KOMPARASI TINGKAT KEASAMAN PADA KOPI ARABIKA, KOPI LUWAK DAN KOPI HASIL IRADIASI BATAN

Authors

  • Jepri Sutanto Magister Fisika, Departemen Fisika, FMIPA, Universitas Indonesia, 16424
  • Musaddiq Musbach Magister Fisika, Departemen Fisika, FMIPA, Universitas Indonesia, 16424
  • Achmad Suntoro Pusat Rekayasa dan Fasilitas Nuklir, BATAN, 15310

DOI:

https://doi.org/10.21009/0305020506

Abstract

Coffee is one of the most consumed beverages in the world. In this experiment will determine the level of acidity in Arabica coffee (Toraja), Civet coffee (Gayo), and irradiation coffee from National Nuclear Energy Agency (BATAN). The difference of acidity before and after irradiation is carried out by measuring the cup of coffee at temperature 600C to 250C using pH meter PM 6-Dr.A.KUNTZE GmbH. Irradiator technology is used to eradicate the insects, inactivate pathogenic microorganisms, and to eliminate all other bacterial pathogens in coffee. In accordance with the recommendations PERMENKES 701/Menkes/PER/VIII/2009, CODEC STAN 106-1983, REV.1-2003, and SNI 01.2907:2008, 10 kGy doses is conducted to irradiate of coffee. Differentiation of the acidity levels before and after irradiation for arabica coffee and civet coffee are 2.76% and 3.09%. The results of the measurement (4 samples), the acidity of Arabica coffee (Toraja) 5.07, Civet coffee (Gayo) 4.84, irradiation coffee of Arabica (Toraja) 5.21, irradiation coffee of civet (Gayo) 4.99. From the measurement results showed that irradiation coffee from BATAN, the level of acidity is lower than before irradiation.

Keywords: coffee, acidity, pH meter, irradiation.

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Published

2016-10-30

How to Cite

Sutanto, J., Musbach, M., & Suntoro, A. (2016). KOMPARASI TINGKAT KEASAMAN PADA KOPI ARABIKA, KOPI LUWAK DAN KOPI HASIL IRADIASI BATAN. PROSIDING SEMINAR NASIONAL FISIKA (E-JOURNAL), 5, SNF2016–TPN. https://doi.org/10.21009/0305020506

Issue

Section

Theoritical, Particle, and Nuclear Physics