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All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Noni Kusriani
Department of AgroindustrialTechnology, Faculty of Agricultural Technology, Universitas Teknologi Sumbawa, Nusa Tenggara Barat, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Uji Organoleptik dan Fisik Wine Coffee dari Kopi Tepal Sumbawa Noni Kusriani; Samuyus Nealma; Veni Rori Setiawati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 01 (2023): Juni
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i01.333

Abstract

Wine coffee is a type of coffee that comes from a post-harvest process that is processed through a fermentation process to produce a unique taste resembling the aroma of wine.  Therefore, wine coffee is also often referred to as fermented coffee and the aroma in coffee wine is produced by the overhauling of compounds due to the metabolism of microorganisms in the fermentation process.  However, the strong aroma and taste of coffee wine does not diminish the original taste of coffee.  The purpose of this study was to determine the organoleptic and physical tests of wine coffee from SUMBAWA tepal coffee.  This research was conducted for 3 months.  The changes observed in this study were organoleptic tests, color physical tests, and pH.  From the organoleptic test results, color, taste, and aroma were more dominant on the somewhat liking scale and the strong scale on the level of liking (hedonic) and acceptance (scoring).  Whereas on the physical test, the color brightness (L *) shows a bright color indication, because it is above the 50 step. And the pH is on the acid scale.
Co-Authors Samuyus Nealma Veni Rori Setiawati