TEKNOLOGI PEMBUATAN MINUMAN �AIR KAWA� DARI PANGKASAN DAUN KOPI
�Air kawa� processing was still done traditionally, so the results are inconsistent. To obtain a controlled design process, this research is very necessary. The research was conducted with variations the age of leaf, processing method and drying equipment. Variations the age of leaf include firs...
| Main Authors: | , |
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| Format: | Thesis |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2012
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| Subjects: |
| _version_ | 1797032630211837952 |
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| author | , Khusnul Khotimah , Dr.Ir. Supriyanto, MS, |
| author_facet | , Khusnul Khotimah , Dr.Ir. Supriyanto, MS, |
| author_sort | , Khusnul Khotimah |
| collection | UGM |
| description | �Air kawa� processing was still done traditionally, so the results are inconsistent.
To obtain a controlled design process, this research is very necessary.
The research was conducted with variations the age of leaf, processing method
and drying equipment. Variations the age of leaf include first leaf to the fourth leaf,
processing method include fresh, non-fermented and fermented method, and for dryer
used cabinet dryer and smooker.
."Air kawa" from the second, third and fourth leaf was process with the fresh
method and dried with the smooker at 50-60 ° C of temperature for 8 hours, and the
obtained physical, sensory and chemical properties similar to the traditional of �air
kawa�. The results of �air kawa� with non-fermentation and fermentation method
indicate the color, flavor, aroma were not significantly different. Coffee leaves powder,
which have 59.70-63.69% activity of antioxidant, 5.01-5.74% of total phenols, and 0.33-
0.79% of caffeine. Having processed into a beverange and sensory test, the results of the
analysis data describing the color of boiled "air kawa" was reddish yellow, the taste of
coffee slightly less, a bitter taste and the aroma was not significantly different from the
traditional of "air kawa" as well as preferred by the panelists. |
| first_indexed | 2024-03-13T22:41:17Z |
| format | Thesis |
| id | oai:generic.eprints.org:99972 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:41:17Z |
| publishDate | 2012 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:999722016-03-04T08:47:23Z https://repository.ugm.ac.id/99972/ TEKNOLOGI PEMBUATAN MINUMAN �AIR KAWA� DARI PANGKASAN DAUN KOPI , Khusnul Khotimah , Dr.Ir. Supriyanto, MS, ETD �Air kawa� processing was still done traditionally, so the results are inconsistent. To obtain a controlled design process, this research is very necessary. The research was conducted with variations the age of leaf, processing method and drying equipment. Variations the age of leaf include first leaf to the fourth leaf, processing method include fresh, non-fermented and fermented method, and for dryer used cabinet dryer and smooker. ."Air kawa" from the second, third and fourth leaf was process with the fresh method and dried with the smooker at 50-60 ° C of temperature for 8 hours, and the obtained physical, sensory and chemical properties similar to the traditional of �air kawa�. The results of �air kawa� with non-fermentation and fermentation method indicate the color, flavor, aroma were not significantly different. Coffee leaves powder, which have 59.70-63.69% activity of antioxidant, 5.01-5.74% of total phenols, and 0.33- 0.79% of caffeine. Having processed into a beverange and sensory test, the results of the analysis data describing the color of boiled "air kawa" was reddish yellow, the taste of coffee slightly less, a bitter taste and the aroma was not significantly different from the traditional of "air kawa" as well as preferred by the panelists. [Yogyakarta] : Universitas Gadjah Mada 2012 Thesis NonPeerReviewed , Khusnul Khotimah and , Dr.Ir. Supriyanto, MS, (2012) TEKNOLOGI PEMBUATAN MINUMAN �AIR KAWA� DARI PANGKASAN DAUN KOPI. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=56345 |
| spellingShingle | ETD , Khusnul Khotimah , Dr.Ir. Supriyanto, MS, TEKNOLOGI PEMBUATAN MINUMAN �AIR KAWA� DARI PANGKASAN DAUN KOPI |
| title | TEKNOLOGI PEMBUATAN MINUMAN �AIR KAWA� DARI
PANGKASAN DAUN KOPI |
| title_full | TEKNOLOGI PEMBUATAN MINUMAN �AIR KAWA� DARI
PANGKASAN DAUN KOPI |
| title_fullStr | TEKNOLOGI PEMBUATAN MINUMAN �AIR KAWA� DARI
PANGKASAN DAUN KOPI |
| title_full_unstemmed | TEKNOLOGI PEMBUATAN MINUMAN �AIR KAWA� DARI
PANGKASAN DAUN KOPI |
| title_short | TEKNOLOGI PEMBUATAN MINUMAN �AIR KAWA� DARI
PANGKASAN DAUN KOPI |
| title_sort | teknologi pembuatan minuman a��air kawaa�� dari pangkasan daun kopi |
| topic | ETD |
| work_keys_str_mv | AT khusnulkhotimah teknologipembuatanminumanaairkawaadaripangkasandaunkopi AT drirsupriyantoms teknologipembuatanminumanaairkawaadaripangkasandaunkopi |