Abdillah, Ahmad Fendi (2022) PERBANDINGAN KARAKTERISTIK FISIK BIJI SANGRAI KOPI ROBUSTA (Coffea canephora Pierra Ex A. Froehner) DENGAN BERBAGAI VARIASI SUHU DAN LAMA PENYANGRAIAN. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Roasting coffee beans is a process that is carried out for the formation of aroma and taste in coffee beans. In the roasting process the temperature used in general is 190°C-205°C with a roasting time of 7-30 minutes. At a temperature of 190°C-195°C produces a Light roasted coffee color, 200°C-205°C produces a Medium color, while above a temperature of 205°C produces a Dark color. This research activity aims to find out the comparison of changes in temperature levels and turning point time, first crack, yield, color, density, weight per 10 grams of seeds, and weight per 100 seeds. This research was conducted in July 2022 at the Agricultural Product Technology Laboratory, Jember State Polytechnic, using a descriptive method test with observation parameters 1) Turning Point; 2) First Crack; 3) Yield; 4)Color; 5) Density; 6) Seeds per 10 grams ; 7) Weight per 100 seeds. The treatments used were temperature and roasting time, including temperatures of 195°C, 210°C, and 225°C with a roasting time of 10 minutes and 12 minutes. The results showed that variations in temperature and roasting time gave changes to the physical characteristics of robusta coffee roasted beans in each treatment.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Uncontrolled Keywords: | Variastions temperature, roasting, turning point, first crack, yield, color, density, seeds per 10 gram, and weight per 100 seeds | ||||||
| Subjects: | 140 - Rumpun Ilmu Tanaman > 150 - Ilmu Pertanian dan Perkebunan > 154 - Budidaya Pertanian dan Perkebunan | ||||||
| Divisions: | Jurusan Produksi Pertanian > Prodi D4 Budidaya Tanaman Perkebunan > Tugas Akhir | ||||||
| Depositing User: | Ahmad Fendi Abdillah | ||||||
| Date Deposited: | 21 Nov 2022 06:00 | ||||||
| Last Modified: | 21 Nov 2022 06:01 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/17794 |
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