PROSES PENGINSTANAN AGLOMERASI KERING DAN PENGARUHNYA TERHADAP SIFAT FISIKO KIMIA KOPI BUBUK ROBUSTA  (Coffea robusta Lindl. Ex De Will)

Gafar, Patoni A

doi:10.28959/jdpi.v29i2.3745

Cited by 3 publications

(3 citation statements)

References 1 publication

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“…It showed that antioxidant activity increase along addition of turmeric and lower temperature. It was found that the greater the addition of turmeric extract to the cookie dough, the higher the antioxidant activity contained in cookies [10]. In the composition of cookies with the addition of 20% white turmeric extract, it is known that the antioxidant activity of DPPH contained is 54%, 59% with the addition of 40% white turmeric extract, and 64% with the addition of 60% white turmeric extract.…”

Section: Changes In Antioxidant Activitymentioning

confidence: 99%

Cookies Product Development with the Addition of Turmeric Extract

Renzo

Tedjakusuma

Surya

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Turmeric (Curcuma longa L.) was used to develop novel formulated cookies, which have rich traditional culinary values. Turmeric extract (0.5 and 1%) were used as an added ingredient in cookies (with 0% as a control or those cookies without extracts). Results showed that antioxidant activity increase along addition of turmeric and lower temperature. This can be related to the baking process damaging heat-sensitive antioxidants. Proximate analysis showed that the addition of 1% turmeric extract increased the protein and ash content. Protein content in turmeric cookies even higher to SNI. Further, results of sensory evaluation revealed cookies with 1% turmeric extract and baking temperature of 180°C for 20 min was the most preferred formulation by the panellists. The panellists gave a higher preference for cookies that have a crunchy-hard texture and bright yellow colour.

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Section: Changes In Antioxidant Activitymentioning

confidence: 99%

Cookies Product Development with the Addition of Turmeric Extract

Renzo

Tedjakusuma

Surya

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…24, No.2, September 2020, ISSN 1410-1920, EISSN 2579 Ruri Wijayanti dan MalseAnggia ================================================================================ basah (wet basis) atau berdasarkan berat kering (dry basis). Kadar air pada kopi sangat berpengaruh pada pertumbuhan mikroorganisme, khususnya jamur, tetapi kadar air hasil penelitian ini masih jauh lebih kecil dari kondisi optimum untuk pertumbuhan jamur okratoksin (Gafar, 2018).…”

Section: Pelaksanaan Penelitianunclassified

Pengaruh Penambahan Larutan Alkali Dalam Proses Dekafeinisasi Biji Kopi Kering Terhadap Karaktristik Fisikokimia Kopi Bubuk

Wijayanti

Anggia

2020

j. teknol. pertan. n.a.

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Kandungan kafein didalam kopi yang cukup tinggi jika dikonsumsi secara berlebihan dapat membahayakan kesehatan. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan larutan alkali terhadap karakteristik fisiko kimia kopi bubuk yang dihasilkan dan menentukan konsentrasi alkali yang paling tepat digunakan agar diperoleh kadar kafein dan mutu kopi bubuk yang sesuai dengan SNI. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap dengan pola faktorial 10 x 1 dengan 3 kali ulangan. Faktor perlakuannya adalah larutan alkali (NaOHdan Na2CO3) dengan 5 taraf yakni NaOH (Konsentrasi 3, 3.5, 4, 4.5, dan 5%) dan Na2CO3 (Konsentrasi 6, 6.5, 7, 7.5 dan 8%). Parameter yang diuji diantaranya adalah kadar air, kadar abu, dan kadar kafein. Hasil penelitian menunjukkan bahwa penambahan larutan alkali memberikan pengaruh yang nyata terhadap kadar air, kadar abu dan penurunan kadar kafein bubuk kopi yang dihasilkan. Perlakuan terbaik terdapat pada perlakuan penambahan Na2CO3 7% dengan kadar air 1,5756%, kadar abu 4,7155 % dan kadar kafein 0,978%

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“…Coffee amps contain 12.4% cellulose, 39.1% hemicellulose, and 23.9% lignocellulose, nitrogen: 2.1-2.79, C/N ratio: 16.91, fat: 2.29, protein: 17.44. [10,11,12].…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Biogas Production from Mixed Organic Substrates Containing Cow Manure and Delignified Spent Coffee Grounds (SCG) by Addition of Effective Microorganism - 4

Sumantri

Kusnadi

Handoyo

et al. 2021

Preprint

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There have been continuous efforts to find environmentally benign energy to cope steady increase of global energy needs. The spent coffee ground (SCG) is one of agricultural wastes that can be utilized as a raw material to produce biogas. This study aims to produce biogas from mixture of organic substrate containing cow manure and spent coffee ground (SCG) with a C/N ratio of 25:1 with the addition of effective microorganisms-4 (EM-4) to enhance biogas production. The biodegradations were performed in an anaerobic batch digestion (AD) at ambient environment. The variables used of this research were pH (5, 7, and 9) and the loading of EM-4 (6, 9, and 12%). The digestions were run for 60 days and the volumes of biogas produced were measured every two days. The results showed that the addition of EM-4 was able to initiate biogas production earlier, enhance biogas volume, and extend biogas production end time. The best digestion condition for substrate containing cow manure and SCG with a C/N ratio of 25:1 was found to be at pH 9 and EM-4 loading of 9% to obtain 11.28 mL biogas/g COD with enhancement of biogas production of about 100.2 %. The experimental data was fitted really well by the modified Gompertz equation as shown by a high determination coefficient (R2 > 0.95).

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PROSES PENGINSTANAN AGLOMERASI KERING DAN PENGARUHNYA TERHADAP SIFAT FISIKO KIMIA KOPI BUBUK ROBUSTA (Coffea robusta Lindl. Ex De Will)

Cited by 3 publications

References 1 publication

Cookies Product Development with the Addition of Turmeric Extract

Cookies Product Development with the Addition of Turmeric Extract

Pengaruh Penambahan Larutan Alkali Dalam Proses Dekafeinisasi Biji Kopi Kering Terhadap Karaktristik Fisikokimia Kopi Bubuk

Enhancement of Biogas Production from Mixed Organic Substrates Containing Cow Manure and Delignified Spent Coffee Grounds (SCG) by Addition of Effective Microorganism - 4

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