Journal of Innovation and Applied Technology
Vol 8, No 2 (2022)

Sensory Characteristics Of Pinogu Coffee From Bone Bolango Gorontalo

Bambang Susilo (Universitas Brawijaya)
Gatot Ciptadi (Universitas Brawijaya)
Syahrul Kurniawan (Universitas Brawijaya)
Kiki Fibrianto (Universitas Brawijaya)
Rizki Putra Samudra (Universitas Brawijaya)
Eka Shinta Wulandari (Universitas Brawijaya)

Article Info

Publish Date
15 Dec 2022

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.

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Journal Info
Journal of Innovation and Applied Technology
Website

Abbrev

jiat

Publisher

Universitas Brawijaya

Subject

Computer Science & IT

Description

Article published Journal of Innovation and Applied Technology (JIAT) include the results of community service related to Community Development, Economic Development, Transfer and Diffusion of Technology, Innovation Science and Technology, Institutional Innovation, Development of Local Wisdom, Basic ...