PROFIL SENSORI KOPI ROBUSTA LAMPUNG PADA TINGKAT PENYANGRAIAN YANG BERBEDA

Nuralamsyah, Muhammad Reyshahri (2024) PROFIL SENSORI KOPI ROBUSTA LAMPUNG PADA TINGKAT PENYANGRAIAN YANG BERBEDA. Tugas Akhir (S1) - thesis, Universitas Bakrie.

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	Text (BAB DAFTAR PUSTAKA) 04. BAB DAFTAR PUSTAKA.pdf - Accepted Version Download (256kB)
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Abstract

Product development can be carried out to meet the quality aspects of food products so as to provide maximum satisfaction to consumers. The development of Lampung Robusta coffee products was carried out to determine the effect of the degree of roasting on improving sensory attributes so that they can be more accepted by consumers. There are three roasting variables, City Roast, Full City Roast, and Italian Roast. This research used the Check All That Apply (CATA) and Analysis of Variance (ANOVA) methods which are then analyzed using XLSTAT and SPSS software. The results of the CATA analysis show that none of the three samples has the same attributes as the ideal attributes.

Item Type:	Thesis (Tugas Akhir (S1) - )
Uncontrolled Keywords:	Kopi Robusta, Lampung, Check All That Apply, Tingkat Penyangraian, Profil Sensori
Subjects:	Food Science and Technology > Analisis Sensori Thesis > Thesis (S1)
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Muhammad Reyshahri Nuralamsyah
Date Deposited:	23 Aug 2024 07:13
Last Modified:	23 Aug 2024 07:13
URI:	https://repository.bakrie.ac.id/id/eprint/9864

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