(Peer Review + Similarity + Document) KARAKTERISTIK KULIT KOPI ROBUSTA HASIL SAMPING PENGOLAHAN METODE KERING DARI PERKEBUNAN KOPI RAKYAT DI JAWA TIMUR

Danu, Indra Wardhana (2019) (Peer Review + Similarity + Document) KARAKTERISTIK KULIT KOPI ROBUSTA HASIL SAMPING PENGOLAHAN METODE KERING DARI PERKEBUNAN KOPI RAKYAT DI JAWA TIMUR. FP UM Jember.

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Abstract

Productivity of coffee plants in Indonesia is quite high, coffee agroindustry resulted coffee husk for about 60% from its raw material. This research purpose to investigate the characteristics of the three different coffee husks based on its origin smallholder plantation in East Java, those are Jember, Banyuwangi, and Malang. Some of the characteristics analyzed were proximate contents (water moisture, ash, protein, fat, and carbohydrate), crude fiber content, and lignocellulose contents (lignin, cellulose, and hemicellulose). The results showed that coffee husk has different characteristics in each region. Coffee husk from Jember has a 8,59% of water content, 6,93% ash content, 0,88% fat content, 6,77% protein content, 76,83% of carbohydrate content, 30,15% crude fiber content, 21,95% lignin content, 11,65% of hemicellulose content, and 27,26% cellulose content. Coffee husk from Banyuwangi has a 8.83% of water content, 11.88% ash content, 0,93% fat content, 7.82% protein content, 70.54% of carbohydrate content, 36.98% crude fiber content, 35.90% lignin content, 2.50% of hemicellulose content, and 10.15% cellulose content. Coffee husk from Malang area has a 8.47% of water content, 5.60% ash content, 1.10% fat content, 7.99% protein content, 76.83% of carbohydrate content, 32.38% crude fiber content, 33.79% lignin content, 6.34% of hemicellulose content, and 15.38% cellulose content.
Keywords: Coffe husk, Characteristics, East Java

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Item Type:	Peer Review
Keywords/Kata Kunci:	Coffee Husk, Characteristics, East java
Subjects:	600 Technology and Applied Science > 630 Farm, Farming 600 Technology and Applied Science > 660 Chemical Engineering and Related Technologies > 664 Food Technology
Depositing User:	Danu Indra Wardhana | danuindra@unmuhjember.ac.id
Date Deposited:	14 Sep 2020 06:19
Last Modified:	05 Jun 2021 01:53
URI:	http://repository.unmuhjember.ac.id/id/eprint/5737

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