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EFFECT OF MIXING OF SANGRAI COFFEE (COFFEA) TYPES AND SIZES OF PRODUCTS TOWARD PRODUCTS PRODUCED
Abstract
The purpose of this study was to find out a good formulation on drinks mixing robusta black coffee with green coffee, knowing the level of consumer preference for coffee drinks with variations in particle size, knowing the level of consumer preference for drinks mixing robusta black coffee with green coffee, knowing the physical and chemical properties drink robusta black coffee mixing with green coffee.
The experimental design used in this study was a complete block design with 2 factors and 2 repetitions. The first factor is the comparison of robusta black coffee beans with green coffee which consists of 6 levels. The second factor is the size of coffee particles which consists of 3 levels. The analysis conducted is water content, ash content, acid content, organoleptic caffeine levels: smell, taste, color.
The results showed that the mixing factor of black coffee and green coffee had an effect on water content and had no effect on ash content, total acid, caffeine content, taste, color and smell preference test. Particle size factors affect the moisture content and ash content, have no effect on total acid, caffeine content, taste preference, color and smell.
From the average test of preference with the comparison treatment of robusta black coffee beans with green coffee and particle size the most preferred panelists were those who had 5.11% moisture content, 5.01% ash content, 1.70% acid content and caffeine content 2.0 %.
Keyword: mixing the black coffee, green coffee
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boyvanpurba@gmail.com
Boy Van Olov Purba - Personal Name
(P) Ir. Adi Ruswanto, M.P - Personal Name
Dina Mardhatilah, STp, Msi - Personal Name
(P) Ir. Adi Ruswanto, M.P - Personal Name
Dina Mardhatilah, STp, Msi - Personal Name
NONE
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Indonesia
INSTIPER
2018
yogyakarta
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