DESKRIPSI TUGAS AKHIR :
UJI ORGANOLEPTIK PADA CITA RASA KOPI TORAJA DENGAN METODE IMMERSION, DRIPPING, DAN PRESSING
Abstrak (Abstracts)
ARTHUR BAHARUDIN SADEWA, Organoleptic Test of Toraja Coffee with Immersion, Dripping, and Pressing Methods. Final Project, Balikpapan: Food and beverage study Program, Balikpapan State Polytechnic, 2019. The aims of this research are : 1) To find out the results of toraja coffee steeping using immersing method, dripping method, and pressing method. 2) To find out the level of preference of panelists on the taste of toraja coffee by using immersing method, dripping method, and pressing method in terms of color, aroma, texture, and taste. 3) To find out the level of hedonic quality in the taste of toraja coffee by using the immersing method, the dripping method, and the pressing method for the color, aroma, texture and taste. The first step of this research is a preliminary study to test recipes using basic reference recipes. The second step is following study in the form of hedonic test questionnaires and hedonic quality tests to 5 limited panelists. Based on the hedonic test results on the taste of toraja coffee with immersion, dripping, and pressing methods conducted by the reseacher to 5 limited panelists, it can be concluded that from the overall hedonic test results the panelists liked the color, taste, aroma, and texture. However on the immersion method, panelist liked and really liked with the taste aspect. Based on the results of the hedonic quality test on the taste of toraja coffee with immersion, dripping, and pressing methods to 5 limited panelists, it can be concluded that from the hedonic quality test results, the panelists stated that the immersion method on the color was dark brown, the taste was slightly sour lemon, the aroma was chocolate and tobacco, and thick texture. The method of dripping on the color was rather dark brown, the taste was slightly sour lemon, the aroma of chocolate and tobacco, the texture was rather thick. Pressing method on dark brown color, slightly sour lemon flavor, slightly brown and tobacco aroma, rather thick and thick texture. ARTHUR BAHARUDIN SADEWA, Uji Organoleptik pada Cita Rasa Kopi Toraja dengan Metode Immersion, Dripping, dan Pressing. Tugas akhir, Balikpapan : Program Studi Tata Boga, Politeknik Negeri Balikpapan, 2019. Tujuan penelitian adalah : 1) Untuk mengetahui hasil dari seduhan kopi toraja dengan menggunakan metode immersing, metode dripping, dan metode pressing. 2) Untuk mengetahui tingkat kesukaan panelis pada cita rasa kopi toraja dengan menggunakan metode immersing, metode dripping, dan metode pressing dari segi warna, aroma, tekstur, dan rasa. 3) Untuk mengetahui tingkat mutu hedonik pada cita rasa kopi toraja dengan menggunakan metode immersing, metode dripping, dan metode pressing terhadap warna, aroma, tekstur dan rasa. tahap pertama dari penelitian ini adalah penelitian pendahuluan untuk menguji resep menggunakan dasar resep acuan. Tahap kedua adalah penelitian lanjutan berupa penyebaran kuesioner uji hedonik dan uji mutu hedonik kepada 5 panelis terbatas. Berdasarkan hasil uji hedonik terhadap cita rasa kopi toraja dengan metode immersion, dripping, dan pressing yang dilakukan penulis kepada 5 panelis terbatas, disimpulkan bahwa dari keseluruhan hasil uji hedonik tersebut panelis menyukai warna, rasa, aroma, dan tekstur. Akan tetapi pada metode immersion panelis suka dan sangat suka pada aspek rasa. Berdasarkan hasil uji mutu hedonik terhadap cita rasa kopi toraja dengan metode immersion, dripping, dan pressing pada 5 panelis terbatas, maka dapat disimpulkan bahwa dari hasil uji mutu hedonik tersebut panelis menyatakan bahwa metode immersion berwarna agak cokelat gelap, rasa agak asam lemon, beraroma agak cokelat dan tembakau, dan tekstur pekat. Metode dripping berwarna agak cokelat gelap, rasa agak asam lemon, beraroma cokelat dan tembakau, tekstur agak pekat. Metode pressing berwarna cokelat gelap, rasa agak asam lemon, beraroma agak cokelat dan tembakau, tekstur agak pekat dan pekat.Keyword : (Immersion Method, Dripping Method, and Pressing Method), Coffee Beans, Hedonic Test, Hedonic Quality Test.
Nilai Properti
: ARTHUR BAHARUDIN SADEWA, : 942016005, : Politeknik Negeri Balikpapan, : TATA BOGA, : 2019, : Indonesia, : Tugas Akhir, : Prepustakaan Poltekba,Download Full Text
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