Pengaruh Jenis Dan Umur Daun Kopi Pada Penyeduhan Teh Kawa Terhadap Tingkat Kesukaan Konsumen

Pratama, Rio Editya (2024) Pengaruh Jenis Dan Umur Daun Kopi Pada Penyeduhan Teh Kawa Terhadap Tingkat Kesukaan Konsumen. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Waste is something that comes from the rest of human activities and can be said to be materials or components that have no use value so that people think that this garbage or waste does not have high processing power. One of the wastes that can be processed again is agricultural waste, the opportunity to process waste into a product is called product diversification. Product diversification is product diversification or one of the main products can be processed into other products, One example of product diversification in the plantation sector is using waste from coffee plants derived from their leaves. Kawa tea is made from coffee leaves from pruning. The leaves that can be used for kawa tea are robusta and arabica types. The flavor of kawa tea is influenced by the age of the leaves, namely the top, middle, and bottom leaves. Waste coffee leaves as kawa tea aims to reduce waste and create new business opportunities. The research was conducted in April-May 2024 at the Agricultural Product Processing Laboratory of Jember State Polytechnic. The research used a factorial Randomized Group Design. The first factor is the type of tea with 2 levels of treatment, namely A1 = Robusta leaves, A2 = Arabica leaves. The second factor is the age of the leaves with 3 levels of treatment, namely B1 = Top Leaves (leaves 1st -2 nd), B2 = Middle Leaves (leaves 3rd -4 th), B3 = Bottom Leaves (leaves 5th -6 th). The observation parameters in the study tested the level of consumer liking for steeped kawa tea which included testing aroma, color, taste, viscosity and aftertaste. Data from the study were analyzed using ANOVA with a further test of BNT 5%. The results showed that the type of arabica coffee and the age of the older leaves had a very significant effect on the aroma, color and taste parameters. The results of the treatment of arabica coffee types and the age of the middle and lower leaves on the parameters of viscosity and aftertaste showed results that were not significantly different or Non Significant.

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