DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY
The quality of coffee is strongly affected by its aroma, so that instrument for aroma testing is necessary especially for quality control. In this research, coffee aroma was tested using electronic nose and then correlated to gas chromatography mass spectrometry (GC-MS). The green beans of robusta c...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1797035414723231744 |
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| author | , YESIANA ARIMURTI , Dr. Kuwat Triyana, |
| author_facet | , YESIANA ARIMURTI , Dr. Kuwat Triyana, |
| author_sort | , YESIANA ARIMURTI |
| collection | UGM |
| description | The quality of coffee is strongly affected by its aroma, so that instrument for aroma
testing is necessary especially for quality control. In this research, coffee aroma was
tested using electronic nose and then correlated to gas chromatography mass
spectrometry (GC-MS). The green beans of robusta coffee (coffea canephora
var.robusta) originated from Sumatra (processed with wet method) and Kulon Progo
(processed with dry method) were used as testing sample. The roasting temperature
was varied to be 180 °C, 195 °C, and 210 °C, while the roasting time was set to be
constant at 20 minutes. Each temperature variation resulted light, medium and dark
roasted coffee respectively. After the roasting process, the coffee beans were
grounded using coffee grinder. The response pattern of each gas sensors of the
electronic nose to ground coffee aroma was extracted using two methods |
| first_indexed | 2024-03-13T23:29:50Z |
| format | Thesis |
| id | oai:generic.eprints.org:130606 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:29:50Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1306062016-03-04T08:18:08Z https://repository.ugm.ac.id/130606/ DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY , YESIANA ARIMURTI , Dr. Kuwat Triyana, ETD The quality of coffee is strongly affected by its aroma, so that instrument for aroma testing is necessary especially for quality control. In this research, coffee aroma was tested using electronic nose and then correlated to gas chromatography mass spectrometry (GC-MS). The green beans of robusta coffee (coffea canephora var.robusta) originated from Sumatra (processed with wet method) and Kulon Progo (processed with dry method) were used as testing sample. The roasting temperature was varied to be 180 °C, 195 °C, and 210 °C, while the roasting time was set to be constant at 20 minutes. Each temperature variation resulted light, medium and dark roasted coffee respectively. After the roasting process, the coffee beans were grounded using coffee grinder. The response pattern of each gas sensors of the electronic nose to ground coffee aroma was extracted using two methods [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , YESIANA ARIMURTI and , Dr. Kuwat Triyana, (2014) DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=71032 |
| spellingShingle | ETD , YESIANA ARIMURTI , Dr. Kuwat Triyana, DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY |
| title | DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE
TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY |
| title_full | DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE
TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY |
| title_fullStr | DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE
TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY |
| title_full_unstemmed | DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE
TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY |
| title_short | DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE
TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY |
| title_sort | diskriminasi aroma kopi robusta dengan variasi suhu roasting menggunakan electronic nose terkorelasi yang dengan gas chromatography mass spectrometry |
| topic | ETD |
| work_keys_str_mv | AT yesianaarimurti diskriminasiaromakopirobustadenganvariasisuhuroastingmenggunakanelectronicnoseterkorelasiyangdengangaschromatographymassspectrometry AT drkuwattriyana diskriminasiaromakopirobustadenganvariasisuhuroastingmenggunakanelectronicnoseterkorelasiyangdengangaschromatographymassspectrometry |