KARAKTERISTIK SIFAT KIMIA, FISIK dan ORGANOLEPTIK EFFERVESCENT KOPI TERIPANG JAHE.

Arbi, Al and Kurnia , Harlina Dewi and Bosman, Sidebang (2013) KARAKTERISTIK SIFAT KIMIA, FISIK dan ORGANOLEPTIK EFFERVESCENT KOPI TERIPANG JAHE. Undergraduated thesis, Fakultas Pertanian, UNIB.

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Abstract

THE CHEMICAL, PHYSICAL and ORGANOLEPTIC CHARACTERISTICS OF SEA CUCUMBER GINGER COFFEE EFFERVESCENT (Al Arbi, Guided By Kurnia Harlina Dewi and Bosman Sidebang. 2013) One of the marine product which has an important value is sea cucumber or in another name teat fish, has been used by coastal and chinese ethnic as aprosidiaka. Economically, sea cucumber has an important value because two things, as biomedicinal potential source and as healthty food (Kerr, 2000). The plantation sub sector held very important part in agriculture development in Bengkulu Province, especially as foreign exchange source, local employment and contributes the Gross Regional Domestic Product. The plantation commodities are farming business which were greatly affect people’s life in Bengkulu. The coffee price fluxtuation would influence the coffee Farmer life. An effort that can be done in keeping the coffee price was by products diversification, one of them was herbal coffee. So the direct using of sea cucumber and coffee based product diversification effort was so important followed the market demand. One of coffee based product diversification was sea cucumber ginger coffee effervescent. This research was purposed to get the influence of sugar kind and citrat acid : Natrium Bicarbonat ratio against the chemical and physical characteristis. Beside that, it’s also purposed for getting the treatment that was preferred by panelists. The result was analyzed with variance analysis (ANOVA).The significantly different result was tested further by DMRT. The result of variance analysis (ANOVA) showed that the type of sugar influenced the chemical characteristic (pH, ash content) and physical characteristic (water content, soluble speed, levels of steeping) of sea cucumber ginger coffee effervescent. The interaction between sugar type and Citrat acid: natrium bicarbonat influenced the physical characteristic (water content, soluble speed dan steeping level) of sea cucumber ginger coffee effervescent. Organoleptic result showed that the white sugar using with citrat acid : natrium bicarbonat ratio (0,2 gr: 0,4 gr) was the most preferred treatment by panelist, viewed from it’s color and taste. While the most preferred treatment from it’s smell was white sugar using with citrat acid : natrium bicarbonat ratio (0,3 gr: 0,3 gr).

Item Type:	Thesis (Undergraduated)
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture > Department of Industrial Technology of Agriculture
Depositing User:	011 Syahrul Lubis
Date Deposited:	05 Feb 2014 17:01
Last Modified:	12 Feb 2014 10:49
URI:	http://repository.unib.ac.id/id/eprint/6430

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