Studi Pengaruh Jumlah Air dan Lama Ekstraksi terhadap Mutu Kopi Instan secara Mikroenkapsulasi

Abstract

The research was performed to find the effect of water amount and extraction time on the quality of isntan coffee with microencapsulation. The research had been performed using factorial completely randomized design with two factors i.e. : water amount (J) : (100, 150, 200 and 200 ml) and extraction time (L) : (10, 20, 30 and 40 minute). Parameters analysed were moisture content, ash content, solubility, caffeine content and organoleptic value (flavour and taste). The result showed that water amount had highly significant effect on moisture content, ash content, caffeine content, organoleptic value (flavour and taste) and had no significant effect on solubility. The extraction time had highly significant effect on moisture content, ash content, caffeine content, organoleptic value (flavour and taste) and had no significant effect on solubility. The interaction of water amount and extraction time had highly significant effect on organoleptic value (flavour), had significant effect on moisture content, ash content, organoleptic value (taste) and had no significant effect on solubility and caffeine content. The 150 ml water amount and 30 minute extraction time produced the best quality of instan coffee.