Detail Inovasi Perguruan Tinggi


Tema: PENGARUH KONSENTRASI EKSTRAK KOPI DAN GELATIN TERHADAP KARAKTERISTIK MARSHMALLOW KOPI ROBUSTA (Coffea robusta)
Judul: PENGARUH KONSENTRASI EKSTRAK KOPI DAN GELATIN TERHADAP KARAKTERISTIK MARSHMALLOW KOPI ROBUSTA (Coffea robusta)
Perguruan Tinggi: Universitas Pasundan
Jenis/sdm: dosen/0421106701#0408076002

Tahun: 2016

The aim of this studies to produced marshmallow coffee with robusta coffee extract concentration and different concentrations of gelatin. Model experimental design used in this study is a randomized block design (RAK) with two (2) factors, made three (3) times repetition so that acquired 27 units of the experiment. Factor (A) the concentration of coffee extract that is 1%, 3% and 5%, and factor (B) the concentration of gelatin is 8%, 10% and 12%. Chemical response that is the analysis of water content and the analysis of the caffeine content in coffee robusta marshmallow and organoleptic response to the texture, color and flavor. The results showed concentrations of robusta coffee extract significantly affect the color, texture, and moisture content. Gelatin concentration significantly affected the texture and moisture content. Interaction coffee extract concentration (A) and the concentration of gelatin (B) significantly affect the flavor and caffeine content. The treatment chosen by organoleptic tests, treatment a3b1 (Robusta coffee extract concentrations of 5% and a gelatin concentration of 8%) with a moisture content of 15.18% and robusta coffee caffeine content of 1.40%. Keywords: (robusta coffee extract concentration, the concentration of gelatin, moisture content, caffeine content, marshmallow)