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Raden Siti Nurlaela
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Pengaruh Waktu Penyangraian Terhadap Karakteristik Fisikokimia Kopi Bubuk Robusta Menggunakan Mesin Roasting Elektrik Aditya Darajat; Muhammad Rifqi; Raden Siti Nurlaela
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.10056

Abstract

The quality of coffee powder can be improved if the main stages of the roasting process can be carried out optimally. Hot air-type roasting machines with a combination of 10 minutes and a temperature of 200 C can produce high-quality coffee powder. Therefore, other research is needed using different types of roasting machines and coffee powder quality criteria based on standards set by the government. The electric roasting machine consists of a Teflon heating mat that is directly integrated with temperature-adjustable heating components and has an automatic stirrer. The study used a one-factor Complete Randomized Design (CRD) with four treatment levels and two repeats. The Roast time of robusta coffee beans at a temperature of 200 C with levels (10, 15, 20, and 25) minutes is factor A. The criteria for testing the quality of coffee powder produced by the electric roasting machine state (smell, color, taste) with normal test results, water content ranges from 1.47-5.29%, ash content ranges from 3.53-3.83%, coffee juice ranges from 24.1-25.6%, and caffeine ranges from 1.66-1.78%. Electric roasting machines at a temperature of 200 C and 10 minutes are the best combination of treatment because the ground coffee produced is quality. I am referring to SNI 01-3542-2004 criteria for criteria tested with the most optimal electrical energy efficiency
Analysis Of Microbial and Chemistry Contamination Thai Tea Drink in Junior High School Titi Rohmayanti; Indiana Janet; Raden Siti Nurlaela
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10326

Abstract

Thai Tea drink is the current favorite drink of the current millennial generation. Thai Tea beverage products are usually sold in places that are easily accessible to consumers, such as on the side of the highway. This thing makes Thai Tea beverage products have potential to become a medium for foreign object to enter the body if they are not processed properly. This study aims to determine the safety of Thai Tea beverage products that are sold around junior high schools in Central Bogor District. This study used seven samples taken from 7 junior high schools in seven different sub-districts and used a purposive sampling method. Product analysis was carried out twice, including testing the microbial contamination levels of Total Plate Number, Coliforms, Escherichia coli, heavy metal lead chemical contamination and sucrose content in Thai Tea drinks. Research is also supported by field observations and interviews. The research showed that all samples of Thai Tea drinks contained TPC microbial contamination that exceeded the standard, twelve repetition were contaminated with coliform bacteria and Escherichia coli, all repetition were not detected by heavy metal lead contamination and the sucrose content of all repetition did not exceed the maximum daily sugar intake limit.
Co-Authors Aditya Darajat Indiana Janet Rifqi Muhammad Titi Rohmayanti