{"title":"这种包装在半湿的加工方法中对阿拉伯咖啡的生理和感官特征的影响","authors":"Rutdiani Silaban, Hotnida Sinaga, Terip Karo-Karo","doi":"10.26623/jtphp.v18i2.7259","DOIUrl":null,"url":null,"abstract":"<p class=\"10Judulbab\">Indonesia is the 4th largest coffee producer after Brazil, Vietnam and Colombia. The largest Arabica coffee production center in Indonesia is in Central Aceh District. Biophysical factors, such as soil conditions, climate and altitude, which are planted at an altitude of 1,000-1,400 meters above sea level are the factors that make Gayo Arabica coffee green bean known as a special coffee that has a strong coffee taste and characteristics. Coffee has a lot of chemical content in it, for example the content of chlorogenic acid and caffeine. Physicochemical analysis of the samples included moisture content, ash content, fat content, protein content, caffeine content, phenol content, acidity level (pH), and specific volume. This data analysis used a completely randomized design with 3 replications comparing coffee from each coffee processing using five types of storage packaging for 4 months. Semi-wet processed coffee has the characteristics of moderate acidity, sweet taste, medium to low.</p><p class=\"10Judulbab\"> </p><p class=\"10Judulbab\">Keywords:<em> Gayo Arabica, semi washed, green bean, storage, Packaging</em></p>","PeriodicalId":55775,"journal":{"name":"Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"56 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"PENGARUH JENIS KEMASAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOPI ARABIKA GAYO DENGAN METODE PENGOLAHAN SEMI BASAH\",\"authors\":\"Rutdiani Silaban, Hotnida Sinaga, Terip Karo-Karo\",\"doi\":\"10.26623/jtphp.v18i2.7259\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p class=\\\"10Judulbab\\\">Indonesia is the 4th largest coffee producer after Brazil, Vietnam and Colombia. The largest Arabica coffee production center in Indonesia is in Central Aceh District. Biophysical factors, such as soil conditions, climate and altitude, which are planted at an altitude of 1,000-1,400 meters above sea level are the factors that make Gayo Arabica coffee green bean known as a special coffee that has a strong coffee taste and characteristics. Coffee has a lot of chemical content in it, for example the content of chlorogenic acid and caffeine. Physicochemical analysis of the samples included moisture content, ash content, fat content, protein content, caffeine content, phenol content, acidity level (pH), and specific volume. This data analysis used a completely randomized design with 3 replications comparing coffee from each coffee processing using five types of storage packaging for 4 months. Semi-wet processed coffee has the characteristics of moderate acidity, sweet taste, medium to low.</p><p class=\\\"10Judulbab\\\"> </p><p class=\\\"10Judulbab\\\">Keywords:<em> Gayo Arabica, semi washed, green bean, storage, Packaging</em></p>\",\"PeriodicalId\":55775,\"journal\":{\"name\":\"Jurnal Teknologi Pangan dan Hasil Pertanian\",\"volume\":\"56 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Teknologi Pangan dan Hasil Pertanian\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.26623/jtphp.v18i2.7259\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Teknologi Pangan dan Hasil Pertanian","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26623/jtphp.v18i2.7259","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
印尼是继巴西、越南和哥伦比亚之后的第四大咖啡生产国。印尼最大的阿拉比卡咖啡生产中心位于亚齐中部地区。种植在海拔1000 - 1400米的土壤条件、气候和海拔高度等生物物理因素，使加约阿拉比卡咖啡绿豆被称为具有浓郁咖啡味道和特色的特殊咖啡。咖啡中含有大量的化学成分，例如绿原酸和咖啡因。样品的理化分析包括水分含量、灰分含量、脂肪含量、蛋白质含量、咖啡因含量、酚含量、酸度水平(pH)和比容。这项数据分析采用了完全随机设计，有3个重复，比较了五种储存包装下每种咖啡加工方式的咖啡，持续4个月。半湿式加工咖啡具有酸度适中、口感甘甜、中低的特点。</p><p class="10Judulbab">& lt; / p> & lt; p class = " 10 judulbab”在关键词:& lt; em>加约阿拉比卡咖啡，半水洗，绿豆，储存，包装< </p>
PENGARUH JENIS KEMASAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOPI ARABIKA GAYO DENGAN METODE PENGOLAHAN SEMI BASAH
Indonesia is the 4th largest coffee producer after Brazil, Vietnam and Colombia. The largest Arabica coffee production center in Indonesia is in Central Aceh District. Biophysical factors, such as soil conditions, climate and altitude, which are planted at an altitude of 1,000-1,400 meters above sea level are the factors that make Gayo Arabica coffee green bean known as a special coffee that has a strong coffee taste and characteristics. Coffee has a lot of chemical content in it, for example the content of chlorogenic acid and caffeine. Physicochemical analysis of the samples included moisture content, ash content, fat content, protein content, caffeine content, phenol content, acidity level (pH), and specific volume. This data analysis used a completely randomized design with 3 replications comparing coffee from each coffee processing using five types of storage packaging for 4 months. Semi-wet processed coffee has the characteristics of moderate acidity, sweet taste, medium to low.
Keywords: Gayo Arabica, semi washed, green bean, storage, Packaging
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