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Murna Muzaifa
Jurusan Teknologi Hasil Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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MUTU SENSORI KOPI LUWAK ASAL DATARAN TINGGI GAYO Murna Muzaifa; Yusya Abubakar; Febriani Febriani; Amhar Abubakar; Dian Hasni
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9604

Abstract

Indonesia is rich in specialty coffee. Some of the specialty coffees from Indonesia are Lintong coffee, Mandailing coffee, Gayo coffee, Toraja coffee and others. Luwak coffee with unique processing is categorized as specialty coffee. Luwak coffee is known as one of the special and most expensive coffees in the world. The Gayo Highlands, as one of the best and largest arabica coffee producing areas in Indonesia, also produces civet coffee. It is suspected that the quality of Gayo arabica civet coffee is also very good. This study aims to analyze the sensory quality of civet coffee from the Gayo Highlands. The results showed that civet coffee from the Gayo Highlands has various sensory. The quality of the cupping score is very good 83.75 (very good) -85.75 (excellent) with the most dominant aromas being nutty, fishy, chocolaty and herby
KARAKTERISTIK MUTU FISIKOKIMIA DAN ORGANOLEPTIK TEH KULIT KOPI (CASCARA) DENGAN PENAMBAHAN LEMON DAN MADU Murna Muzaifa; Syarifah Rohaya; Hilyati Ainia Sofyan
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.11409

Abstract

Cascara is coffee husk that has been dried and drunk like tea through a brewing process. This study aims to improve the taste of cascara tea which is still unfamiliar in Indonesia by adding lemon and honey. The study used lemon extract (L) with different concentrations of 0.5% and 1%. Honey (P) used also varied with concentrations of 5%, 10%, 15%. The analysis carried out on the cascara drink was physicochemical analysis (antioxidant activity, total Vitamin C, pH) and sensory analysis (hedonic test on taste, color and aroma). The results showed that the concentration of lemon extract affected antioxidant activity, Vitamin C, pH, taste and aroma of cascara tea. The higher the concentration of lemon used, the higher the antioxidant activity, vitamin C, and the pH of cascara tea. honey concentration affects the pH value and taste of cascara tea. The higher the concentration of honey used, the lower the pH value of cascara tea but it can increase the panelists' favorites for the taste of cascara tea. Based on the chemical and organoleptic characteristics, the best treatment was obtained by adding 1% lemon and 7.5% honey.
Co-Authors Amhar Abubakar Dian Hasni, Dian Febriani Febriani Hilyati Ainia Sofyan Yusya Abubakar