SIFAT KIMIA DAN EVALUASI SENSORI BUBUK KOPI ARABIKA

SIFAT KIMIA DAN EVALUASI SENSORI BUBUK KOPI ARABIKA

chemical characteristics; sensory; arabica coffee powder

Study of chemical characteristics and sensory evaluation of e Arabica coffee pawder (Coffea arabica L.) has been performed. The results showed that chemical characteristics significantly differed among varieties tested.  Variety Gayo 1 had water content 13.39%, the highest water content compared to Variety P88 and Variety Bergendal. Varieties Gayo 1 had fat content 5.66% and was significantly different from other two varieties. Caffeine levels were significantly different among varieties; Varieties P88  0.95%, Varieties Gayo 1 0.99%, Varieties Bergendal 1.09% but all varieties had met a standard caffeine content of coffee ground. Sensory evaluation using a quantitative descriptive analysis showed that coffee powder of Variety Gayo 1 was received by panelists on attributes of flavor, taste, and overall acceptance, while coffee powder of Variety Bergendal had a low value of the attributes tested.

Ainun Marliah, dan Farnia Rosita, Rita Hayati,

Jurnal Floratek; Vol 7, No 1 (2012); 66 - 75

19072686

Universitas Syiah Kuala

2012-04-17

http://jurnal.unsyiah.ac.id/floratek/article/view/520/440

application/pdf

eng

info:eu-repo/semantics/article

info:eu-repo/semantics/publishedVersion

Peer-reviewed Article

http://jurnal.unsyiah.ac.id/floratek/article/view/520