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All Journal Jurnal Ekonomi Pembangunan Jurnal Ilmiah MITSU (Media Informasi Teknik Sipil Universitas Wiraraja) Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Terapan Abdimas Jurnal Riset Manajemen dan Bisnis (JRMB) Fakultas Ekonomi UNIAT Journal of Islamic World and Politics JMM (Jurnal Masyarakat Mandiri) J Statistika: Jurnal Ilmiah Teori dan Aplikasi Statistika BUANA SAINS JURNAL MANAJEMEN DAN BISNIS INDONESIA Performance : Jurnal Bisnis dan Akuntansi Jurnal ABDINUS : Jurnal Pengabdian Nusantara Budimas : Jurnal Pengabdian Masyarakat wacana equiliberium (jurnal pemikiran penelitian ekonomi) Jurnal Abdiraja Jurnal PkM (Pengabdian kepada Masyarakat) Jurnal Pengabdian Masyarakat Jurnal Abdimas Hawari
Aryo Wibisono
Prodi. Manajemen, Fakultas Ekonomi Dan Bisnis, Universitas Wiraraja
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Journal : Jurnal Ilmiah Teknologi Pertanian Agrotechno

 1 
Pengaruh Jenis Pemanis yang Berbeda terhadap Sifat Kimia Kopi Lengkuas R. Amilia Destryana; Ratih Yuniastri; Aryo Wibisono
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 4 No 2 (2019)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2019.v04.i02.p03

Abstract

Galangal coffee is a local agricultural commodity food product in Sumenep Regency. This product is produced based on the preference of people for coffee drinks. Galangal coffee is a mixture of coffee powder and galangal powder which has a different aroma and taste. The use of sugar as an additional ingredient in galangal coffee product is used to increase product quality in the composition of nutrients, storability, and health effects on the body. Sweetener commonly used in food products is sucrose, such as cane sugar, palm sugar, and corn sugar which are sweeteners but have a lower glycemic index than cane sugar. The purpose of this study was to determine the effect of the use of sweetener: cane sugar, palm sugar and corn sugar on the chemical properties of galangal coffee product. The design used in this study is a completely randomized design (CRD) non-factorial pattern with 3 replications. The method used is an experimental method of chemical parameters: carbohydrate content, water content, fat content, protein content, and ash content. Result of ANOVA at a significance level of 5% showed that the use of different types of sweeteners significantly affected total carbohydrate content, water content, ash content, and fat content. The parameter values ??of the chemical properties of the product in this study were: carbohydrate content of 64.47-82.60%, the water content of 5.19-17.08%, the ash content of 1.74 - 4.17%, fat content of 3.25 - 6.79%, and protein content from 4.96 to 7.5%.
Co-Authors A.A. Ketut Agung Cahyawan W Agus Suharsono Agus Suharsono Ahmad Ghufrony Anik Anekawati Anita Intan Nura Diana anwar, muhajir Destryana, R. Amilia Dewi Febriyanti Dody Tri Kurniawan Dwi Deshariyanto Edy Purwanto Edy Purwanto Eko Adi Sumitro Eko Mulyadi Elazhari Elazhari Faqih Alfian Imam Hanafi Imam Hidayat Indro Kirono Ismawati Ismawati Miftahol Arifin Mita Purnamasari Mohammad Herli Mohammad Hidayaturrahman Mohammad Rofik muhajir anwar Nurdody Zakki R. Amilia Destryana Ratih Yuniastri Rika Diananing Putri Serli Aulia Rahman Suci Annisa Sudarman Sudarman Syahril Syahril UBAID, AHMAD HASAN Unsul Abrar Wara Pramesti