Studi Pengaruh Konsentrasi Margarin Dan Lama Penyangraian Terhadap Mutu Kopi Instan Secara Mikroenkapsulasi

Abstract

A STUDY ON THE EFFECT OF MARGARINE CONCENTRATION AND ROASTING TIME ON THE QUALITY OF INSTANT COFFEE WITH MICROENCAPSULATION

The aim this research was to investigate the effect of margarine concentration and roasting time on the quality of instant coffee with microencapsulation. The research had been performed using completely randomized design with two factors, Le: margarine concentration (M): 3, 4, 5, and 6 % and roasting time (P) 15, 20, 25, and 30 minutes. Parameters analysed were water content, ash content, caffeine content, solubility, insoluble solid, organoleptic value of colour, aroma and taste.

The result showed that margarine concentration had highly significant effect on water content, ash content, caffeine content, organoleptic values of aroma and had significant effect on solubility, insoluble solid, organoleptic values of colour and taste. Roasting time had highly significant effect on all parameters. The interaction of margarine concentration and roasting time had highly significant effect on water content only. 3 % margarine concentration and 30 minutes roasting time produced the better and more acceptable quality of instant coffee with microencapsulation.