Pengaruh Lama Fermentasi Dan Penambahan Nanas Terhadap Kualitas Kopi Robusta (Coffea Sp)

Wicaksono, Galih Aji (2022) Pengaruh Lama Fermentasi Dan Penambahan Nanas Terhadap Kualitas Kopi Robusta (Coffea Sp). Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Cof ee is a plant that grows a lot in Indonesia, especially in the highlands. In Indonesia, the cof ee that is often consumed is Robusta cof ee. The caf eine content of Robusta cof ee is 1-2%. In this study, the process of reducing caf eine levels was carried out by fermenting pineapple and cof ee. The purpose of this study was to determine the ef ect of pineapple, fermentation time and pineapple concentration on decreasing caf eine levels. The experimental design used was a Randomized Block Design (RAK). P0X1 (long fermentation time 0 hours with 50% pineapple concentration), P0X2 (fermentation time 0 hours with 80% pineapple concentration), P1X1 (9 hours fermentation time with 50% pineapple concentration), P1X2 (long fermentation time 9 hours with 80% pineapple concentration)), P2X1 (fermentation time 24 hours with 50% pineapple concentration), P2X2 (24 hours fermentation time with 80% pineapple concentration), P3X1 (36 hours fermentation time with 50% pineapple concentration), P3X2 (36 hours fermentation time with pineapple concentration) 80%). Chemical analysis includes caf eine content, water content, pH levels. Sensory test with hedonic test. Data analysis used Analysis Of Variance (ANOVA) and continued with the smallest significant dif erence (BNT) with a level of 5%. The results showed that 36 hours of fermentation time with 80% pineapple concentration resulted in a caf eine content of 0.8%, 36 hours of fermentation time with 50% pineapple concentration produced a caf eine content of 0.9%, and 24 hours of fermentation time with 80% pineapple concentration. a value of 1.1%, fermentation time of 24 hours with 50% pineapple concentration yielded a value of 1.5%, 9 hours of fermentation time 80% pineapple concentration yielded a value of 1.6%, 9 hours of fermentation time 50% pineapple concentration yielded a value of 1 ,7%, fermentation time 0 hours, pineapple concentration 80% produces a value of 2.3%, fermentation time 0 hours with pineapple concentration 50% produces a value of 2.3%

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