Rahmanto, Tyo Yusril (2025) Sifat Fisikokimia Dan Organoleptik Kopi Instan Berbasis Robusta Argopuro Dengan Penambahan Ekstrak Kulit Pisang Kepok (Musa paradisiaca). Undergraduate thesis, rahmantotyoyusril@gmail.com.
![[img]](https://sipora.polije.ac.id/style/images/fileicons/text.png) |
Text (Ringkasan)
Ringkasan.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (151kB) |
|
Text (Bab 1 Pendahuluan)
Bab 1 Pendahuluan.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (383kB) |
|
Text (Daftar Pustaka)
Daftar Pustaka.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (289kB) |
|
Text (Laporan Lengkap)
Laporan Lengkap TA.pdf - Submitted Version Restricted to Registered users only Download (2MB) | Request a copy |
Abstract
Instant coffee is one of the innovative coffee products that offers practical consumption. The addition of functional ingredients such as kepok banana (Musa paradisiaca L.) peel extract is expected to enhance the nutritional value while simultaneously reducing waste. This study aimed to determine the effect of adding kepok banana peel extract on the physicochemical and organoleptic properties of instant coffee made from Robusta Argopuro beans. A non-factorial Completely Randomized Design (CRD) was employed, consisting of six levels of banana peel extract addition: 0%, 10%, 20%, 30%, 40%, and 50%. The observed parameters included moisture content, ash content, total dissolved solids (TDS), solubility, pH, yield, and organoleptic attributes such as color, aroma, taste, and preference. The data were analyzed using ANOVA, followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that the addition of banana peel extract had a highly significant effect on moisture content, ash content, TDS, solubility, and pH, but had no significant effect on yield. In the organoleptic evaluation, the treatment significantly influenced color, aroma, taste, aftertaste, and overall acceptability
| Item Type: | Thesis (Undergraduate) | ||||||
|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||
| Uncontrolled Keywords: | fisikokimia, kopi instan, kulit pisang kepok, robusta, organoleptic. | ||||||
| Subjects: | 140 - Rumpun Ilmu Tanaman > 150 - Ilmu Pertanian dan Perkebunan > 154 - Budidaya Pertanian dan Perkebunan 140 - Rumpun Ilmu Tanaman > 150 - Ilmu Pertanian dan Perkebunan > 155 - Perkebunan |
||||||
| Divisions: | Jurusan Produksi Pertanian > Prodi D4 Pengelolaan Perkebunan Kopi > Tugas Akhir | ||||||
| Depositing User: | Tyo Yusril Rahmanto | ||||||
| Date Deposited: | 14 Aug 2025 01:59 | ||||||
| Last Modified: | 14 Aug 2025 02:00 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/45905 |
Actions (login required)
 |
View Item |
