Karakteristik Hasil Blending Kopi Arabika (Coffea Arabica L.) Natural Process Dengan Fullwash Process Berdasarkan Rasio Pencampuran.

Arifin, Trisna Levia (2024) Karakteristik Hasil Blending Kopi Arabika (Coffea Arabica L.) Natural Process Dengan Fullwash Process Berdasarkan Rasio Pencampuran. Undergraduate thesis, Politeknik Negeri Jember.

	Text (Abstract) Abstract.pdf - Submitted Version Available under License Creative Commons Attribution Non-commercial Share Alike. Download (15kB)
	Text (Bab 1 Pendahuluan) Bab 1 Pendahuluan.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (85kB)
	Text (Daftar Pustaka) Daftar Pustaka.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (104kB)
	Text (Laporan Lengkap) Laporan Lengkap.pdf - Submitted Version Restricted to Registered users only Download (3MB) | Request a copy

Abstract

Differences in post-harvest processing cause differences in the taste of coffee. The different flavors resulting from coffee processing cause consumers to want to get a different taste of coffee and get the advantages of both types of coffee blended. Blending aims to create a specific flavor from the coffee profile that produces a unique taste and is tailored to the coffee processing method that cannot be found from the origin of the coffee. The purpose of this study was to determine the effect of blending and the best blending ratio of natural process arabica coffee with fullwash process arabica coffee on the parameters of liking level, total soluble solids, pH, and water content. This research was conducted in June 2024 at the Agricultural Product Processing Laboratory and Bioscience Laboratory of Jember State Polytechnic. The main ingredients used were natural process and fullwash process arabica coffee roastbean from Ijen, Bondowoso roasted with medium roasting level by Juniar Coffee. This study used a completely randomized design with 6 arabica coffee blending treatments with ratios (P1: 80% natural, 20% fullwash; P2: 70% natural, 30% fullwash; P3: 60% natural, 40% fullwash; P4: 40% natural, 60% fullwash; P5: 30% natural, 70% fullwash; P6: 20% natural, 80% fullwash). Each treatment was repeated 4 times for the parameters of total soluble solids, pH, and moisture content. For the parameter of level of liking, it was tested using the sign test. The results showed that the blending ratio had a very significant effect on the parameters of total soluble solids, pH, and no significant effect on water content. Panelists preferred the treatment with a ratio of 20% natural ararika coffee to 80% fullwash on the parameters of aroma, color, taste, acidity, and overall.

Actions (login required)

View Item