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DC Field | Value | Language |
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dc.contributor.advisor | Purwanto, Yohanes Aris | |
dc.contributor.advisor | Sugiarto, Anto Tri | |
dc.contributor.advisor | WIdodo, Wahju Eko | |
dc.contributor.author | Wahyuni, Siti Abidiya | |
dc.date.accessioned | 2024-07-27T09:02:36Z | |
dc.date.available | 2024-07-27T09:02:36Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/154932 | |
dc.description.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%. | |
dc.description.abstract | 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%. | |
dc.description.sponsorship | BRIN | |
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | Aplikasi Plasma Dielectric Barrier DIscharge (DBD) untuk meningkatkan antioksidan dan senyawa fenol pada biji kopi Arabika (Coffea arabica) | id |
dc.title.alternative | ||
dc.type | Skripsi | |
dc.subject.keyword | Antioksidan | id |
dc.subject.keyword | arabika | id |
dc.subject.keyword | plasma DBD | id |
dc.subject.keyword | dielectric barrier discharge | id |
dc.subject.keyword | total phenol content | id |
dc.subject.keyword | fenol | id |
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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