i
i
ABSTRAK
BALIMEITA BETANIA NASARETTA TARIGAN : Pengaruh konsentrasi gula dan lama fermentasi terhadap mutu vinegar dari kulit kopi (Coffea arabica) dibimbing oleh SENTOSA GINTING dan MIMI NURMINAH.
Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi gula dan lama fermentasi terhadap mutu vinegar dari kulit buah kopi (Coffea arabica). Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu konsentrasi gula (K): (0%, 5%, 10%, 15%) dan lama fermentasi (L) : (5 hari, 10 hari, 15 hari, 20 hari). Parameter yang dianalisa adalah total padatan terlarut, kadar asam asetat, nilai pH, total gula, nilai organoleptik skor warna, nilai organoleptik hedonik warna dan aroma. Hasil penelitian menunjukkan bahwa konsentrasi gula memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, kadar asam asetat, nilai pH, total gula, nilai organoleptik skor warna, dan nilai organoleptik hedonik warna. Lama fermentasi memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, kadar asam asetat, total gula, nilai organoleptik skor warna, nilai organoleptik hedonik warna, dan nilai organoleptik hedonik aroma. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar asam asetat, total gula, dan nilai organoleptik skor warna. Perbandingan konsentrasi gula 5% dan lama fermentasi 15 hari menghasilkan vinegar
kulit kopi terbaik.
Kata kunci: gula, fermentasi, kulit kopi, vinegar
ABSTRACT
BALIMEITA BETANIA NASARETTA TARIGAN : The effect of sugar
concentration and fermentation time on the quality of vinegar from coffee (Coffea
arabica) pulp, supervised by SENTOSA GINTING and MIMI NURMINAH.
This research was conducted to determine the effect of sugar concentration and fermentation time on the quality of vinegar from coffee (Coffea arabica) pulp. This research was conducted using completely randomized design (CRD) with two factors i. e: concentration of sugar (K) : (0% ; 5% ; 10% ; 15%) and time of fermentation (L) : (5, 10, 15, and 20 days). The parameters analyzed were total soluble solid, acetic acid content, pH, total sugar, the score value of color, and the hedonic value of color and flavour. The results showed that the concentration of sugar had highly significant effect on total soluble solid, acetic acid content, pH, total sugar, the score value of color, and the hedonic value of color. Time of fermentation had highly significant effect on total soluble solid, acetic acid content, total sugar, the score value of color, and the hedonic value of color and flavour. The interaction between the two factors had significant effect on acetic acid content, total sugar, and the score value of color. Concentration of sugar of 5% and 15 days fermentation produced the best quality of vinegar from coffee pulp.