Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Journal of Innovation and Applied Technology
Rizki Putra Samudra
Universitas Brawijaya
Computer Science & IT

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Sensory Characteristics Of Pinogu Coffee From Bone Bolango Gorontalo Bambang Susilo; Gatot Ciptadi; Syahrul Kurniawan; Kiki Fibrianto; Rizki Putra Samudra; Eka Shinta Wulandari
Journal of Innovation and Applied Technology Vol 8, No 2 (2022)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pinogu coffee is a superior coffee from the Gorontalo region. Pinogu coffee is a type of robusta coffee. From the results of the research conducted, this Pinogu coffee has sensory characteristics that tend to be bitter (taste and aftertaste) with the aroma of smoke and wood, followed by a burnt and roasted aroma and a slightly thick body or texture that coats the oral cavity. As for the chemical characteristics, ground Pinogu coffee contains a water content of 2.51%, caffeine content of 1.99%, and copper content of 13.86 mg/kg, for steeping the coffee contains a caffeine content of 0.06% and copper content of 0,39 mg/kg.
Co-Authors Bambang Susilo Gatot Ciptadi KIKI FIBRIANTO Syahrul Kurniawan Wulandari, Eka Shinta