PERMEN JELLY COFFEE SEBAGAI PEMANFAATAN COFFEE DEFECT

• Main Author: Sri Noviani Nurgemamega, - (Author)
• Format: Book
• Published: 2020-02-26.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Coffee defect merupakan kopi yang cacat dan tidak lulus quality control biasanya ditemukan dalam biji kopi pada tahap pensortiran. Sebanyak 10%-20% kopi defect dihasilkan pada musim panen tanpa adanya pemanfaatan lebih lanjut terhadap kopi tersebut, selain itu coffe defect mengalami penurunan cita rasa seperti asam yang berlebihan, sepat, berasa rumput sehingga kopi jenis ini kurang diminati konsumen. Salah satu cara untuk memanfaatkan coffee defect tersebut yang diasumsikan menjadi bahan tambahan flavor dan aroma dengan komposisi yang berbeda, untuk menghasilkan cita rasa coffee defect. Pengembangan produk dilakukan dengan menambahkan ekstrak coffee defect dengan komposisi yaitu UC1 (3%), UC2 (5%), dan UC3 (10%). Tujuan dari penelitian ini adalah untuk mengetahui hasil analisis daya terima terhadap produk berdasarkan indikator rasa, aroma, penampilan, tekstur dan kesan keseluruhan. Metode yang penulis gunakan adalah metode eksperimen dan desain penelitian Rancangan Acak Lengkap (RAL) dengan dua kali pengulangan terhadap 80 panelis tidak terlatih. Analisis data menggunakan ANOVA yang dilanjutkan dengan uji Duncan. Hasil penelitian menyatakan bahwa penggunaan ekstrak coffee defect berpengaruh terhadap tingkat kesukaan permen jelly coffee. UC3 merupakan produk yang paling banyak disukai oleh panelis berdasarkan indikator rasa, aroma, penampilan dan kesan keseluruhan. Berdasarkan hasil dari analisis uji daya terima UC1 termasuk dalam kategori cukup diterima, UC2 dapat diterima dan UC3 sangat diterima. Kata-kata Kunci: Coffee Defect, Daya terima, Permen Jelly. Coffee defect are imperfect set of coffee that didn't meet the qualification in quality control, usually found in the sorting process of the coffee beans. In total, there's around 10%-20% coffee defect in the harvest season that didn't have any further usage, and because the coffee defect go through some flavor decrease, such as too much acidity, bitter, taste like grass, this type of coffee have less consumer. There's one way researcher see could be done to utilize this coffee defect in assumption to develop the flavor extract and aroma with the different composition, to bring out some coffee defect taste. The product developments are done with adding some coffee defect extract with the composition of UC1 (3%), UC2 (5%), and UC3 (10%). The goal of this research is to determine the result of acceptance rate from this product base on taste, smell, appearance, texture and also overall impression. The method used in this research is experimental method and research design of Completely Randomized Design (CRD) with two times of repetition to the 80 untrained panelists. ANOVA was used as the data analysis ways followed by Duncan trial. The result of this research show the usage of coffee defect extract are impact full to the success rate of jelly coffee candy. UC3 are the most popular among the panelist based on the taste, smell, looks and overall impression. Based on the trial, UC1 get into the fine category, UC2 are acceptable and UC3 are the favorite. Keywords: Coffee Defect, Acceptance Rate, Jelly Candy.

Item Description

http://repository.upi.edu/46354/4/S_PKK_1506863_Title.pdf
http://repository.upi.edu/46354/2/S_PKK_1506863_Chapter1.pdf
http://repository.upi.edu/46354/3/S_PKK_1506863_Chapter2.pdf
http://repository.upi.edu/46354/5/S_PKK_1506863_Chapter3.pdf
http://repository.upi.edu/46354/6/S_PKK_1506863_Chapter4.pdf
http://repository.upi.edu/46354/9/S_PKK_1506863_Chapter5.pdf
http://repository.upi.edu/46354/8/S_PKK_1506863_Appendix.pdf