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All Journal JURNAL AGROTEKNOLOGI JURNAL AGRILAND Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Agroteknika JTIM : Jurnal Teknologi Informasi dan Multimedia Jumat Pertanian: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Jurnal Riset Perkebunan (JRP) Journal of Applied Agricultural Science and Technology International Journal of Technology, Food and Agriculture
Eva Rosdiana
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Mechanical Engineering Public Health Social Sciences Other

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Chemical and Sensory Properties of Instant Coffee from Argopuro Regency Eva Rosdiana; Rizky Nirmala Kusumaningtyas; Dian Galuh Pratita
International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i2.4722

Abstract

Instant coffee was one of diversification product from ground coffee. This product was popular and consumed by many people because of the reason liked easily to make, more efficient, didn’t have pulp and soluble in water. The study aims to determine chemical properties and quality sensor of instant coffee from Argopuro regency. Co- crystallization was the method that used to make coffee instant product. The crystallization agent that commonly used is sucrose from sugar. The process occurred when the sucrose concentration in the solution was at a super saturated level, it would make coating compound molecules in the form of crystal nuclei and grew into larger component. This study used a Randomized Complete Design with two factors. First factor was concentration ground coffee (10%, 30%), and the next one was concentration of sugar (80%, 90%, and 100%). The observation parameters included rendement, moisture content, ash content, and sensory properties. The result was suspected that chemical properties did show significant effect and the best result from important attributed taste was shown by 30% ground coffee concentration and 100% sugar concentration.
Test of Level of Likes on Fermentation Length and Physical Quality Characteristics of Robusta Coffee After Storage Eva Rosdiana; Jayana Erliana; Fandyka Yufriza Ali; Ujang Setyoko; Devina Cinantya Anindita
Jurnal Riset Perkebunan Vol. 5 No. 2 (2024): Jurnal Riset Perkebunan (JRP)
Publisher : Jurusan Budidaya Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrp.5.2.88-93.2024

Abstract

One of the stages in the wet processing of coffee that can affect its flavor is fermentation. Fermentation is the process of removing the mucilage layer that still adheres to the coffee beans, which results in a distinctive coffee aroma and reduces caffeine content, especially in robusta coffee. After the fermentation process, packaging and storage are carried out. Storage is the stage where raw coffee beans are kept to maintain their quality until the next process. This study aims to determine the effect of fermentation duration on panelists' preference levels and the impact of storage duration on the physical quality characteristics of robusta coffee. This research employs both quantitative and qualitative descriptive methods. The results show that storage duration does not affect the physical quality characteristics of robusta coffee beans. The moisture content parameter after storage was found to be 12.2%, the density parameter averaged 0.691 gr/ml, and the defect value parameter fell into grade 3. The study also shows that different fermentation durations do not significantly affect the panelists' preference levels, with an average score of 3-4,1.
Co-Authors Adi Heru Utomo Annisa Lutfi Alwi Christa Dyah Utami Descha Giatri Cahyaningrum Devina Cinantya Anindita Dian Hartati Elfrida Ratnawati Elly Antika Fandyka Yufriza Ali Herlinawati Herlinawati I Gede Wiryawan Jayana Erliana Kusumaningtyas, Rizky Nirmala Muhammad Ferdiansyah Mukhamad Angga Gumilang Muknizah Aziziah Nugroho Setyo Wibowo Nurul Sjamsijah Pratita, Dian Galuh Putri Santika Setyo Andi Nugroho Sri Rahayu Ujang Setyoko Vega Kartika Sari