publication . Article . 2012

PERBANDINGAN KARAKTERISTIK KIMIA DAN NILAI SENSORI ANTARA KOPI LUWAK DAN KOPI BIASA DARI VARIETAS ARABICA (Cafeea arabica. L) DAN ROBUSTA (Cafeea canephora. L)

Mahendradatta, Meta; Zainal; Israyanti; Abu Bakar, Tawali;
Open Access
  • Published: 14 Nov 2012
  • Country: Indonesia
Abstract
"Luwak??? coffee is well known as an extraordinary coffee due to its taste and high sell price. Special taste and odor of ???luwak??? coffee are caused by the change of protein, fat and caffeine content. This research aimed to know the comparison of caffein content, proximate analysis (protein and fat), taste and odor between ???luwak??? coffee and original coffee from arabika (Caffea arabica L) and robusta (Caffea canephora L) varieties. The treatments were robusta ???luwak???, arabica ???luwak???, robusta original and arabica original. The research parameters were sensory evaluation of taste with preference hedonic method and odor with ranking method, caffein ...
Subjects
free text keywords: luwak coffee, arabica, robusta, caffein, sensory value
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