Pengaruh Penyangraian Dengan Wajan Yang Berbeda Terhadap Kondisi Fisik dan Kualitas Organoleptik Seduhan Bubuk Kopi Liberika Tungkal Komposit(Libtukom)

Ridawati Marpaung, Al Fajri Suriyansah
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Abstract

This study aimed to determine the Effect of roasting with different pans on the organoleptic quality of tungkal composite liberica coffee   brew (Libtukom)”. The expected outcome of this research was to increase the view of traditional coffee powder business actors about the use of a good roasting pan in the roasting process of coffee beans to produce good quality characteristics of coffee powder brewing and to add to the knowledge in the field of processing technology in plantation products. The research was carried out in  Basic Agricultural Laboratory, Batanghari University. A Completely Randomized Design was implemented in as environmental design that used in this study.  The treatment design were roasting with different types of pans, as follows: W1 = Iron skillet, W2 = Aluminum skillet, W3 = Earth skillet (pottery), W4 = Teflon skillet and W5 = Stainless Steel skillet. It was 3 timesrepeatation on each treatment. The results showed that the type of roasting pan had a significant effect on organoleptic quality included color, aroma, taste, bitterness of libtukom coffee powder brewing, but had no significant effect on the preference variables. The highest assessment of the preference variable was found in coffee powder that are roasted using aluminium skillet.
不同平底锅对生物降水降水的物质条件和质量的影响
本研究旨在确定不同焙盘对钨卡复合利比里亚咖啡(Libtukom)感官品质的影响。本研究的预期结果是增加传统咖啡粉业务参与者对在咖啡豆烘焙过程中使用良好的烘焙锅的看法,以产生良好的咖啡粉冲泡质量特征,并增加种植园产品加工技术领域的知识。这项研究是在巴丹哈里大学基础农业实验室进行的。本研究采用完全随机设计作为环境设计。采用不同类型的锅进行焙烧处理设计:W1 =铁锅,W2 =铝锅,W3 =土锅(陶器),W4 =特氟龙锅,W5 =不锈钢锅。每次治疗重复3次。结果表明,焙盘类型对咖啡粉冲泡的色、香、味、苦等感官品质有显著影响,但对偏好变量无显著影响。对偏好变量评价最高的是用铝煎锅烘焙的咖啡粉。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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