Pengaruh Lama Fermentasi dan Penambahan Nanas Terhadap Penurunan Kadar Kafein Pada Kopi Robusta

Authors

  • Galih Aji Wicaksono Politeknik Negeri Jember
  • Elly Kurniawati politeknik negeri jember

DOI:

10.25047/jofe.v2i2.3582

Keywords:

Caffeine Level, Pineapple, Robusta Coffee

Abstract

The purpose of this study was to determine the effect of pineapple, fermentation time and pineapple concentration on decreasing caffeine levels. The experimental design used was a randomized block design (RAK). P0X1 (0 hours fermentation time with 50% pineapple concentration), P0X2 (0 hours fermentation time with 80% pineapple concentration), P1X1 (9 hours fermentation time with 50% pineapple concentration), P1X2 (9 hours fermentation time with 80% pineapple concentration )), P2X1 (24 hours fermentation time with 50% pineapple concentration), P2X2 (24 hours fermentation time with 80% pineapple concentration), P3X1 (36 hours fermentation time with 50% pineapple concentration), P3X2 (36 hours fermentation time with 50% pineapple concentration), P3X2 (36 hours fermentation time with 50% pineapple concentration). pineapple) 80%). Data analysis used Analysis Of Variance (ANOVA) and continued with the smallest significant difference (BNT) with a level of 5%. The results showed that the fermentation time of 36 hours with 80% pineapple concentration, and 24 hours of fermentation with 80% pineapple concentration. the value of 1.1%, the fermentation time of 24 hours with 50% pineapple concentration resulted in a value of 1.5%, the fermentation time of 9 hours with 80% pineapple concentration produced a value of 1.6%, the 9 hour fermentation time of 50% pineapple concentration resulted in a value of 1.7 %, fermentation time 0 hours, pineapple concentration 80% produces a value of 2.3%, fermentation time 0 hours with pineapple concentration 50% produces a value of 2.3%.

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Published

27-04-2023

How to Cite

Wicaksono, G. A., & Kurniawati, E. (2023). Pengaruh Lama Fermentasi dan Penambahan Nanas Terhadap Penurunan Kadar Kafein Pada Kopi Robusta. JOFE : Journal of Food Engineering, 2(2), 78–87. https://doi.org/10.25047/jofe.v2i2.3582

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