Krisanty, Nadia and Puteri, Maria Dewi P. T. Gunawan and Effendy, Juli (2019) Determination of Roasting Degree of Moka Pot Extracted Arabica Cianjur Coffee Based on Sensorial Profile and Functional Activity. Bachelor thesis, Swiss German University.

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Abstract

Arabica coffee originated from Cianjur was cultivated below 1000 m above the sea level with below standard green bean quality. Insect damage, smaller bean size, and lower beans density contributed its quality which affect its commercial value in the coffee industry and sustainability of the agriculture. Improvement of sensory quality of the beans could be achieved by studying different roasting degrees. At the same time, investigating the potential health benefit of this coffee when the roasted beans were extracted. Moka pot extraction was used in this study because it produced extraction that had medium thickness with direct steam techniques which could be customized into larger production scale. On top of that, outcome showed light roast sample had the optimum cup score, antioxidant activity, and alpha-glucosidase inhibitory activity of 78.50±0.98, 2.08±0.22 mg/L, and 55.26±4.30% respectively. These were higher compared to medium and medium dark roast. Hence, it was best selected to be developed into functional coffee extract. The caffeine content of the extract was considered low and showed tendency of decrease with roasting time increased. With the right formulation, it could be developed into healthy drink bringing better commercial value to the coffee industry

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Arabica Cianjur ; Roasting Degree ; Total Phenolic Content ; Antioxidant Activity ; Alpha Glucosidase Inhibitor
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	19 May 2020 12:50
Last Modified:	19 May 2020 12:50
URI:	http://repository.sgu.ac.id/id/eprint/516

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