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All Journal Journal of Innovation and Applied Technology Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Samudra, Rizki Putra
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Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Journal : Journal of Innovation and Applied Technology

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Sensory Characteristics Of Pinogu Coffee From Bone Bolango Gorontalo Susilo, Bambang; Ciptadi, Gatot; Kurniawan, Syahrul; Fibrianto, Kiki; Samudra, Rizki Putra; Wulandari, Eka Shinta
Journal of Innovation and Applied Technology Vol 8, No 2 (2022)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2022.008.02.11

Abstract

Pinogu coffee is a superior coffee from the Gorontalo region. Pinogu coffee is a type of robusta coffee. From the results of the research conducted, this Pinogu coffee has sensory characteristics that tend to be bitter (taste and aftertaste) with the aroma of smoke and wood, followed by a burnt and roasted aroma and a slightly thick body or texture that coats the oral cavity. As for the chemical characteristics, ground Pinogu coffee contains a water content of 2.51%, caffeine content of 1.99%, and copper content of 13.86 mg/kg, for steeping the coffee contains a caffeine content of 0.06% and copper content of 0,39 mg/kg.
Co-Authors Bambang Susilo Gatot Ciptadi Hamzah, Muhammad Hazwan bin Harahap, Nur Anisah Rizky Ika Atsari Dewi Jung, Young Hoon KIKI FIBRIANTO Lee, Yeon Ju Pratama, Andhika Putra Agus Rohma, Novita Ainur Sri Suhartini Syahrul Kurniawan Wulandari, Eka Shinta Yeyen Nurhamiyah, Yeyen