional to the mucilage constituent components. Optimally ripe coffee cherries have a higher sugar, protein, lipid and water content than raw coffee cherries. So that research is needed to determine the effect of washing intensity and level of ripeness of coffee cherries on the characteristics of the resulting taste of coffee. The research design used was a complete two-factor block design. The first factor is the intensity of washing mucilage that sticks to the surface of the coffee beans; 2 times washing, 1 time washing, without washing. The second factor is the level of ripeness of the coffee cherries; raw coffee cherries, optimally ripe coffee cherries, past ripe coffee cherries. The analyzes were carried out, namely water content, ash content, total sugar content, pH value, Brix, and organoleptic test using the SCAA cupping method. The results of this study indicate that washing intensity affects the Brix value, water content, total sugar content, and pH. Whereas in the second factor, the level of ripeness of the coffee fruit affects the Brik value, water content, total sugar content, and pH. This study also showed that there was a correlation between washing intensity and the level of ripeness of the coffee cherries and the preference of the panelists. The non-washing treatment (black honey) and the optimal level of ripeness were the most preferred by the panelists, all coffees produced from this study met SNI 01-3542-2004. |
| first_indexed | 2024-12-14T07:58:16Z |
| format | Article |
| id | doaj.art-299d52f0d6454bb4ad21d0fcf671ea55 |
| institution | Directory Open Access Journal |
| issn | 2302-559X 2549-0818 |
| language | Indonesian |
| last_indexed | 2024-12-14T07:58:16Z |
| publishDate | 2021-09-01 |
| publisher | Jurusan Teknik Pertanian Universitas Lampung |
| record_format | Article |
| series | Jurnal Teknik Pertanian Lampung |
| spelling | doaj.art-299d52f0d6454bb4ad21d0fcf671ea552022-12-21T23:10:30ZindJurusan Teknik Pertanian Universitas LampungJurnal Teknik Pertanian Lampung2302-559X2549-08182021-09-01103317326http://dx.doi.org/10.23960/jtep-l.v10.i3.317-326Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey ProcessHazfri Dalimunthe0Dina Mardhatilah1Maria ulfah2Institut pertanian Stiper YogyakartaInstitut pertanian Stiper YogyakartaInstitut pertanian Stiper YogyakartaThe amount of mucilage can be adjusted according to the washing intensity. The level of ripeness of the coffee fruit is also directly proportional to the mucilage constituent components. Optimally ripe coffee cherries have a higher sugar, protein, lipid and water content than raw coffee cherries. So that research is needed to determine the effect of washing intensity and level of ripeness of coffee cherries on the characteristics of the resulting taste of coffee. The research design used was a complete two-factor block design. The first factor is the intensity of washing mucilage that sticks to the surface of the coffee beans; 2 times washing, 1 time washing, without washing. The second factor is the level of ripeness of the coffee cherries; raw coffee cherries, optimally ripe coffee cherries, past ripe coffee cherries. The analyzes were carried out, namely water content, ash content, total sugar content, pH value, Brix, and organoleptic test using the SCAA cupping method. The results of this study indicate that washing intensity affects the Brix value, water content, total sugar content, and pH. Whereas in the second factor, the level of ripeness of the coffee fruit affects the Brik value, water content, total sugar content, and pH. This study also showed that there was a correlation between washing intensity and the level of ripeness of the coffee cherries and the preference of the panelists. The non-washing treatment (black honey) and the optimal level of ripeness were the most preferred by the panelists, all coffees produced from this study met SNI 01-3542-2004.arabica characteristicshoney processmaturity levelwashing intensity |
| spellingShingle | Hazfri Dalimunthe Dina Mardhatilah Maria ulfah Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process Jurnal Teknik Pertanian Lampung arabica characteristics honey process maturity level washing intensity |
| title | Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process |
| title_full | Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process |
| title_fullStr | Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process |
| title_full_unstemmed | Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process |
| title_short | Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process |
| title_sort | modifikasi proses pengolahan kopi arabika menggunakan metode honey process |
| topic | arabica characteristics honey process maturity level washing intensity |
| work_keys_str_mv | AT hazfridalimunthe modifikasiprosespengolahankopiarabikamenggunakanmetodehoneyprocess AT dinamardhatilah modifikasiprosespengolahankopiarabikamenggunakanmetodehoneyprocess AT mariaulfah modifikasiprosespengolahankopiarabikamenggunakanmetodehoneyprocess |