| dc.description.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. | en_US |
