2018
DOI: 10.26858/jptp.v3i1.5190
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Subtitusi Bubuk Biji Salak Dan Bubuk Kopi Arabika Dalam Pembuatan Bubuk Kopi

Abstract: Penelitian ini bertujuan untuk mengetahui kemungkinan subtitusi bubuk biji salak dan bubuk kopi arabika untuk dijadikan alternatif bubuk kopi dan perbandingan bubuk biji salak dan bubuk kopi arabika yang paling diminati panelis. Parameter yang diamati meliputi uji proksimat yaitu karbohidrat, protein, kadar air, kadar abu, kadar kafein, dan uji organoleptik yang terdiri dari warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa subtitusi bubuk biji salak terhadap bubuk kopi arabika memungkinkan dilakukan p… Show more

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Cited by 5 publications
(3 citation statements)
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“…Meanwhile, according to Lestari & Natalina (2019), in an article by Indra Ketaren, Between Gastronomy and Culinary, it was stated that Gastronomy is a guide on various ways that involve everything about food and drink. The study is very interdisciplinary, related to the reflection of history, the impact of culture, and the environment on "how, where, when, and why" food and beverages are essential for society and the food service industry.…”
Section: B Literature Reviewmentioning
confidence: 99%
“…Meanwhile, according to Lestari & Natalina (2019), in an article by Indra Ketaren, Between Gastronomy and Culinary, it was stated that Gastronomy is a guide on various ways that involve everything about food and drink. The study is very interdisciplinary, related to the reflection of history, the impact of culture, and the environment on "how, where, when, and why" food and beverages are essential for society and the food service industry.…”
Section: B Literature Reviewmentioning
confidence: 99%
“…Aroma seduhan kopi dipengaruhi oleh proses penyangraian karena pada proses tersebut terdapat senyawa pembentuk aroma diantaranya, golongan fenol dan asam tidak menguap, golongan senyawa karbonil, golongan senyawa karbonil asam, golongan asam amino,dan golongan asam mudah menguap seperti asam asetat, propionat, butirat, dan volerat. Asam amino dan gula menyebabkan kopi arabika memiliki aroma yang khas setelah disangrai [6].…”
Section: Rata -Rata Kesukaanunclassified
“…Drying coffee that has been picked and sorted should be dried immediately so as not to undergo chemical processes that can degrade the quality. Drying can be natural and drying artificially [2]. Roasting is a crucial stage in the coffee processing, that is aimed to change markedly the chemical, physical, structural and sensorial properties of the green beans by heat induced reactions.…”
Section: Introductionmentioning
confidence: 99%