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http://repository.ipb.ac.id/handle/123456789/154932
Title: | Aplikasi Plasma Dielectric Barrier DIscharge (DBD) untuk meningkatkan antioksidan dan senyawa fenol pada biji kopi Arabika (Coffea arabica) |
Other Titles: | |
Authors: | Purwanto, Yohanes Aris Sugiarto, Anto Tri WIdodo, Wahju Eko Wahyuni, Siti Abidiya |
Issue Date: | 2024 |
Publisher: | IPB University |
Abstract: | Kopi Arabika Toraja merupakan salah satu kopi unggulan di Indonesia yang
berasal dari Tana Toraja. Salah satu tahapan kritis kopi yaitu proses penyangraian
yang mempengaruhi munculnya aroma dan rasa tetapi proses ini menyebabkan
umur simpan pendek dan kandungan antioksidan berkurang. Penggunaaan
teknologi plasma Dielectric Barrier Discharge (DBD) dengan menghasilkan ozon
dan plasma lainnya yang dapat mempengaruhi sifat fisik dan kimia kopi. Dengan
ozon tersebut diharapkan meningkatkan kualitas biji kopi, baik green bean maupun
roasted bean melalui peningkatan antioksidan. Dalam penelitian dilakukan analisa
pengaruh alat plasma DBD terhadap nilai antioksidan, total phenol content, kadar
air, dan warna. Kadar ozon yang digunakan yaitu 5 ppm. Rancangan percobaan
yang digunakan yaitu rancangan acak lengkap faktorial, dimana terdiri dari dua
taraf, yaitu jenis tingkat roasting biji kopi (green bean, light roasted bean, medium
roasted bean, dan dark roasted bean) dan waktu perlakuan (0 menit, 15 menit, 30
menit, 45 menit, 60 menit). Kombinasi antara dua taraf tersebut memiliki perbedaan
signifikan terhadap persen inhibisi, TPC, kadar air, dan warna. Peningkatan persen
inhibisi yang terjadi mencapai 22,1% dan peningkatan nilai TPC yang terjadi
mencapai 19,1%. Toraja Arabica coffee is one of the leading coffees in Indonesia originating from Tana Toraja. One of the critical stages of coffee is the roasting process which affects the appearance of aroma and flavour but this process causes short shelf life and reduced antioxidant content. The use of Dielectric Barrier Discharge (DBD) plasma technology by producing ozone and other plasmas that can affect the physical and chemical properties of coffee. With ozone, it is expected to improve the quality of coffee beans, both green bean and roasted bean through increasing antioxidants. In this study, the effect of DBD plasma device on antioxidant value, total phenol content, moisture content, and colour was analysed. The ozone level used was 5 ppm. The experimental design used is a factorial complete randomised design, which consists of two levels, namely the type of roasting level of coffee beans (green bean, light roasted bean, medium roasted bean, and dark roasted bean) and treatment time (0 minutes, 15 minutes, 30 minutes, 45 minutes, 60 minutes). The combination of the two levels had significant differences in percent inhibition, TPC, moisture content, and colour. The increase in percent inhibition reached 22,1% and the increase in TPC value reached 19,1%. |
URI: | http://repository.ipb.ac.id/handle/123456789/154932 |
Appears in Collections: | UT - Agricultural and Biosystem Engineering |
Files in This Item:
File | Description | Size | Format | |
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cover_F1401201049_fbd0cbdaa159497eb4b6974e259855e2.pdf | Cover | 2.69 MB | Adobe PDF | View/Open |
fulltext_F1401201049_b747d06c178843f38300e555053ef173.pdf Restricted Access | Fulltext | 1.24 MB | Adobe PDF | View/Open |
lampiran_F1401201049_8d41ff031c31453991c65e956d349085.pdf Restricted Access | Lampiran | 961.74 kB | Adobe PDF | View/Open |
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